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I use plastic cone-bottomed induction tanks in a temp-controlled freezer. Works great. A little awkward to move around and clean, but it is wonderful for yeast management.

Kettlehouse in Missoula, MT has long made a "Bongwater" Hemp beer. Maybe they could give you some tips?

In my experience honey does ferment out completely in secondary, it just might take a little while especially if you just dump it in cold and solid. I don't know about ONE yeast cell but racking to secondary just gets your beer of the cake, there is plenty of healthy yeast still to chew through...

I've had good results adding the honey at high krausen during primary.

I'll occasionally have a beer when I'm sick, but they usually taste like straight sparge water to me and then I have to pound water to stay hydrated. I rather prefer chamomile tea (or sleepytime or some kind of mint) with jack daniels and a large dollop of honey.

I would assume this:

Well c'mon now, we need deets on the nano!

Definitely a cyclical phase for me. I have 3 or 4 taps going at all times and I'll have some beers that will last for months (usually if I brew something random for a friend, and that friend only visits the middle of nowhere 2x per year). Some will last a month or so- usually beer that is...

hahaha, that's great

Love, Ranco, and STC-1000 are very popular here.

Check out probrewer.com for professional discussions that said there are plenty of interesting threads here regarding starting, or trying to start, small commercial breweries.

Well...I don't about "getting used to it." Granted the more bitter spectrum of beers are often an acquired taste- I didn't start of just loving IPAs the first time I snagged beers in high school. If you don't like 'em, no reason to force yourself to drink them, but as your palate becomes more...

Charleston is an absurdly fun town- I lived there for three years right before the brewery scene really started happening. I agree that Palmetto is pretty lame. I've heard good things about Holy City. Mellow Mushroom is indeed a fine place for pizza and they have a ton on tap. Be sure to...

This sounds like a pretty interesting method to save one's back!? Why not just brew smaller volumes of beer, ie 1 gallon batches?

Ha, it's the internet buddyro! Go ahead and be constructive with your criticism, or be a dick, or be helpful or whatever it is you'd like. Might be nice to know what his (gotta assume his,vhere) goal is for the logo- commerical pub or frathouse brewroom for instance, before we call in a true...

Lots of folks use 'em as the bittering addition in IPAs or other big hoppyish beers. It's clean and the AA values provide a lot of cheap IBUs.

Might just be my vision or computer screen but I can't read it. Are those tractors/cranes/naked ladies?

Completely agreed- I went through all sorts of upgrades before I got to fermentation temp control and it definitely made the most difference. Whether you are brewing extract or all-grain, or have the fanciest chilller or just chill over night, the consistent and appropriate temperature of...

oh burned! (Despite using pH meters for rural water systems, hot tubs, and brewing for years, I don't even know what it stands for other than as a measure of basic vs acidic, so.....you got me!)

Have to assume he was checking the PH of the mash. I agree that crush looks a little rough, and I'm going to spell it correctly- COARSE. In YOUR FACE, internet people.