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Messages - dbeechum

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The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 09:18:58 AM »
Want to see pics of singles?

I'm fairly certain my wife wouldn't approve. :)

Yeah, let me reach out and check, cause that's uncool.

The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 09:07:40 AM »
Apparently the purpose is to sell me women's swim ware and $29 watches.  If the ads stay, I will leave and will not renew my wife's and my memberships.

Hmm, if you're seeing those sorts of ads, then those need to be reported to Duncan ( I usually see things like whiskey barrels and brew guru offers.

The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 08:37:13 AM »
The average level of expertise in homebrewing seems to have declined.  I assume this is due to A) the AHA casting a wider net and getting more people who aren't necessarily as "Beer Is Life" as some of us old guard, and B) many many people who are good at this have gone pro.  A) isn't a bad thing, but it does change the makeup of the hobby. Way more people are casual about this now.   B) has lead to even more great availability of commercial beer, which just reinforces the casual nature many homebrewers already have.

Your point A is a little flipped from what seems to be in the marketing and demo data that's being pulled. It's not that the AHA is casting a wider net and getting shallower interest - it's that the general interest pool is shallower. The data all points to plenty of people enjoying the idea of making beer, but fewer, particularly younger, folks wanting to make homebrewing their "lifestyle" ala us older brewers.

But then again, this is the same war fought over a wider and more visible battle ground than before. I can troll back through club newsletters from the 1970's and 80's and see the same *grr argh* "not taking this serious enough" angst including the classic - if you're brewing extract, you're not a real brewer. Thing is, this hobby has always been a majority extract brewers even in today's high gear/information availability age.

I don't know. I have fun with this hobby even if sometimes the personalities are a bit much. I prefer to operate from a guiding principle of kindness, which is not everyone's north star as evidenced by all the hackles being raised around here.

Seriously, let's practice the Wheaton Law (link) and not be proof of John Gabriel's Greater Internet f##kwad Theory (link)

Step back, take a deep breath, blah, blah, blah... ffs

Beer Recipes / Re: 'Black witbier'
« on: May 18, 2017, 10:26:09 AM »
Tbe Bruery in Placentia made a black wit for years - Black Orchard - They gave me a recipe a few years back for Zymurgy.

why is that?

Because <Judge Dredd voice>I am the law</JDV>

First, I'm an Irish whiskey drinker much more than a Scotch drinker (having a glass right now as I edit things). I don't dislike peat in a whiskey though. My problem with peat in a beer is two fold - one for strong scottish ales, it's an old American canard that it should be in there. Peat malt is pretty much just whiskey malt. second, it's an incredible potent character that requires an exceedingly light touch to not overwhelm things. Most of us  lack the  restraint of character to avoid turning our beers into a peaty phenolic mess.

So - a blanket ban!

All Grain Brewing / Re: Full Keg Purge & Effects on Beer
« on: April 29, 2017, 04:29:14 PM »
CHill haze would normally be my first ask, but you said yocold crashed the IPA, so I'm guessing you racked cold? Does it clear up when it warms up?

Events / Re: SCHF 2017
« on: April 22, 2017, 09:14:55 PM »
Last I checked, I never really thought seats were in high demand during the talks except as shaded rest points!

The Pub / Re: BA Pubs
« on: April 21, 2017, 02:58:42 PM »
If by direct sales, you mean directly from the author, yes.  But if it's royalties, the author gets the same whether BP or Amazon sells the book.  That's why we do direct sales on the Experimental Brewing website.  We get more than the 80 cent royalty we get from the publisher.

Here's where I get to disagree with Denny and tell him he should pay more attention to his royalty statements. :)

Royalties vary based on retailer discount tiers that the publisher sells units to. Amazon is a deeply discounted seller so an author typically gets less royalty for a book sold through that retail tier. Would get a little more sold via a homebrew shop. Would get the most via direct sales.

Let's say the typical royalty rate is like 10% per copy sold. The first X copies go to cover the author's advance. Once that's covered, the publisher sends you new checks every quarter/half year based on contract.

So if your book sells wholesale at $10, you nominally get $1 per book at normal rates. A book sold through Amazon may only net $0.60-0.80 per sale. A direct copy sale from an author would be closer to $5-10. (Authors typically get the book for around half cover price and then usually sell at cover price.)

Classifieds / Re: Ball Lock Kegs for Sale - $50 (Los Angeles)
« on: April 12, 2017, 08:10:36 AM »
If you throw them up on the Falcons Facebook page - I bet they'll be gone in two seconds. (

It's one of my favorites.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 17, 2017, 12:00:23 PM »
Hey, no problem - I think the best part about the sous vide chicken is just how perfectly tender it is - much better than when I would poach or bake chicken breasts for use later.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 17, 2017, 11:16:27 AM »
I have two circulators (I'm a nerd, shocker) - One older Anova Model (this is the newer oner one) and a Joule from ChefSteps (newer, more expensive, but kinda badass - it's chugging away on my corned beef right now)

I really like mine. They just work.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 17, 2017, 08:54:07 AM »
As part of my "attempt to keep my weight down" efforts, I sous vide boneless skinless chicken breasts every week. I actually do two batches - one with cheap frozen chicken and no spices/salt/nada for the dogs, the other with good quality fresh chicken for me. That bag gets salt, pepper, smoked paprika, poultry seasoning. The dog batch gets cook to 153F for 80 minutes and is used for their breakfast. The batch for me gets cooked at 151 for 60 minutes. Both get flash cooled in an ice bath and sliced and re-bagged for storage in the fridge and use doing the week. It's instant sandwich meat, fodder for salads or just about anything else.

The texture on it is amazing and there are times when I just snack on chicken slices.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 18, 2017, 12:25:27 AM »
My LHBS owner told me today that Wyeast will be removing that yeast from their year-round inventory soon because not enough people are buying it often enough.

Yup - they hit the lager strains hard this year:
2000 Budvar Lager
2001 Pilsen Urquell
2035 American Lager
2042 Danish Lager
3333 German Wheat
3562 Forbidden Fruit
3942 Belgian Wheat

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