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I find that rehydrating with some wort or must between 2-5 hours prior greatly increases my fermentation speed (I can have a beer made grain to keg in about 5 days vs. 7-8 days). I also do not do anything to make sure that it is sterile; I sanitize everything with StarSan, fill a container with...

all 8 custom turned tap handles from the same walnut wood as the bar table

brewery

good job and congratulations :rockin: If you become anything like me, any spare money and time will soon be devoted to brewing. :drunk:

ugh just bought a batch of this today, and the hops alone cost $27.00 :( but can't wait to try this bad boy out :mug:

yeah, thats what i have read too, also looking at my chart here it says that cane sugar (at 45 - 48 points) is more fermentable than corn sugar (37 - 40 points) while honey is at 30 - 35 points. btw, i am talking about gravity points per pound per gallon. hope it helps. :mug:

im sorry i didint see this sooner. first off, holy crap, im envious of you, and great job getting there. also, nice picture with the founder of AHA and my personal inspiration, even more envious of that, haha i had some questions: how long did it take for the license to become approved and...

taste wise, I do not think such a small amount (~4 oz) of honey will stand out in the 5 gal batch. Carbonation wise though, there should not be any difference in using honey versus dextrose. but by all means, try something new and add the honey :)

walnut wood from my backyard and an 8 tap tower on top

Creating my 8 tap tower with walnut wood chopped from my tree.

Woo! took 4 days, but i finished this thread. Malfet, Props for all of the info and for everyone else contributing. I am going to try this out as soon as possible. Also, Ox45 I was curious about that layer at the bottom of the mead, is it possible that it is the excess nutrients added to...

that is awesome to see from start to finish, and u keep adding more! so... is the next thing you are installing a microbrewery attachment? :rockin:

I believe its more like 6 1/2# of 2 row and since the recipe says this is a pretty crisp finish i would probably mash around 150-152. I had a question about the hop bill though, will post boil hops contribute to the bitterness? or do hops that are not boiled only give the beer/wort a smell and...

so i brewed the young's double chocolate stout variant on this about a month ago and kegged it last week, OG was spot on and FG was at 1.019. i compared it to an actual youngs and noticed that it was not as crisp and more bitter than the youngs. the chocolate was also subdued and i added the .6...

very good information, this is perfect info and advice for any brewer.

very good information, this is perfect info and advice for any brewer.

That is good information, I stand corrected, haha. very cool design, this gave me some new ideas on bottle filling :D thanks for the info.

assuming that he is still using the 5 and 6.5 gal carboys, the heat from the fermentation wouldn't affect it very much from ambient temperature. very cool setup btw, do u bottle as well?

I was curious to know if you could pastuerize the rice wine after completion to prevent refermentation while having it out in warm temperature. Would the pastuerization alter the wine? Thank you for the help, and i apologize if this has been asked, I have only read through half the posts.