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Messages - ynotbrusum

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31
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 14, 2016, 11:07:18 AM »
I think the glass Big Mouth Bubblers are the ones with the pop off problem - I specifically bought the new lids with the silicone, because the original screw on lid did not fully seal well on my plastic version.  The silicone collar on the press on lid holds the seal well.  YMMV it seems.  I like the easy cleaning access that the wide mouth opening allows.

32
General Homebrew Discussion / Re: fake beer help
« on: September 14, 2016, 11:00:08 AM »
Don't expect realistic head from this approach, however.   ;)

33
General Homebrew Discussion / Re: Love it:)
« on: September 12, 2016, 07:25:01 PM »
I got only 7.04 lbs in my back yard.  About 100 ft2.

That makes me green.

So do you brew every other year? ;)

34
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: September 09, 2016, 03:43:44 PM »
Maybe a miniseries drama - say a garage band (led by a hippie, retired older guy who plays ukulele) that are also Homebrewers in a SOCal Homebrew club founding a small brewpub and battling to get shelf space for distribution of their beers while also dealing with negotiating with Big Brew to sponsor their summer music tour, only to be required to sell out the brew pub beers as a condition of the music sponsorship....now that might work!


That's pretty funny. For a little extra drama, we could have Keith as the 'hippie's' wisecracking local competition. :). Excellent addition.  This is getting close to being ready to pitch to a network.  I've seen worse.

35
Yeast and Fermentation / Re: Fermax Yeast Nutrient
« on: September 09, 2016, 10:48:55 AM »
I can confirm that 5 teaspoons added to a 5 gallon extract batch is way too much!  I just brewed a cream ale with 1.5 LB 6 Row Grain, 3.3LB LME and 5LB DME and added 1 teaspoon per gallon as the Fermax label states and after only 6 hours the fermentation was the most vigorous I've ever seen. I ended up losing ~95 cubic inches via blowoff. (1 inch from my 11 inch diameter fermentor). That's almost 5 x 12 ounce bottles, painful to throw that beer/StarSan mix down the drain... I'll try 1 teaspoon next batch.

Don't be too discouraged - get ready and brew again!  And welcome to the forum - great Brewers hang around here, so don't be afraid to ask a question or to question the conventional approach.  We all learn as we go....

36
Yeast and Fermentation / Re: Lager keg experiment
« on: September 09, 2016, 10:43:13 AM »
Sounds pretty good and like Jeff, I pitch loads of yeast into a lager, typically and they. Finish quickly for that reason.  34/70 will tolerate warm temps pretty well.  Crash when it hits terminal and fine with gelatin - you can be drinking it fairly soon or just let it lager with time.  Enjoy!

37
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: September 09, 2016, 04:52:17 AM »
Maybe a miniseries drama - say a garage band (led by a hippie, retired older guy who plays ukulele) that are also Homebrewers in a SOCal Homebrew club founding a small brewpub and battling to get shelf space for distribution of their beers while also dealing with negotiating with Big Brew to sponsor their summer music tour, only to be required to sell out the brew pub beers as a condition of the music sponsorship....now that might work!

38
Yeast and Fermentation / Re: Lager keg experiment
« on: September 08, 2016, 04:59:07 PM »
What yeast did you pitch and how much?  Some of the lager yeasts are pretty clean and attenuative.  I have found that a D-Rest is often unnecessary if you pitch enough of those yeasts.  Time cures diacetyl, also, but I know a guy that ferments all lagers fairly warm and they finish in a couple weeks - he uses yeast strains that tolerate his regimen well, so lagers can be done a few different ways.  Enjoy and welcome to the hobby and forum!

39
All Grain Brewing / Re: Scottish Ale
« on: September 08, 2016, 03:09:57 PM »
I've had Toby's Scottish Wee Heavy and WEEEEEE is it heavy!  And by that I mean gooooood.  I would say anyone would like that beer if they like Scottish Ales.

40
Great read, but I don't buy the ease of distribution position.  The different rules of varying jurisdictions alone are enough to prevent some smaller operators from trying to expand to other geographic markets.  But at least one used it as a marketing edge - New Glarus "Only in Wisconsin".  And their beers are solid.

The large brewers already have infrastructure in most or all states to bring new products into those markets so it is definitely easier for them to distribute beers into those states.

Texas is a good example of this. Here you have to pay a several thousand dollar fee for the privilege of gaining access to the market. (I am sure other states do this too.) If you're a small or mid-sized brewery trying to get into Texas then having to pay to play each year is going to be a deterrent to entering our market. You have to know you can move enough product in the state to clear the fees plus expenses. At wholesale prices that's a lot of beer sold before any profit is made. If you are an acquired brand then you can ride the fees of the parent company and use their more efficient production model to lower the bar of entry and start turning profits quicker.

Yes, that was my point - the rebuttal writer said that exporting craft beers was a snap - that is not true.  As to his other points, he would certainly know better than I - a mere homebrewer.

41
Great read, but I don't buy the ease of distribution position.  The different rules of varying jurisdictions alone are enough to prevent some smaller operators from trying to expand to other geographic markets.  But at least one used it as a marketing edge - New Glarus "Only in Wisconsin".  And their beers are solid.

42
Hard to say whether the greater distribution access and increased production capacities will result in altered recipes ultimately, but if it is truly about the beer in terms of your beer selection, one view is that it should not matter who is making it and how it is distributed, as long as it remains true to the original. 

From my own perspective, the key is whether there is a significant barrier to entry into the marketplace preventing the making of beer for commercial sale.  As long as the ability remains relatively easy to open a microbrewery, brew pub or similar self distributed operation, there is hope for craft beer.  But as to distribution on a broader scale - I don't think that the big guys will allow the rules to change.  They have retail shelf space and won't give that up.

43
Welcome to the forum.  You are right that there are many ways to do this and you should try out different things to see what you like, but typically a whirlpool occurs at flame out prior to chilling.  The 10 minutes noted would be the length of the stand (I.e., the "rest" at that temp).

44
I found it interesting that one sampler among the 14 who correctly identified the different beer then said that he perceived no taste difference...just dumb luck or what?  It shows we need more data points, but meanwhile I will continue to batch sparge as usual.

45
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 28, 2016, 05:00:11 AM »
You guys are thinking like homebrewers..think like a network exec.  Who the hell is gonna watch these shows?  A few thousand people?

Maybe-
The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing?

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