You give those numbers to investors, you don't actually operate to them. It's like they had a business student from the community college write a plan for free.

Rehydrating to about 10% and kilning gradually higher, 150-215°F

I'm going to try converting some pale to Vienna here once I get screens made up

Vienna won my brew club's side by side taste test of base malts last year. It's rich, malty, sweet, and stands on its own. It can be a bit much if you're trying to feature a different ingredient and isn't right for all styles. I like to use 2 parts Pils to 1 part Vienna as the base for most...

Rogue has shown success with the vertical integration model - growing to brewing to distribution plus foodservice from a small coastal town. Seems like a good fit if they want bicoastal presence like Redhook did. Otherwise I think most large breweries will have trouble with the farm format...

Nudge nudge, Rogue Farms

White vinegar

And I don't think I've ever heard of homebrewers not using enough hops. From my view, it's the exact opposite.

I keep control bottles from every batch so that I can take 3-4 evolutions of a recipe and taste them side-by-side. The properties I like best overall get carried over from the original brew logs to the master recipe.

If you're using the Brewer's Edge without a bag, stirring the wort can let flour settle at the bottom of the tank. There it gets burned by the heating elements and the unit locks up with the E4 code. You have to drain the whole tank and clean the bottom when that happens. I need to find a bag...

There are hundreds of varieties of winter and spring barleys. Some are two row, some are six row, and some are four row. Some have desirable brewing properties, some have desirable feed properties, some have desirable growth characteristics, some have desirable climate tolerances, and some are...

I don't think I've heard of summer barley. It's usually categorized by planting season which is either winter or spring. The wide majority of brewing malts are spring two row blends. Any generic two row base malt will work for the purpose of the recipe builder. If you find a specific malt...

If I were doing it, I'd keep mass the same. I'd want to analyze how the flavor of an individual hop changes at each point of addition. Loading up on late hops to match IBU is going to amplify hop flavor and aroma. But that might be what you're trying to do. Last year I did a test to compare...

Do you care more about finding out how hop schedule affects hop bitterness or hop flavor? That will tell you whether to hold mass or IBU constant.

The alpha and lactic acids will compete so it would help to balance them. I'd avoid early hop additions and target maybe 20 IBU. Perhaps going FWH just to get your break and then late or dry hop in small amounts.

I sanitize bottles in the dishwasher. No effort, no mess, and they come out dry.

Not considering I'd have to buy a mash tun too. Plus I want as few parts to clean as possible. What I like about the M&B is its simplicity and that lift/drain/dump basket.

I've been planning to get one soon for the basket feature. It's most serious flaw is the controller is hard set to a ±6°F temperature swing. Doesn't hold mash temps well at all. Hoping I can fix that with a brewpi mod.

Is this going to end up like the Recipe of the Week that was awarded once and never mentioned again?