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Messages - The Beerery

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Beer Recipes / Re: Helles lager recipe suggestions
« on: Today at 05:01:10 PM »
NOTE:  The following is a thought exercise, not a dig at anyone's answer...

If someone handed you a beer that looked like a helles, smelled like a helles and tasted like a helles, how would you know what was in it or how it was made?  And would it matter?

Nope, but if you handed me any beer made with a kolsch yeast that wasn't a "kolsch" I could tell, as its a very signature yeast flavor.

Beer Recipes / Re: Helles lager recipe suggestions
« on: Today at 01:53:53 PM »
I have no problem (well a little, lets be honest) to using the term helles. It does translate to light. However when you call it a Munich Helles, you are specifically calling out a beer to a certain region, the region the name is modeled after. So in my mind if you do this "call out" it should be as if you are sitting in that region enjoying the local fair. I can say with 1000% certainty Munich helles are not fermented warm and with a kolsch yeast, not to mention other details, you would literally be laughed out of Germany if you told them this. So again to me it's false advertising, because if I bought this kit/brewed this recipe it would not be anything close to the beer from Munich. People would make money off me, and I would be left with a beer that is not stylistic of the beer its modeled after. Thats really where my issues lie.

But at the end of the day, it's really not a battle worth fighting, because it doesn't really matter. It's just stupid beer.

General Homebrew Discussion / Re: New info on sanitizers
« on: July 16, 2018, 06:49:55 PM »
Maybe I am in the minority, but I always completely fill my containers, and allow to sit for at least 8hrs before dumping and filling, and I use Iodiophor. Have never had any issues with infections or weird things in over 1300 batches. Do I use a lot of sanitizer? Yes. Am I 100% sure everything is dead? Also yes.

Ingredients / Re: Null-lox Malts from Morebeer
« on: July 12, 2018, 11:28:07 PM »
Hmmm. I thought the point of adding anti oxidants in low oxygen brewing is to reduce/ eliminate dissolved oxygen to limit/prevent staling. I thought this lox malt does that for you so you don’t have to add the anti oxidants.

The correlation of lactic acid to acidulated malt was based on that understanding.

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Staling doesn't need oxygen to start.

Beer Recipes / Re: Helles lager recipe suggestions
« on: July 07, 2018, 06:14:10 PM »
My house helles. 92% barke pils 8% carahell. 18 ibu.  If it’s right for Weihenstepaner it’s right for me. 

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Beer Recipes / Re: Helles lager recipe suggestions
« on: July 07, 2018, 02:40:33 AM »
You guys are cray cray.

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Going Pro / Re: Common(or Uncommon) mistakes that new breweries make
« on: June 27, 2018, 02:05:57 PM »
What is the BA doing or capable of doing to help shift this perception?  I have no doubt the feedback is both candid and tongue in cheek - but I have a feeling it is mostly candid... yikes!  I think the OP's question remains unanswered, even if the answer of "DON'T!" is genuine - why is that the case?  And more importantly how can it be mitigated/corrected?  Long hours, bureaucratic red tape, impossible deadlines, razor thin margins (if there are positive margins).  Not cool!  What is the solution?

Oh God, RELAX already.  ::)

#1 mistake is opening a brewery to begin with! Most places are already saturated with breweries with few exceptions. You will need a VERY active tap room to survive because most breweries can not subsist on production and distribution alone, and shelf space in grocery stores are extremely competitive. You have no idea how hard it is to get on a corporate grocery store shelf. Most likely that ain't happenin' until you have been in business for a while.

So ask yourself why you want to open a brewery? Is it to create a viable business or just a vanity project? Which is directly related to the next mistake....

#2 is expecting to make any money doing this. I worked 5 years before I made a semi decent paycheck. Lucky to have had a supportive wife who made good money. Margins are razor thin in this business and equipment is super expensive and you never have enough equipment when you are starting out.

#3 Is not starting with enough funding. I'm 8.5 years in and I still need more money to expand. If you plan on being a small tasting room only you can probably subsist on a 3 bbl brew house but you better have a fantastic business plan and charge accordingly. As an aside I brew 3 barrel tasting room only batches that can be gone completely over a busy weekend. So make sure you have enough tanks and have enough beer.

#4 Mistake is not really understanding commercial brewing processes and all the hurdles that go with it. Too many think opening a brewery is just like homebrewing only on a larger scale you are going to seriously struggle. You need to be a chemist, a microbiologist, an engineer, a marketer, a graphic designer, a production manager, a safety engineer ... if you plan to have a tasting room then a bar manager, a bartender ... and a brewer. And janitor. Or be prepared to hire folks that do all that (and lets not forget plumber, electrician, welder, HVAC.)

#5 Mistake is not having a genuine business mind. The business part is every bit as hard as the brewing part ... maybe harder. A genuine business minded person can succeed in this business but in most cases that job is way too complex to be both the brewer and the business manager. The two are full time jobs and you can't have a brewery without both. So if you are opening a brewery and plan on being the brewer you are going to need the business manager there as well.

I could go on but that's enough to start with.

Very solid list.

I just want to touch on the bold part because I am happy you put that. This all falls under the title "brewmaster"( as you know) in school they teach you that to be a brewmaster you HAVE to know/understand/master every item you list, and MORE!

Crappy breweries are opening up around here and are a dime a dozen.  Most of them that are opening don't even have a brewer, and they are trying to find any warm body to stand in and be a "brewmaster". Going to be plenty of cheap SS around here in a short while.

All Grain Brewing / Re: Boil off percentage
« on: June 26, 2018, 01:10:39 PM »
Well, it was the Low oxygen folks that brought this information forward, and took quite the lickin from folks about it...Glad to see people are slowly coming around. TBI is real (where have I heard that before :) ).

Yes, the authors Ancient Abbey, Brandon, Techbrau, and Weizenberg (aka - 'The Team at German Brewing Forum') and the primary sources they cite, have brought about significant change in the homebrewing community over the last couple years to be sure.  It's a shame they didn't have a PR guy to soften the blow.

Brains from Heaven indeed (or Stones...).
ACTUALLY, the Team at German brewing was those folks AND Steve and Myself, with Brandon and myself assembling said "team"... So cite your sources correct ;)

All Grain Brewing / Re: Boil off percentage
« on: June 26, 2018, 01:42:58 AM »
Well, it was the Low oxygen folks that brought this information forward, and took quite the lickin from folks about it...Glad to see people are slowly coming around. TBI is real (where have I heard that before :) ).
Nice to see you again, Beerery.  What I've realized is that even though I didn't ever self-identify as a LODO partisan, there's not much daylight between us (especially since I've taken to bisulfites in the mash and sparge to complement my very tight cold side practices,) because, apart from a few special procedures, most of what you guys advocate is simply sound, attentive brewing practice.  I think the subject of thermal stress is well within that category. Not everyone can pre-boil or spund, but turning the burner down, well ... turn it down!  :)

I have always said.  Low oxygen brewing is 99% sound brewing process and 1% wizardry. 

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All Grain Brewing / Re: Boil off percentage
« on: June 26, 2018, 01:14:26 AM »
Well, it was the Low oxygen folks that brought this information forward, and took quite the lickin from folks about it...Glad to see people are slowly coming around. TBI is real (where have I heard that before :) ).

Beer Recipes / Re: Quest for the Ultimate Traditional Weizen Recipe
« on: June 14, 2018, 01:22:49 PM »

My target pitchrate is ~0.8M/mL/°P or .4L of fresh slurry in my 10 gallon batches. Obviously shoot for ~200-250mL of fresh slurry for you 5 gallon batches. 

Follow up question: what type of wort aeration are you utilizing, if any? I was concerned about the date and rarely pitch without a starter, but I did hit it for over a minute with pure o2.
I use open fermentation + 5 min with aquarium pump

Wheat yeast is a sensitive to pressure, open fermentation helps develop a lot of yeast character. In my recipe/process development those have been my favorite brews.  Perfect balance is my goal.

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Cool, I have no liquid in the airlock. It is just covered with foil.
I’ve seen a lot of people talk about making an open fermenter by replacing the airlock with foil. I find it hard to believe that the pressure of the airlock makes any significant difference in the pressure at the surface of the beer especially considering the hydrostatic pressure of the beer in the fermenter.

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110% correct.

The reason for the stall is that most of the yeast is trapped in the krausen and not in the wort in the height of fermentation. The krausen will start to then fall and yeast will mix back with the wort. Bubbling an airlock is absolutely nothing.

For those going to homebrewcon. We are not presenting but were the primary source of info. You will get also get to see the low oxygen brewing line up designed by us for stout tanks and kettles.

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General Homebrew Discussion / Re: Speaking of Weizen...
« on: June 01, 2018, 06:21:56 PM »
Yes, FA needs a higher pH. Also the higher pH promotes more alpha to help break down the wheat more. None of zee professional (read macro) German brewers touch weizen pH.

FA rest times absolutely matters. You use that rest time to determine the 3 flavors of weizen.. Estery, yeasty, and phenolic.

All this is in Kunze Chapter 7.

Kegging and Bottling / beer storage
« on: May 24, 2018, 02:27:35 AM »
The minute beer stops fermenting, it starts staling.  Good, bad or indifferent.  For every 10c reaction times basically double.  Because of this a beer stored at 0c and a beer stored at 20c means the beer at 0c will be 4 times fresher, at any given minute. Science. 

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I have a Baleywine that I was careful about the O2 pickup in the process. After 2 years I get, it needs more time to age from the judges. Oh well, I do like a nip now and then. It is pretty good.

Accelerate it but bringing some up in temp for a shorter period, then halting it with getting it at 0c. Ancient Chinese secret.  I have done quite a bit of tests with “forced aging”.

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