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So . . . turns out the robobrew is essentially a BIAB situation and I was recirculating the "first runnings" through the bag to try and clarify the wort. Then I was also pouring 170° water over the top thinking I was rinsing the grain. After reading more about the BIAB process it seems like I...

I plugged all of my numbers into brewers friend and that was what I was expecting to get close to, with that being said . . . 1-What style beer are you aiming for? No specific style, playing around with ingredients. Used an english ale yeast with lighter grains. 2-how many gallons is the...

I did. Hit of on last batch same crush.

Sooooo, 8 lb pale 2-row 0.5 lb vienna 0.5 lb crystal 10L Crush 0.25 mm 20 min rest at 131°F 100 min rest at 150°F mash with 5.2 stabilizer 4 gal 60 min sparge 170°F 2 gal 0.5 oz cascade at 60 min 0.5 oz centennial 15 min Brewing with a robobrew. Expected OG 1.048, at 70% efficiency...

Has anyone taken online courses for brewing? I stumbled across Craft Beer and Brewing video courses and was wondering if $10 a month would be worth it. https://learn.beerandbrewing.com/catalog?label=Level&value=Intermediate Thanks

I'm In

God I read this last year and laughed hard, then I stumbled across it again and laughed even harder. Great lines!

Good question, I'll pass that along to the business guys. They picked up the LLC today. To put this into perspective, we're a town of less than 900 and everyone knows everyone. I think that they like the idea of being the "local brewers" and are ok taking the risk; they have enough resources...

Thanks for the info and guidance all! We'll be home brewing in the future brew house this weekend. We are not thinking taproom or bar, there are some locals with restaurants that we have talked with about getting a tap into. It's our plan to be floating free beer to them and the locals for quite...

It is a group of four of us, two home brewers, and two beer drinkers with some cash to burn. We are very aware that mistakes will be made and that money will not be produced for a long time if ever. I made it clear that going from our current setup to a turnkey system would be a rocky...

So, I've been approached about starting a brewery in a small town. I have done a few all-grain and mostly kits. These guys more or less just want to start brewing and have the money to fund a turn key system. We're not a big town so there is a lot of local appeal. They are in business to begin...

Agreed, I'm working with propane burners and in a garage, so the wind is minimal i.e. windows open for venting, but the temps can be brutal. I like that tip about bringing the MT inside (working smarter and not harder is not my MO). Thanks for the advice about mashing, any wisdom in reference...

Greetings seasoned brewers, I'm brewing outside in the tundra of Minnesota and frequently have issues reaching or maintaining water temps and mash temps. I'm going to start pre-heating my mashton and HLT to try and address this. On this last batch (NB cream ale kit), I hit my strike temp(?)...

What are your thoughts on an entry level homebrew burner compared to the turkey burner?

Well, after turning the temp back to 62° and getting a few days of fermentation I decided to try out a diacetyl rest(?) just because I have never done it before and read that it would not harm an ale. I checked the gravity and was getting a reading of 1.01 ish , again at 70° (rather than the...

Thanks for the advice! I retested the OG before I read this and it was a much more believable 1.044. However my hydrometer is calibrated for 60° and my OG sample was at 70°. I'll run FG at 70° also and pay more attention on the next batch. I did decrease my warming wrap to 65°, thanks for the tip!

Well, I had a thermometer that was reading super high and yada, yada, yada, I had some homebrew and pitched at 46°F. SA US 05 dry yeast Northern Brewer's Extract Sierra Madre kit The fermenter is in the basement with a warming wrap set for 71°F Any predictions? Also, I've never measured...

Any update here? We are brewing with a turkey burner and I'm looking into the Bilchmann or Edelmetall. What did you end up going with? I'm brewing year round in Western MN (i.e. brew day can be -15 and windy) and a 10 min difference in boil time would be worth the extra money.

I'd be interested in knowing how the outcome was too.

I just wanted to drop a note in here to introduce myself. I've done a few kit brews that turned out, broke a carboy on a cold day last winter, had some boil overs in the kitchen, and I am expecting more mistakes to come. Looking to learn!