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Messages - SecondRow_Sean

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76
Going Pro / Re: Logo Feedback
« on: April 24, 2013, 03:26:17 PM »
This guy asked for feedback and he sure got it.

Almost like a "command climate survey" in the Army.

77
Going Pro / Re: Logo Feedback
« on: April 24, 2013, 12:19:37 PM »
For what it's worth, I like #2.

78
Going Pro / Re: Logo Feedback
« on: April 24, 2013, 09:31:20 AM »
I'm also not understanding the aversion to Facebook. It's certainly not my favorite website, and can be quite annoying at times, but used properly it can give you access to large amounts of people that other advertising doesn't (and cheaper also). For a brewery in planning, I think it would be instrumental. It helps you update your "fans" on your progress, while obtaining feedback. Most people probably aren't going to log onto your web site every week to see updates, but they'll sure go on FB and see what you have to say.

And if the updates are really that annoying, just go ahead and remove them from your status feed. It's quite easy.

This!!   I have a FB page for my home brewery that someday I want to make commercial. It gets my name out there and I have made many, many contacts this way.  Much easier to update with news, photos, stories than a traditional website. Plus people are already on FB vs getting someone to navigate to your website. I DO see why people don't like FB though for personal stuff.

So, on my iPad in Tapatalk I get no link to any facebook page on his post so it is impossible for me to go to the link without opening it in a browser. Use facebook all you want, it can be a great tool. But I don't think you should expect everyone to use it. And when the guy who owns a brewery and was a graphic designer for 20 years can't look at your logo that may be a problem. Just sayin'. ;)

The problem isn't facebook, or the inability to open a link in Tapatalk. The problem is that OP messed up the hyperlink.

79
Going Pro / Re: Logo Feedback
« on: April 24, 2013, 08:10:14 AM »
Its not so much Facebook but who is watching.  :o

"Friends don't let friends drink bad beer"

Yes, maintaining proper privacy settings is important.

80
Going Pro / Re: Logo Feedback
« on: April 24, 2013, 07:49:17 AM »
I'm also not understanding the aversion to Facebook. It's certainly not my favorite website, and can be quite annoying at times, but used properly it can give you access to large amounts of people that other advertising doesn't (and cheaper also). For a brewery in planning, I think it would be instrumental. It helps you update your "fans" on your progress, while obtaining feedback. Most people probably aren't going to log onto your web site every week to see updates, but they'll sure go on FB and see what you have to say.

And if the updates are really that annoying, just go ahead and remove them from your status feed. It's quite easy.

81
Going Pro / Re: Logo Feedback
« on: April 24, 2013, 07:07:01 AM »
I'll have to disagree on the whole "don't use a design website to create your business logo" argument. There are several reputable crowd sourcing type sites that work very well (99 Designs is one of them). But like everything else, you get what you pay for. If you pick the lower tier pricing system, and don't offer instructions or feedback, you won't attract talented, qualified designers. If you set up your contest correctly, with a decent pay off, you'd be amazed at what these designers come up with. In my opinion, it's a great way to get multiple designers to work on your logo.


82
Beer Recipes / Re: Strawberry Hefeweizen Recipe- Input Please
« on: April 16, 2013, 06:14:26 AM »
Ok, that makes sense- I'll up the amount of strawberries a bit. Thanks for the advice!

83
The Pub / Re: automatic tip
« on: April 15, 2013, 06:49:53 AM »
Yeah, I think the waiter should have a)given you an itemized receipt (if available) and b)mentioned to you that the tip was already included when he saw you tipped him again.

I understand why restaurants do it, but I absolutely HATE the automatic gratuity. If your waitstaff does its job and treats me well, trust me they'll be compensated accordingly. The percentage amount is irrelevant, I typically tip 20% for normal service. It's just that I don't like being told what I need to add on top of my bill.

Another topic entirely, but I'd rather pay more for my meal and have restaurants provide higher wages for their staff.

84
Beer Recipes / Re: Strawberry Hefeweizen Recipe- Input Please
« on: April 15, 2013, 06:09:10 AM »
Thanks for the input. I was planning on getting fresh (or as fresh as possible) strawberries and freezing them a couple days prior, then thawing before adding to secondary.

For the yeast/flavor profile, I'm just looking for a hint of strawberry added to the typical estery hefe yeast- is 7lbs still too little for a 5 gallon batch?

85
Beer Recipes / Strawberry Hefeweizen Recipe- Input Please
« on: April 14, 2013, 12:06:51 PM »
Attempting my first fruit added beer and I'd like your input on the recipe.

5 lbs Wheat Malt
4 lbs Pilsner Malt

Mash @155 for 60

1 oz Hallertau @60

WLP300 w/1.7l starter

7lbs of frozen/thawed strawberries in secondary for approx. 10 days after primary.

Thoughts/suggestions?

86
Beer Recipes / Re: Amber Ale Recipe- Input Please
« on: March 30, 2013, 06:47:40 AM »
I appreciate all the suggestions. I'll definitely cut back on the biscuit and go from there. Thanks!

87
Beer Recipes / Amber Ale Recipe- Input Please
« on: March 29, 2013, 04:01:57 PM »
Would like some input on an amber recipe I'm trying out. This is really my first all grain experiment outside of a kit, and I just kind of decided to wing it. Any suggestions/critiques are welcome. Thanks!

9lbs 2-Row Pale
1lb Crystal 40
1lb Biscuit
.5lb Dextrine

Mash @152f for 60 min

.5oz Columbus @60
.5oz Columbus @10
1oz Columbus Dry Hop

WLP060 w/starter recommended by Mr Malty

88
General Homebrew Discussion / Re: Lager chamber
« on: February 15, 2013, 07:06:19 AM »
I don't understand the reasoning behind insulating the probe. Couldn't that potentially cause you to overcool the beer in the fermenter?

If the probe is well insulated, and you're looking to cool your fementer down 10+ degrees- it's going to take a while. In the meantime, your chest freezer keeps plugging away. By the time your beer gets down to the intended temperature, the air/wall temp is well below your set temp. Wouldn't that cause your fermenter to keep getting cooler before eventually equaling out?

89
Going Pro / Re: Brewers guild...
« on: February 06, 2013, 04:25:53 PM »
I'm enrolled in the CBA class that starts in January 2014 and I'm incredibly excited. For me, it's one more step in gaining knowledge that will help me open my own micro in 5-7 years.

Can't really add much, as I obviously haven't started yet. I can talk about the application process if you'd like, but it's pretty straightforward. They did send the course materials, so I've been reading them a bit. Also, I'm hoping that my GI Bill will pay for it, but I'll start that battle next month.

90
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:59:50 PM »
I was at my computer from the starting gun and I couldn't get through for 45 minutes. Decided to try and commute home and wound up getting wait-listed for the full conference.

26 minutes later I was confirmed. Very happy.

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