« on: December 11, 2013, 02:05:51 PM »
Funny how this works. Imagine if you were a cattle farmer. Would you be always be expected to bring the brisket?
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Good to get advice like this from a professional - reaffirms my current 'methods'!Denny I'm somewhat surprised by how long you leave your beer in the primary. I understand that there isn't a problem in doing it, but I find myself wondering if there is a benefit (other than ensuring FG).
Steve, laziness is the main reason I think. It all kinda depends on when I get around to taking a gravity reading or feel like I have time to deal with it if a reading shows me it's done.
Or you can just line the inside of a muffin tin with bacon. I'm doing that for Christmas party snacks this weekend.Have you tried this? I would have through gravity would make it slump into a pile. Maybe not.
True!I'm jealous of 40 degree chilling water.
That definitely helps a lot. You probably wouldn't be jealous of me when I'm blowing through propane keeping my boil kettle going in 20-40 below weather!
Ticket sales to beer festivals would be a similar situation. Money is exchanged over state lines, but the beer is not. Online ticket vendors don't need liquor licenses.The issue is that the website is facilitating beer sales to the final customer and taking a cut of what is received, which sounds like retailing. The website is doing business across state lines which makes it subject to federal jurisdiction, hence the TTB involvement.
A retailer profits from the purchase and sale of product. The website isn't buying anything, its just providing a service to the brewery. The more times the service is provided, the more profit is earned. Seems more like the "Square" app used by Tasting Rooms to accept credit cars.
+1, if taking a cut of monies earned by selling alcohol were any different than any other sale things would be very difficult for credit card processors, payroll processors, tax preparers, delivery companies...
I see what you're saying. Yeah, those breweries are definitely offering beer in exchange for money, which is a beer sale. The FAQ on that side of the website says no beer sales without proper distribution channels in place but obviously they aren't doing much in the way of regulating their own website. I'm sure the TTB and/or the IRS will come knocking soon enough.As long as self distribution is legal in their state, everything should be fine as long as the customer picks up the beer at the brewery. If beer is being shipped to customers, they have to deal with receiving state laws as well. But shipping could be done following the procedures of a beer of the month club. And if they're not paying TTB/IRS taxes, then that's really a separate issue.
I was surprised by the poll, especially since I have heard of so many homebrewers going away from secondary.I think it's still common with beginner to intermediate homebrewers. Equipment kits are still sold with 'deluxe' versions including a carboy for secondary. Ingredient kits include secondary in their directions. Beersmith uses a two-stage ale fermentation schedule as it's default schedule. People learn this stuff early and are uneasy about letting go. Plus, it's a thing to do. It's hard to grasp doing nothing being more advanced than doing something.
I guess I haven't been homebrewing long enough to remember it being 'mandatory' in the general homebrew SOP.
Not like chewing on a piece of pine branch like some beers...Of course not, it's spuce
I siphon from the top and keep moving the cane down as the level drops, which is probably how I lose the siphon from lack of paying attention.Sharks with frickin' laser beams
I actually got that for him at NHC last year. There was a guy, Princeton homebrew supply maybe? they were giving out skeeter pee and selling these cool little mash paddles. He always wants to help mash in so it seemed a natural gift. A good friend of mine made my mash paddle for Christmas last year.Cool. I remember them. So, I guess everything he makes is a small beer.
Do I then need to assume that with an addition of this steeped liquid I will also be adding approximately 2.5-3oz of sugar when bottling?That makes sense. The yeast will certainly eat up any simple sugar available.