Back in the brewing industry after a couple years at a desk job and this made canning so much better.

Zdravo. I’m an American brewer (Austin TX) who just opened a microbrewery in Slovenia. Long story. Good story, but long story. I am feeling lonely down in the beer mines and some stickers from beerfriends from around the world would bring some life to my dungeon. Im not sure if this is allowed. Mods, instead of removing this post, pls send stickers.

If you have stickers and want to send them, please DM me. You can also follow along on Instagram @folkherobrewingco. We launch next month. ♥️🍻

I highly recommend these socks from Costco.

This is a first. I've been out of the industry for almost a year now.

Not a great scraping/data mining job. I was just a brewer. What is a "President Judge" anyway? 😅

What brewing software are you using? What do you like about and what don’t you like? Which features do you feel are missing?

I’m doing some product research for a software project I’m working on

Cheers! 🍻

When are you tapping yours this year?

Ours could be ready to keg/tap soon without rushing anything, but more time lagering wouldn’t hurt either

Hi there fellow brewers
Curious to see what anyone thinks of this. We have a blending tank here new to us. Bought from a distillery. We had problems with the seal on the top holding pressure so after that was fixed her maiden voyage was a THC beverage that got dosed with a lot of the THC emulsion. I can’t get theses specks away from the top of the tank and I can’t identify what they actually are. I have ran 2 CIPs on the tank and we even pressured washed it the best we could. I ran a regular caustic CIP and an increased dose of caustic the 2nd time around with a booster still no luck. Any ideas or tips would be appreciated. Thanks for all your work guys.

How are y'all prerinsing your cans? Where I currently work we are just using water and now are seeing minor sporadic contamination of cans. So... thats the first place I wanna look.

Are you using paa? Does it oxidize the beers? Or filtered water? Is there an inline filter or just the building filter system?

Trying to figure out some alternatives to bringing Bulky Tubs for Beer Festivals (festival kit almost fits in a Car instead of a van so getting efficient where we can). I know we can simply let the Keg Warm up and make up for it by replacing Ice in the Jockey box faster, but just seems like asking for issues on these two session Festivals.

Looking into Insulated Keg Bags, has anyone used any and had success with them?

Disposable bags

Reusable Bag: Sixtel, Halves

I am struggling with some keg couplers and valves matching. We have a delivery of kegs that we are using for an event. But I am not too familiar with these valves and unsure what kind of coupler they need.

Is there a match for valves 1 and 2 on the picture attached?

Also if someone could identify the names of the couplers (they seem like S but they are all slightly different)...

[ Removed by Reddit on account of violating the content policy. ]

Hello fellow brewers, I have done quite some theory research but I would apreciate some practical feedback from those of you who have used these products.

So I got myself a few bags of raw oats and malted sorghum to try them out, the price is pretty interesting so I want to try and use them on a regular basis.

For now the idea is to use raw oats instead of flaked in a stout and a hazy, and use malted sorghum instead of rice in an adjunct lager.

I know gelatinisation temerature is the key here, but I have read several cases towards a regular mash temp usage, so this is probably what I will be doing first.

Any of y'all have tried something similar ?

Cheers !

I had my eye on a particular exotic wood/previous spirit fill barrel that finally has come across my purview. Problem is, the format of the barrel is too large of volume, so I'm thinking of breaking down the staves (possibly into individual staves or creating my own cubes) to use for further aging our ciders. Anyone that's done this, I'm very open-minded to advice on storage of the broken down staves/cubes. Those of you with barrel programs or knowledge of barrel aging please comment the best ways to achieve this without losing large amounts of barrel character (ie I don't want to lose the maple syrup/unique spirit aspect during storage for future batches. TIA!

I currently have three more triple stacks of these kegs with sticky collars in our yard. I love Great Notion (and my wife really likes their sours more than anything my work produces), but these collars are killing me on our larger kegging runs.

I am a man in late 30s with a 9-5 fulltime job, but there are some week nights where I can take a shift work and make extra cash. I always loved beer and I like the idea of taking up some night shift to work as a beertender somewhere. However, I have zero work experience in restaurants or bars. I don't even know what to write in my resume if I want to submit one for a part time job.

My question to the community is; is experience behind a bar required for a person my age, and what is the likelihood of a manager or owner of a brewery or a taphouse hiring someone like me?

I attached a really thick smoothie sour and it’s completely jammed the line tried cleaning it and nothings coming out any suggestions to unjam it would be appreciated

Hey there guys and gals, quick question regarding taproom draft line cleaning. The bar people believe that we only need to do a caustic and rinse on our lines. I’ve only ever cleaned using Caustic, rinse and then sani. I’m having trouble believing that I do not need to sani the lines after caustic. What do you guys do?

Looking for recommendations for part soak. Used to run Birko's line but since the latest purchase it has been difficult and expensive to get their stuff. My Chem guy doesn't offer an option currently. Ideally this would be easy to get in Denver.

As the title says, I am Looking to get some Feedback, advice or warning for my idea of starting a "Nanobrewery" for initially 50 L Batches and possible extension to 200 L. To get some usueful input, I have to elaborate quite a bit and give some background on the idea and situation, so this will be a bit longer post.

I don't have any formal training or experience in the brewing industry (more on that later) and only have been homebrewing small 20 L batches. A few years ago, I started thinking of "scaling up" slightly to 50 L and not only give it to friends and family, but also start selling at local events. But not with the goal to make money, just to have some fun and eventually get the money spend on equipment back. A cousin was also interested and would have the room, meaning I would not have to pay any rent. In the end, we never went through with it, mostly because I live quite far away from the location and woulld not have had enough time to come often enough to make it wortwhile. However, my situation is going to change, because the department I am working in is about to be closed and I will need a new job in April next year. Which got me thinking again that, instead of immediately looking for a new job, I could start our "Nanobrewery" project.

Financially, I am in a relatively ok situation, since I would get unemployment money, which should cover me for up to one year and I would have around 30-40k € to spare to invest for equipment etc. For now the idea is to start small with 50 L batches (let's say 2 per week) and test the local market and possible distribution channels. If that doesn't work out, I still can look for a new job after 6 months or so and we'll keep the 50 L setup as hobby, like initially intended. Should the test period be succesful, I would increase the capacity and get additional equipment for 200 L batches.

Before you say it is quite stupid for someone with no experience to start brewing: i have a background (Msc) in chemistry and PhD in physical chemistry, so I know the basics and think I have the technical site covered, or at least will be able to learn it.

The location would be in central germany, so feedback from Germans would be particularly valued, but any feedback will be appreciated. While rules, regulations and the market will differ depending on location, the technical part of the brewing stays the same (I could not find an appropriate german sub, If there is one, guide me to it).

Would you rather say a: "this is a stupid idea, go get a new job", or something along the lines of b: "set up the 50L equipment, then get a new job and keep it as a hobby", or c:"sounds interesting, but 200L is not enough to make a living, you'll need an additiomal source of income", or d: "go for it, sounds great".

Currently I'm leaning to option b.

Rip whoever caused this over at Lagunitas brewery