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Hello, a general question for Brewha users; How is the experience of brewing smaller batches than than the system is designed for? I'm thinking about starting with a 5BBL for a small brewery and brewing smaller batches for the beginning or off season / quiet times. I guess the question is how...

Actually the trub you leave in the kettle is much looser (containing more wort) than the yeast / trub bed generally, so you'll lose more beer, or potential beer by not transferring.

Would love to get some Centennial going but open to suggestions, cheers

Hi, greetings from Tokushima! Does anybody by any chance have anything to offer this year? I had some Cascade and EKG in containers last year which grew quite ok but didnt produce any cones, I'm planning to dig up and divide the roots to plant out this year and not sure how much is under the...

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Hi, thought I would just tag a question onto this rather than starting a new post if anyone could help.. I have a (google translated) water report with the below values in mg/L. Is there any way to estimate the missing values based on these? The 'calcium, magnesium etc. (hardness)' section...

Hello, For a new nanobrewery I'm wondering about the possibility of using water from a local hotspring for brewing a one off speciality beer.. Can any water experts have a look at the following and tell me if they see anything poisonous or unusable, and if not, do you have any idea what if any...

Thanks, yes I am interested in making a dryish stout with Bramling Cross sometime but I think this may be the wrong moment, I replaced hops and yeast as follows.. Ingredients Amt Name Type # %/IBU 2.00 kg Smoked Malt (17.7 EBC) Grain 1 32.7 % 1.87 kg Wheat Malt, Ger (3.9 EBC) Grain 2 30.6...

Hello, Planning my 3rd BIAB brew after a year of enjoying extract brewing. I dont have a grain mill so ordered crushed grains without a very clear of what to brew apart from the first and second brews. So, I was thinking to put them all together in a smoked Porter (Stout?) before they sit too...

yes, to me it tastes a bit like ashtrays though! First time to use Chinook, an interesting hop but definitely not love at first taste, Citra/Simcoe versions were great!

true but youd need instant market success, kind of stressful way to start a business rather than let it grow organically

You also need to brew minimum 20,000 litres per year to get a license!

I just brewed an American Wheat with this as a guideline and must say the orange peel after a couple of days fermenting is very extreme, I'm starting to wish I'd used about half of that. Does anyone know if this is normal for the beginning of a ferment or if this may fade with time? I guess...