Messages

1

General Homebrew Discussion / Re: When did you switch to all grain?

« on: May 15, 2013, 08:48:27 am »

4 extract w/grains batches and then all-grain.

2

Going Pro / Re: Air compressor

« on: April 12, 2013, 09:02:49 am »

Yes. Actually we should go to to where you just punch a hole in with a key.

Perrin Brewing Co in west Michigan is coming out with these soon.

3

Going Pro / Re: Need some input

« on: April 12, 2013, 06:51:36 am »

I think for an experienced brewer 35k - 40k would be ok to start. Hope to make that much myself eventually.

I'd look to getting some form of partnership and a contract, too.

How would you define "experienced"? Also, is health insurance a realistic benefit to expect?

Many small businesses fail after a short time. I'd want to see their financial info, to make sure you won't be unemployed in 6 months. I can help you make sense of it if it's all Greek to you.

Should I ask for a copy of their business plan?

Some more basic questions . . .

Who decides what kinds of beers should be one tap?
Who decides on the recipes?
Who decides what is an appropriate amount of money to spend on a batch of beer?
Do you get a budget to spend as you see fit, or does everything have to run through someone else?
If you have to supply other places, what kind of cooperage will you have?
What are the explicit details of the system they will have, from brewing through packaging and serving?
What is the expected volume of beer to be served per week/month?  How many batches is that?
How many hours are they expecting you to work for the stated compensation?  Do you get overtime?

I could think of a lot more questions.

All great questions, anything else that comes to mind, fire away

4

Going Pro / Re: Need some input

« on: April 11, 2013, 11:23:38 am »

Thanks. What do you think (ballpark) the salary range should be for the job? It sounds like it's going to be a brewpub, as well as supplying beer for 2 other taprooms/restaurants they own. 

5

Going Pro / Need some input

« on: April 11, 2013, 09:37:18 am »

I have been given an opportunity to talk with some folks who are opening a brewery about making beer for them. This was set up through a mutual friend. I'm bringing 6 different beers for them to try. The plan is to sit down and see if there is a mutual interest in me brewing for them, and moving on from there. In the meantime, I've been volunteering at a local brewery trying to learn as much as I can about operating on a professional system. The brewers there have been absolutely great, answering anything I ask and a lot I haven't. A huge learning experience.

So I'm wondering, if you were in my shoes what questions would you have for these folks? What else can I do to prepare myself for this job if it is something I/we want to pursue? What advice in general might you have for an aspiring professional?

Thanks in advance for your time.

6

All Grain Brewing / Re: Oops...Session IPA

« on: April 02, 2013, 07:56:09 am »

 I brew mine to 4.2% ABV, which is smaller than the low end of the scale for an APA. I like the "ISA" name, haven't heard that one before.

7

General Homebrew Discussion / Re: Did something go wrong?

« on: April 02, 2013, 07:45:37 am »

don't transfer until it's done. secondary is for settling if anything. give it another week and then trasfer to secondary.

+1

8

Kegging and Bottling / Re: What the?

« on: March 27, 2013, 07:19:31 am »

I had the same no apparent leak....however, I think that my leak was when the gas was attached to the post.....it let gas in to a certain extent and then it slowly escaped.  I was able to carbonate it, so I think my issue was when I unhooked and rehooked it up at some later time.

Bingo! Swapped the c02 from the other keg and it did the trick. Seems like the one adapter is allowing gas into the keg, but like you say, it was either leaking out there or allowing only a small amout into the keg. Anyway, I rolled it on the floor for a cpl minutes, checked it this morning and its carbonated.

Thanks for your help, gentlemen

9

Kegging and Bottling / Re: What the?

« on: March 26, 2013, 12:58:18 pm »

small/slow gas leak on keg's seal or gas in post?  That would explain having pressure in keg (in testes), but not carbonating.  I have had an agrivating slow leak on a keg posts before, where I can't find it but the keg is always losing pressure over a day or so.

Checked lid seal and posts with soapy water the other day. No leaks, at least there

10

Kegging and Bottling / Re: What the?

« on: March 26, 2013, 12:19:16 pm »

Pint glass would be easier to drink out of than a ladle for sure 

I've pulled a number of samples, so I think it would be low enough by now that headspace wouldn't be an issue.

I'm frustrated enough at this point I'll probably go home and crank it up to 50 pounds and shake the damn thing like it owes me money

11

Kegging and Bottling / Re: What the?

« on: March 26, 2013, 11:29:36 am »

Hmmm, grasping at air, but have you made sure the valve on the manifold is on?

It's on. Dumped the PRV a few times to be sure it's getting gas. Plus the line from that manifold leads into a splitter which feeds both kegs. 

12

Kegging and Bottling / Re: What the?

« on: March 26, 2013, 08:48:55 am »

head space is a big factor

Maybe an inch of freeboard in the keg, which is pretty full, admittedly. However the keg next to it was filled to the same level and its carbed up fine.

13

Kegging and Bottling / Re: What the?

« on: March 26, 2013, 08:36:42 am »

I have it printed at home somewhere. So, if solubility changes along with temp, this keg should be overcarbonated by quite a lot by now.

14

Kegging and Bottling / Re: What the?

« on: March 26, 2013, 08:19:08 am »

Here's something else I've been pondering: Does the solubility of C02 into solution change as the temp of the solution drops? As in, if i keg at 66 F, apply gas pressure at 12 psi and cool the keg at the same time. At 66 F with 12 psi I should theoretically achieve 1.6 volumes. So if the keg chills to 40 F over time do I then get 2.6 volumes with the same 12 psi or is the solubility of gas into solution somehow locked in at the original temp (65) that gas was applied at?

15

Kegging and Bottling / What the?

« on: March 26, 2013, 06:32:11 am »

I have a 2 tap dorm fridge style kegerator.

My normal procedure to carbonate is to cold crash in the fermentor to 33 F, transfer to a keg, purge 02 and put c02 on it at 10-12 psi depending on what I'm shooting for. Typically in 5-7 days I'm where I want to be.

8 days ago I racked a brown porter to a keg. I had not cold crashed this beer. Put the keg in the kegerator without hooking it up to the gas to allow it to chill for 24 hrs. Hooked up the gas the following evening and let it sit for 4 days. Checked it. Nothing. Figured it must have been a temp issue and turned the gas up to 15. 2 days, no difference. took it to 20 psi, rocked the keg for 5 minutes. 2 days, no difference. Put another keg in at the same 20 psi (exact same procedure, racked warm, no gas for 24 hrs to chill) and that one is fully carbed in 3 days, porter still the same. Leak tested the keg with soapy water, no visable leaks. Pull the PRV, there's plenty of pressure in the keg.

Ideas?