Basically I have always considered myself a professional home brewer. I would squirm if called a master brewer (I am not), but certainly I have made a living as a professional in the brewing business as a brewer and owner. What I mean by professional home brewer, is that I brew much the same way as a home brewer would. With the exception of the few times I’ve had breweries with turn-key set-ups, most of my brewing equipment has been cobbled together with what is available at the time that fits into the budget.
A Simple Hot Liquor Tank
Great info again👍Do you have any info about rousing yeast in a conicol fermenter. Let say I want to brew with Fullers 1968 and it needs to be roused.