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Messages - jds357

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16
Going Pro / Re: Logo Design
« on: July 17, 2013, 03:06:28 PM »
Thanks for the feedback guys! 

17
Going Pro / Logo Design
« on: July 16, 2013, 06:18:35 PM »
Hey guys!

I recently had a logo designed by Jared Jacob of Sunday Lounge.  He was mentioned in Tom Hennessy's book, "Brewery Operations Manual" and came highly recommended.  Attached is the work he did for my brewery in planning.  He is very easy to work with and is an amazing designer.  After working with him, I would also highly recommend him for a professional logo.  Let me know what you guys think! 

https://www.facebook.com/photo.php?fbid=691188354230084&set=a.680256271989959.1073741826.672792609402992&type=1&theater

www.sundaylounge.com

18
Yeast and Fermentation / Re: PH and yeast ( fermintation)
« on: July 11, 2013, 09:32:02 AM »
What temp are you mashing in at?  It could be that there are too many non-fermentables in your wort.

19
General Homebrew Discussion / Re: Refractometer Sale
« on: July 08, 2013, 06:58:31 PM »
That refractometer sure didn't get very positive reviews. Kind of apprehensive after reading some of those. Usually there's one or two bad reviews, but that one has quite a few.

I was reading reviews that mainly said things about the order being wrong or the refractometer not coming with a hard case.  For $20, its pretty hard to beat.  I'll also send it back if it's not what was specified.

20
General Homebrew Discussion / Re: Refractometer Sale
« on: July 07, 2013, 06:59:51 PM »
Great post.  I got one too. lol

21
The Pub / Re: I am really disappointed in Sam Adams
« on: July 06, 2013, 11:26:13 AM »
Wow... Major face palm that fox even reported this... what a joke.  Decent commercial overall, but do they really need to advertise on public television? 

22
General Homebrew Discussion / Re: 1st All grain today
« on: May 26, 2013, 04:42:18 AM »
In the future you can skip a step mash with that kind of grist.  It's unnecessary and could be detrimental.

+1

+ 1.  I'd do an infusion mash at 152 - 154 depending on your goal for the gravity and body

23
Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 05, 2013, 12:48:40 PM »
Does anyone know if this is the same item that is available pre-order on Amazon?

It is and it's actually available for substantially less. (55$) Also, if you have amazon prime, free shipping.  Great deal on a book that's MSRP is 90$

24
General Homebrew Discussion / Re: AHA Membership
« on: January 04, 2013, 07:12:34 AM »
I have already paid for the membership ten times over with all of the discounts I get from it.  So... YES it is worth it. 

25
General Homebrew Discussion / Re: Running wild
« on: January 04, 2013, 07:10:33 AM »
From articles I've read, beers that are dark and low in alcohol content are the healthiest for you.  New studies show that one dark beer a day has great health benefits.  As far as post workout... I think the best way to find out is to experiment for yourself ;)

26
Ingredients / Re: Need more hop "nose"
« on: January 04, 2013, 12:55:50 AM »
I'd say the equivalent to a wine glass in the beer world is a tulip glass.  Those are great for IPAs

27
Ingredients / Re: Need more hop "nose"
« on: January 03, 2013, 11:39:44 PM »
If you're doing 10 gal batches, I'd use at least 4oz of hops for dry hopping.  7-10 days is a good amount of time, up to 14 days.  Remember after dry hopping the sooner you drink it the better for aroma. 

28
Yeast and Fermentation / Re: An alternative to starters
« on: December 20, 2012, 04:57:27 AM »
Saying that yeast starters are too costly is not a great argument to use this method.  I can see the good in this technique but I probably wouldn't do this unless I had a closed circuit system or a completely sterile environment.  Yeast starters are too easy not to do.

29
General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?
« on: September 15, 2012, 03:16:02 PM »
I got mine in the mail yesterday.  It is an awesome book!

30
All Grain Brewing / Re: Dough-In
« on: July 29, 2012, 03:29:12 PM »
For AG what is the proper water temp for dough-in?

I like to Dough in ten degrees above my saccrification target temperature (+/- 1 degree).  I do this to allow for the temperature differences between the grain and water.  The final temperature is my target temperature and I go right into saccrification.  My results have been very consistent doing it this way.  But that's what works for my system...

+ 1 for Beersmith!  Before I bought it I downloaded multiple free trials of brewing software.  I found that beersmith was user friendly and the best for the price.

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