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Messages - micsager

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646
Going Pro / Re: OK, we're doing it
« on: May 22, 2012, 10:00:22 AM »
Well, we're almost past the posting requirement from our state LCB.  And the TTB website now has our application "under review"

I guess this is where find out what other hurdles there may (or may not) be..........


647
Going Pro / Re: OK, we're doing it
« on: May 18, 2012, 09:45:23 AM »
Absolutely!!! Agree 110%. I just remember how silly I felt brewing on a 1 bbl system when I started so I can't help but pass on the advice. But like I said, maybe I misunderstand the situation.

Without a doubt I wish you the best of luck. And fwiw it's not negativity, just hard earned experience. But everyone's situation is different. Here's hoping you make the most of yours!

I don't take it as negativity.  No worries there.  I appreciate all comments. 

My intention is just to be able to legally sell some beer.  Having two, (and now possibly a third) bar stock my beer on a rotating basis will be very cool.  I have no plans to even fill sankey kegs, so I will be limited to bars with a ball lock set-up.  And that's fine. Like I said somewhere, I ain't giving up the day job.


648
Going Pro / Re: OK, we're doing it
« on: May 17, 2012, 02:51:12 PM »
For questions on self distribution, the answer is in the Brewer's Association web site.  For WA=yes, <60,000 barrels, so you are covered for a few years of growth. 
http://www.brewersassociation.org/pages/government-affairs/self-distribution-laws

I can't imagine going that big.  Homebrewing is for me.  Plus, my day job pays pretty good.  And I like money.   :D ;D

Here's hoping you are going to at least invst in something larger than a 10 gallon system. You will quickly lose the joy of brewing once you sell every drop you are brewing and never have a keg for the house. even brewing 7 bbls I sometimes go stretches without having beer at the house, and that sucks.

In fact, that makes me think of another cautionary tale: beware of going commercial because you will not be brewing for yourself any longer. On a 10 gallon system that's a lot of brewing basically for free (because there is no way you will make money on it, on the contrary your time will not even come close to being compensated. At least homebrewing you spend 8 hours and get beer out of the deal. You will be talking about spending all day brewing and maybe getting $80-100 after ingredient/energy costs.

Couple questions:

Why can't I brew for myself?  I've still got my system at my house, in my garage.  My "commercial" brewery will be 15 miles away at my partners place.  We'll home brew on my system, and commerical on hers.  And 8 hours?  Not even close.  We can get 2, 10 gallon batches done in less than that. 

 

649
Equipment and Software / Re: Beersmith recipe Cloud
« on: May 16, 2012, 08:53:34 PM »
I personally can't see spending $14 a year just to store recipes. If you have any kind of high speed internet at home(dial-up excluded) you can log into your computer from remote locations to retrieve your recipes?

For the tech savy, that would work.  For me, it's worth what I make in 20 minutes. Plus, $25 for beersmith is quite a deal.   Let's show Brad some love.  He makes a great product.  Now, if I could only keep my inventory up to date, LOL.  And I give Justin Crossly $24 a year, for what I could get for free.  I take much from the brewing community.  I don't mind giving back.

650
All Grain Brewing / Re: Mash temperatures
« on: May 16, 2012, 11:09:15 AM »
Maybe he was thinking about a nice dry IPA, and not other styles?

Maybe.  A CDA won the competition.  I'm gonna try mashing at 160 this weekend with another batch of my session IPA.  (of course a "session" form me is about 5.5%)

651
All Grain Brewing / Re: Mash temperatures
« on: May 16, 2012, 10:57:10 AM »
My mash tun (cooler) doesn't temps very well when I stuff it full of grain, so while crystal malts help boost the final gravity, I also select them for complexity. Without crystal, my big stouts would be VERY unimpressive.

Maybe he meant TOO much crystal is detracting from your IPA? I would agree with that.

He still worded it poorly and was not very helpful to you.

That comment was not made to me personally.  It was said to all the homebrewers during the "awards presentation"  And he was very clear in his statements.  Most of us kind of looked at ech other, and wondered......

652
Equipment and Software / Beersmith recipe Cloud
« on: May 16, 2012, 09:09:45 AM »
This is in beta release, and many current owners got to be part of that group.  I played with it for awhile, and you get to keep ten recipes on line for free.  I just upgraded to be able to keep 75 there.  That was $14.00 a year.  Brad has sale pricing through the end of the Conference in June. 

Now, we just have to wait 'till he get's the iPhone app.  It will be so great to keep my inventory on my phone.  Just last night at the LHBS, I bought a bag of 2-row, and 6 packs of yeast, but forgot which speciality grains I needed for a couple brew sessions this weekend...  AAAARRRGGGG


653
All Grain Brewing / Re: Mash temperatures
« on: May 16, 2012, 08:51:32 AM »
Depending on style, I mash anywhere from 149 to 152.  I think I did 154 once, but don't remember the style. 

Anyway, at a recent non-bjcp competition that was judged by the brewer and owner of a local microbrewery, it was suggested that I mash at 160, or even a bit higher.  Traditionally, I start freaking out if I get to 155 or so.  The two beers I entered were a Session IPA and an Imperial Stout.  The same brewer made the statement "crystal malts are the enemy of good beer" 

FWIW, this is my favorite brewery in the Seattle area.  (Fremont Brewing)

Any thoughts?

I think whoever made those comments is not only full of himself, he's full of something else, too.  Saying that "crystal malts are the enemy of good beer" is pompous and short sighted.  Try to tell a British brewer that crystal malts are ruining his beer!  Like any other ingredient they have a place if used correctly.  The brewer/judge was letting his own preferences lead his tasting, which has no place in a comp.  I'd take his comments with a grain if salt, at least until you have a chance to get more feedback on the beer.

Thanks Denny.  In a month, will you try them?  I'll have both at the WAHA booth.  I'd love to hear YOUR review. 

654
All Grain Brewing / Mash temperatures
« on: May 16, 2012, 08:34:39 AM »
Depending on style, I mash anywhere from 149 to 152.  I think I did 154 once, but don't remember the style. 

Anyway, at a recent non-bjcp competition that was judged by the brewer and owner of a local microbrewery, it was suggested that I mash at 160, or even a bit higher.  Traditionally, I start freaking out if I get to 155 or so.  The two beers I entered were a Session IPA and an Imperial Stout.  The same brewer made the statement "crystal malts are the enemy of good beer" 

FWIW, this is my favorite brewery in the Seattle area.  (Fremont Brewing)

Any thoughts?

655
General Homebrew Discussion / bottleworks 13 anniversary ale
« on: May 15, 2012, 07:23:54 PM »
Ok, so we tried this last night

Muddled is a good word. It was ok, but I won't buy another.


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656
Events / Re: 37 days 'till the opening toast.....
« on: May 15, 2012, 12:03:19 PM »
Good Point.  I do the same with the Patriots games here in New England ( except for that ferry thing  ;D ). 

I'm not going to the dinner Tuesday night.  Probably hit the local spots (Rock Bottom etc ).  I'm going on a tour Wednesday then BNA7 on Wed night, I hope.

Well, you should try to get to Pike's at some point while you are in town.....

And I'm eagerly awaiting the BNA email as well.

657
Events / Re: 37 days 'till the opening toast.....
« on: May 15, 2012, 10:51:39 AM »
35 days until I catch my flight.  I like this better since it is sooner.  I have a 3 hour layover in Chicago around 9:30am...would that be too early to have a beer?  :o  That's assuming they are serving at that time.

Well, when I head over to Seahawk games, I often catch the 9:30 ferry accross puget sound.  And I figure it's time to start having a beer as soon as I'm on the boat. 

I'm sure they will be serving at that time.  You gonna go to the Pike dinner Tuesday night?  The musuem room at their place is worth seeing. 

658
Events / 37 days 'till the opening toast.....
« on: May 15, 2012, 10:33:20 AM »
(but who's counting)

this will only be my second NHC, but it sure a lot fun last year.  And since it'ss in my backyard this year, how could I pass it up?


659
General Homebrew Discussion / Re: Pro-Am tapping party
« on: May 14, 2012, 10:06:00 AM »
How does a small nano brewery compare to a large nano brewery?  ;)

Well, he's brewing on a system like we use.  Just a bit larger


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Well, we drained the first keg in about 5 hours.  Looks like our homebrew club will be invited back for another contest. 

660
General Homebrew Discussion / Pro-Am tapping party
« on: May 11, 2012, 11:01:52 AM »
How does a small nano brewery compare to a large nano brewery?  ;)

Well, he's brewing on a system like we use.  Just a bit larger


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I am here: http://tapatalk.com/map.php?dxr4yy

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