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I have to confess this. I own and run a nano and some people just drive me nuts. I remember ages ago I was talking to a rep from Sam Adams and she told me that they don't like to hire people who homebrew because they tend to be "a little too eccentric and lacking in social skills." This...

Hey, here's an article I wrote recently on the beer industry. Disclaimer: I am a recently turned pro-brewer and these are just my observations and opinions. My list of beers I have tried is pretty small compared to a lot of customers...if it's not distributed in my area, chances are I haven't...

Hey everyone, four months ago I opened a nano. I've been brewing for 5 years and I am 26 years old now. I haven't been open too long but I feel pretty comfortable with the business. I still have a lot to learn and a ways to go, but things are going really well. I wanted to share a bit since...

Just got this in the fermenter... Recipe: Nature's Wrath Brewer: Asst Brewer: Style: Imperial IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.73 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.50 gal Bottling Volume...

I am opening the doors to my nano in one month and have been doing some finishing touches on my process. I do half American and half Belgian ales, with the occasional English ale thrown in. Formerly, 3787/530 was my house Belgian strain but I am ditching it in favor of 3711--French saison...

I am not sure if this is the right forum but I don't know where else to put this. I got the best book on sake making and finally managed to track down the ingredients. The problem is that making sake sounds like a huge pain. You have to add steamed rice and stir it twice a day every day for...

OK, probably not the smartest thing I have done but here goes. My friend and I went to shoot some guns today. There is a ton of land outside my village that is owned by a preservation foundation that is basically unused and is just a buffer against development. I went there and shot a bunch...

I just brewed a basil rye saison and have some 3711 yeast to use now. I was thinking of trying something like this: Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.054 SG Estimated Color: 22.8 SRM Estimated IBU: 27.7 IBUs Brewhouse Efficiency: 72.00 % Est...

Hey everyone, I am about three months away from opening my nanobrewery. I'm 25 years old and have been brewing since I turned 21, right when I joined this site in 2008. There's been a lot of batches since then, and a lot of great information learned from HBT. When I first started, I never...

http://www.nytimes.com/2013/02/14/business/global/a-brooklyn-specialty-brewer-dares-the-french-market.html?hp&_r=0 I think it's awesome that Brooklyn is going to expose Europe to some American craft beer. I am a little perplexed at the choice, though...France? FTA, France seems like a...

Check it out! Also here's a rough sketch of the first bottled beer I want to offer, called Realize Truth. It is an elderberry quad, similar to The Pious old world recipe on here. One of my favorite beers! If you're interested in the brewery, please donate to the Kickstarter project...

Been keeping this for over a year, about to open in three months: http://crookedrunbrewing.wordpress.com There is a link to my Kickstarter page on the latest post, I beg you to donate. For 25 bucks you get an e-book with all of my recipes, a few of which have won some medals, plus some great...

Hey guys, I'm opening my nano in two months and need a little advice on the beer names. My brewery name is Crooked Run Brewing, peep the logo: The four year-round beers are called: Hopsail: Belgian single. Named after the unique bamboo trellises in my hopyard that look like sails...

I hate receipts. If I want a ****ing receipt, I'll ask for one. Business expenses and large purchases are times when I want a receipt. I do not want one for every transaction I make. I got a receipt handed to me for a donut the other day. I'm pretty sure there was a Mitch Hedberg bit on...

No matter where I have lived, there's always been brett in the house. Whether the house is messy or squeaky clean, brett is all over. If I spill some wort, often times the next day there is a little pellicle. If I let an airlock dry out for too long, brett will worm its way into the beer...

I've brewed four sour beers that all turned out well. Two were fast sour browns w/lacto and brett, the other two were sour pale ales w/Supplication and Jolly Pumpkin dregs and were delicious. Now that I'm done moving, I started another sour beer project. A three gallon sour pale ale using...

Hey guys, I got the book IPA for Christmas and was thinking of trying to brew a 19th century-style IPA. Here's what I got from reading the book. Older IPAs: 95-100% base malt Hopped at extremely high rates (7 lbs per barrel) EKG and fuggles hops Aged extensively (~1 year) Most likely...

Is there? If session ale is 4% and under, what is 5-6%? Average beer? Normal beer? By the way, I refer to any beer 7% or more as a "big beer." I know a lot of people use "strong ale" to refer to 8% and up. Since IPA isn't considered a strong ale and usually tops out at 7%, you might...

I got some free maple syrup and I was thinking of trying to make this: One Thousand Leaves: Batch Size (fermenter): 2.00 gal Bottling Volume: 2.00 gal Estimated OG: 1.074 SG Estimated Color: 15.7 SRM Estimated IBU: 30.5 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 83.3...

Can anyone tell me if this is correct? Mashing higher creates more maltotriose to glucose and maltose. Maltotriose is less fermentable so some remains and increases the body of the beer. But body does not equal sweetness. Unfermentable sugars don't have a lot of taste. Using a less...