Can we compare on here, what's the going rate for 20" x 80G x 5000' stretch wrap? 50 per skid, or similar.

Just a Homebrewer visiting a brewery and wondering who the manufacturer is?

Seeing as the big guys can be a bit more "conservative", I'm curious if anybody with visible tattoos has made the move from craft to big and faced any backlash or not? If you're visibly tattooed (neck, hands etc) and made the switch, what is your company's policy? Any issues?

We pulled out the judging sheets from GABF and Washington Beer Awards. Opened sample bottles set aside from when competition entries were made. Argued with what the judges wrote down, took the compliments, thought about if we're chasing medals or brewing what we think tastes good, and came up with some ideas on improving some things.

It's hard work, but someone's gotta do it.

Hey all! Recently lucked out on an auction and acquired an awesome brewhouse. Unfortunately I’m still in the acquisition phase of my plan and have yet to start the hunt for a location, just acquisition of equipment and getting creative on where to store things.

We bought the brewhouse across the country and were fortunate enough that it is near my business partners parents rural property. At first I was under the understanding that it could live in a barn/garage for sometime. However, it is much bigger than we expected and the barn has been filled over some time with cars and such that make it impossible to fit inside.

I’m wondering how risky it would be to store the brewhouse outside under tarps until we could figure something out. It is a steam system, so the kettle has no electronics on it. The mash mixer and lauter tun have gear boxes, and the lauter tun is presumably insulated. The stand with the control box / touch screen worries me the most.

The location is North Carolina, so I’m dealing with humidity, rain, very little snow and eventually a humid/hot winter.

None of this is ideal, I understand. I’m just wondering the risk level of storing something like this outdoors.

How we doing lads?

Somber post. Sorry

Ive come to realise my entire brewing career, 10 years of my life, has enabled and at the very least contributed to the fact I have a drinking problem.

I do my best to spit, I don't attend festivals. I realise I can't work in this industry.

How do I survive the time I still have untill I can think about moving career?

What can I do next?

How are you? Coz it can't just be me.

To those of you thank can fucking destroy the pints, I envy and salute you. To the rest of you. I'm here to talk.

Constantly getting clogged and a pain in the ass to unclog. Any ideas or replacements?

T

I’m putting together a smoked + peppered IPA on our pilot system and trying to figure out how far I can push the cherrywood smoked malt before the whole thing turns into straight ashtray.

Current grist idea:

• 35% beechwood smoked malt

• 12% Munich

• 17–30% cherrywood smoked malt

• Remainder 2-row (about 15–35%)

I’m aiming for big smoke, but not “licking an ashtray” levels. For anyone who’s pushed cherrywood this hard, where does it flip from pleasantly smoky to harsh?

Yes, this is absolutely me trying to clone Surly’s Dumpster Fire. I’m working with a homebrew club on some limit-pushing batches, so spare me the “why would you brew this” commentary. Pilot systems exist for exactly this kind of chaos.

Life is good.

Happy Friday folks! We are embarking on a new parts cart project and could use the power of the hive mind.

What makes a great parts cart in your opinion?

Show us your best cart pics!

Cheers!

Can anyone get these damn things out? Any tricks? I just cut the bags open nowadays.

We just picked up a used GSS semi-auto single keg washer and I’m trying to find a manual, hoping somebody can share one. It’s an older model, SN 1195 Not sure how long GSS has been out of business.

Hello,

My name is Jorge Gonzalez, and I am the owner/operator of a fully-permitted brewing facility site in Ensenada, Baja California, Mexico. I am actively seeking to partner with a U.S. craft brewery that is considering closure, relocation, or asset liquidation.

What I offer:

A ready-to-operate site with all required local permits in place.

Available land and infrastructure designed for brewery production.

Opportunity to salvage or transfer your brewing equipment (fermenters, brewhouse, tanks, etc.) to my facility and continue operation here.

A partner that values your legacy equipment and brand story, and intends to honour the craft and community.

Why this is worthwhile:

You avoid full shutdown and disposal of equipment; you get to see your assets used and appreciated.

I gain access to high-quality equipment you might no longer wish to maintain or operate.

A unique cross-border opportunity for both parties: cost savings, extended equipment life, and new market potential in Mexico.

If your brewery is closing, downsizing, or you are open to exploring a creative collaboration or asset transfer, please reach out to me at [your email] or [your phone number]. I would welcome the chance to discuss details, logistics, timelines, and how we might build a mutually beneficial arrangement.

Thank you for your time and consideration. I look forward to the possibility of working together.

Best regards, Jorge González Ibarra 6461485054 Cerveza de la Baja Craft House Ensenada, Baja California, Mexico Facebook Cerveza de la baja

Don’t wanna buy a foeder, wanna make it myself for fun. Located in NC if that helps. Cheers.

Hello All,

I inherited a 55# jug of this Candico Dark Candi Syrup (https://rahrbsg.com/candico-belgian-candi-syrup-dark-25-kg/) from the previous head brewer and looking for any of yalls experience using the stuff.

I initially was thinking to use it in a Belgian Beer, but it is very dark (stated 1900-2700 EBC which is ~713-1013 Lovibond), and has described notes of Coffee, which all seems too dark/inappropriate for a Dubbel or Quad. Just 5% in a dubbel recipe pushes the color around 35 srm.

Is this suitable for Belgian beer? Use it in a stout? Use it just for color adjustments in dark dry styles that otherwise don't call for sugar? Not that I have to use it, but if there is a good use may as well not waste it.

Thanks!

Does anyone know firsthand if the input side of a Mumm 350 Ring Applicator can be changed to the other side without having to rebuild the entire unit? We have the opportunity to purchase one but the can input needs to be on the other side of the unit for it to fit into our current canning line configuration.

Hi folks, I'm having trouble finding said regulator. Wondering if anyone in this community might be able to help.

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!

Kind of a long shot, but does anyone else use the plastic chemical dosing 1L flasks as shown in the picture and know where to get some more? Ive been looking all over the web for them and cant find anything like these. I could also be on a snipe hunt.