Great to see that you are doing it. The hoops didn't seem in any way insurmountable and I know I have customers already which is great...but...I would need a bit of spare cash to get over a few cash flow humps. My personal situation means that all cash is accounted for (like most of us I'm...

So after a lot of research I have decided not to go ahead right now. I'll just refine my process, make a few improvements with an eye to commercially selling my brews as a product. I'll get set up as far as I can and then wait for better financial climate. Margins are too tight at the levels I...

Thanks mate. It's good to hear you have been there and done it. Will be doing what feels right and what makes sense to me (after a lot of analysis and thought).

They sound great. I'll have to look into those. I reckon this is one area I need to master before I set-up shop.

Cheers Daniel. The numbers will be well and truly crunched believe me. I am not fully committed to it yet. It is a "do if possible" idea. I don't want bankruptcy or early death through overwork, lol. If I can manage to set-up through the red tape with as little investment as possible that could...

Wow. Good on him. I was thinking about the Blichmann bottling gun 2. Seems to be improved and prevents foaming. The only issue for me is getting a ferm chamber than can handle the pressure. More research to do on this one.

One thing I must nail down is reducing the yeast sediment in the bottles. I think I can get away with a little. At the moment there isn't a lot but if I can reduce it further all the better. Been reading a bit about fermenting under pressure and then using a bottling gun. I will probably need...

Hey Trialben. No mate, moved back to the UK in 2018. All went a bit TU tbh. Could be a lot worse though. Did manage to start HB in Japan. Guerrilla-style as it isn't strictly speaking legal out there. I did look into the Craft Brewery idea when I was there too but the outlay was beyond my means...

I am badly jet lagged and my brain is not making a good job of writing all this down. :confused:

Cheers guys. Really appreciate all the responses and will be contacting some of these guys. There is a lot of food for thought. Lots to chew over. I won't be dashing headlong into this without a lot of thought. But, and I know it seems crazy but I am not looking to make this my main job even. I...

Thanks mate. I'll have a look. Bureaucracy seems like a real headache...

Thanks. That is a very good point.

Cheers. I think I will need it, lol.

Hey guys. Long time, no post or even visit to the Forums to be honest. I hope you are all well. I've still been brewing away and I am now really thinking about testing the water with selling my brews. I am sure this kind of thread has been posted many times before. It looks like a major pita...

Just to put in my two pence worth here, I have been using no-chill with my 20 litre batches and as long as you add 30 mins extended boil time in the recipe builder you can can get a good idea of what the impact on bitterness is. Means less money on hops too. I am a fan of East Kent Goldings, but...

The priming calculator in the recipe builder is really useful for the batch method. Per bottle might need a bit of working out, but I wouldn't be surprised if there is something for that on this site. The one in the recipe builder seems to give you a carbonation level relevant for the style. All...

I haven't found either big yeast cakes or cloudy pours. Obviously, it's a gentle stir rather than vigorous one to avoid oxygenation and also disturbing the yeast. 10 mins seems to be enough for any disturbed yeast to settle. Each to their own though. I just find it easier and saves time. I'm...

No school like the Old School...with a dash of Mad Scientist and a tiny pinch of Gear Head:D

I do pretty much what @Herm_brews does except mine goes into the primary. Then, I give it a gentle stir, let any yeast settle for 10 mins and away you go. One less vessel to wash up and no fiddling around with putting sugar in bottles. I have been very happy with my beers. Each to their own...

Hey TrialBen. Thanks for the post. I reckon that champers yeast has munched through all the extra sugar and maybe a bit more as it is reading a touch less than before I added the sugar. Gone from 1.021 (before sugar addition) to 1.0205... roughly. Hydrometer readings aren't exact, so that is my...