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Counting whats in the carboy, 178g. Should have time to fit in one more brew session this year.

I was thinking about making a beer just like this. What is the advantage of adding the chili's to the primary instead of just adding them to the boil. I had been thinking because chili's are oil based like hops adding them to the boil might produce better results. Interested to hear your...

I have heard of a few guys brewing up a batch of beer brewed with cannabis and was wondering if anyone out there had some experience and could point me to some technical resources.

You may be right on the partnership part. The language is less than clear, but the location. I didn't see any location stipulated.

The federal law does not specify where you can brew. So it doesn't matter where you pitch. As long as your state or local laws don't specify a locale. There is one important line for brew clubs. That is that partnerships are allowed.

At 55,000 BTU I am pretty sure it can get the job done, but it doesn't look very stable. Have you ever had any stability issues? I use at least a 15 gal kettle and I would worry about flooding my brewspace with hot wort.

After a slightly rocky start I have had great success with this burner. http://stores.intuitwebsites.com/hstrial-kenlarseninc/-strse-41/63-dsh-6000-%7C-60,000-btu/Detail.bok

I agree with MysticMead if they buy everything and do nothing but use your setup, then they are just producing for their own household. Of course this is just my opinion. If you are that concerned about legality then these are the guys to call: Alcohol and Tobacco Tax and Trade Bureau Public...

I have tons of growlers. Don't know why I didn't think of that before.

I have been planning a nice weekend of brewing and while sanitizing my supplies I broke my 2000ml Erlenmeyer flask for propagating yeast. Unfortunately I do not live anywhere near a brew shop so replacing it will take awhile. Has anyone had luck propagating yeast in any other containers?

Thanks! I'll check out that thread. Cripple Creek is a great place, but brewing at extreme altitude presents it's own unique set of problems.

I am an all grain brewer and I am interested in trying the no sparge method. I am just wondering how I need to adjust my recipe? I will be brewing a Helles using German Pilsner Malt and Briess-Carapils, with Hallertau and Hersbrucker. I am assuming that because of the higher OG a yeast starter...