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Messages - narvin

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1
Pimp My System / Re: My Professional Basement Brewery
« on: September 15, 2018, 07:59:03 PM »
About a year ago, I set out to construct a professional "German" brewhouse in my basement. While its not completely finished as of yet, it's getting close. I still have the room left to finish, grain storage and delivery, and hop automation left.

...

Well that's incredible.  Nice job.

2
The Pub / Re: Taprooms competing with restaurants?
« on: August 25, 2018, 10:02:15 PM »
[quote author=narvin link=topic=32217.msg415714#msg415714 date=1535046211
PS. Not preaching at you. Just clarifying that distributors don’t have to completely go away.

PPS. I hate changing laws to stop competition. A bill limiting tap room hours is BS.


- formerly alestateyall.

Totally.agree. Distributors do add value, but in many cases it seems their lobbying power has grown way too large.

3
The Pub / Re: Taprooms competing with restaurants?
« on: August 23, 2018, 05:43:31 PM »
The three tier system was created to benefit consumers, but in my opinion it is only benefitting the distributors at this point.  We are having similar pushback from distributor lobby in Maryland that has resulted in mystery bills being sponsored for rolling back taproom hours.

http://www.baltimoresun.com/news/maryland/politics/bs-md-beer-bills-debate-20180221-story.html

4
They had this at Oud Beersel and I would kill to have that lambic in a box here.  Obviously it's young and relatively uncarbonated, or else the bag wouldn't be able to hold it.

5
The Pub / Re: CO2 shortage in Europe affects Beer availability
« on: July 06, 2018, 08:47:35 PM »
https://qz.com/1321073/the-seemingly-illogical-reason-europe-is-running-low-on-carbon-dioxide-and-thus-beer/

If only there was some way for beer to carbonate itself...

But what about serving?

Recyclable bag-in-ball kegs use compressed air because the pressure is outside of the bladder.  Is beer in a bag the wave of the future?

6
Homebrew Con 2018 / Re: Spilling the beans: 2019
« on: June 30, 2018, 02:51:10 AM »
Flying into Boston sucks.  Take Southwest to PVD.

7
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 22, 2018, 03:18:46 PM »
Tastes like a completely different beer today and the salt is barely detectable. I think it is going to be fine. Impatient as usual. Ha!

Was this with or without the potato?

I wonder if some undissolved salt had collected at the bottom and was getting pulled into the first few pints in large amounts?

8
On the flipside, what makes us think that density is a good measure of how the beer will taste?  It is well known that different sugars taste vastly different in a finished beer, so one 1.015 beer can taste sweet and another not at all.  Add alcohol into the density equation and you aren't even measuring one thing, but a balance - hence "apparent attenuation".  So, other than knowing when your beer is done, what is it really telling you?

I've been measuring with refractometer only for a while, and it tells me just as much about the final mouthfeel of a beer as density ever did.  It also helps to measure a variety of beer (commercial, other homebrews) and get an idea of what your target is for the style.  It's like going from F to C: you're never going to make the switch if you're constantly doing conversions in your head.  Think native!

9
Commercial Beer Reviews / Re: It's getting worse...
« on: March 09, 2018, 05:34:30 PM »
I wonder if this is related to an overcrowded market for shelf space in general. Not only have a lot of breweries popped up in the past few years, but many of them are aggressively growing their distribution.

10
I went back to a 10 minute charge in my IPA and I think it tastes way better.

+1

If anything, I think early boil additions other than a small bittering charge are out of favor.

And, to take the assertions here and twist them around, what does a whirpool accomplish that can't be done better with dry hopping (both during and after active fermentation)?

11
Ingredients / Re: Unusual Grains
« on: February 22, 2018, 09:29:50 PM »
I made some "bad idea" beers early on.  I may have inadvertently started the peanut butter and jelly trend... thankfully a dozen years later the Northern Brewer forum is gone, along with all of the evidence.

My take is currently that anything with preservatives, oil/fat, artificial flavors, and other complex ingredients does not belong in a beer.  It might be fun to say you fermented it, but you can absolutely get better results using base ingredients without everything else mixed in, and it will cost a lot less.  If you must, buy deyhdrated peanut butter powder and an artifical grape flavoring and add that... in no case should you add whole reeses peanut butter cups and purple skittles.

12
The Pub / Re: Kids in brew pubs/tasting rooms
« on: February 21, 2018, 06:12:26 PM »
Dogs fine, kids.. no way!
Sadly it seems there aren't any kid free places anymore. I was just in Vegas and there were strollers everywhere in the casinos at all hours.
Whats next.. take the little ones to the strip bar?

That's called lunch  ;)

13
The Pub / Re: Kids in brew pubs/tasting rooms
« on: February 20, 2018, 04:57:19 PM »
Dogs inside is a bad idea unless it's a "dog bar" where everyone knows what they're getting themselves into.  Kids can be well behaved, although that's really up to the parents.

14
The Pub / Re: Greatest example of trolling you will ever see
« on: February 20, 2018, 04:09:22 PM »
She's better than I am  8)  Probably just wanted a trip to the olympics.

15
Equipment and Software / Re: Picobrew Z
« on: February 16, 2018, 12:56:38 AM »
Well, now that I can finally see what it looks like... this is groan-worthy.  Data centers scale horizontally because that's how software works, but why in the world would you want 4 separate mashes?  I know they likely did this for the buzzwords to get funding, but it's not even literally horizontal.  Horizontal vertical scalability!

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