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Messages - DrewG

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16
Beer Recipes / 90 miunte bittering charge harshness
« on: July 02, 2013, 08:25:00 AM »
Just tapped an IPA, more or less a blind pig clone. I've done it a number of times before, and it's usually one of my favorites. I was cross checking my old brewing logs with a published version of the recipe just to make sure i hadn't wandered too far away from the core beer, and I noticed that the RR version used a 90 minute (I'm sure for the sake of utilization) bittering charge instead of the 60 I had done in the past. So thats what I went with. 3/4 oz of Chinook and 1/2 oz Columbus for roughly 50 of the 60 IBU's total. The result was a really harsh bitterness, almost solventy in the nose and really not all that pleasant to my palate. It dominated the flavor of the beer.

 Has anyone else experienced this? 

17
They're racking on top of bagged coarse ground Kona after fermentation. The beer has great coffee aromatics and I'd say it's certainly the most forward flavor in the beer. I'm liking the 4oz number. I think I'll boil a hop bag, add the "dry beans" and chuck that in the keg. Maybe bottle when the flavor is right? Or do you think flavor extraction will max out at some point?

18
Beer Recipes / Conversion from brewery to homebrew system/math help
« on: June 17, 2013, 01:02:26 PM »
I'm trying to make a coffee brown ale similar to the one at a local brewery (Perrin Brewing Co in Grand Rapids, MI) and after an email exchange with the head brewer (who answered my email almost immediately, one more reason the craft/homebrew community kicks ass) on the coffee addition to this beer I need to figure out how to convert 25 lbs coarse ground coffee in a 30 bbl batch to oz per gallon on my system. A check with google and the conversion i get is roughly .5 oz per gallon to 1 pd per bbl. So that makes 2.5 oz per gallon at one pd per bbl, but it's not 1 to 1, so I come up with a .83 pds per bbl rate for their batch, which looks like .33 oz per gallon on mine. Sound right?

19
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 13, 2013, 09:19:14 AM »
Sean, just to clarify, you're saying 100 billion cells in an 8p 1 liter starter is getting you within 30 percent of desired pitching rate?

20
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 01:58:31 PM »
Similar to oxidation?

21
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 12, 2013, 12:30:20 PM »
Quote
My general practice is going to be
Wyeast fresh as possible (less than a month)
2000ml starters with 1.030-40
16-24hrs on stir plate then cold crash in fridge, use within 3-4 days
For ales <1.065 one starter
For lagers or ales >1.065 I'll use two smack packs in two starters

I reserve the right to learn and adjust in the future lol.

I just use the calculator. For instance, for a 1.055 ale with a 3 week old vial you'd only need a 1L starter on a plate to produce the 211 billion cells you need in a 5.5 gallon ferment. Saves on the DME, too.

22
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 12:07:55 PM »
What off flavors would/does it produce?

23
General Homebrew Discussion / Re: Burner question
« on: June 07, 2013, 08:36:02 AM »
Quote
I just ordered a Blichmann burner.

You wont regret it. I have one and love it. Built like a brick sh!thouse, like everything John makes

24
4 extract w/grains batches and then all-grain.

25
Going Pro / Re: Air compressor
« on: April 12, 2013, 09:02:49 AM »
Quote
Yes. Actually we should go to to where you just punch a hole in with a key.

Perrin Brewing Co in west Michigan is coming out with these soon.

26
Going Pro / Re: Need some input
« on: April 12, 2013, 06:51:36 AM »
Quote
I think for an experienced brewer 35k - 40k would be ok to start. Hope to make that much myself eventually. ;)

I'd look to getting some form of partnership and a contract, too.

How would you define "experienced"? Also, is health insurance a realistic benefit to expect?

Quote
Many small businesses fail after a short time. I'd want to see their financial info, to make sure you won't be unemployed in 6 months. I can help you make sense of it if it's all Greek to you.

Should I ask for a copy of their business plan?

Quote
Some more basic questions . . .

Who decides what kinds of beers should be one tap?
Who decides on the recipes?
Who decides what is an appropriate amount of money to spend on a batch of beer?
Do you get a budget to spend as you see fit, or does everything have to run through someone else?
If you have to supply other places, what kind of cooperage will you have?
What are the explicit details of the system they will have, from brewing through packaging and serving?
What is the expected volume of beer to be served per week/month?  How many batches is that?
How many hours are they expecting you to work for the stated compensation?  Do you get overtime?

I could think of a lot more questions. :)

All great questions, anything else that comes to mind, fire away


27
Going Pro / Re: Need some input
« on: April 11, 2013, 11:23:38 AM »
Thanks. What do you think (ballpark) the salary range should be for the job? It sounds like it's going to be a brewpub, as well as supplying beer for 2 other taprooms/restaurants they own. 

28
Going Pro / Need some input
« on: April 11, 2013, 09:37:18 AM »
I have been given an opportunity to talk with some folks who are opening a brewery about making beer for them. This was set up through a mutual friend. I'm bringing 6 different beers for them to try. The plan is to sit down and see if there is a mutual interest in me brewing for them, and moving on from there. In the meantime, I've been volunteering at a local brewery trying to learn as much as I can about operating on a professional system. The brewers there have been absolutely great, answering anything I ask and a lot I haven't. A huge learning experience.

So I'm wondering, if you were in my shoes what questions would you have for these folks? What else can I do to prepare myself for this job if it is something I/we want to pursue? What advice in general might you have for an aspiring professional?

Thanks in advance for your time.

29
All Grain Brewing / Re: Oops...Session IPA
« on: April 02, 2013, 07:56:09 AM »
 I brew mine to 4.2% ABV, which is smaller than the low end of the scale for an APA. I like the "ISA" name, haven't heard that one before.

30
General Homebrew Discussion / Re: Did something go wrong?
« on: April 02, 2013, 07:45:37 AM »
Quote
don't transfer until it's done. secondary is for settling if anything. give it another week and then trasfer to secondary.

+1

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