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And this bar sells a lot of beer. I make beer... Good beer... And it is cheap to make. How do I obtain a license to brew and consume on premise in the great state of Georgia?

I've got an unusual opportunity that I'm mulling over. I have a friend who owns a bar that sells a lot of beer. He loves mine and wants to sell it. He says he is confident that he can sell at least 50 gallons a week... Probably closer to a hundred. I have checked and it appears that it'd...

I made a batch of chocolate porter... Using 4 oz of cacao nibs, steeped in secondary for a couple weeks. The outcome is really good but next time, I'd like a more chocolately taste. I was wondering about cocoa? Will it work? How much to use for a 5.5 gallon batch? When to add? All responses...

Greetings, Tomorrow, Lord willing, I'm gonna brew some wheat beer. Never done a wheat from all grain. Here's my grain bill: 5 lbs Briess 2 Row 5 lbs Briess White Wheat 1 lb Rice Hulls Any special "rests" or whatever to get my goodies out of the wheat? PS: I'm also planning to add a...

I just upgraded to an Erlenmeyer flask with a stir plate. On the first two times I've use it, I have had problems controlling the "hot break" when boiling up my DME. The thought occurred to me to try a single drop of FemCap. Anybody done it?

Greetings, I just stumbled across what I think is a pretty easy and efficient way to aerate wort... Just use your immersion chiller! Seriously, when cooling, I tend to swirl the wort occasionally, using the chiller coil as my "paddle"... This breaks up laminar temperatures that are slowing...

Hi Guys, Since I've gone all grain, I have really struggled getting through the hot break without a boilover. On my last batch, I tried Femcap S for the first time. While I was able to get through boil without a disaster, it still took a LOT of stirring and fighting the foam. What am I...

Hello All, I'm pretty new to this all grain stuff and I'm wondering if I'm shooting myself in the foot. Specifically, here is my question: After I collect my 2nd runnings, I have been putting 130 degree water into my grain bed and drawing it off until I get to my desired boil volume. I do...

Hello, About a month ago, I made a batch of AG "don't call me hefe." I did make a starter and let it sit in primary for 2 weeks. When the FG stabilized, I cold crashed it for a week and then kegged it up. It's got a real vinegary taste which seems to be improving with time but, I'm trying...

I have a question... what causes a hot break and, other that just lowering the heat input and stirring like crazy, is there a way to control it? Since I've gone to all grain, the foaming prior to the hot break is noticeably wilder and crazier than it was with extracts. It lasts a lot longer...

Well, I used my 10 gallon aluminum brew pot to do a low country boil (shrimp, potatoes, etc.) for my wife's 50th b-day. To get all the shrimp "smell" out of the pot, I soaked it overnight in Oxyclean. Yep, now it is grey as a ghost (forgot about that). Is there a way to remove this oxidation...

Greetings. I just returned from Denver. While there, I had a couple of "sweaty Betty's", made by a local microbrewery. It was unusual and good... a "German Wheat with a hint of banana and clove". To get the banana flavor, I'm thinking about slicing up some fresh bananas... ziplocking &...

Well, I had this 5 gallon batch of a Belgian White conditioning in a corny for about a week. When I filled it, I put about 30 psi of CO2 on top to get a good seal; disconnected the CO2 and leak tested with star san. Anyway, it's been sitting there are 70 degrees for a week... I thought I'd...

Here's a dumb question... when I put the bung into the mouth of the glass carboy, it just slips back up to a loose fit because of its taper and the slickness caused by the star san (I'm pretty anal about sanitization). I'm concerned that I'm not getting a good seal and... this particular beer...

I just racked a Belgian White to my first keg... It was in primary for 10 days, I transferred to a carboy to make space.. and it was in there for 5 days... now, I needed even more space so I racked it to the keg. My question... I think this beer needs another 3 weeks of conditioning before it...

About to go to full boils and thining about aeration. Will pouring the cooled wort through a sanitized colander (into the fermentor) not create enough surface area in the wort to dissolve enough O2? The engineer in me thinks it might but alas, no experience to confirm.

I've only done extract brews before but plan to soon move to all grain. I have two turkey frying burners and two pots... both are 6 gallon. I could build a mash tun but, instead, here's what I'm thinking: Heat the strike water in one pot... and mash in it via a bag. Heat the sparge water...

Greetings and salutations, I'm curious about a couple of things as I embark upon my first kegging experience: 1. About how long will a 5 lb CO2 bottle last with forced carbing? Conversely, how long will it last if carbing is done naturally inside the keg? 2. If you've put all of your...

Anybody ever do a Purple Haze clone?

Greetings! I just brewed my very first 5 gallon batch... a Belgian White extract from Austin Homebrew. I think it all went smoothly because their instructions were first rate. I do have one question though... it says "This handcrafted beer will taste best after 3 weeks of storage." Is that 3...