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Give up the idea of brewing beer and go into distilling instead. It's the next boom and if you get established now, you'll be well ahead of the curve. It's a little more difficult than breweries regarding the government BUT you don't need tons of chilling capability, tanks...etc. You just...

Actually, that isn't entirely true. The typical breaking point for decent cash flow is a 7 bbl system. Anything below that doesn't do well unless they sell the majority of their product directly to the customer as in a tap room. A group of us studied the financials as part of a 12 week MBA...

I made a clone batch but decocted it and while the color was a little light, the taste was EXACTLY the same. I know Troeg's does not decoct - hence the reason for the Vienna...apparently its around 10% of the grain bill...key is to only use german malts for this style

Count me in....fingers crossed.

Count me in....Lord of the ESB - Extra Special Bitter All-Grain Recipe Kit

Drink a tripel....you're back will stop hurting. No, seriously....get a heating pad or something for it. Also use some Ibuprofen to help you with the inflammation. Weight on your lower back is just that....it's not like lifting weights within confined motion. You're holding it in a...

Cliffy, Does your rectangular cooler have a drain channel? I have a 52qt Xtreme cooler by coleman and it has a drain channel. I use a stainless steel braid and place it in the channel and I get all of my wort...no deadspace...etc. Like someone said before, if you are batch sparging (which...

@Clarke People tend to double crush their grain or they crush it more finely to begin with. That helps with the eff % that you are speaking of. It's not that's it's mysteriously high - you're just able to get a finer crush without the worry of a stuck sparge if you are doing all-grain the...

I'm all for variety but just like any rapid growth industry/sector - it gets saturated fast. The numbers are there that show it's difficult for new breweries now. Equipment makers know they can charge more with all these startups and competition is more fierce now. This is ironic considering...

I'm surprised by you entering it as an English Bitter with Vienna and Acidulated Malt. Of course, things with styles nowadays is that people are not using the traditional grains associated with that style. Congrats.

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Count me in as well.

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Update - it pretty much went away...very little remaining...moreso when I burp :) Personally, I don't know what went wrong. It almost tastes just like a wheat beer with very little fruitiness. I didn't want a fruit bomb so that is why I went on the lower end of the temp scale but it wasn't...

I pitched at 68...and then put it in my keezer at 65 for two weeks with my temp probe taped to the side of the bucket. I wanted to keep it in the mid-60s since the temp inside the bucket would go up due to fermentation. After the 1st week was up I did bump up the temp (but never opened the...