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Messages - narvin

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Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 10:57:31 AM »
I hear they throw feces all over your organic vegetables  :o

Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 27, 2013, 04:06:02 PM »
Fish bladders???  What, are they trying to make their crappy mass produced beer taste like traditional cask ale?


Equipment and Software / Re: Brun' Water Profile?
« on: July 27, 2013, 02:00:30 PM »
So does the gypsum go in before the mash, or after the mash? And is it desirable to use RO water and build because this seems pretty "light" vs my tap water?

I usually add the minerals proportionally to the mash ad the sparge water.  If you need to lower your mash pH even more, you can add all the salts to the mash.

Equipment and Software / Re: Brun' Water Profile?
« on: July 27, 2013, 08:44:52 AM »
I like some hop presence in my Saisons, so I also favor the sulfate.  After a gypsum addition, this is what my water looks like:

57.9   Calcium (mg/l)   
8.0   Magnesium (mg/l)   
21.0   Sodium (mg/l)   
83.6   Sulfate (mg/l)   
48.0   Chloride (mg/l)   
59.0   Bicarbonate (mg/l) *   

Equipment and Software / Re: Wort transfer to BK pumping question
« on: July 26, 2013, 06:43:07 AM »
If you have the 809, you can upgrade the impeller and you'll have the 809-HS, which has 12 feet of head and should be good enough.

Equipment and Software / Re: Hop Blocker/Stopper Mesh Size
« on: July 23, 2013, 06:33:35 AM »
That will clog.  Even a bazooka screen clogs pretty easily in a kettle unless you get a strong whirlpool.

Get this mesh from McMaster. I skipped the step where they sewed the edges with ss thread.  It's a PITA and crimping it twice works just as well.

Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 21, 2013, 07:41:19 AM »
The license here only says, "The beer to be sold and delivered under paragraph (2) of this subsection shall be manufactured with an ingredient from a Maryland agricultural product, including hops, grain, and fruit, produced on the licensed farm."  That doesn't preclude using wheat or another grain as 30% of the grist.  As long as you aren't violating the spirit of the law by, say, adding one farm grown hop cone per batch, it seems like it should be fine.

Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 19, 2013, 12:53:03 PM »

Lots of states help ag businesses out, though I think a state supporting farm breweries is sort of dumb given that you'd need to malt any grain you grow and few areas are great for hops. It doesn't seem really reasonable. And I'd rather see them just support small breweries.

You can use almost any raw grain as an adjunct.  That's the epitome of farmhouse brewing!

All Grain Brewing / Re: Sparge water dilution ? Lactic %88
« on: July 19, 2013, 09:52:41 AM »
+1 Bru'n Water

To reduce from 7.2 pH to 5.5 pH would take 0.09 ml/gal of 88% Lactic acid.

It's going to depend on the amount of alkalinity more than the starting pH.  In BrunWater, I put in 215 ppm for alkalinity in the sparge water acidification tab (263*50/61 to convert from bicarbonate ppm, according to Palmer).  For a desired water pH of 5.5, it calculates 1.21 ml / gal of 88% lactic acid.

You can also do this in Kai's water calculator; just set the sparge water volume to the desired amount of water to treat and scroll down to the "sparge water acidification" section.

Kegging and Bottling / Re: This is Why Tanks Must be Tested.
« on: July 19, 2013, 07:38:50 AM »
Holy moly.

Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 18, 2013, 08:04:08 PM »
The law in Maryland was introduced to promote the use of local ingredients and farming in general.  This used to be a big farm area before the suburban sprawl and Washington money, and anything that encourages the growth of industries that use Maryland agriculture is seen as a positive.  The current thinking is that local food is good for your health, your taste buds, and the environment.  You pay less for the license but otherwise will have to meet the same requirements as any other licensee.  An advantage here is that you can sell for on-premise consumption from 10am-6pm without a separate class D liquor license.  However, you can only serve your own beer and the restriction that you grow one of the main ingredients for the beer more than offsets the  benefits if you're just looking for a loophole / easy way to get into the business. 

Equipment and Software / Re: Cool trick
« on: July 16, 2013, 06:33:52 PM »
Alchemy!  Or witchcraft.

Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 16, 2013, 06:27:16 PM »

Yes you can self-distribute in NJ and according to the Farm Brewery License you can sell 1.5oz samples on premises but it doesn't specify any amounts, so...

That's awesome, I wish more states allowed self distribution.

I'd check with your liquor board because the license says "sampling purposes only" and a nominal charge usually means a token amount, like $5 for a glass and unlimited samples.  I wouldn't count on making an awful lot of money from that.

Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 16, 2013, 02:36:08 PM »
It looks like you can't have a tap room (for selling pints, at least) without getting another liquor license.  Can you self distribute in NJ?  If not, then you're basically selling bottles or growlers to go unless you can convince a distributor to take on a nano brewery (and are willing to accept even less money for your labor of love  :) )

Local zoning will still apply, so I don't know if someone on 1/4 acre in a suburb with a HOA will be able to get licensed.  If you're not already zoned for commercial I imagine you're going to have to live in a permissive locality or at least get local community support.  If you live in the country it's probably easier, but that cuts down the foot traffic a bit.

Going Pro / Re: So you want to be a brewer
« on: July 15, 2013, 06:33:41 PM »
I'm going pro as soon as I figure a way to clear $50k a year on three 5 gallon batches a week. That's only about $10 a pint. Would need low overhead though. Hmmm, maybe a roadside card table and a picnic tap.

Just make a 20 bbl batch once a year and sell 750ml bottles from your tasting room for $20 a pop.  Profit!!!

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