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Messages - ynotbrusum

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316
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.

317
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.

318
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.

319
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).

320
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.

321
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?

322
Yeast and Fermentation / Re: Under pitching and then Re Pitching
« on: August 25, 2016, 05:06:10 PM »
I even used the Northern Brewer Fast Pitch with the SNS method last weekend and the beer took off as quickly as I have ever seen.  A very light ale - Grodziskie.  It is starting to drop clear today, day 5 at 62F with 029.

323
General Homebrew Discussion / Re: 30m boil help
« on: August 25, 2016, 03:56:08 PM »
I guess I'll have to try it out - are you going 30 minutes with floor malted Bo Pils malt?  Just scared of DMS with a short boil with that malt and I am working through a sack of it presently....

324
General Homebrew Discussion / Re: Mash Temps
« on: August 25, 2016, 03:06:35 PM »
   No offense was taken [at least not by me, the inanimate object I'm sure has no feelings to hurt]. I do stir pretty thoroughly but not continuously. I always can find spots with a temperature several degrees higher or lower than the bulk of the mash, as I said usually not more than 5 degrees but occasionally as much as 10 or 15 degrees. It probably isn't an ideal situation, but I don't freak out about it. I may be more anal than most about sampling temps in a number of spots, that could partially explain my different experience.

Ya know, it just doesn't matter all that much.   I can pretty much assure you that most commercial breweries aren't any more accurate than that.

But the recirc methods are, like PICO Brew, right?  That's what I keep telling my wife why I need to buy the Z!!!!!

325
Yeast and Fermentation / Re: Stuck Fermentation
« on: August 23, 2016, 09:51:48 AM »
Well done - if it tastes as good as it looks, it will be wonderful - now for some carbonation.....

326
Yeast and Fermentation / Re: infected
« on: August 23, 2016, 09:44:03 AM »
How certain are you that it's vinegar?

Sour beers can taste pretty weird at two months.

+1 - in my experience, only really clean sours with Lacto alone have a reasonable sour profile in two months (and do better even longer).  Although, the new sour blends and some specific strains are aging more quickly than used to be the case...I think that Vrie/Drie strain can work in a couple months.  To the OP - if it is really vinegar, then bottle some of it as such and enjoy your salads with it!

327
General Homebrew Discussion / Re: Mash Temps
« on: August 23, 2016, 09:35:01 AM »
For Deadpoetic 0077 - I would say that BIAB is full all grain brewing (plenty of guys here do BIAB and make fantastic beers that way).  I agree with you on the fun side of things - its gotta be fun or it shouldn't be done that way.  As to the peppers (and many other spices or seasonings) - a little (sometimes surprisingly little) goes a long way in beer.

328
All Grain Brewing / Re: kolsch grain bill
« on: August 23, 2016, 09:28:29 AM »
I used to do a Honey Lemon Kolsch and added a bit of Carapils in it to bring back some of the body that the honey sapped out of it....otherwise, a regular Kolsch with 100% pils is a thing to admire.  I had some Fruh on tap at a German restaurant about a month ago and I thought I had died and gone to heaven.  The bar maid said the Kolsch shipment had just come in from the distributor - so fresh and good.  I could have sat there all night, but I had to judge the next day.  The next day the judging was at the same restaurant.  Needless to say, the judges all went for the Kolsch.

329
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 23, 2016, 09:05:24 AM »
I don't watch much on food shows - they became so gimmicky; I preferred some simpler personality that was excited about their dishes, but not too goofy.

I watched Brewing TV through Northern Brewer when Jake Keeler, Michael Dawson and Chip Walton were on there - they went to some interesting places and talked with interesting people (kinda like Denny and Drew do).  I recall seeing Fred Eckhart doing a segment and then impromptu blending a couple beers that were on the table - to which he said "Not Bad!" and continued drinking....

Just saying, I think it can work on internet/YouTube channels, but wouldn't have the market for actual television, I suspect.  Maybe Denny and Drew will go with video podcasts eventually.... that I would watch.

330
General Homebrew Discussion / Re: Mash Temps
« on: August 22, 2016, 11:41:08 AM »
You are on the right track, but there are specific enzymes that are active in a certain range that are denatured (become inactive) at higher temperatures.  The beta amylase works at lower temperatures starting around  131F and denatures over about 156F, whereas the alpha amylase works best in the 152-162F range. The key for any style of beer is hitting the sweet spot for the style of beer you are brewing, along with the yeast being used, and then controlling the fermentation temperature.  Next to sanitation, temperature control is key to a good result - that means temp control at all stages of the process.  Read John Palmer's How To Brew and other texts for more detail on this.  It is important to grasp this at least somewhat in order to improve your brewing.  Best of luck, and keep asking questions.  There are some really smart guys here who can answer just about anything beer-related.

Edit - and Dave is one of those guys and a faster typer than me!

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