You'd want tiled floors that can be scrubbed and mopped down. +1 on drains. High ceiling too.
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I don't like reusing yeast which to do effectively and safely one needs a microscope and the right technique(s). Bacteria may be present in the first batch in minute amounts and not enough to affect the brew but in successive batches they will make themselves known. Not that it can't be done or tried but is definitely advanced homebrewing.
It seems to me that the batches I make that use a saved yeast cake turn out better than the ones I make a starter for. I don't think it's for only advanced homebrewers as long as you keep things clean and sanitized.
This smiley emoticon always makes me think of a drunken smile/laugh. Think I'm just a full member? I don't know...
Some forums have "Master Brewer" ones...it's like, really? I'm not master brewer because of the amount of posts I have.