Messages

31

Going Pro / Re: Brewery Financing for someone with no wealth/collateral

« on: August 16, 2011, 03:03:01 PM »

Thanks to everybody who has posted hear and for all the comments and suggestions.  Looks like a solid business plan is the way to start.  Anybody got examples on the web that I can use for a template?
Thanks

32

Going Pro / Brewery Financing for someone with no wealth/collateral

« on: August 09, 2011, 02:16:07 PM »

As a typical homebrewer, I have always dreamed of opening my own brewery, but what are the chances of getting a loan in these tough economic times for someone with no family wealth to tap or collateral?  Why bother dreaming if you cant get the financing?  I have my life's savings of about $30,000, maybe a nano-brewery is more realilistic?

33

General Homebrew Discussion / Re: Recipe-wise, Ever Fail To Perfect A Style?

« on: June 15, 2011, 02:51:07 PM »

I concur with Denny, I just cannot nail down that maltiness and mouthfeel of a good German Dunkel!  Next batch I will try decoction and more melanoidin malt.

34

General Homebrew Discussion / Re: Competition letdown

« on: May 23, 2011, 06:22:59 PM »

I see that I really touched a nerve with this topic!  Now that I've had some time to reflect on my scores and everybody's comments, It's not as bad as I originally thought.  I'm going to use the feedback to improve my beers the best I can and move on.  The beers I scored low on were only my second or third attempts, so there is room for tweaking and improvement.
Thanks to all who commented, it is greatly appreciated!
Tom

35

General Homebrew Discussion / Competition letdown

« on: May 18, 2011, 02:58:02 PM »

How does everybody deal with competition letdown?  I mean, you think you have the best beer you've evermade, and the judges rip it to shreds!  I just got the results from a local comp., two beers in the mid 20's and one a 35.  Just when I think I'm getting to be a good brewer, doing all the right things, starters, aeration, temp/ferm control, reading all the how to books, I just dont seem to be getting anywhere.  I've had it with competitions.  I like my beer and my friends like it too, that's all that matters.

36

General Homebrew Discussion / Re: Show us yer Maibock! Happy May (pics please)

« on: May 14, 2011, 02:57:10 PM »

I brewed a Maibock using the yeast cake (wl833) from a Munich Dunkel and it turned out fantastic!  The dunkel wasnt as malty as Ayinger's Dunkel, but pretty close.  The Maibock is maltier than the Dunkel and has some fruitiness from the malt I suspect, not the hops?

37

Ingredients / Great Western or Gambrinus for IPA's?

« on: April 27, 2011, 02:54:22 PM »

I got a chance to try Great Western or Gambrinus for the first time and am wondering what other brewers likes and dislikes of either one for IPA's.  Would GW 2 row or pale malt be best for a IPA?  How's Gambrinus Pale for IPA's?
I'm going to get a sack so I want to be sure I make the right decision.  All opinions/comments appreciated!

38

Ingredients / Re: tomato

« on: April 27, 2011, 02:35:45 PM »

I came to this topic late but want to add some info you all might be interested in.  I live in Northern Michigan and I went to a beer dinner at Short's brewing in Bellaire, MI and he had a Tomato beer he called "Bloody Beer" and it was remarkably good if you like bloody mary's.  Here's Joe Short's description:  Specialty beer fermented with roma tomatoes, tellichery pepper, celery seeds, fresh horseradish & dill.  That's all I know.  I dont know if he only put tomatoes in the ferm. or added any in the mash, or boil, you would have to experiment to find out what works best.

39

Kegging and Bottling / Re: Re-using keg right away without cleaning/sanitizing?

« on: April 26, 2011, 01:56:04 PM »

I got the message loud and clear!  No re-use without cleaning!  I did bottle some of this same batch with carb. drops and have noticed the Alcohol flavor has mellowed over time, but the keg stuff has not.  There's only a couple of gallons left so no great loss.  I dont know what happened to this batch.  I used 1 and a 1/2 packs nottingham and the ferm. temp. only got up to 68 degrees, but was a very active ferm. that needed a blow off.  Thanks for all the comments/advice!

40

Kegging and Bottling / Re-using keg right away without cleaning/sanitizing?

« on: April 25, 2011, 03:04:39 PM »

I've got a "bad batch" of beer that I thought would get better with time, but has'nt improved much.
It has high alcohol/fusel oil off flavors that have been giving me headaches after only drinking one beer!
So I thought I could just dump this beer without cleaning the keg and put a new batch of the same type right into it after dumping the old one.  I figured it's already sanitized, why not?  I was wondering if the little amount of residual beer left in the keg would give the new beer any off flavors?  Would the extra sediment cause a problem?  Has anybody else tried this?  I only have one keg and I'm feeling a little lazy or else I wouldnt even think of this.
Thanks

41

Kegging and Bottling / Re: Bottle Conditioning

« on: April 19, 2011, 01:53:42 PM »

What temperature are you conditioning at?  Should be at room temp. of between 66 to 72 degrees.  Conditioning at cooler temps will take longer.  You cant rush conditioning, give it time, at least a minimum of 10 to 14 days.
Also, large amounts of hops can give the beer a sweet taste, so I've heard.

42

Ingredients / Re: Souring Guinness clone

« on: February 12, 2011, 03:24:35 PM »

Denny,
How much lactic acid should I add?  When in the process?  In the mash or kettle boil?
Thanks for the tips.
Tom

43

Ingredients / Re: Souring Guinness clone

« on: February 07, 2011, 01:57:16 PM »

Thanks.  I'll try adding some grains then taste it before freezing to see if it's what I want or not.

44

Ingredients / Souring Guinness clone

« on: February 05, 2011, 03:10:55 PM »

I read this procedure in a Guinness clone recipe to get the sour taste and am wondering if it works or if I am wasting good beer for this.  One week before brewing, put 24 oz. of guinness in a bowl and let it sit out for 4 days to get sour.  Freeze until brew day.  On brew day remove and thaw.  Then boil it for 10 minutes before flameout and add at flameout.
Has anybody tried this?  Are there any other methods to get the sour taste?
Thanks everybody!

45

General Homebrew Discussion / Re: Homebrew - It all tastes the same

« on: February 05, 2011, 03:01:40 PM »

I didnt see anything in the above about proper aeration.  How are you aerating your wort?  You might want to invest in a Mix-Stir rod that uses a drill to whip air into the wort.  Just my 2-cents worth.