A question for those that are brewing and selling their beer (micro and nano brewers).
If you are not in a three tier state how have you gone about the distribution of your beer? Do you market to large chain type stores? Bars? Brewpubs? Mom and pop stores? how have you gotten your product...
Last time the guys at paradise brewing did it. I am sure they would do it again if we could put together enough of an order for a pallet or two. I could use a 55lb bag of crisp Maris otter and a bag of briess two row.
Fairly high for grain bill. 5 lbs maris otter, 5 lbs flaked wheat. Pre boil was 1.048, post boil 1.058. Mashed at 155F. Pitched two vials with a use by date if October 8, 2011; so had plenty of yeast for a 5 gallon batch.
Was going to take a gravity reading this morning as airlock has slowed to almost nothing. Going out of town for two weeks and think I will just leave it be and take one when i get back. Other posts on this yeast being finicky have me a little concerned I may have a stuck fermentation as this...
Thanks for the reply. I usually primary for three to four weeks and keg for ten days to two weeks before drinking. Airlock was going like a machine gun for hours 12 through 48. Now has slowed and cooled to 68F and a burp every three seconds. Trying to stay in that 68 to 71 range.
Have a mothership wit clone fermenting with wl400 right now 36 hours in at 71. Heard mixed information about sulfur. Some have said ferment higher to avoid sulfur wl pdf posted above says higher temps will throw more sulfur. Which is it?