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Messages - nateo

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Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 10, 2011, 01:34:28 AM »
I've heard from tons of people that conventional wisdom is you need to open a big brewery. I've heard people recommend anywhere from 5-10bbl. What I haven't heard is much about how to actually get the beer out your door. What do you do with the 5-10bbl of beer you're producing if you can't sell it? Beer isn't a widget you can warehouse indefinitely.

Or maybe beer is a big enough seller that it sells itself? I really have no idea and haven't seen this covered before in these conversations. If you'll only ever sell 3bbl of beer a week, a 7bbl system is ridiculous. I get that you shouldn't start out undercapitalized, but being overcapitalized seems like a risk too.

Going Pro / Re: Equipment Laws for Brewery
« on: August 09, 2011, 09:13:28 PM »
Laws vary quite a bit from place to place. I recommend talking to your local health department ASAP.

The inspectors I've talked to have a wealth of information, about the laws and regulations, but also advice about business in general. If your local inspectors doesn't have the answers, they should be able to refer you to a state inspector that does.

Some places have very strict regulation, some places have very lax rules. You need to know what the guy actually doing the inspection will be looking for. Also, he will like you a whole lot more if you bring him in at the beginning to try to do things by the book in the first place, and being on good terms with him/her could pay off down the road.

you guys are the best

American Chemical Society

Please let me know if anyone has a bit of free time and access to the American Chemical Society catalog. I can send you the links to the articles I want to read.
Thanks in advance

All Grain Brewing / Re: Lemon Juice as Acidifier
« on: August 04, 2011, 08:43:38 PM »
When you use an acid to neutralize a base, the neutralized hydroxyls are being replaced by the anion of the acid. Sulfuric acid makes sulphate, hydrochloric acid makes chloride, phosphoric acid makes phosphate, citric acid makes citrate. The reason phosphoric acid is usually preferred is the large amount of phosphate already present in the malt. If your water is low in sulfate, sulfuric acid might be a good idea. Same with hydrochloric.

I don't know what citrate taste like, but my guess is if it tasted good in beer, people would use it over other acids.

Ingredients / Re: Pilsner malt extract
« on: August 01, 2011, 08:42:50 PM »
You're right, it doesn't need an extended boil because of how it was processed.

I read some home distilling forums from time to time, and even home distillers don't like using the turbo yeast. Harsh flavors, bad character, etc.

In the White and Zainasheff book, they talk about using WLP099 to increase attenuation in high gravity beers, after a traditional lower gravity fermentation.

If you're trying to get beer in a hurry, maybe you should just go buy it. That's a lot quicker, and will taste a lot better.

Ingredients / Re: What is candi sugar?
« on: July 28, 2011, 11:58:23 PM »
found this a while back for the adventurous...sounds like decent results

Hey, that's my thing! If anyone has any questions about it, I'd be happy to answer them. That thread got really long and cumbersome. At the end of those trials, I came up with something I'd consider as good or better than D2. Flavor-wise it was really close to D2, but the color wasn't quite there. Beer I've made with it were more like La Trappe than St. Bernardus, in color and flavor.

The next thing on my list is to make a syrup that tastes like whatever they put in St. Bernardus that makes it so chocolatey.

Ingredients / Re: Coriander question
« on: July 28, 2011, 05:36:01 PM »

Ain't iPads wonderful!  (However, this is not a PWP)

Note to self: never touch punatic's iPad.

All Grain Brewing / Re: Ether smell coming from carboy?
« on: July 27, 2011, 03:16:04 PM »
Falling into a giant vat of whiskey mash would've been an awesome story, if you lived to tell about it.

Ingredients / Re: Coriander question
« on: July 27, 2011, 01:49:10 AM »
I've used coriander a number of times, and gotten a weird soapy flavor from it sometimes in high levels. It tastes like lemon dish soap smells unless I use only a very small amount. I would use like 1g / L.  

Also, wouldn't fresh coriander just taste like cilantro?

All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 26, 2011, 01:10:53 AM »
I read an article about some study they did in the UK about transport costs vs growing costs in terms of carbon. It was much worse for the environment to grow tomatoes in the UK than to grow them in Spain and ship them to the UK. Shipping is surprisingly efficient and fertilizers and such are surprisingly inefficient.

Don't remember where the article is exactly, but it was on the BBCnews site.

My family came to America from Holland and Germany via Russia to be dryland farmers in Kansas. Quite a bit of my family still grows winter wheat that way. It's pretty cool stuff. Very low input.

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