That is the most awesome barley grinder ever! I love the base; the drawer fits and slides so well. Sorry ... I never focus on what others focus on. But it's awesome.

You had me at the pumpernickel ale (with caraway) and Roman chamomile ale. Although chocolate oatmeal stout is no slouch and would definitely have to be sampled. When your artisan brewery is setting new trends for beer and others are copying your stuff, we'll all be able to say 'we were the original taste testers on the Cellar lost weekend!'. :beer:

Thanks! I got an order to make another grinder base from a friend who is getting a barley grinder for his step son. I have to get busy with that.

The handle is an old brass pull I salvaged from a completely rotted piece of furniture I found in a derelict building. It's on vertically so you can hold the box with one hand when it is full. Installed like a drawer pull you wouldn't be able to do that.

I've been noting how the flavor of some of these have improved over the weeks. Ones that are really good, I will make again.

The best one by far was the Black Lager I made in January. There are only a few bottles left :( It is so good. Nice roasty flavor but dry and clean, crisp hoppy flavor.

I have an appointment to speak with a beer distributor on Tuesday to get some industry info to feed into the business plan. I need to keep on this forward momentum and not sabotage myself or get sidetracked with dross.

Forward is good. Business plans are good! You have so many skills and the determination to work through the process. You will prevail. :)

Smarter than the average bear, this lad. :notworthy

From you, Bruce, that is a high compliment. :D

a recent glass of brown ale.
Most righteous.

http://cellar.org/2013/f3brownale.jpg

Wow, that's thick. ;)

Shit, that's way too huge. I can't edit the post.

fix'd

Thanks! You are the man.

Yum. I need some of that to get me through an afternoon of putting together a ridiculous slide show with voiceover for the most worthless course ever.

In other beverage news!
 

The big news from the world of fermentation is that Cuomo signed a Farm Brewery bill in January. The good news about this is that the rules for a Farm Brewery are much more relaxed than for other microbreweries. The Farm Brewery commits to using a certain percentage of NYS grown hops and grain/malt, initially a small amount that increases over the next ten years to about 90%. Yhe farm brewery doesn’t not have to grow the ingredients, just has to source them from NY growers. This is a really great step towards moving away from huge monopolies and building a vibrant local interdependent economy.
If you are interested in details of the Farm Brewing bill you can check them here:
http://www.weblaws.org/new_york/laws..._law_sec._51-a
It means, for example, that if I get a farm brew license I can sell on premises or deliver my beer or another farm brewery’s beer to a wholesale or retail outlet, I can do tastings on or off premises, and sell for consumption on premises, have 5 satellite locations (points of sale) that don’t need to brew. It essentially allows me tremendous freedom to produce, market, sell, and distribute my beer as long as I produce less than 60 Mbbl annually. That would be about 164 barrels a day if I brewed 7 days a week and had a 200 bbl brewery. My plan is to start with a 10 or 15 bbl system and produce 3 batches a week.
That’s the plan.
Gotta do the divorce first, sort out my house, and custody. The Brewery is on the back burner, but still on the stove!

That is indeed big news!

That'll make life more gooder, while not threatening Bud, good move NY.:thumb2:

Excellent news! Keep the brewery brewin'!