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I think the biggest problem would be adapting to market trends. In the ideal case, I don't need the brewery to make a substantial amount of money. Thus I wouldn't need to worry about brewing seltzers and sours and other things I have no interest in either brewing or drinking. Ten years ago I...

LOL, I wish they were all originals. It's a good collection (and I do have a bunch of other good ones, like Punisher 1, Wolverine 1, Spiderman 300, and so on) not out because they're graded and in those big hard shells. Batman 1 is the first (only) full-size reprint, so that's actually worth...

Everything I've tried with has been a particularly mild (low AA) hop variety, like Hallertau, Saaz, or Tettnang. So I think those are not the right hop profile for what I've tried. It might make sense to try again in an IPA or something with a drastically different hop profile, though I would...

I noticed that. You try to breathe, and it's like sucking through a closed straw. Today I learned a much more in-depth definition of the word "miscible" as it applies to gases. It apparently does matter how different they are, from a molecular mixing perspective and a forced movement...

I guess it depends on the level of air movement and how different they are. I mean there are temperature gradients in a room, with or without air movement. That's what a fan does, but how much faster it makes it I don't know. I was basing this mostly on the fact that when I ferment in a...

You're right - it's 40 pints, so half that. I screwed up the math there.

Any particular reason why? I thought you wanted oxygen in the wort, not on it. Oxygen in the headspace (which is there initially, before being pressed out by CO2 from fermentation) would allow for a growth environment for aerobic bacteria. CO2 being heavier than O2, you would need to manually...

I pitched at around 44 or so, as that seemed to be the consensus. I had put the fermentation bucket in the controlled freezer for this purpose with a setpoint at 44. I think it might have been at 45, or the little jar of water I use for the probe was at 45. I put the wort in around 70 and let it...

I know most of that, at least to some degree. My confusion stems from the last part. WLP830 is lager yeast, and its stated fermentation temperature is between 50 and 55. So you need more if it's lager (it is), and you need more if it's "cold" (it is, as it's well below 61 degrees), Hence I...

It's entirely possible. I'd read a few different things - pitch colder (40s), then raise to fermentation temperature. Most said it should definitely have started by 48 hours. It was doing nothing, and there was no krausen, so it wasn't a matter of a poor seal. I didn't check the date, but I...

I use two packs of dry yeast as well for lagers. That's just about 60%-70% cheaper than liquid yeast in comparable quantities. I might try that method. If it is really that simple, that's not a heavy lift.

I love fruit beers. Not the "fruit soda" macrobrew type, but things with a little bit of fruit flavor. Tangerine wheat is one of my go-tos, and I have always loved Leinenkugel's Sunset Wheat (blueberry, at a minimum, maybe with some orange). The cost effective way to do this at scale as I...

It doesn't exactly make a whole lot of sense, because it's counterintuitive to go through the process of brewing a beer, all grain and home milled, but complain about the extra time required to produce a sufficient quantity of viable yeast and just buy one instead. I mean why not just buy cases...

I have read that as well, at least a little, but that seems like it's replacing the $15 with the extra work of becoming a yeast farmer. If those are my options, I'd probably rather spend the $15 on a second pouch.

I've been brewing for about three years. I've always enjoyed drinking beer, and my brother bought me an all-grain one-gallon brewing kit as a gift years ago (Warrior Double IPA, I believe). Not my favorite style, so it sat for a while. I occasionally hang out with my neighbors, and three years...

I have used dry yeasts almost exclusively (usually Fermentis, but I've tried a few others with good success). I just brewed a Marzen and I thought I'd try White Labs WLP830. I wanted "the best," as it were. It was not clear to me whether I should use one pouch or two. At $15, I thought I would...