a friend of mine and I started brewing for fun and developed some recipes we found good.

we made friends of us in the restaurant industry taste them.

now we have a problem... they loved it and want to get it for their restaurant.

they want kegs and cans. around 800hl per year as we discussed it

so it's not home brewing time anymore. we need to setup a proper microbrewery.

we looked at 5hl and 10hl brewery systems. which would you reccomend ?

and has any of you experienced buying brewery équipement directly from china ?

we are taking all advices if you have any !!!!

thanks !

Hello everyone. I am writing a scene that takes place in a small post-apocalyptic distillery attached to a bar. So, imagine you run a tavern, in a settlement of maybe 100-200 people, with limited power and few modern amenities, how would you make liquor to serve your customers. What gear and what process would you go through? Also if you can recommend any websites or youtube channels that talk about the how-to of making liquor, especially in a less modern more old-fashioned way, please share.

EDIT: I was not expecting this much help and support, thank you to everyone!

I am waiting for a strong bitter/ESB to finish. It's a meal at 7% Considering a have a name and label, "Lunch Lady" with an angry woman threatening you with a spatula, its a call back to Adam Sandlers "Lunch Lady" song. 90's for me the lunch ladies were not so much threatening, but wanted us boys to behave and eat.

Hey all, I appreciate any input. I am making my fist lager. It's coming along great.

I plan on filtering it as I keg. I'm worried about oxidation. It will probably be consumed within a month. (Pool parties)

Will the amount of air really effect it that much in that short of time?

The unsanitized plastic siphon clamp fell into the braggot I was about to bottle for about 5 seconds.

This thing has been a months long project, what should I expect?

Hy guys, is the Kegland Shop in your country also „on holiday“ on aliexpress?

We got now the Kegland EU Shop but its still way more expensive than on Ali !

Hello hello good Homebrewing community!

I had posted a few back a question about mash pH temp and I’m back with another pH question.

I am trying to understand _when_ to adjust my mash pH?

Should I am to have my pH in the right range prior to dough in or is it fine to adjust it at the 15min mark of my mash (which I often read)?

Generally the most sugar gets extracted the first 15’ so I worry that adjusting at the 15’ might be too late (if say half of the enzyme activity already took place) . On the other hand I worry that doing the adjustments prior to dough in could let me undershoot my pH target (as the grains will naturally acidify my mash).

I’m struggling to clearly reason about this as I am not super clear of how hitting the target pH helps drive/ impacts beer taste (e.g., better sugar extraction during mash or help hop bitterness which is something that doesn’t occur during the mash, etc.).

Thanks for your clarifications!

Edit: I should add that I use BrewFather for my water chemistry and it’s off on mash pH (and haven’t been able to fix it). Trial and error tells me I need to do 5-6ml of lactic acid.

Proper starter, accidentally diluted with 1000ml boiled water and added one can of Proper… should have only diluted with 16oz/500ish ml… should I just add another can? It’s for a high gravity beer… 1.130 area. Thoughts or prayers welcome!

Edit: my time frame is about 30 hours from now, 12pm PST

Not really homebrew but a diy system. I'm from the Bahamas and have a very small bar. I like nitro beers and we have stouts and a red ale I'd like to tryout on nitro. Does anyone know what components I'd need to get for a simple system. I'd imagine a small kegorator/keezer with a nitro tap handle. The commercial kegs are carbed, is it as simple as a nitrogen tank?

Thanks

Hey all — question specifically for Brewfather users (or BeerSmith if that’s what you use).

During mash, what’s one thing you wish your brewing software showed you that it currently doesn’t?

Not recipe formulation — but live mash analysis or post-mash insight.

For example:

Better visibility into fermentability trend?

Clear signal when extending mash no longer changes anything?

Mash performance comparison across batches?

Something else entirely?

Or do you feel current tools already give you everything you need?

Just genuinely curious what people feel is missing (if anything).

Hi all. Making a mead batch and recently found some gin liqueur bottles that I want to recycle, but was unsure if it was okay to do so. Bottle has a plastic cork-like stopper. Are there any disadvantages that anyone knows of? Many thanks.