Messages

16

General Homebrew Discussion / Re: cold conditioning

« on: April 30, 2013, 03:05:17 pm »

Sounds like a great time to experiment. Put a few in the fridge for a month and compare

"Friends don't let friends drink bad beer"

I have to ask, do you type that quote every time you post?

17

Going Pro / Re: Logo Feedback

« on: April 25, 2013, 03:00:52 pm »

I read through the history, and I gotta say- I don't follow it. I think it's entirely too wordy and needs a grammar edit. The second sentence in the first true paragraph has so many semi-colons, I had to re-read it 4 times to understand it. It also comes across as condescending and a big inside joke.

More importantly, I don't see the connection to brewing. The only loose connection I see is that you used to go to college with some dude who likes beer and giving himself a nickname. It doesn't intrigue or interest me. I thought maybe you'd have a story about a homebrew batch that a bug wound up in the fermenter and it still turned out great and inspired you or something.

Not trying to bash you, just wanted to provide my honest opinion. 

18

Going Pro / Re: Logo Feedback

« on: April 25, 2013, 05:18:07 am »

I'm also not understanding the aversion to Facebook. It's certainly not my favorite website, and can be quite annoying at times, but used properly it can give you access to large amounts of people that other advertising doesn't (and cheaper also). For a brewery in planning, I think it would be instrumental. It helps you update your "fans" on your progress, while obtaining feedback. Most people probably aren't going to log onto your web site every week to see updates, but they'll sure go on FB and see what you have to say.

And if the updates are really that annoying, just go ahead and remove them from your status feed. It's quite easy.

For the record, I think companies SHOULD have a presence on facebook.  But you still need to have a website, and you should not assume that all of the customers you are trying to attract use facebook.

This wasn't a direct reference to you; just a generalized statement regarding what I've sensed is the overall opinion of this forum. All I was trying to say was instead of people throwing up their arms and going "ahhh stupid facebooks", they should realize it's an incredibley useful tool if utilized correctly. I realize the demographic of this board... ahem, has more life experience- so I understand the viewpoint. I'm just trying to provide a bit of info, that's all.

And I completely agree about the website portion.

19

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 03:26:17 pm »

This guy asked for feedback and he sure got it.

Almost like a "command climate survey" in the Army.

20

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 12:19:37 pm »

For what it's worth, I like #2.

21

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 09:31:20 am »

I'm also not understanding the aversion to Facebook. It's certainly not my favorite website, and can be quite annoying at times, but used properly it can give you access to large amounts of people that other advertising doesn't (and cheaper also). For a brewery in planning, I think it would be instrumental. It helps you update your "fans" on your progress, while obtaining feedback. Most people probably aren't going to log onto your web site every week to see updates, but they'll sure go on FB and see what you have to say.

And if the updates are really that annoying, just go ahead and remove them from your status feed. It's quite easy.

This!!   I have a FB page for my home brewery that someday I want to make commercial. It gets my name out there and I have made many, many contacts this way.  Much easier to update with news, photos, stories than a traditional website. Plus people are already on FB vs getting someone to navigate to your website. I DO see why people don't like FB though for personal stuff.

So, on my iPad in Tapatalk I get no link to any facebook page on his post so it is impossible for me to go to the link without opening it in a browser. Use facebook all you want, it can be a great tool. But I don't think you should expect everyone to use it. And when the guy who owns a brewery and was a graphic designer for 20 years can't look at your logo that may be a problem. Just sayin'.

The problem isn't facebook, or the inability to open a link in Tapatalk. The problem is that OP messed up the hyperlink.

22

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 08:10:14 am »

Its not so much Facebook but who is watching. 

"Friends don't let friends drink bad beer"

Yes, maintaining proper privacy settings is important.

23

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 07:49:17 am »

I'm also not understanding the aversion to Facebook. It's certainly not my favorite website, and can be quite annoying at times, but used properly it can give you access to large amounts of people that other advertising doesn't (and cheaper also). For a brewery in planning, I think it would be instrumental. It helps you update your "fans" on your progress, while obtaining feedback. Most people probably aren't going to log onto your web site every week to see updates, but they'll sure go on FB and see what you have to say.

And if the updates are really that annoying, just go ahead and remove them from your status feed. It's quite easy.

24

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 07:07:01 am »

I'll have to disagree on the whole "don't use a design website to create your business logo" argument. There are several reputable crowd sourcing type sites that work very well (99 Designs is one of them). But like everything else, you get what you pay for. If you pick the lower tier pricing system, and don't offer instructions or feedback, you won't attract talented, qualified designers. If you set up your contest correctly, with a decent pay off, you'd be amazed at what these designers come up with. In my opinion, it's a great way to get multiple designers to work on your logo.

25

Beer Recipes / Re: Strawberry Hefeweizen Recipe- Input Please

« on: April 16, 2013, 06:14:26 am »

Ok, that makes sense- I'll up the amount of strawberries a bit. Thanks for the advice!

26

The Pub / Re: automatic tip

« on: April 15, 2013, 06:49:53 am »

Yeah, I think the waiter should have a)given you an itemized receipt (if available) and b)mentioned to you that the tip was already included when he saw you tipped him again.

I understand why restaurants do it, but I absolutely HATE the automatic gratuity. If your waitstaff does its job and treats me well, trust me they'll be compensated accordingly. The percentage amount is irrelevant, I typically tip 20% for normal service. It's just that I don't like being told what I need to add on top of my bill.

Another topic entirely, but I'd rather pay more for my meal and have restaurants provide higher wages for their staff.

27

Beer Recipes / Re: Strawberry Hefeweizen Recipe- Input Please

« on: April 15, 2013, 06:09:10 am »

Thanks for the input. I was planning on getting fresh (or as fresh as possible) strawberries and freezing them a couple days prior, then thawing before adding to secondary.

For the yeast/flavor profile, I'm just looking for a hint of strawberry added to the typical estery hefe yeast- is 7lbs still too little for a 5 gallon batch?

28

Beer Recipes / Strawberry Hefeweizen Recipe- Input Please

« on: April 14, 2013, 12:06:51 pm »

Attempting my first fruit added beer and I'd like your input on the recipe.

5 lbs Wheat Malt
4 lbs Pilsner Malt

Mash @155 for 60

1 oz Hallertau @60

WLP300 w/1.7l starter

7lbs of frozen/thawed strawberries in secondary for approx. 10 days after primary.

Thoughts/suggestions?

29

Beer Recipes / Re: Amber Ale Recipe- Input Please

« on: March 30, 2013, 06:47:40 am »

I appreciate all the suggestions. I'll definitely cut back on the biscuit and go from there. Thanks!

30

Beer Recipes / Amber Ale Recipe- Input Please

« on: March 29, 2013, 04:01:57 pm »

Would like some input on an amber recipe I'm trying out. This is really my first all grain experiment outside of a kit, and I just kind of decided to wing it. Any suggestions/critiques are welcome. Thanks!

9lbs 2-Row Pale
1lb Crystal 40
1lb Biscuit
.5lb Dextrine

Mash @152f for 60 min

.5oz Columbus @60
.5oz Columbus @10
1oz Columbus Dry Hop

WLP060 w/starter recommended by Mr Malty