Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - yso191

Pages: 1 ... 33 34 [35] 36 37 ... 113
Equipment and Software / My latest effort to eliminate oxidation
« on: September 09, 2015, 08:49:53 PM »
This thread:

Got me to thinking about a project idea I had and spurred me on to complete it.  Specifically, I want to avoid introducing oxygen in my beer when I dry-hop.  Below is a picture of the completed project.  It is simply a stainless steel water bottle I bought from Ace.  I had my son-in-law drill a hole and weld a threaded nipple into the bottom.  I then screwed a gas post onto the nipple. 

The idea is to put my dry-hop hops into the bottle, cover the opening with a small, thin piece of sheet metal, then connect CO2 and purge the air out of the bottle.  I will then invert the bottle over the opening of my fermenter and slide the sheet metal out, allowing the pellets to drop.

Ingredients / Sugar in the boil
« on: September 09, 2015, 06:12:18 PM »
Simple question: Do I need to account for a shift in pH because of adding table sugar in the boil?

The context: I'm trying to dry and simplify my IPA to showcase the hops better.  I'm planning to add 1 lb. to a 6.5 gallon batch.

Other Fermentables / Brun' Water vis. Mead
« on: September 02, 2015, 02:54:49 PM »
I'm undoubtedly making this harder than it needs to be.  I've been planning to make a mead soon, and had wondered about the water profile that would be best, so I was very glad to see the article in the latest Zymurgy about the topic!

How do I set the water volume and any other parameters in Brun' Water so I can accurately manage the water chemistry?

Equipment and Software / Re: Single tier system input
« on: September 01, 2015, 07:24:18 PM »
I have had a Synergy brew stand for about 2 years.  I really like it.  No issues.  No that is not entirely true.  For whatever reason they put the valves for the burners at the back of the stand which was very awkward.  I had my son in law re-weld it at the front.  They may have fixed this, I don't know.

*edit*  I just checked their website and indeed it looks like the valves are in the front now.

All Things Food / Re: Can't Wait
« on: September 01, 2015, 02:25:56 PM »
Darn good eating.  I haven't hunted them for years but IMO they are among the best tasting game birds.

Ingredients / Re: Brand new brew guy needs advice
« on: August 29, 2015, 10:08:16 AM »
I would also add that it is almost always a good thing to find a homebrewer in your area that has been brewing a while to watch him or her brew a batch.  It will help a lot of new complex ideas gel.

Wood/Casks / Re: New barrels
« on: August 27, 2015, 02:18:18 PM »
How much was the big one? Did you go up to Woodinville to buy them?

$145.  The link is above most of the time.  Yes, I picked it up in person but the will ship them.

Wood/Casks / Re: New barrels
« on: August 27, 2015, 09:41:57 AM »
For we math-numbskulls, what does this mean if you are correct?  Does the oak-aging occur faster or slower than what the website says?

Ingredients / Re: Wet dry hop?
« on: August 26, 2015, 10:30:56 PM »
Would it be cheating to throw them on a fan overnight and dry them out?

Not if you don't enter them in a Fresh Hop competition.  The Fresh Hop Ale Fest says no drying is allowed for beers entered in their competition.

Homebrewer Bios / Re: Hello from the sleepy creek brewery
« on: August 26, 2015, 04:12:16 PM »
Welcome Steve!  I'm curious how you clean the sankey kegs.

Ingredients / Re: Wet dry hop?
« on: August 26, 2015, 04:11:04 PM »
I am also going to make a wet hop IPA soon.  I have tasted several at the Fresh Hop Ale Fest, both commercial and Homebrew - I don't recall any grassiness.  I can't imagine all of them were done with the tincture method...

I also have the handouts from a presentation by Bale Breaker brewery that was given to our Homebrew club.  there was no mention of special processes to avoid chlorophyll/grassiness.

Wood/Casks / Re: New barrels
« on: August 25, 2015, 06:11:25 PM »
If it's never been used for ageing liquor it's going to be overwhelmingly oaky. you could buy a couple handles of some type of white whisky and age your own though

Good to know.  They told me they age their whiskey in the 8 gallon barrels for 2 years - what time do you think it would take to get it useable for beer?

Wood/Casks / New barrels
« on: August 25, 2015, 04:28:04 PM »
I picked up my new 8 gallon Rye Whiskey barrel today.  The RIS going into it should be ready in a week or so.  The real reason I'm posting is that they also had small, 2 liter charred oak barrels for sale for $60.  No whiskey has been in them.  I bought one thinking it would be ideal for experiments, specifically sour beer experiments.  I'm not big into sours but have enjoyed a few.  At 2 liters it may be just the right size!

Oh, and here is the big one.

The Pub / This is just wrong
« on: August 22, 2015, 08:02:28 AM »

Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 16, 2015, 08:10:26 PM »

You come up with some good threads Jim. 

I agree with all the above.  What I would add is that I think breweries should pay their brewers more.  The starting wage for a person who is competent and who is expected to care about the little things that make a big difference in the beer, hence the businesse's profits and future, should be at least 40K in today's dollars.

I am shocked at how little brewers make.  You expect art, science, and physical labor from someone you pay 14 dollars an hour?!  Dream on.

I will say that I think brewers, like most people, should be better paid. However, the pay rate for brewers is probably in line with what the labor market will support. Most of the work done by brewers is cleaning and other physical labor tasks. Operating the brewhouse is mostly about following a procedure set out by the head brewer/owner. Most brewer positions are assistant brewer positions where the work is roughly similar to other labor-intensive jobs in the same pay range. These are positions that do not require a college degree and can be learned on the job in a relatively short period of time.

What unfairly drives wages low for brewers is the massive amount of demand for the position. You have so many people trying to get these jobs that breweries have their pick of people with biology and engineering degrees that they can tap to do much more complex work at a low wage. The people offering up free work to breweries also drives down their wages. Every homebrewer who comes in and "helps out" at the brewery is taking a job away from somebody and depressing the wages of people who do have those jobs.

A lot of good points.

It is quite hard to get a knowledgable staff. Brewer is not just labor monkey. He/she is more like a farmer. Mechanically adept and fast thinking. It is a big deal when I lose knowledgable employee.

I would like to pay everybody 40K a year. Believe me. But I also have other obligations then just a labor cost and my biggest concern is not to run out of money. And by the way. I hold the bag of loans and I am responsible for them. So I have skin in this game that no one see.

What drives wages down is the whole notion of small business and scale. Do you know how much beer I have to sell for 40K? It is quite easy to require employers to pay more from people who do not employ anybody.

Now back to usual programming.

Yeah, I get all of that.  I am solidly a free market proponent.  I just think that the market for brewers is self-defeating.  I'm not saying I have any answers beyond better pay = better employees = better beer.  Desire to be part of the "Beer Culture" only translates into good employees and good beer to a limited degree.  In the end, the beer culture is its own worst enemy in this regard.

Pages: 1 ... 33 34 [35] 36 37 ... 113