Me too 
Just placed my order too, thanks!
It’s definitely worth reading, but I wouldn’t consider it a replacement for the BA book. It’s relatively short and geared almost entirely toward the brewing equipment side of things. (Don’t get me wrong, Tom’s the man when it comes to that.) Not much about financing, accounting, licensing, etc.
you guys ordered too fast, if you enter the coupon code: MAYBOOKS13 you get 20% off your order.
I got it for $15.99! woot!
Holy cow! Four different people actually listened to me. I think that’s the first time that’s ever happened. . .
Don’t get used to it…
Also time of used equipment is over.
Just give it a year or two. . .
Yep. John Maier said to me a year ago that in 3 years you’ll be able to buy used brewing equipment really cheap.
Whether you’re an optimist or a pessimist, the current round of nanos/micros popping up is not sustainable for long. Either they’ll grow a ton and have to upgrade their system, or they’ll go under in a couple years. Either way, there should be a lot of 3-5bbl systems for sale soon.
I could take one of cheap 15 BBL brewhouses please.
They make those in China, but you get what you pay for.
I’ve been thinking about getting this book myself, and from what I’m reading on this thread, it sounds like the way to go. I know I need to concern myself w/financing, overhead, licensing, marketing, branding, etc…and the partners I am working with seem to a have good handle on these issues. I would rather concern myself with making great beer and gaining intimate knowledge of commercial equipment. So I’m thinking of skipping out on this new publication for now so I can spend my money on the operations manual. Amazon also has Palmer’s “Water” and Jamil’s “Yeast” both for $11 right now, and I think they would be extremely valuable for me to read.
That’s a pre-order. Currently scheduled to be released in November 2013.
I’ll save you some money. Here’s John Palmer’s approach to water: Read everything Martin Brungard wrote in Bru’n Water, ignore it, then add a bunch of chalk to every beer.
Burn
For those of us not in the know, I take it Martin and John Palmer do not agree when it comes to water chemistry for brewing?
I doubt they’d have any serious disagreements. It’s more that How to Brew was written a decade ago and is well out of date in its treatment of alkalinity in the mash.
Well, no, because myself and others have raised those concerns with Mr. Palmer within the last year, and he still seems to think his spreadsheet is a valuable tool for homebrewers. On that point, I have voiced my immense disagreement. Here was a thread from a while ago, for anyone that missed it:
http://www.homebrewersassociation.org/forum/index.php?topic=11944.0
The long and short of it is, I’ll wait for a detailed review of the topics covered before I’ll consider plopping down money for a copy.
Edit: I want to make clear, my main problem with Mr. Palmer’s approach to water is he never actually said how/why he came up with the RA numbers he recommends. I asked him directly if it was based on his own empirical evidence, professional brewing literature, or some other source, and he ignored my question. To me, that sounds like it’s just his WAG, and I have a very hard time taking him seriously on that topic, or any other. YMMV.