Messages

31

Ingredients / Re: Ingredients from Walmart!

« on: April 25, 2013, 07:27:44 pm »

I find this quote disturbing.

ingredients coming from your local Walmart.

There is not even in tiny bit of local in the word WalMart.

32

Going Pro / Re: Logo Feedback

« on: April 25, 2013, 07:19:09 pm »

I do not know.

It is hard to make bad beer these days. There is a lot of info out there. It is not mystery any more.
So solid beers are one of requirements but you need to give your consumer a message why they should buy your beer.

Your name and logo should project what you are all about.
What you can tell me about this one:

33

Going Pro / Re: Brewing Education

« on: April 24, 2013, 07:57:46 pm »

Matt,
This is my opinion.

You already know how to brew beer.
You know about sanitation and cleaning.

What you are not familiar is the scale of equipment and SOP (Standard operating procedures).

So this would be my advice.
Forget about siebel or ABG.
Work with local breweries and observe day to day operation.
You need only one brewery to do SOP.
Others would be great you have better overview what is going on.
Each brewery is just a little different.
If you do not get to Surly or Summit do not worry about it.
Plenty of other breweries.
Their SOP might not apply to you because of their scale.

Observe and adjust it to your conditions.

Good luck.

34

Kegging and Bottling / Re: Beverage line length ?

« on: April 21, 2013, 05:35:03 pm »

Now you answered your question.
1 ft of 3/16 tubing will give you about 3 psi drop per 1ft of tubing.
5 ft of 3/16 tubing should be enough.

35

Yeast and Fermentation / Re: Need a big SS fermenter?

« on: April 21, 2013, 05:29:53 pm »

Those are some fine tanks.
How do you clean them?

I do not see CIP arm there.

36

Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA

« on: April 21, 2013, 07:51:59 am »

Try to do Protein rest next time.
Also prolong boil 90+ minutes and kettle clerifiers might help.

37

The Pub / Re: Why beer ratings are great & awards are overrated

« on: April 19, 2013, 06:01:27 am »

I agree with the article. For the same reason I will not put my beers into pro competition.

38

Going Pro / Re: What Am I Missing in This Artcle?

« on: April 16, 2013, 07:20:23 pm »

Linux.

And now back to original post.

39

Going Pro / Re: What Am I Missing in This Artcle?

« on: April 15, 2013, 06:44:15 pm »

He plans to spend about $7,000 to purchase new equipment and remodel.

500 to 1000BBL brewery + 2 employees.
And this all for only $7000.
Even 10 times that amount is doing it on cheap and no labour cost in it.

40

Equipment and Software / Re: Midwest Supply Plate Chiller or alternative

« on: April 14, 2013, 03:59:39 pm »

Anyone tried this item?  They have only 3 reviews on the site so I'm hoping a few people here have some experience with this or can recommend an alternative. I need to cool 32-33 gallons of wort and am willing to buy a pair of plate chillers if needed but cooling has to be fast.
http://www.midwestsupplies.com/plate-heat-exchanger.html
Ideally I would like a gasketed PC but haven't found any that were reasonably sized/priced.

Try Duda Diesel
http://www.dudadiesel.com/heat_exchangers.php
You can find appropriate heat exchanger for your application.

41

Going Pro / Re: Arsenic in beer caused by filtration

« on: April 14, 2013, 03:55:34 pm »

http://www.processingmagazine.com/articles/125415-arsenic-in-beer-mystery-solved

42

Going Pro / Re: BROP software for a 1bbl brewery

« on: April 14, 2013, 07:22:06 am »

Thank you.

43

Going Pro / Re: BROP software for a 1bbl brewery

« on: April 12, 2013, 06:17:33 pm »

Beer Run Software:
http://www.beerrunsoftware.com/

I think this is Quick Books AdOn.
I do not know the pricing thou.

If you find out, Let me know.

44

Going Pro / Re: Air compressor

« on: April 12, 2013, 06:05:36 pm »

I can report that air compressor is operational and quiet.
So far so good.

45

Going Pro / Re: Starting a brewery

« on: April 08, 2013, 03:19:04 pm »

I think in well run brewpub can sell 15 to 30 BBL a month.

If they have 125 seats, at 4 turns/day and 1 pint/turn, that's 60 bbl/month plus losses. So two brews and roughly 25-30 man-hours a week just for brewing, cleaning, and racking.

Just been VERY conservative.