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Topics - micsager

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Ingredients / Bairds vs. Fawcett Maris Otter
« on: August 30, 2013, 01:15:58 PM »
I've always purchased Bairds MO for our Amber.  Last order came in and it was Thomas Fawcett MO.  I didn't think any big deal until I opened the bag.  Much more foreign material in the Fawcett.  At least it seemed that way.

Anyone have direct experience with these two malt companies?

The Pub / Nobody ever said Sam was stupid
« on: August 23, 2013, 02:12:15 PM »

All Things Food / What to do with my fresh hops
« on: August 22, 2013, 08:47:07 AM »
Last night, I was cleaning out the pickle jars, as we are making about 6 dozen quarts of dill pickles this weekend.  And I look up, and see all these nice cones on my hop vines.  And I wondered......

what would happen if we through a few cones into some of the jars. 

We're gonna give it a go.  Has anyone ever done this? 

Going Pro / One year and Counting
« on: August 15, 2013, 02:37:09 PM »
Well folks, today is the one year anniversary of our first commercial delivery and the single bar we sell to will be tapping our "Kelly's Stout."  This was served at NHC in San Diego in the hospitality suite, if any of you remember.  It was the beer we won a homebrew contest with that allowed us to brew with a Nano brewer in town, who then convinced us to get our Brewer's Notice.  We have brewed 20 bbls, 10 gallons at a time.  What a blast of a year it has been. 

But, the better news is we just secured the equipment to start 1bbl batches.  Gotta love that.  We'll just triple capacity every year 'till we take down AB.  From best I can tell, it will only take about 20 years. 


General Homebrew Discussion / Be afraid, be very afraid
« on: August 14, 2013, 09:52:01 AM »

All Grain Brewing / OK, did I ruin 15 gallons of beer
« on: July 16, 2013, 08:23:57 AM »
I had one fully carbonated keg, and two being carbonated in my chest freezer with a Johnson controller at 40 degrees. 

The probe fell out of the freezer without me noticing, and all three kegs froze rock solid.  Last night when I noticed this, I took them out and they thawed over night.  They are now back in the keezer.  I'll try them when I get home tonight. 

Any thoughts?

Beer Travel / Time to get ready folks.
« on: July 08, 2013, 02:07:10 PM »
GABF registration is open in a few short weeks.  Make sure your AHA (or BA) membership is current, and that you have an established Ticketmaster account. 

CYA in Denver!  This will be our first GABF, can't wait.

Kegging and Bottling / It's in the can.......
« on: July 03, 2013, 08:48:41 AM »

Going Pro / First Pro Competition
« on: June 11, 2013, 03:13:34 PM »
In my state (Washington), a few folks have started the first "Washington Only" beer awards.  WE entered our flagship American Amber.  It's the same recipe that I won 1st place (category, not BOS) with in a few local and regional comps. 

The judging was last month, and the awards will be handed out this coming Saturday. 

I must say, I am going crazy waiting.  To think our little brewery's beer is in the same flight as those from Elysian, Fremont, Red Hook, Hales, Pyramid, and many others is both intimidating and exciting at the same time.  I guess I'm just hoping the Amber category wasn't well entered.  LOL.

Yeast and Fermentation / What should I offer this guy?
« on: June 10, 2013, 08:00:09 AM »
I've come accross a guy who wants to sell me two, 42 gallon Blichmann fermenters.  Both have the leg extensions and casters.  Brand new from Northern Brewer they are about $1850 each.  They are quite used, so probably would need new seals, and clamp rings. 

I'm thinking $2,000 for the pair?

Going Pro / Filled Keg storage
« on: June 06, 2013, 10:26:47 AM »
Now that we have our fermenting room completed and operational, we are brewing like crazy in an attempt to age a beer a little before distribution.  We can easily store them in the brewery at 65-75 degrees.  As a home brewer, I always kept my kegs at serving temperature.  But of course there just isn't room at this point. 

Any problems with storing them at basically room temperature?  probably 2-3 weeks at most.

Events / 41 days and counting - GABF tickets
« on: May 21, 2013, 09:56:30 AM »
I may have to take the day off to be sure I can get online........   

Equipment and Software / Those little red cans of Oxygen
« on: May 16, 2013, 01:34:44 PM »
I seem to go through these things pretty quickly.  I get maybe 7-8 buckets oxygenated, and it's time to toss. 

What am I doing wrong? 

Going Pro / Fermentation Temperature Control
« on: May 10, 2013, 08:33:23 AM »
As many of you know, we are a very small brewery.  Basically homebrewers that can sell our beer.  We brew 10 gallon batches on a Top Tier stand with keggles.  (upgrading soon to 1bbl)  Fermenting in buckets in temp controled chest freezers. 

well, over the past week, two of the freezers finally gave up the ghost.  So, rather than try to get more, we've decided to build a little fermentation room inside the brewery.  Planning about a 10X8 room, framed and insulated.  We plan on using an airconditioner and space heater.  As we generally have 8-10 buckets fermenting at one time, it's not really feasible to tape a temp probe to the side of a bucket. 

So, we will keep the room at 67 for all fermentation for all beers (no lagers of course)

Does anyone have first hand experience going this route? 


General Homebrew Discussion / Give this guy some beer
« on: May 08, 2013, 08:23:36 AM »

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