« on: October 03, 2014, 10:15:31 PM »
I think the best part of the blichmann equipment is the false bottom. It's simply the best I've used.
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Its a Culligan under the kitchen sink system. I have to start drawing water out of it the day before brew day because I only have a 3 gallon pressure tank. I usually end up setting my phone to beep every 40 minutes so I can go draw another gallon off. That gives it recharge time so that the pressure is good when I do.For a commercial brewery you might want to look into a nano filtration system vs ro
We are going to use RO for our commercial brewery, 10. Bbl. and will have to collect about 500. Gallon. That's going to take awhile.
I understood you from the beginning Jim, but it is easier to follow in your last post. I guess the other seemed a little touchy feely and the hippy comment made me laugh so I joined in. Your thoughts remind me of an eighties movies starring Woody Harrelson, where he stated that some people would rather look pretty than win; while he was just trying to win. He felt dunking( he couldn't) was just too flashy and not enough substanceLook man, you can listen to Jimi but you cant hear him.
Another question that popped up with one of the clubs I'm in... If the club gets the insurance for say 50 people... and then during the term we get 15 new members... They wouldn't be included right? Would we have to call and have each new member added each time? Or are they SOL until the next term...I asked Crispy this at NHC and I think he said they would be covered and would have to be added at next enrollment. Though I imagine if you were a 15 member club and added 100 members that might be different.
Typically when you buy wet hops they are coming very fresh off the bine. Like shipped overnight the day of the harvest.At least from one place they sit in individual totes for a while to dry a bit for shipping and then are shipped in boxes with holes in them.
Rice syrup solids definitely go in the boil, not the mash.My Munich Helles is 100% Pilsner malt and has a wonderful light maltiness, but it's not as light as an American Light Lager. I recommend corn, rice and Pils malt. Try something along the lines of 60%Pils/20%Corn/20% Rice for a light American Lager.My last helles was 100% Best pils malt. It turned out almost exactly like Hopfbrau helles. Very clean, light malt character, very easy drinking. Many of the other helles biers I've have much more of a Munich malt presence, whereas the Hopfbrau helles has none of that.
If you're wanting American lager, go with what some others said and do like 80% pils malt, 20% rice or corn. Use your 2633 yeast, hop to 18-20 IBU. The rice solids I think can go in the mash, not the boil.
And adding another 300ish entries to the final round judging.What will make things interesting is in a competition. Putting a table strength saison up against a Tripel.
since this information should be mandatory, I think it should be fairly easy for comp staff to split up the saisons, and make sure that table/super ones are judged with similarly sized beers.
It is a question I've got for the AHA though: Do they foresee combining/rearranging categories for NHC next year? Basically, if the guidelines aren't significantly changed further, would we have 40 medal categories consisting of exactly what has been released so far?
'cause we're gonna have like 40 International Lagers entries, and 1000 American and Specialty IPAs...