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Topics - micsager

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Going Pro / Fermentation Temperature Control
« on: May 10, 2013, 03:33:23 PM »
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, 03:23:36 PM »

General Homebrew Discussion / Brewstrong
« on: April 24, 2013, 02:39:27 PM »
I sure don't listen to Brewstrong as much as I did a few years ago.  But, last night while brewing, I listened to the recent Q&A on going pro. 

Jamil was dogging BJCP judges pretty harshly.  Calling them morans more than once.  Has his commercial success gone to his head? 

It put a bad taste in my mouth.  I've always (and probably still do) respect the man very much. 

Anyway, I turned it off, and downloaded one of Brad Smith's podcast. 


A half-dozen members of the Bay Pointe brewers club bottled the stuff in late March, after taking a class at Olympic Brewing Supplies of Bremerton. On Tuesday, they got the first sip of their creation and shared it with fellow residents. “It’s got an unusual taste,” said Al Cook, one of those with a hand in the process.

Commercial Beer Reviews / Elephant poop beer
« on: April 18, 2013, 06:09:11 PM »
I kid you not.

I'm all for trying new styles.  But, I may pause at this.

Going Pro / Job open in Tacoma, WA
« on: April 16, 2013, 02:35:13 PM »
I recieved this email yesterday:


My name is Jen Smith and I am emailing out to our local home brewing communities to see if anyone knows of an up and coming star in the Washington area who would be looking to come into a state of the art brewing facility and lead Tacoma in the craft brewing industry.  We will be completed with our build-out of our 9,000 sq. ft. facility in 2 months and our TTB license will be good around Aug. 1st.  We have been interviewing for head brewers and are not finding the right fit – either we are getting great applicants and they aren’t willing to move their families to the NW or they are not what we are looking for. 

Attached is the job description that we have posted in and Craigslist ads in the Seattle/Portland area.  Other attachments are the pictures of the location of the brewery.  The picture of the “marina” is the location of the brewery to the left with the two banks of windows which overlook the dock/the sound/the bridges.
We feel we are unique in that the brewery will be located adjacent to Boathouse 19, a full-service bar and restaurant on the water which is located on Day Island in Tacoma, WA.  The dock is expansive and will allow for large amounts of boat traffic during the boating season and then of course there is a vehicle parking available as well.  The view from the brewery is breathtaking of the Tacoma Narrows bridges and overlooks the “Narrows Passage” of the Puget Sound. 


If you have any questions for further detail, please do not hesitate to write back. 


Thank you,

Jen Smith

The email is

(I'll post the job description in another post.)

Going Pro / BROP software for a 1bbl brewery
« on: April 12, 2013, 03:08:35 PM »
Anyone know of a reasonable software product for a tiny brewery?  The Orchastratedbeer looks cool, but way too much for us. 

(or if someone has an excel spreadsheet to share...........)

Ingredients / whole leaf vs pellets
« on: April 02, 2013, 07:59:51 PM »
I've been using whole leaf hops exclusively for 5-6 years.  Barely remember using pellets at all.  Well, for our flagship beer, I needed hops I could not get whole leaf, just pellets. 

Any hints for a veteran whole leaf brewer?  I'm thinking the main thing is a good wirlpool.

General Homebrew Discussion / Water, by John Palmer
« on: March 14, 2013, 06:36:46 PM »
I see Amazon now has a release date of April 16th for this book.  Anyone at AHA or BA know if there will be a member pre-sale?

Yeast and Fermentation / London Ale vs American Ale
« on: March 14, 2013, 02:27:50 PM »
We brewed a 10 gallon batch of an American Amber on Tuesday.  Decided (I don't know why) to use london ale (1028), instead of the old stand by, 1056. 

Normally, I have great activity the next morning.  With this batch, nothing yesterday at all.  Of course by this morning everything is going fine, and the bubblers are, well, bubbling. 

Is this normal that London Ale yeast takes a bit longer to get going? 

Going Pro / Homebrew clubs
« on: March 01, 2013, 04:31:50 PM »
I know, weird topic for the growing pro board, but bare with me a second.........

In 2008, me and a fellow homebrewer started our local club.  The closest previously was over an hours drive away.  Since then, he has stopped coming to meetings, so I'm the only "founding member" left.  A little over a year ago, a LHBS opened in our town, and we are having meetings there, and we've grown from 5-6 guys, to 20-30 folks. 

But then last July, I got a Brewer's Notice, and am selling my beer.  Obvisiously, can't enter a BJCP sanctioned homebrew comp. 

Last month, I was elected President of our club, and I've been one of the officers since this clubs inception.

I think next January I will decline any of the officer positions, and just be a member. 

How many of you have remained part of the leadership of your clubs, once you went pro?  Does it really matter?  Am I being silly by even asking the question?

General Homebrew Discussion / Homebrew U
« on: February 21, 2013, 04:08:46 PM »
I'm guessing most of you are aware of The Brewing Network's newest efforts in DVD media.  Homebrew U.  Looks like Justin and crew are going to produce a series of DVD's on brewing. 

Well, I got the first one the did "Brewing the perfect APA"  We watched it last night, and I thought it was really good.  Mostly basic stuff that a lot of us know very well.  But all in all, I think it's well worth the $20. 

Anyway, if interested, go check out there website and decide for yourself. 

Events / Congrats to the lucky few
« on: February 05, 2013, 09:18:34 PM »
I see full conference registration is already sold out.  Amazing. 

Well, to all of you that are going, have a great time.  I went to the last two, but this it's GABF for me.  We may even enter a beer in the competition. 


The Juneau-based beer maker has installed a unique boiler system in order to cut its fuel costs. It purchased a $1.8 million furnace that burns the company's spent grain -- the waste accumulated from the brewing process -- into steam which powers the majority of the brewery's operations.

Pretty cool, eh?

Equipment and Software / All things jockey box
« on: January 29, 2013, 04:21:40 PM »
Serving beer this past weekend at a local beerfest, we borrowed a friends jockey box.  Had some issues to get it to pour without too much foam. 

Anyway, we quickly realized we need our own jockey box to get our process "dailed in."  So I do a little surfing, and have some questions.......

Are stainless coils better than aluminum plates? 

One website said it's important to cover the coils completely with ice.  Is that true?

What about pressure?  I've heard everything from 5psi, to 35psi..... 

And then there is size of lines, size of coil, etc.

What else am I not thinking of as I plan to spend $300-$500?

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