Don't worry, the bubble's gonna pop soon anyway. All the greedy people who got into brewing to make loads of money will realize their folly and leave the industry, leaving only our passionate, insane, poor saviors.
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I get where he says that InBev is the enemy of craft brewing but I don't understand his hostility at the two brothers selling out. The author obviously has no understanding on how much energy and capital it takes to successfully run a brewery. Frankly, the authors idealism is what is really over the top. I love the people in craft brewing and I undoubtably love the beer but I love my family and myself more and if the price was right you betcha I'd sell.
All three displayed an in-your-face level of yeastiness which was decidedly un-saisonesque but hard to describe.
I've never come across this before and am curious what the infection may have been. I was just in one of my regular beer stores and they were opening fresh deliveries. One of the boxes had a six pack of a well known pilsner, but one of the bottles was missing a cap. It obviously was missed on the bottling line as it didn't explode off in transit either. I of course asked, "I wonder if it's still good?" She didn't want to, so she let me try it. It was the sourest beer I've ever tasted, like no good kinda sour, and I LOVE sour beers. It had obviously contracted an infection. I'm not sure which one however. I know the processes that cause a beer to sour, but I've never heard of it happening in a beer that had already finished (we tested another beer in that pack and it was fine). Just curious. Thoughts?
My friend's banjo cooker always freezes the tank. If you have a good wind screen you can dial it back enough, but otherwise you're stuck dealing with a tub of hot water and frustration if you're using the standard 20 lb propane exchange.I've been told that they ought to be run on larger tanks to keep that from happening
I use the bayou classic and it's plenty for a 20 gallon pot.