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Messages - sienabrewer

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The Pub / Re: Anyone following any of the World Cup?
« on: June 15, 2010, 02:00:37 PM »
Soccer is no different from any other game in that if you do not understand it you will not enjoy it.  I grew up watching it, talking about it, and played it at the Divsion I level.  The World Cup for me right now is like the NCAA tourney every year.  I'm not getting any work done when a game is on.  Baseball is horribly boring, football gets annoying with all the stoppages and advertisments (it's rare that I can sit through a whole game, but that's probably because my team has sucked for most of my life), NBA is usually 1 or 2 people score and the rest of the team just runs around or stands outside the arc, golf is...well golf, and hockey I can tolerate especially if it is a live event.  But, the numebr one thing I can't stand about all American sports is that when you win your league you are somehow the "World Champion".  What a crock.

The Pub / Re: can someone explain
« on: June 14, 2010, 08:54:55 PM »
As far as the oil, I can't believe a plan wasn't already in place. Always plan for the worst case scenario and all the other problems will already be taken care of.

What's even more unbelievable is that despite there not being a plan to deal with this our government, that's right our's, still gave them the go-ahead and the necessary permits. 

Yeast and Fermentation / Re: oxygenation tips
« on: June 11, 2010, 03:53:34 PM »
I use a mix-stir rod with an electric drill. It incorporates alot of air in a short amount of time. I find that this method works well for me.

+1 that is my method too.  Just be careful not to let the rod hit the bottom of the bucket as you are letting it rip.  It will scratch your bucket, and I know this from first hand experience.

General Homebrew Discussion / Re: Which sack of grain would you get
« on: June 10, 2010, 05:52:40 PM »
If you didnt like the results with Weyerman Pils malt you need to look at your processes

That aside MO is a good malt

Re-read my post.  Not that I didn't like them, but rather I was under-whelmed.  That combined with I don't make many beers with Pilsner malt (except around summer time) is why I will not be buying it this time.  I think MO is what I need to go with.  The question is whether Muntons MO is worth buying or paying extra for some T&F or Crisp.

General Homebrew Discussion / Which sack of grain would you get
« on: June 10, 2010, 04:42:49 PM »
My LHBS is pretty new and the owner knows nothing about beer (he's a wine guy who started carrying beer products).  Most of what he has in there is the result of me telling him to get it.  His supplier is Crosby & Baker and he is unwilling to get grains from elsewhere.  What this means is he only gets Briess, Muntons, and Weyermann grains.  Last time I was in I bought a sack of Weyermann Pils because that is all he had a full sack of and I was lining up a number of light summer beers.  Well I kicked that bag and after not being overly impressed with the results I will not be buying it again.  I have never used Briess 2 row or Muntons Maris Otter.  Bries is $45 and Muntons $55.  If you had to pick between the two which would it be?  Neither of them is also an acceptable answer because I haven't yet ruled out ordering from North Country Malt and biting the bullet for shipping.  I'd just like to not spend the extra money if possible.  I am very particular about making the right choice because it's not as if I have a ton of cash to go around.  I like to brew a variety of American and British ales that fall in the pale ale or bitter category, and also do the occasional darker ale for the autumn season.  I'm trying to get him to place an order into NCM, even brought him the grain list, but he is just not having it.  I think he is setting himself up for failure, which is a shame because a lot of homebrewers in my area could keep his business going if he just got his act together and supplied himself with what we are asking for.

The Pub / Re: Breaking news from Idaho
« on: June 10, 2010, 04:30:18 PM »
Then do what has to be done.  Stove top, partial boil, extract style.  It should help you get through the drought. 

General Homebrew Discussion / Re: Brewing TV #4 - Open Fermentation
« on: June 02, 2010, 08:47:26 PM »
It was definitely and interesting watch.  There was one thing mentioned that I saw a problem with.  There was a statement that the CO2 holds a cloud about the wort not allowing anything to get into it.  Well, what about the first 4-6 hours when there is not activity?  It's not as if you pitch and magically CO2 starts.  Is there something (like a cheese cloth) placed on top during this time period?

many breweries at some growth point throw in the self-distribution towel to focus solely on the brewing

Which means there will still be a market and need for these distributor jackasses.  If they are not going to entertain the idea of taking on a small label than that small label should be able to go out and compete on its own right.  Then if a distributor decides it may want to take the label after seeing the success they would have to play by the brewery's terms, not their own.  At least that is how I hope it would go.

I hope they win.  The three tier system is something that needs to come tumbling down.

Only 12 states left that don't allow some form of self-distribution.

It's not that simply though.  What I mean is that a brewery should be allowed to brew their beer, put it in their truck, and sell it to whomever they want (stores, grocery, bars, etc).  And I don't mean distribute through some other subsidiary they have to set up and wholly own, or creating their own "distribution company" to sell their beer like Brooklyn did.  Just like a baker makes the bread, puts it in the truck, and delivers it.  The same should apply to breweries.

I'm not a lawyer but if the three tier system wasn't supported by the government, or somebody did it on another product wouldn't it be considered illegal? 

Probably.  The reason it isn't considered so in the first place is because of this country's archaic and absurd view on alcohol.  I think it is laughable how the 3 tier was put in place to prevent monopoly, but instead has created once of the biggest, legal monopolies.  With the amount of red tape and fees a brewery has to pay to even get going, they should be allowed to sell to whoever they want directly.  It would increase competition by allowing for greater access.  There is frankly no legitimate reason why this system still needs to be in place. 

I hope they win.  The three tier system is something that needs to come tumbling down. 

I've never thought of using them, but I am definitely going to toast the oats on my next stout - just gotta remember to do it ahead of time so I can give them enough lead time to rest.

I don't think that is necessary.  When toasting grain, yes, you have to give them 2 weeks minimum.  I toasted oats on brewday for an oatmeal stout.  There were no ill effects, i.e. astringency, and the beer tasted great.

I'm always so concerned about leaving the break material in the kettle.  This post topic has driven me to just see what happens when it all goes into the fermenting bucket.  After all, trying it on your own is really the only way to know.  I spend so much time siphoning the beer from the fermenter, making sure the break stays behind, that I think all the open air exposure is what has been leading to the last few off flavors in my brews,  It would sure be nice to know that I can just dump it after chilling and know none of the material will adversely affect my beer. 

General Homebrew Discussion / Re: Employment rate for Brewers
« on: April 27, 2010, 06:05:32 PM »
When I was seriously contemplating the idea of being a brewer I contacted the American Brewers Guild and asked them the exact same thing.  I was fortunate/lucky enough that the the admissions person was out and Steve Parkes (Founder/Otter Creek brewmaster) happen to be near the phone and picked it up.  I chatted him up about the subject and his response was that they were finding a very high level of success placing graduates of the Apprenticeship program.  The admission counselor also told me the same exact thing when I called back weeks later.  Steve also told me that formal education is now becoming the norm for new brewer hires because and I quote, "It's not like the mid-90's anymore where homebrewers were opening breweries left and right.  Breweries want to see that someone is serious and has gotten formal training."  Now he could have been chatting me up to get me to register, but I doubt it.  If you look at their program they are booked solid through 2012, so I don't think that is an issue.  I actually did sign up and was suppose to start this June, but pulled out.  Why you ask?  Because it is way more of a pay decrease than I could handle.  If I was a young 22 year old graduate I'd be all over it.  I just have too much responsibility at this point in my life.  That and my impression is that you have to be a bit cutthroat to get a job.  Too many people are accepting salaries that are far too low just to be brewers. 

Commercial Beer Reviews / Re: Sierra Nevada 30
« on: April 20, 2010, 01:46:49 PM »
Has anyone seen a schedule or timeline of when each beer will be released?  i picked up the first one too, but it would be nice to know when to expect the others.  Sometimes things like this fly right off the shelf at my local beer store.

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