Messages

2566

General Homebrew Discussion / Re: what are the

« on: February 04, 2010, 08:33:58 PM »

Basically, to go from extract to partial mashing, all you need is a grain bag. I used this technique for a while, with great results. http://seanterrill.com/2009/04/09/good-beer-easy-beer/

To go AG you'll really want a dedicated mash/lauter tun, like the link Boulder posted. That can be put together for as little as ~$30, less if you already have a cooler.

Most people who go AG move to full boils (using a propane burner) at the same time, but you certainly don't have to make both moves together. To really see the cost savings of all grain, full boils are necessary though. Another intermediate step would be to switch to 2-3 gallon batches for a while.

2567

Homebrew Competitions / Where would you enter this?

« on: February 04, 2010, 02:43:09 PM »

I have a recipe that I've brewed a few times - it's a pretty simple American wheat, about 50% wheat malt, 40% 2-row, 10% dextrine malt, and a couple pounds of honey in secondary. Sometimes I'll add a little coriander in the whirlpool; this time I'm going to try cardamom, and if it comes out well I'm going to enter it in the NHC.

I'm wondering where, though. SHV would be the logical choice, but I don't know if something this delicate would just get muscled out. (Not that I expect to place, but if anyone tastes it after a chile beer I'm not getting feedback at all.) I know with the honey and spice it shouldn't be in American Wheat/Rye (but would it actually get thrown out?), and I already have something going in Specialty Beer. So I guess I have to suck it up and enter it in SHV, or just not enter it at all.

Hopefully some judges with more experience than I can comment. Thanks!

2568

The Pub / Re: tipping?

« on: February 04, 2010, 01:32:24 PM »

Are you that lazy that you can't just count back some change?

It seems a little counterintuitive to characterize someone who brings food to your door as lazy, but when possible, yes, I'm pretty lazy. Most people are, which is why making tipping easier than not tipping is a win for me almost every time. Like I said, this isn't a hobby, it's my job. If I can get one extra tip a night, I just got a 5% raise. Using "need" instead of "want", parking with the dented fender facing the door, making customers fill out the tip line on the receipt, washing my uniform twice a week, stamping my feet to get the snow off, giving coupons to tippers, pretending to be a Colts fan; think of them what you will, but these things put money in my pocket.

2569

The Pub / Re: tipping?

« on: February 04, 2010, 11:30:58 AM »

The one thing that guarantees a small tip from me is if I give a larger bill than is needed to cover the tab and I'm asked if I want change.

That's a tough situation for a driver to be in. If I give you all your change, I risk creating the impression that I don't *want* a tip. If I ask, I feel borderline rude. Plus the logistical difficulty of making change without knowing how much the customer wants to tip - if the change is 12 dollars, do I give two fives and two ones, precluding the possibility of a tip larger than two dollars? Or a five and seven ones, risking not being able to make change for my next delivery?

I usually go for something like, "How much did you need back?" And try to put a little english on the word "need".

2570

Yeast and Fermentation / Re: Honey for Priming

« on: February 04, 2010, 11:21:27 AM »

On second thought, if you were *only* using honey in the bottles, it would be less than half a pound. I've found two pounds in secondary is about the minimum to get an unambiguous honey flavor.

2571

General Homebrew Discussion / Re: Superbowl Additions

« on: February 04, 2010, 11:18:32 AM »

How about some cornstarch, so it's always cloudy?

I guess soul-sucking ennui wouldn't fit in the kettle.

OT: Why are BJCP judges so trusting? There could be ANYTHING in those bottles!

LOL, literally.

2572

The Pub / Re: tipping?

« on: February 04, 2010, 10:21:45 AM »

I was going to say some of the corporate chain pizza joints will probably go out of business before long but then I remembered who owns them.    

The whole industry is doomed in the long run. It's a ludicrous waste of resources - a 2000+ pound vehicle moving three pounds of food around. Eventually gas will cost enough that consumers won't be willing to pay for it.

2573

The Pub / Re: tipping?

« on: February 04, 2010, 10:18:33 AM »

But let me say this with your words, is it right to punish the customer for something management did?

Well, I don't see it as punishment. I'm not messing with anyone's food, and I'm always polite and professional. But if I have two deliveries, and I know one of them won't tip (perversely, the people who don't tip are generally the ones who order most frequently) I deliver the other order first, regardless of how old the two orders are. That's a simple cost/benefit analysis, IMHO.

I can't really speak to what tips were like before the companies starting imposing "delivery fees", because I've only been doing this since 2007. But everyone I know in the industry (I've worked in six different stores, for three different companies) is honest with customers about how much of the delivery charge "goes to" the driver. (Drivers were getting a per-delivery supplement before the delivery charges, so it's kind of misleading even to say they "get" some of that money - it's 100% profit for the store.) I think it's exceedingly rare for a tipping customer to have become a non-tipping customer because of the system, though. Some people tip, and some don't - I really believe it's as simple as that.

2574

The Pub / Re: tipping?

« on: February 04, 2010, 10:06:11 AM »

I think you're misunderstanding me here. I DO tip, and quite generously, because I am aware of the way wait staff is compensated. I just think the concept of having to make tips to earn a decent wage is ridiculous and should be changed.

I didn't misunderstand at all, and in fact I agree with you. I quoted your post initially simply because it provided an example of what my job actually *is* - which is quite different from what most people think it is, in my experience.

2575

The Pub / Re: tipping?

« on: February 04, 2010, 10:03:30 AM »

a10t2... do you realize what you just said?  Some people are just getting by and ordering a pizza once a month might be their idea of eatting a prepared meal such as a restaurant.  Just saying.... 

I sympathize with those people (hell, I *am* one of those people). Would you make the same argument if they went to your daughter's restaurant once a month and didn't tip, though? If so, that's fine - I disagree, but you're certainly entitled to your opinion.

2576

The Pub / Re: tipping?

« on: February 04, 2010, 09:59:36 AM »

So please explain how delivery or waiting tables is any different than other job?

The only difference is that a driver or waiter doesn't make minimum wage. As I've said, I think it's a stupid and arbitrary system, but it is what it is, and if you're going to support it by ordering the food, you should be tipping.

A job is a job and you should be compensated for your work, by your employer, and not expect the customers to pay twice. Personally, I would never want to be paid by tips. I would feel cheap.

I certainly agree with you there. I find it incredibly demeaning.

2577

The Pub / Re: tipping?

« on: February 04, 2010, 09:55:44 AM »

Wow. I don't think I've ever had anything I've written so thoroughly misunderstood.

If you had bothered to read my earlier posts, you'd find that I do tip. However, I would prefer that they be paid a decent wage for a days work. Yes, they sit around between runs.

In colloquial English, "you" can be used as an indefinite pronoun. In the future I'll use "one" for clarity.

Also, the entire point of my little rant was that drivers are *extremely* busy, all the time, and that very little of the job is the actual driving.

Why is it "okay" for them to provide poor service, if they don't think they'll get a good tip?

I provide non-tipping customers with poor service whenever possible for the simple reason that I LOSE MONEY delivering to them. If there's something I can do that may cause them not to order again, it's in my own interest to do it. Frankly, I don't care if anyone else thinks that's "okay" or not. This isn't a hobby; it's my job. I do it for the money.

I'll bet you take breaks quite often to post here. Maybe you should be tipped for only the time you work.

Tell you what. If you ever see me post between 5 PM and midnight, Thursday through Sunday, I will give you unlimited license to berate me about not doing my job. It's 10:45 on a Thursday morning - since you're posting, may I assume you also work nights?

Better get yourself a soapbox.

I think you may need to look up what that expression means. I was on a soapbox. Then I got off of it. Now I'm on a different soapbox: the one I use to defend myself against ad hominem attacks on the Internet, apparently.

2578

The Pub / Re: tipping?

« on: February 04, 2010, 09:42:04 AM »

What about people that can't afford the extra tip to the driver?  Should they be denied or have their food spit on the next time they order?

That excuse carries no weight with me. Eating out, including delivery, is incredibly expensive. If you're on a budget so tight that a couple dollars make a substantial difference, you should be cooking your own food.

2579

General Homebrew Discussion / Re: anyone by chance

« on: February 04, 2010, 09:33:51 AM »

Anyone that commutes 3 hours is a friggin moron

No argument here. Just don't say that to half the people who work in Manhattan.

2580

All Grain Brewing / Re: Astringency in dark beers

« on: February 04, 2010, 09:11:35 AM »

Is it the roasted and chocolate malts that I tasting in these dark beers?

It sounds like you're doing everything else right, so that could be it.

One other thing I've noticed is that for extremely dark beers, the mash chemistry calculators tend to overestimate the RA needed. You may be able to cut back on the carbonates and still get your pH in range.