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Messages - newrocset

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Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 04, 2014, 11:46:51 AM »
Thanks for the great advice from FG is around 1.001.  I haven't decided yet what I will actually do, but I don't think it will hurt to add a little MD and see what happens.

Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 03, 2014, 11:18:45 AM »
The Brett doesn't need the dextrin, but if the lacto is going to produce any acidity, it will need some food.

I really like the idea to pitch the brett w/o dextrin, but given this reasoning, it seems like I might want to add a 1/4# or less of dextrin directly to the beer to help out with the lacto as I would like to have a little bit of that lactic acidity.  Does this sound like a good gamble?

Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 03, 2014, 07:49:52 AM »
The saison is already fermented out, so there's nothing for the brett to eat.  I'm adding Dextrin so the brett will break down those long dextrin chains to continue with the fermentation...the reason I'm going this route is because I mashed at a low temp range to make an attenuative, low dextrin wort, for purposes of making the saison.  The souring is an experiment that I'm doing on 5 gallons of the split 10 gallon batch.

Yeast and Fermentation / Adding Dextrin for Brett
« on: October 03, 2014, 04:56:23 AM »
I have a brett/lacto blend which I want to pitch into my finished Saison.  I will be adding a pound of dextrin for the blend to feed on and was wondering in what form the dextrin is added to the beer?  I would like to add it in a liquid form (to avoid any stirring) and am planning to dissolve the dextrin in about a quart of RO water, then add it to the saison - does this sound like a reasonable way to go?

General Homebrew Discussion / Re: Chemistry of Beer
« on: May 03, 2014, 06:51:56 PM »
I've gotten a lot out of it.  Even though the instructors don't know a lot about brewing, the chemical concepts are pretty interesting.  Plus there's some pretty good info in the reading material - again, you need look past the lack of brewing knowledge in the reading as well to get anything out of it.  I've just finished the last quiz and am going to start studying for the final.  I'm not sure how the study group material works either, but am willing to try!

General Homebrew Discussion / Re: Chemistry of Beer
« on: April 26, 2014, 10:26:16 AM »
Is anybody still active in the course?  There's some interesting discussions going on.

Going Pro / Re: Fermentation Temperature Control
« on: June 01, 2013, 09:03:27 PM »
Help me clear the mystery on the stickies.
Which temp do I go with, since the color change on the sticker seems to indicate 3 temps.  I typically go with the highest reading assuming that this is the temp in the center of my fermenter where the most activity is presumably occuring.

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 11, 2013, 05:36:43 AM »
Here's the book the guys on rave about, and it's only $20:

I've been thinking about getting this book myself, and from what I'm reading on this thread, it sounds like the way to go.  I know I need to concern myself w/financing, overhead, licensing, marketing, branding, etc...and the partners I am working with seem to a have good handle on these issues. I would rather concern myself with making great beer and gaining intimate knowledge of commercial equipment.  So I'm thinking of skipping out on this new publication for now so I can spend my money on the operations manual.  Amazon also has Palmer's "Water" and Jamil's "Yeast" both for $11 right now, and I think they would be extremely valuable for me to read. 

Going Pro / Re: Cleaning chemicals
« on: May 05, 2013, 08:01:34 PM »
I have been using Birko Cell-R-Master to clean my stainless kettles, kegs, and glass carboys for the past year and love it way more than PBW.
Is this a liquid or powder.
What size containers it comes in? Is it Acid or Costic/Base?
I heard a good things about Birko.

Powder Form, I think we got a 25lb. order that came in a 5 gallon bucket, but you can order up to 450 lbs.  Their website says they make mostly acid cleaners.
Here's a link to their website.  If you click on the "matching products" tab, it gives you the 5 star equivalent.
I've brought a solution of this cleaner to a boil to clean my plate chiller and have had excellent results.

Going Pro / Re: Cleaning chemicals
« on: May 04, 2013, 10:54:17 PM »
I have been using Birko Cell-R-Master to clean my stainless kettles, kegs, and glass carboys for the past year and love it way more than PBW.  A few of my brew club members piggybacked on a bulk order with one of our breweries who uses a lot of their products.  I haven't tried any of their other products.

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 04, 2013, 09:58:29 PM »
Does anyone know if this is the same item that is available pre-order on Amazon?

Going Pro / Re: Logo Feedback
« on: May 04, 2013, 09:56:32 PM »
I think you need to put your bug on a hop or tuft of grain.
I also think the bug would work if it's cute and had a personality, but you don't want it to appeal to children.
I think you should develop a hybrid of #1 and #2.

Events / Small Batch Brew Demo, Tulsa, OK 4/28/13
« on: April 26, 2013, 06:32:03 PM »
Hey all you Okies, if you have any friends that are interested in brewing, send 'em out to Guthrie Green this Sunday.  I will be at the Okie Crowe Booth giving a demo of my 2 gallon all-grain kit.  We'll also have some cool tee's, soaps, onsies, hand scrubs and pet stuff.  Vendors will be out from 10am - 4pm and there will also be a concert on the green featuring J.D. McPherson! Should be a fun time for all!

Going Pro / Re: There you go Anthony B.
« on: April 10, 2013, 01:16:50 PM »
Nice work! I am also glad to see that you have lots of 3% on tap!  There seems to be a lot of emphasis in the craft beer community on big beers.  It's nice to see someone taking it in a different direction.  Now people can enjoy some awesome brew without worrying about getting tanked!

Going Pro / Re: Starting a brewery
« on: April 10, 2013, 09:57:01 AM »
I think he just wants to be sure I stick with it when it gets tough.  He has an investor so the funds are there and I'm not planning on borrowing anything to make this happen.

So you'd own 50%, and the investor and him split the other 50%? Really? Is the investor OK with him giving away half the equity?

It's entirely possible all of the people in this situation are acting in good faith, but it's also entirely possible no one in this situation knows what they're doing. It's also possible someone in this situation is scamming someone else, whether they know it or not.

He initially said 25% if I wanted, then he mentioned 50...I think he just got excited that he may have found a good lead, that is all.  Nothing is in writing and it's all speculation at this point.  I have been talking to him briefly through email and he seems pretty solid.  I'm opting to do 25%, if anything at all.  I will be meeting with him next week and get things more sorted out then.

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