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Messages - kramerog

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All Grain Brewing / Re: Biab brew going from pale to brown
« on: June 17, 2015, 09:58:40 AM »
Some darkening could occur by oxidation during the transfer of hot wort, but I agree with the earlier posters that what you are seeing is due to the change in vessels.

Homebrew Clubs / Re: Not for profit, ein, or nothing?
« on: June 16, 2015, 01:06:36 PM »
OK, I see the soft 5% "limit" for nontraditional income, i.e., activities that are not in furtherance of a social club's exempt purpose, in some IRS webpages.  Depending on what the club does and owns, I can see how that could be an issue.  However, I am not concerned about that limit for the clubs I'm in.

Homebrew Clubs / Re: AHA Club Insurance Program
« on: June 16, 2015, 11:47:26 AM »
I reviewed the policy too in great detail, before the club purchased it. 

Homebrew Clubs / Re: Not for profit, ein, or nothing?
« on: June 16, 2015, 11:25:15 AM »
My club is a 501c7, and while it's the right call for us, it's not without potential issues. First and foremost, your revenue needs to come only from members. Outside income cannot exceed 5% of your annual amount. In practice this means you can't raise any money from public events, or sell merchandise outside of your membership. If you run a competition, entry fees from non-members are"outside income". Sponsorship is also. It's brutal staying under that 5% limit.
You're probably going to need a lawyer to draft all of the documents you need to satisfy the IRS. I don't remember them all but there's about half a dozen. We spent just over $1000 in legal fees.

I think you meant 35%, not 5%. Below is a quote from IRS Pub 557 on 501(c)(7).

A section 501(c)(7) organization can
receive up to 35% of its gross receipts, including
investment income, from sources outside of
its membership without losing its tax-exempt
status. Income from nontraditional business activity
with members is not exempt function income,
and thus is included as income from
sources outside of the membership. Of the 35%
gross receipts listed above, up to 15% of the
gross receipts can be derived from the use of
the club's facilities or services by the general

Homebrew Clubs / Re: AHA Club Insurance Program
« on: June 16, 2015, 11:09:33 AM »
I've had several club members ask me whether we should enroll in this.  To date, I have responded to them that I didn't see a particular need.  There is no social host liability in Maryland, and most of our events are at members' homes, or at other venues where we are invited to do demonstrations and where I believe the property owner's liability insurance would apply to anything that happens.

But, I'm an insurance claim guy, and before I can give any of our members what I think is a reliable answer, I would need to see the policies, both the general/liquor liability policy and the D&O policy.  I haven't been able to find it...are they available for review?

Part of the value of AHA insurance is that some people are worried about getting sued even if there is no social host liability in your state and thus they do not fully participate/contribute to the club activities.  Getting these people more involved in the club makes the club better.

Also even if there is no social host liability in your state, people may sue you anyway.  The insurer has a "duty to defend," i.e., to provide you a lawyer.

Homebrew Clubs / Directors & officers insurance
« on: June 16, 2015, 10:57:59 AM »
Martin,  Would the AHA insurance that was just proprosed protect the officers?

Check out this thread:

Equipment and Software / Re: Cleaning kegs with infected beer?
« on: June 15, 2015, 11:33:45 AM »
If your kegs are going to be refrigerated then regular cleaning and santizing (PBW or oxyclean, followed by Starsan) should be enough.  I don't change out the o-rings between sour and non-sour beers, but all my kegs are refrigerated when in use.

If you intend for your kegs to hold warm beer for an extended period then my recommendation would be to additionally replace the o-rings and let your equipment dry between cleaning and sanitizing. 

you say to tossed the grains in, poured 150 degree water and walked away. did you stir well before walking away? this is a recipe for dough balls which will kill your efficiency. did you notice any dry areas when dumping your grain?

30% efficiency suggests not mixing the grains and water sufficiently.

Ingredients / Re: Mashing in dark grains??
« on: June 12, 2015, 12:58:30 PM »
When you do not mash your dark roasted grains, you generally need to increase the amount of these grains considerably to get the same flavor and color.

Yeast and Fermentation / Re: Yeast Starters, how and why
« on: June 10, 2015, 11:18:25 AM »
Frequently, it is not necessary to make a starter with dry yeast for 5 gallon ferments.  If your liquid yeast is super fresh, you generally won't have to make a starter.  As your volumes, yeast age or original gravity go up, the need for a starter increases.

Equipment and Software / Re: Chest Freezer Modification
« on: June 08, 2015, 09:56:27 AM »
Would it be possible to put the freezer on its side or on its end?  I assume it would still work, but I don't know.

Kegging and Bottling / Re: Draught Line Freshness
« on: June 07, 2015, 02:28:26 PM »
I think that hoppy styles can go "stale" in the lines.  Perhaps the line itself ad- or absorbs some of the hop components.  Perhaps oxygen can permeate into the lines.  Since the volume of beer in a line is small, I found that dumping 2-4 oz of beer was sufficient to get the stale beer out.

Yeast and Fermentation / Re: Speeding up Brett fermentation
« on: June 03, 2015, 08:46:58 PM »
Gravity is 1.006 so the beer is pretty dry.  The beer does not need any more fermentation to cleanup any off-flavors. The beer is still fermenting at 75F, but I've turned off the heat so it will probably cool down to 67 F over the next 24 hours.  I'll transfer 3 gallons to another carboy and 3.5 gallons to the keg tomorrow evening and cool the keg on Friday morning.

Yeast and Fermentation / Re: Speeding up Brett fermentation
« on: June 03, 2015, 09:28:37 AM »
Lot's of good advice as usual.  I'll report back.

Yeast and Fermentation / Speeding up Brett fermentation
« on: June 02, 2015, 11:54:45 PM »
I'm currently in the third week of a Brett-only fermentation.  This week I upped the temp to 70 F to get the fermentation to finish.  I need to cold crash Friday night and keg Saturday morning to serve Saturday afternoon.   I can probably get way with kegging it before the Brett is completely done but I'd like it to be done.  What temp can I safely ferment at with Wyeast's Brett lambicus (Wy 5526)?

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