Messages

1

Pimp My System / Re: 1 BBL garage system with automation

« on: Today at 11:06:09 AM »

Have you thought about hooking up with a local Pub? There are a lot of Brew Pubs popping up around here. As long as they are serving food and being inspected there is no other licensing required. Not sure what they are doing to retail as some are selling growlers. Personally I think there is a market for 5 gal kegs. Could sell premium beer and still be aforadable

At this size there really isn't any money in it. You don't break even till you hit 7BBL and only if you serve food which means kitchen equipment and staff. Bottling or kegging the break even happens at 17 BBL. Tight now it's a hobby and I have a small but devoted following and all the beer I can drink. Life is good.

My wife and I are fully licensed by the feds and state for our brewery.  Right now, we are only brewing ten gallon batches, and the hobby makes us money.  Next month we'll be moving a 1bbl system, but still pretty manual.  And all our profits go right back into brewing toys.  We jsut recently build a walk in fermentation room with cooling and heating for good temperature control. 

Here is a samll brewery in Portlan, OR that brews on a 1bbl system and they've been in business for 20 years.  They must be doing something right. 

Depending on the salary of day your job, and your market, you've got everything you need to do it.  (except you can't brew commercially in your garage unless you block the door to the house, if connected. if that's a seperate building, you are golden)

2

Beer Recipes / Re: Amarillo IPA

« on: May 21, 2013, 12:33:48 PM »

I have almost 3 pounds of Amarillo hops,

What's your address, and do you lock up the brewery at night?

LOL

3

Beer Recipes / Re: Lavender in a Dubbel?

« on: May 21, 2013, 12:32:47 PM »

A week ago I brewed a extract Belgian Dubbel and tried my hand at adding herbs. A friend recommended to try .5 oz. each of coriander, rose hips, and lavender. I weighed them out and added them to the last 5 minutes of the boil. Lo and behold a week later now, I took a gravity reading and tasted the "beer".

I have enjoyed licking bars of soap more than I did drinking this stuff. Way overwhelming with the lavender. My question is, is it worth aging the beer at this point to see if the lavender mellows out significantly or should I just jump ship and dump it?

Also, just as an aside, it took nearly 50 minutes to chill this batch in an ice bath (my wort chiller broke). Would the extended contact time make the herbs that much more potent? Thanks for any advice!

You may have used the wrong the type of lavendar.  As Mort mentions, the variety is very important.  Make sure you used culinary lavendar, and not the type for soap. 

I make a lavendar beer every year for a lavendar festival weekend in my town.  I use 2 ounces in a 10 galloon batch, and it's very subtle. 

4

Going Pro / Re: Fermentation Temperature Control

« on: May 21, 2013, 12:24:31 PM »

Thanks for the advice guys. 

5

Going Pro / Re: Fermentation Temperature Control

« on: May 21, 2013, 12:13:11 PM »

No way to do that.  Or at least I don't know.  Buckets are at different stages of fermentation. 

Do you have any ideas?  I know that owuld be better. 

6

Going Pro / Re: Fermentation Temperature Control

« on: May 21, 2013, 10:04:26 AM »

We finished the fermenting room Saturday, and already have eight buckets in their fermenting away.  And still have room for 16 more. 

We can brew much more often, and it's nice because we can see what's in each bucket without having to lift it up. 

The airconditioner is barely used, and this little heater we got keeps it very nice.  We have the heater set to turn off at 65 degress, and the air conditioner to come on at 70.

And all for just over $1,000.  We are very happy.  There's pictures at our facebook page, just search Dungeness Brewing.

7

Events / 41 days and counting - GABF tickets

« on: May 21, 2013, 09:56:30 AM »

I may have to take the day off to be sure I can get online........   

8

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 16, 2013, 02:42:30 PM »

I easily get 15 to 20 batches per bottle, but I use an in-line aerator setup and infuse the wort slowly.  I also make a 1.5 L starter for ales and 3 L starter for lagers, so my need for oxygenation may be slightly less urgent than those who underpitch.  I typically see activity within 4 hours.

I'm pitching plenty of yeast, From what others are saying I just have it turned up WAY TOO HIGH.....

9

Equipment and Software / Re: Those little red cans of Oxygen

« on: May 16, 2013, 01:47:18 PM »

How long do you run it and at what setting?  I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).

The red canisters are also different sizes.  I'm still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.

I must have mine set to high, it creates quite a bubbling action.  I go for about the same amount of time.  Sounds like I should dial it back a bit.  Thanks dude.

10

Equipment and Software / Those little red cans of Oxygen

« on: May 16, 2013, 01:34:44 PM »

I seem to go through these things pretty quickly.  I get maybe 7-8 buckets oxygenated, and it's time to toss. 

What am I doing wrong? 

11

Equipment and Software / Re: Cleaning Beerstone

« on: May 16, 2013, 07:49:22 AM »

Bar Keeper's Friend seems to work pretty well too.

Ahh yes, before I had Acid #5 and recirculation I would use BKF and a scrubbie.  Works great.

(and Costco sells it by the three pack)

12

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

« on: May 16, 2013, 07:04:34 AM »

I started brewing at a BoP place about 70 miles from my home.  My wife (at the time) bought me a gift certificate.  Brewed extract beers there for a couple years, but they went out of business.  I didn't want to stop brewing, so I find MidWest Brewing supplies and started home brewing extract batches.  I accidentaly bought a minimash recipe, looked at the instructions and thought "oh sh*t."  But, I did it.  I had no friends who knew about brewing, had not yet heard of the BN.

I went all grain the next batch and never looked back. 

Today, our beer is available at a couple bars in town. 

13

Equipment and Software / Re: need tips how to really clean out a Blickmann Therminator

« on: May 15, 2013, 10:57:30 AM »

After reading all of these posts, I wonder why I don't have problems. 

I rince my thermonator with hot tap water immidiately after filling fermenters.  First thing.  Even before oxygenating and puting airlocks on the fermenters.  I let that run for about 5 minutes, full blast. 

I drain the water, and place in a freezer, so nothing will "grow."  Sanitize with StarSan just before next use. 

Now, I generally use whole leaf hops, but did have to get some pellets a couple months ago. 

Still, no problems. 

hmmmmmmmmm   

14

Going Pro / Re: Fermentation Temperature Control

« on: May 13, 2013, 10:36:17 AM »

How hot and humid does it get in the brewery?  You can probably start without one but know it is there if you have problems.  Doug at Malt and Vine went with a beefed up AC unit for his walk in after he blew out a smaller one, he might be using a coolbot too.  Shoot him an email and ask, tell him I mentioned it.  He has a bigger temp drop, but I think you want a bigger space he has.

I've never measured humidity, but even in the day or two that hits 80 over here, the brewery stays a cool 70-75.  And our space will be 8X12, and 8 feet tall.  Not all that big, we oprdered a 5,000 BTU air conditioner.  The heater will be used more often than the cooler to keep it at the 64 you recommended.

15

Going Pro / Re: Fermentation Temperature Control

« on: May 13, 2013, 08:14:26 AM »

Stop by Bluebird and I can show your our setup.  Our air conditioner keeps the space at 40F (it struggles when it's hot) so 67F shouldn't be a problem.  Although I would aim lower, like 64F to offset the heat generated by the fermentation, and pitch at 62F.

I highly recommend a coolbot to keep the air conditioner working well
http://www.amazon.com/CoolBot-Walk-In-Cooler-Controller-conditioner/dp/B003VSLTAI

I checked out the coolbots.  Do you think they are necessary for fermenting temperatures?  It's not gonna take too much Control.