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I received a canning machine as a Christmas gift and was going to can a couple different beers. I know I can't outright sell to the public but are there ways to "sell" to friends? Memberships? Donations?

I haven't tried switching just because of trying to serve beer quickly. There have been a couple of times where it has worked fine. I'll try something here at home. Good suggestion, should have thought of that. They are both on the same regulator.

I have a jockey box with two taps on it that I built. Most of the time when I use it for events the one tap seems to foam up a good portion of the time. Other tap is fine. I have tried 3 different taps and still the same result. Any thoughts? Could this be a piece of equipment, a shank, a...

Thanks for all the advice and questions. I will speak with my dad and see what his answers are to these questions.

Is there anything in there that seems high or low? Any general adjustments?

Price range would be up to 3K.

Any thoughts on the following water report? I have been brewing for 5 years now and would like to make some incremental improvements in my beers as well as expand my brewing knowledge. pH 7.2 Sodium 19 Potassium 2 Calcium 21 Magnesium 7 Total Hardness 82 Sulfate 7 Chlorine 43...

My father is interested in starting to brew and has asked me to do some research on what would be best for him. At his age, he does not want to do a lot of heavy lifting so I was thinking of some all in one systems or kettle/mash/HLT with separate conical fermentor. Any thoughts or suggestions?

I have been using this thermometer for 12-18 batches, thinking that is was only having difficulty reading high temps ( during the boil). It would begin to boil around 225. Tonight I realized it is inaccurate all the time, during chilling, reaching mass temp etc. My batches have turned out...

Sorry I wasn't clear on a couple of things (fly sparging). The readings I mentioned about are my wort recordings prior to boil. Batch 1 = 1.040 x 7 = 280 / 12 = 23.3 Batch 2 = 1.030 x7 = 210 /10 = 21.0 Perhaps I am confusing my terminology but is this not First wort readings?

Thanks for all the great advice! This is really helpful. To improve my lautering efficiency, is there something I should be doing that I am not. I will stir the mash once or twice and with about 40 minutes gone I will run-off about 3 pots full of wort to clear the bed. I generally heat about...

Last two batches: Estimated SG = 1.062, reading pre boil, 1.040 Estimated SG = 1.049, reading pre boil, 1.030 Batch 1 (12 lbs grain) mashed with 4 gal, then sparged with 5.5 gallons, 7 gallons wort collected. Batch 2 ( 10 lbs) mashed with 3.25 gal, then sparged with 5.75 gallons, 7...

Last half dozen or so brews I have had a poor efficiency after mashing and sparking. I have had to add anywhere from a half pound of DME to today where I had to add 1.5 lbs. I haven't changed any procedures. The only thing I have done is starting buying my 2 row in bulk so it have been...

These have been sold

I have 4 hop rhizomes for sale; Nugget (3-4 yo), Willamette (2-3yo), Glacier (2-3yo) and Mt. Hood (2-3 yo). I will be digging these up towards the end of March. I am asking $20 for the lot plus any shipping and handling.

I am currently fermenting a beer with Brett. It had a very strong fermentation the first couple days and blew the bubbler off. There was crud in the fermentation chamber. Could this lead to possible contamination of other beers that I will be fermenting in the same chamber? What if anything...

I am getting to keg a sour that was brewed last september. My question is related to the equipment. After I tap this, should I buy new o-rings, dispensing line, etc due to the yeast so that I don't infect a regular batch with the Brett?

I had to buy a new thermometer a couple of batches ago and ever brew session since I reach the target strike water temp, pour it into the cooler, stir the grains, and the mash temp is 4-6 degrees higher than target mash temp. This rarely happened with the old thermometer. The old thermometer...

This was a new barrel. The other part of the batch was fine. As I mentioned, this was tasting normal about a month ago. Do you think the leak and the contamination are related? Why would it have started leaking after all this time?

New barrels - fill barrel with hot water, rotate it and empty until the color of the water is transparent. If not using for a period of time, fill 1/4 full of water. I did this but I filled it 3/4 just to be on the safe side. It probably sat like this for 3-4 months. I was surprised...