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Messages - narvin

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31
Beer Recipes / Re: Cathedral of Beer: Low Oxygen Trappist Ales
« on: June 30, 2017, 11:18:56 AM »
While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I'd say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

educated brewing professionals think otherwise.

Who are these people?  What do they say exactly?  It would be helpful to post it here, unlike these non-helpful posts you generally have.

I have not bottle-spunded but I trust the results of a FFT.

32
Going Pro / Re: Retail License Questions
« on: June 29, 2017, 04:36:35 PM »
Feel pretty confident that the TTB is not handing out any type of license to a group with a primary purpose to violate federal law.

Lol. Marijuana is legal here. And there are already meet and greets where people pay $10 to get in and then they can smoke and buy alcohol there. So it's already happening. Good point though, if it weren't already worked out I might be worried about it.

And you have to pay cash.  Why?  Because no bank (which needs federal licensing) will touch it.

I'm not against it but this is the reality of the situation right now.

Banks accept it now. Again, the Cole Memorandum. I'll get a link.
https://www.justice.gov/iso/opa/resources/3052013829132756857467.pdf
https://www.justice.gov/sites/default/files/faqs_policy_statement_regarding_marijuana_issues_in_indian_country_28jan15.pdf

Basically what the Cole Memorandum says is 3 things:
1. Don't mess with State Marijuana Laws, just focus on real crime.
2. Native American Nations can legalize Marijuana, regardless of the US State that Landlocks them
3. Keep Marijuana out of illegal channels (The Controlled Substances Act does not Ban drugs outright)

Also, look up DEA form 225, and protocol found in 21 CFR 1301 and 81 FR 53846.

This company legally sells Cocaine:
http://www2.mallinckrodt.com/Templates/Pages/productdetail.aspx?id=1597

Selling schedule II drugs to the healthcare industry is really not relevant to this discussion.  Almost all dispensaries are still running a cash business.  A memorandum from 2011 is not binding, especially with a new attorney general who has different priorities.

If you are not buying or selling marijuana, there probably won't be a problem.  But the concern that the TTB would reject that application for it is real.

Aside from that, the people who said that local licensing and zoning are a bigger deal are correct.

33
All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: June 29, 2017, 04:02:38 PM »
I was hesitant at first to add another step, but pre-boiling really doesn't add all that much time as long as you have a decent chiller.  At this point it seems easier to me than attempting any alternate methods of water deoxygenation (yeast + sugar scavenging, for example).

34
All Grain Brewing / Re: No sparge brewing
« on: June 29, 2017, 04:00:13 PM »

I average about 85-90% (100% conversion) efficiency on no sparge for average gravity beers. There is no reason to sparge if you have the room.

Seems like that goes against the math I've seen, mostly on Kai's site.  No sparge can be pretty good but there's a practical limit of brewhouse efficiency due to grain absorption.

Edit: unless you BIAB and squeeze, I suppose.  But without it you're losing a non-negligible amount of first wort and the sugars along with it.

35
Going Pro / Re: Retail License Questions
« on: June 29, 2017, 03:52:42 PM »
Feel pretty confident that the TTB is not handing out any type of license to a group with a primary purpose to violate federal law.

Lol. Marijuana is legal here. And there are already meet and greets where people pay $10 to get in and then they can smoke and buy alcohol there. So it's already happening. Good point though, if it weren't already worked out I might be worried about it.

And you have to pay cash.  Why?  Because no bank (which needs federal licensing) will touch it.

I'm not against it but this is the reality of the situation right now.

36
The Pub / Re: Why I brew
« on: June 29, 2017, 11:55:45 AM »

37
General Homebrew Discussion / Re: Canning your home-brew
« on: June 27, 2017, 02:40:53 PM »
That looks awesome.  I'm curious, given the tiny volume of sanitizer liquid left, why is there a need to keep it free of O2?  1 mL of water, even with 10ppm DO, will contribute a negligible amount of overall oxygen.  On the other hand, lining the can with an oxygen scavenging solution could help with some of the oxygen introduced at packaging.  When you get your test procedure down, perhaps you could test it both ways?

38
Commercial Beer Reviews / Re: Who owns your beer?
« on: June 27, 2017, 10:35:46 AM »
Is that necessarily a bad thing?


That depends, Derek. If low quality, unskillfully made craft beers fail by their own merits, they have no one else to blame. But if excellent beers have no chance to get to taps, liquor stores, and grocery stores because of unfair business practices, I see that as a very bad thing. Just me. This is probably one of those issues where minds are firmly made up, I guess. All good.

I'm kind of being half serious here.

I look at it like this: what's the number one thing people say after making the transition to professional brewing? The one tip? They say, "Brewing is a business. You have to learn that quickly..."

Makers of terrible craft beer likely don't have much of a business sense is they went into business doing something they aren't good at. Or they thought they could just cash in.

On the other hand, a solid brewery who gets to the point where they can expand and distribute nationally should know that at some point they would rub elbows with the big dirty dogs in the biz.

Do I agree with heavy handed dirty deeds? No. But that's the game.

There's a third option: small to medium sized local beer.  It's fresh, it's saving shipping costs, and the money is going toward your community, not some vague global center of finance.  But when the distributors are owned by the big corporations, they can have a hard time getting shelf space, and it has nothing to do with the consumer's choice.

39
Commercial Beer Reviews / Re: Who owns your beer?
« on: June 25, 2017, 04:32:17 PM »
To me the issue is not beer quality.  People can drink whatever they like and it's fine with me.  The issue is that the huge corporate beer companies are limiting access to beers that they don't own.  That's not good for beer drinkers.

+1.  And, now competing with essentially free money against the local Homebrew shops that got us all into this hobby.

40
The Pub / Re: HomeBrew Con 2018
« on: June 21, 2017, 07:23:43 PM »
And you don't think a homebrew convention is going to smell bad?  Trust me, you won't even notice bourbon street over the cloud of beer farts.

Clearly you have never smelled Bourbon Street during the summer. lol

Clearly this week you didn't smell my... Uh, nevermind.

41
The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 09:08:31 AM »

Regarding "best practices", I agree a bit, but with the caveat that it is a slippery slope. We all have different goals with this hobby. I'm fine with "procedure A gets me result B", but I'm less cool with "everybody really needs to follow this procedure because it is proven to make better beer". "Result B" can certainly be "the freshest-tasting malt character I've ever experienced" or something else fantastic, but I'll make the decision regarding what a "better beer" really is for me, thank you very much.

That's definitely true.  Even in business, a best practice (in my opinion) really just means "this works, usually".  It's not the only way to do something, nor will it necessarily stand the test of time, but it's often good advice to try.

42
The Pub / Re: HomeBrew Con 2018
« on: June 21, 2017, 07:46:39 AM »
I vote for Nashville or St. Louis over New Orleans or Las Vegas. NOLA and Vegas are nasty.

Thank you for your constructive criticism.
Whoops. Sorry didn't mean to insult.

Then maybe be a little more specific? lol There are certainly parts of New Orleans that I don't bother with (Bourbon Street being a big example). There's also parts of Vegas I don't bother with. I'm sure there are also parts of _ANY_ potential conference city that are nasty to various people for various reasons.
I don't care for the French Quarter and Bourbon street areas. I think those areas smell bad and are dirty. Those being the main advertised attractions, I would choose elsewhere for NHC in the south.

And you don't think a homebrew convention is going to smell bad?  Trust me, you won't even notice bourbon street over the cloud of beer farts.

43
The Pub / Re: What is the Purpose of this Forum?
« on: June 20, 2017, 07:06:01 PM »
Given your comment about how tngs keep changing, how would a person decide if their post was on an "advanced" topic?

Math.  People hate math  :)

44
The Pub / Re: What is the Purpose of this Forum?
« on: June 20, 2017, 07:01:24 PM »
Well, imagine a car forum where everyone built their own 1/100 model from found parts.  It's not so much that "science doesn't apply" (whatever that would even mean) but that there are too many variables changing.

Even so, people can work on homebrew best practices, which is why my beer is way better than it was 10 years ago.

45
General Homebrew Discussion / Re: inkbird 308 question
« on: June 20, 2017, 06:44:58 PM »
Thermowells have major drawbacks when using "dumb" thermostats. By the time the probe hits the set point, the outside of the beer and the chamber are much colder. I get a much greater overshoot with my thermowell compared to the side of the fermenter. PID based thermostats are a different story.

In my experience you don't get overshoot of beer temperature unless you're chilling 20+ degrees to lager temp all at once.  During fermentation beer temperature cycles no more than 1 degree lower.  Air is not that conductive, so unless the fermentor is up against the wall of the freezer it's not cooling that quickly.

It doesn't matter what temperature the chamber is; it's the beer temperature that matters.  Glycol is cooling the outside of a conical at a much lower temp than the set point.

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