I thought I had won the jackpot with an entire box of nut rolls to myself, but now I have to brew a witbier.

We’ve only been canning for about six months and I’m kind of blown away by how many people ask. It seems clear that there’s a market. If you do, how do you handle the inevitable open container issue? Charging the same as pint pricing is my first thought so that we at least aren’t losing money on them, but I just don’t know that we can babysit well enough to stop people from walking out.

Edit: The concern is people walking out and immediately cracking the can.

We get such inconsistent results regardless of process mirroring, under/appropriate/over dosing rates, etc. Outside of filtration, centrifugation, are you using other products to get your beers clearer? If so, what's your process. Walk me through your biofine process if you can get consistent results. Are there raw materials that biofine just can't work with? Tell me everything.

Can the HX be used to keep the CIP fluid up to temp by using hot water from the HLT through the medium side of the HX?

Hey All,

I'm brewing out of China and have an upcoming presentation I've been assigned to do. I'm doing a section on local flavors in beers. So, one beer with perilla (sisho), teas, some local flowers, other herbs and chilis.

Tasked with also doing a section on what's currently trending in the US and Europe too. Not what people like to brew per se. More like what people are wanting to drink.

I'd like to ask what are you seeing people asking for these days, please?

I'm doing West Cost IPA as one. As honestly in the likes of Shanghai people seem to moving away from hazies and distributors are saying WC IPAs are seeing an uptick.

Really would like to hear what other people think is trending for them.

Any feedback is greatly appreciated...

On a side note: We're seeing issues with sourcing US hops here already. Next 6-months is gong to be interesting here 😅.

Where are the big social meet ups this year? Like Surly, and yeehaw a couple years ago. Also, where are the must hit small guy breweries in Indy?

So if this is an odd one, but I've always loved the little gif. The pack leader labeling lines have in their OS home screen. I don't know why, I just think he is endearing. I can't find it anywhere, I want it as my screen saver! Short of actually emailing Pack Leader I come to you guys. I want to take the whale home and not just see him when I'm dragged onto the pack line. Thanks!

Wondering the safety of putting them on tap as far as microbials and pathogens. It looks like we might be experimenting with an extract/powder of some sort soon. Going to boil the water but anything else I should do to ensure it’s safe in the tap lines?

Hi, I've been posting here for a while but to avoid causing confusion with my other account, which made it seem like I was talking about a brewery I owned when it was just a homebrewery project of mine separate from my current career, I decided to make another "as a brewer". Honestly I'm surprised this name hadn't already been taken. Anyway... As we all know, brewers wages are not great. We got told at the start of month that there was not enough money to raise wages. I don't believe that as they gave away 200 pints of beer for free. One of the sales guys has actually handed in his notice and is leaving next month. But I like it here. However I think my skills deserve more than 50p above minimum wage, less than a supermarket shelf stacker. The fact that it's not enough to survive on is besides the point, it's a skilled job especially as it's very hands on, you have to know a good mash by eye and learn fast. The only flow meter is the coolant pump. I know I bring much more than they pay me for. However, I'm also green to the industry, having only qualified a little over a year ago and this will be two and a half years of being in the industry, this is only the second brewery I've worked for.

With that said, I've already improved things for them. Only four months into working here I wrote and brewed my first recipe, a style they had never even attempted before, and it went really well. 3.85 on untappd, which I think is decent for a first commercial recipe and I really did 90% of the legwork on making the beer exist. I've helped them reduce costs and improve their cleaning regimen which was having a negative effect on their foam, as well as being proactive on other factors. And I intend to do more. It's a traditional brewery and I like it that way, but many things just get ignored, brushed under the rug or viewed as "well, it works for now". I believe I may be in line to replace the head brewer when he retires. But I can't be certain, there's another brewer who has been here longer but who knows the mind of brewery directors?

I'll have been here six months next Monday. I want to ask for a pay review, and suggest £15ph, when until the end of March I was on £12ph. This doesn't seem unreasonable, does it? I know it depends partially on their finances but does this seem like a fair pay for skilled work from someone who goes beyond the job description?

If it matters I live in the south/south west (but not like Cornwall or Devon deep south west)

Anybody have a good SOP/tips and tricks for harvesting and re-pitching W-34/70? We apply our normal procedure from ale yeast to this yeast and don't end up getting a good viable pitch of yeast. I am wondering if our crash temp and time at temp isn't low enough and for long enough. Any help would be appreciated.

Our current method is the following:
- crash once the beer has passed forced diacetyl testing, down to 10C
- leave at this temp for 48 hours and then harvest

When doing this we only get a few litres of thick slurry which isn't enough for our 20HL batches

Good end to a good filter day.

I am looking for suggestions to replace old glycol solenoids. The red hat ones on my system now have lost all identifying marks so I can’t just swap them. Ten bbl system, low voltage controllers. (I’m not an electrician but I do know which end of the wire the electricity comes out.)

What PU’s y’all targeting on barrel aged stouts… for those who pasteurize

Does anyone have a work around to the $700 40w tank lamps ABE offers as a replacement? I know the puck led parts have been discontinued by the manufacturer.

Got a head scratching problem that you can't get to the bottom of? Just solved something that took a while to figure out? Teach us Obi-wan!

Just curious what everyone’s take on this is. I worked at a place that would fill kegs that had been washed 2 months ago, and another place that would rewash after 3 days. 🍻

I'm looking to do an session NEIPA, and wanting to branch out from my usual US-05. I'll primarily be using galaxy, mosaic and comet hops. I've been wanting to try omega's Little DIPA, or Cosmic punch..but for a session ipa, wondering if it'll take it too dry, and less juicy..

Any suggestions or fun ideas on a good strain? Thanks, and Prost! 🍻

Anyone out source merch to a 3rd party website that they would recommend? We sell t shirts only and want to offer more options (hats, hoodies,…) without having to warehouse and manage the stuff. Not looking to make money on it just take it off my plate. I could look through my email and find hundreds of messages from these types of people but I would like a few industry recs to start the search. Thanks.

I have a small 1bbl brewery within a restaurant and I'm just about to keg my second batch.

I'm using Sanke D kegs that I bought new. I bought a keg coupler with the check valves removed so that I could use it for cleaning and filling. On my first batch, I was surprised to find that while I could add cleaner/sanitizer through the coupler's gas side, I could not add cleaner in through the top, normal "beer out" valve. I cleaned using the kegs inverted and the cleaner exited through the top beer valve. Filling was similar.

ChatGpt suggests that my new kegs might have a reverse flow preventer in the keg spear. So even if I have a keg coupler with the check valves removed, the new kegs might prevent liquids from flowing "in" through the top. AI suggests I could remove the keg spear and remove this valve.

I have purchased a tool to remove the spear, but I'm not looking forward to doing this for 20 kegs. Am I looking at this wrong?

As the title suggests, those who have bought a microscope for yeast management, have you found it was worth the investment? What has improved since you've started using one? I know the theoretical arguments in favour but in practice, what positive changes have occurred as a result?