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Looks promising to me. What's your mash look like?

That may oxidize your mead. You might want to do some research before you do it.

Man, it's tragic. Took a risk on a small business, lost my shorts for a bit and had to sell the entire setup so I could pay bills. I been living in a bottomless abyss of beerlessness for years and I'm just now trying to get back into it.

https://www.homebrewtalk.com/showthread.php?t=487141 Nice work. I had the same cooler for my beer setup. Check it out.

General Manager at a sports bar and grill.

I installed a float switch inline with my water solenoid that lets water flow to my HLT; not that it's really necessary, but it is a little peace of mind.

That looks awesome! I agree that this is going to be a tricky recipe to nail down, BUT, I know I'll have gallons of great beer along the way. Prost!

Widmer Hefeweizen clone using cultured widmer yeast. Only 15 miles from the brewery.

My latest attempt. Still needs aging but it's damn close.

I don't check the mail unless I order brew stuff...so, nothing.

Oh yeah..use whole hops. Submerge them for 10days with a sanitary hop bag and steel weight.

Move to a secondary. Cold crash it to like 35F until it clears. Dry hop with 2oz of a balanced mix of high and low alpha hops. ITS ON!!!

Fed by house water. Same psi that comes out of the hose.

More pics

I built myself a control box for my pumps which allows me to switch them on and off from a central location. I incorporated a couple solenoids into my control box which allow me to fill my kettles by flipping a switch. You can see the green solenoids fixed to the back of my stand. I use three...

Widmer hef clone

I had a swig last nice and I was very pleased :) I am predicting that the final product is is still going to be ok the orangey side, but it does seem to be much drier than my last attempt; this will lend to a more drinkable beer, like Widmer's version. The nose is currently very citrus and...

15.5gal red ale + 31gal Hefeweizen 9788 + 46.5 = 9834.5

Jack181, it sounds like you've got some good beer working! I'm 4 days into the primary fermentation on my latest attempt. It a 1/2bbl sized batch: 20# 2-row 15# white wheat 1# 40l crystal 1# 20l munich (I went heavy on the base malt since I'm still dialing in my mill gap) 149F Single infusion...

I'm excited for this one. Sounds like a step in the right direction. I hope you nail it.