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Hey All. I am currently in the job interview process for a job that would require me to travel around 50% of time. If offered the position, I will be taking it. I've been working from home for the last 4 years, so commuting to work has taken me less than 20 seconds. Flying will be a completely...

Sorry for the confusion, but it has only been in primary for 8 days now. Being that the gravity has changed, it's definitely fermenting, so that's good. But I guess my question now pertains to the affect that krausen will have on the beer. Being that I didn't aerate properly, so it seems...

I've had it fermenting at an ambient temp of around 66, so that's on par for the US-04 to go gangbusters. As for my AG setup, I batch sparge. I mashed at 154 and my measured OG was 1.065. After taking a reading this morning, it was down to ~1.022. My thermometer is calibrated and is...

So my second AG batch has been in secondary for a week now and is currently experiencing the same issue my first AG batch had. There is little to no krausen in the primary. The recipes were converted from extract batches I've brewed, both of which had krausen blow out the airlock. This current...

Thank you all very much for the suggestions when it comes to pre-heating the mash tun. I'll keep that in mind for my next brew, which I might do this coming weekend just to get the process ingrained, no pun intended, in my brain. I ended up missing my OG by only a few points, at 1.053. I...

Started first thing this morning and am currently mashing. I'm finding that "the best laid plans of mice and men often go astray" very quickly. I had everything planned out lastnight as to how much water I would add to my mash tun, what the temps would be, yada yada yada and found out that...

Thank you both for the incredibly helpful information. :mug: I knew Beersmith was a powerful little program, but had no idea I could do something like this. The recipe is starting to look a bit better and easier to understand, then again, I'm likely over thinking the whole process as it is!

Thanks for the info, Yooper. What you've said makes complete sense to me outside of Beersmith. I've relied on it pretty heavily through my extract brewing so I believe that's why I'm thrown off with the AG stuff. As for profiles, I have no clue what in the hell I should have selected. After...

Hey gang. I'm finally going to be brewing my first all grain batch tomorrow. It's a pale ale recipe that has turned out incredibly well in my extract batches. I've been playing around in Beersmith trying to understand my batch sparge volumes and can't seem to understand what it's telling...

Can I ask how old you guys are being that you have day jobs as well as running the brewery? I'm hoping to do the same in the next year or so and just wanted to know what it was like for other folks.

What if you're starting a nano in a state that allows sales directly to the consumer via a tap room? Instead of having to go through a wholesaler, you'd be able to make a whole hell of a lot more profit by selling a pint for say $4, depending on the style of course. I'm not saying that it's...

I've had some pretty good luck with DampRid. Still get a little bit of condensation, however, I haven't had any mold problems. http://www.amazon.com/dp/B000ZZWSVY/?tag=skimlinks_replacement-20

Thanks for the all of the feedback, gang. I won't be able to jump to all grain until I get myself a better burner. Right now I'm able to brew partial extract batches on my kitchen stove, however, I know I won't be able to get a rolling boil on a full AG batch. Looks like I'll be buying...

Cape Brewing, this is a great thread. Finally made my way through all of it. Thank you for posting about your adventures in going pro. It was great to see the transformation from "I doubt this will be in any way profitable, to, we're upgrading. Everything is coming up aces for you, congrats...

So I'm going to go ahead and put my foot in my mouth(it's something I'm accustomed to), now that I've started this thread. I'm trying to formulate a grain bill for a black IPA and am having a hard time trying to figure out how the percentages of each ingredient will play out. Am I correct in...

What's the reasoning behind this? Greater chance of boilovers at this point? Thanks for the input on the batch sparging. Definitely sounds like it will be the better way to go in starting out. Definitely a time saver! Overall, I'm looking for greater control and quality of the beers...

Is this really as hard/difficult/problematic as a lot of these threads makes it out to be? I have yet to brew my first all grain batch, as I recently(yesterday) found the proper bulkhead for my 10gal cooler. I've brewed about 15 extract batches and have been reading up on all grain from day...

It seems to changing from week to week. It definitely has a chocolaty aroma, but more of a smokey/wood taste to it. It's not what I had expected, but it's pretty damn good. Given that I didn't had the lactose until the secondary, it's not as much of a mouthful as expected. Also, I...

This is the extract recipe I used. 12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1 8.8 % 12.0 oz Chocolate Malt (350.0 SRM) Grain 2 8.8 % 6 lbs Dark Liquid Extract (17.5 SRM) Extract 3 70.6 % 1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4 11.8 % 1.00 oz Chinook [13.00 %] - Boil...

Weyerbacher is a great little tour. Not much to the place, but the tour guide is knowledgeable and funny. But the draw is definitely the tasting room. You can sample one of everything they have on tap, which is usually a decently selection. On top of it, most of their beers are over 7% abv...