How cold is the wort? You don't want to pitch too low or the yeast will go dormant.
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I'd say it depends on how good you are with money. I have a friend who owns a bike shop, small operation with an additional employee during the summer months, and he saves up all year to be able to stay open in the winter. He's EXTREMELY good with money, don't know how he does it, but it's possible and he loves it. He's been doing it since 2003.Owning a business sucks. Be sure to include your opportunity cost in any analysis you do. Do you like spending time with friends or family? Do you like to do anything besides work? If you'd value your leisure time at anything over about $0.10/hour you'd likely come out in the red if you own your own business.
That was exactly the point I came to after owning my own business for close to 30 years. For the first few years, it was exciting and the work was fun. After about 10 years, it became just a job I went to every day.
I think it's just how some people's palates are. I wouldn't say it was an overly strong soapy flavor, or even and off flavor. I'm pretty sure that's how the beer is intended to taste. Just that I don't like my beer that bitter, so it seemed soapy to me. Pretty sure it's fairly fresh. I did have a Fuller's ESB right after that (after drinking some water first) and enjoyed the hell out of it.I have a Rogue Yellow Snow last night and it definitely has a soapy flavor. So I'd say it's coming from the hops and sulfate level of the water. That style of IPA is not how I roll.
Personally, I liked Yellow Snow. I didn't detect the off flavors you noted. I see from scanning some of the reviews that some people seemed to not like it, but they all seemed to question its freshness*. How fresh was it?
Not that I have any agenda when it comes to getting people to like Rogue (or any other) beer. I just personally found that one tasty, and wonder why the pDev (13.65) is so high on that particular brew, and why some people seem to love it, other tend to dislike it pretty strongly. Is it the hops? Freshness? Something else?
*caveat: n=pretty small
I add it to the kegs and don't worry about sanitizing it. No problems so far.Same here. Cold steep in tap water in a french press for 24 hours, push the plunger down, then dump into keg before I rack the beer on. I use about twice the amount of grounds as I would for a 4 cup pot of coffee. It ends up being a pint of liquid I dump into the keg.
My suggestion would be to first wort hop to 30 IBUs or less of a clean bittering hop. Then do your late/flame out additions. Hop stands are awesome. I believe Stone does this sort of thing for most all their beers, and most of us know how awesome those are.
blatz, I considered a 60 minute with something clean, but I don't want it to be too bitter (okay, I don't want it to be harsh). I would like something like Lagunitas DayTime, if either of you have had that.
infection?That's what I'm thinking...
I do this with unwaxed/unflavored dental floss tied around a hop bag. I only use whole leaf hops now, pellets always make such a mess.I want to do this method with coffee beans for a stout or porter, just to add that extra aroma/flavor.
1. Spend less (no big purchases on equipment)Brewing consuming your life is it? I've been brewing more this year so far (2 times since the first, planning to brew again next weekend). I brew 4 gallon batches though. I'm buying and drinking less commercial beer, so I'm going through my own beer so much faster. Maybe I'll want to start brewing 5 gallon batches again.
2. Brew more efficiently (both brewhouse efficiency and 10 gal batches to save time)
3. Don't let brewing take over my life. Find a better balance.
I just tried a new process for bottling beers for bottle conditioning.I like this idea, I may try this on my next hefe even though I've got a bottling bucket I've only used once. Seems like a good way to avoid oxidation. You can rack into a co2 filled vessel and fill bottles with co2 pressure instead of o2.
All my bottling buckets (the ones with spigots) are a little funky at this point, particularly in the spigot itself as it's nearly impossible to clean those well so this week I did something different. I added my priming sugar (and some new yeast as this beer was a big beast) to a clean sanitized and purged keg, racked the beer into the keg and sealed it up. I could then safely shake the keg a bit to make sure I had good distribution of sugar and yeast. Then I just forced the green beer out with a few psi of co2 into bottles and capped as normal.
It worked really well, better than a bottling bucket for sure.