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Messages - boulderbrewer

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1
Going Pro / Re: Question about Restrictions of brewery location
« on: July 06, 2015, 07:32:07 AM »
http://www.ttb.gov/forms/f51309.pdf 

I would suggest signing up for Pay.gov so you can fill and file online. It even tells you when the numbers don't add up for the columns.  You can file and pay your excise tax online there also. Huge time saver.  8)

2
Going Pro / Re: Question about Restrictions of brewery location
« on: July 03, 2015, 05:59:53 AM »
As far as spend grain is concerned. On one of the TTB form we file how much hops and grain we use per the period. This is quite silly to my opinion because if I brew higher gravity beers in winter and smaller gravity in the summer, there would be significant difference per BBL of beer. The same goes for hops.

I worry that one of these days they're going to audit me for making session beers.

The new (2015) brewers report form doesn't require that any more.

I agree it was a pain to count all the grain and hops.

3
Equipment and Software / Re: I'll be the guinea pig
« on: July 01, 2015, 07:49:13 AM »
Keep us updated and more pictures  ;)

4
Beer Recipes / Re: Kolsch Guidance
« on: July 01, 2015, 07:31:28 AM »
My recipe that I have used was 84% pils, 6% munich, and 10% wheat. I used German grown Northern Brewer for bittering and add a bit at flame out. It went over pretty well.

5
The Pub / Re: A Weird Kind of Anniversary
« on: June 23, 2015, 10:46:56 AM »
Good for you, glad everything is working out for you.

6
The Pub / Re: If I could bother my friends here for a little help...
« on: June 16, 2015, 07:41:54 AM »
Voted for you. Good Luck!

7
Going Pro / GABF is anyone entering?
« on: June 09, 2015, 09:27:06 AM »
I was wondering if any one of the Pros going to enter the GABF? Are you going to pour at a booth?

8
Also how do you expect to be successful at it if you want to do it only part time?

This is one thing I wonder about when I  see or hear about people running a brewery part time. You have to be either in or out. Or you have to be willing to pay someone to be all the way in. You can not run a successful brewery on the side in your spare time (if by "successful you mean "profitable".)

I did a summer of working fulltime at a job and the brewery fulltime about killed me. I do not recommend that, also if you have a small system like a 3bbl you will be brewing a lot, leaving you little time for other things that have to be done at the brewery.  I happy to say we have no debt except for our building but I know we are the exception not the rule in the brewing business. That will change when we get bigger equipment and larger building.

9
All Things Food / Re: Sausage Slicer - need help
« on: May 18, 2015, 08:52:59 PM »
"If it'll cut a pipe, it'll cut a d!€k"
 So, I can only assume it would slice a sausage just fine. I can make you deal on one.

One for the ages! EPIC!

10
Going Pro / Re: Bluesman you have made it to e-malt news.
« on: May 17, 2015, 10:12:30 AM »
Let the FUN begin! Congrats Ron.

11
Going Pro / Re: The most expensive ingredient in beer...
« on: April 29, 2015, 06:31:15 AM »
Just in case Matt doesn't answer. Here is a link.

 http://bauhausbrewlabs.com/

12
The Pub / Re: Brand new beer style...
« on: April 22, 2015, 02:29:52 PM »
Try making a pink IPA.  :o It is for a good cause.

https://www.youtube.com/watch?v=Bus6_aIKwTs&feature=youtu.be

Don't want to derail the OP but I thought I understood the whole "brewery guys have beards thing" until I saw that guys mutton chops.  Just had to say it.  Sorry.

Back to your original programming.

I don't get the whole BIPA thing either.  Maybe it's just me being an old guy too set in my ways.

Paul

That's not the brewery guy. Scott is the brewery guy.

Sorry for the side shoot topic.

13
The Pub / Re: Brand new beer style...
« on: April 22, 2015, 07:31:37 AM »
Try making a pink IPA.  :o It is for a good cause.

https://www.youtube.com/watch?v=Bus6_aIKwTs&feature=youtu.be

14
Going Pro / Re: Well, this happened.....
« on: April 22, 2015, 07:27:36 AM »
Congrats, it bound to happen sooner or later.

15
Going Pro / Re: Interesting carbonation session.
« on: April 01, 2015, 07:34:06 AM »
One of the things I found interesting in this video is that they seem to be against check valves on carbonation stones since they make the stones have inconsistent wetting pressures... but what is the alternative? I can't believe that they recommend not having any way to prevent beer back flow into CO2 lines.

The only option is to have a 1/4" shut off valve between the carbonation stone and the CO2 line.

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