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Here are some of the things I was surprised aboutLeo's list was 10k for beer items.
Explosion proof grain room - required by city. Cost us almost 5K
Solid waste trap - required by city. Cost us over 5K
"Food grade lights" - required by city. Cost us almost 5K
There were other things as well, but that's just off the top of my head. We probably over spent for the lights. If you are just going to set up a big homebrew set up in the corner of a building it night not be that bad (but the city is still going to probably have some expensive requirements, like those I mentioned above) but you should be aware that this really isn;t a viable business plan. You probably need a 3 bbl system at the very least and you will need to be brewing constantly to stay on top of paying bills. And any business plan needs to have room for growth so you may as well build the growth into your current facility. For instance, we started with a rigged together 3 bbl system but had the wet floor build to hold much bigger and many more fermentors.
New article about the picobrew. It notes that Annie Johnson has been hired on.
Annie was on the Brewing Network's Session a couple weeks ago (3/10/14)...a great interview. http://thebrewingnetwork.com/shows/1068
People are going to whine about this, but there are those out there with brew sculptures that are almost doing the same thing. Load water, grains, press some buttons and beer. I find this to be a great system for those in cold weather climates that don't want to brew outside when it's minus 4000F. A bit pricey for me, but I see no problem with it.
WF is not reiheitsghebot compliant so you can imagine that many of the crystal clear german lagers are made without any kettle finings.
Are you sure about that? I thought it was OK because it drops out and doesn't remain in the beer.
Yes. Good advice.I really like this technique in my Pils.
try FWH and whirlpool only
Thanks all.Those salts don't drop the pH of the water. The RO has 0 or very small alkalinity. You should be fine.
I'm assuming the pH was okay since my mash pH was fine and it was RO water.
It's very European tasting, similar to Mittlefruh to my tastes. Last few years it has tasted a little more citrussy.Crystal does have that noble thing going on, but since Cascade was one of the grandparents in the breeding, it does have a citrus floral thing going on. I like it, and made a lager with a lot of it yesterday.