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For sale is a small scale brewing system that has seen use primarily in pilot programs in production breweries. It has been cared for and stored by professional brewers in professional facilities. It is currently located in Flagstaff, AZ. See list of components below description. The...

There's tons of different fasteners for these rail systems so there's not much disadvantage to orientating them one way or another. It depends on what you want and whether the varying cost of different fasteners will influence your decision.

pro brewer

connect the gas to the liquid output so that the co2 is getting shot to the bottom of the keg and agitate it so that you can hear the gas bubbling up through the keg. once it stops bubbling agitate it again and again until the bubbling starts to slow substantially or almost stops altogether...

I'd do it anyway. You'll get a little bit of growth.

Adding fresh aerated wort to fermented wort definitely wouldn't be ideal and you'd probably have to pitch a fresh yeast culture with each 5g addition to get it to ferment all the way through. The last addition would certainly make a mess as you would have 15g of fermenting beer in a barrel with...

Aerating cooled wort with a drill attachment while there are still muslin bags full of fruit in the kettle. Don't do that.

I was experimenting with an old beer style that originated in the scottish highlands that predated the widespread use of hops as a preservative. They used pine and spruce sprigs in the boil. I live in southeast TX and pine's are aplenty down here so I tried a wee heavy with a small addition of...

I want to talk you into trying at least one more time. Theres some great advantages to a recirculating mash and working out the kinks is just part of this hobby. Since a false bottom is out of the question for the time being, a combination of all the above suggestions ought to help: a wort...

You may want to take this thread to the professional forums. www.probrewer.com The discussions there and the people you'd get input from will be much more valuable to you. Not to downplay the knowledge base in our community here at HBT, but we're hobbyists not professionals.

I don't own a brewery and I won't pretend like I know how to run one, but it seems like you'd save yourself a lot of money in the long run if you invest in setting up a lab and culture your own yeast as much as possible rather than buying a fresh batch for every brew

you guys are going to scare this guy away in his time of need

I would use the bag and the manifold next time, just make sure you don't over-fill the bag(s). The grain is going to expand substantially and if it gets too tight in there it will negatively impact your mash efficiency. When you get the funds together a mash tun with a false bottom is going...

I've brewed beers with: chocolate pine needles honeysuckle wild grapes dewberries sassafras cranberries cinnamon coriander oranges apples jalapenos or a combination of these things, and I've blended batches. I love alternative ingredients and when I was still a fairly new...

+1

My growing system

My 3 vessel direct fired HERMS brewing system

I think the outcry here is that, although there is no "magic" about the phrase "craft/artisan beer", there needs to be some transparency in beer marketing. I know I've seen people countless times buying Blue Moon because they thought they were supporting a small business. If they had known...

I think it's a simple matter of people having the common decency to not file petty lawsuits against businesses and businesses having the common decency to market a product for what it actually is. Maybe that's asking too much..