Recent content by rneumaier

That's awesome. Really impressive so far. You could also detail: 1. Single batch wort capacity preferences. (How many gallons?) 2. What you plan is for disposing of spent grains. 3. Could the brewery be leveraged for other stuff (big event dishes cleanup, etc). 4. Equipment you already have...

Can you share the presentation/budget you developed?

High quality and/or custom wood mash paddle. Design and build a temperature controlled room for your fermentations or cellaring.

3 years later... How did this turn out? How would you alter this recipe if made today?

This was discussed on a recent brulosophy podcast. The conclusion was how you store hops is really the only important factor: http://feeds.soundcloud.com/stream/463424646-brulosophy-episode-046-maintaining-hop-freshness.mp3 Sent from my SAMSUNG-SM-G935A using Home Brew mobile app

If the invitations haven't gone out yet, you could have a "favorite beer" question on the rsvp card. Sent from my SAMSUNG-SM-G935A using Home Brew mobile app

Reviving this thread. I am wanting to make a fairly simple saffron beer. I have maybe 20 strands in a sealed glass jar. I am planning to brew 12 gallons of lager and splitting it 4 ways. (4 different lager yeasts). 1 of the carboys will get all of the saffron. I have read that you can...

How did it turn out?

How did it turn out?

Anyone tried putting it in an actual barrel?

You could always buy a half gallon container of the juice and test it with a cheap package of champagne yeast.

Looks like a case of cat face!

I racked an oatmeal stout wort on a hefeweisen yeast cake thinking I would get some banana in my oatmeal kind of flavor. Somehow I ended up with an infection that came across as lemonade like (lactobacilis?). I ended up calling it the HOSS (Hefe Oatmeal Stout Sour). After aging it for a...

So did you use 1 or 2 pounds of lactose?