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Messages - reverseapachemaster

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46
Club Leadership & Organization / Re: Physical Address for incorporation
« on: January 23, 2018, 03:47:58 PM »
The easiest thing to do is to hire a company that will act as the registered agent for the club. They will provide a physical address and an agent to accept service of legal and tax documents. They usually charge a few hundred dollars annually. There are some national companies that do this (like CT Corporation) but there are probably local law firms or notaries that provide this service. It's not a rewarding use of club expenses but it's just part of administration of an organization.

You don't want to use a club officer because all their info becomes public records. Also, as you change officers you'll have to refile or amend your documents every time. Failing to maintain current records with the state could jeopardize your incorporated status.

This is an appropriate response for entities that can afford it. Unfortunately, that is rarely a cost that many homebrew clubs can afford.

OP said the club was growing fast. As any organization grows the cost of administration unavoidably increases. Large businesses offering registered agent services are probably unnecessarily expensive for a homebrewing club but with some phone calls I suspect they can find somebody locally who would do it for less.

The problem with using a club member who isn't in a permanent position with the club is what to do if that person fades away from the club. The club officers have to make sure the registered agent is still involved and file an amended registration (which often costs money) every time the registered agent changes. The designed registered agent drops off the club roll and moves and the club may never know it has been served with process or received letters from the state about their filing. The club fails to maintain the state requirements for its LLC and limited liability is easily pierced. If the club doesn't act to preserve its LLC status then it's not much worth the money in the first place.

47
Club Leadership & Organization / Re: Physical Address for incorporation
« on: January 20, 2018, 04:27:06 PM »
The easiest thing to do is to hire a company that will act as the registered agent for the club. They will provide a physical address and an agent to accept service of legal and tax documents. They usually charge a few hundred dollars annually. There are some national companies that do this (like CT Corporation) but there are probably local law firms or notaries that provide this service. It's not a rewarding use of club expenses but it's just part of administration of an organization.

You don't want to use a club officer because all their info becomes public records. Also, as you change officers you'll have to refile or amend your documents every time. Failing to maintain current records with the state could jeopardize your incorporated status.

48
Ingredients / Re: Maris Otter
« on: January 20, 2018, 04:15:10 PM »
Prefer Simpsons and Crisp but I've used Munton's a lot too. Simpson's and Crisp have a more complex flavor IMO but not everywhere carries them.

49
All Grain Brewing / Re: Can I buy powdered lactose at a grocery store?
« on: January 20, 2018, 04:11:26 PM »
I've seen it at a couple natural/health food stores I sometimes raid for brewing supplies.

50
General Homebrew Discussion / Re: Avangard Pale Ale malt?
« on: January 20, 2018, 04:09:07 PM »
I've used it quite a bit across several styles. I don't like it as much as Weyermann or Castle but better than domestic pale.

51
Beer Travel / Re: Mexico (Baja/La Paz)
« on: January 18, 2018, 03:58:05 PM »
Mexico's craft scene is about twenty years behind us. You can tell because all the breweries have the traditional brewpub lineup or they make a pale ale and a lager for distribution. A lot of the beer isn't terrible but very bland. Those breweries have to educate and expose people to a world beyond adjunct lager, which is easier to do with a basic pale ale or amber than hazy IPAs and pastry stouts. It's what worked here.

52
Yeast and Fermentation / Re: 3724 spiked to 105 F
« on: January 08, 2018, 03:21:30 PM »
Likely no harm occurred at all. At that temperature yeast remain viable although their ability to reproduce diminishes. Once the beer cooled back below 100 they will resume any necessary reproduction.

53
All Grain Brewing / Re: NE IPA
« on: January 08, 2018, 03:18:57 PM »
I think an IPA needs dry hopping. You can get away with just doing a big whirlpool addition for a pale ale if you want but I don't think an IPA hits all the marks without it. Even if you did just whirlpool and no dry hops you'd still need to add essentially the same amount of hops. You can't do that style without throwing a massive amount of hops at it.

54
Kegging and Bottling / Re: Screw Top Champagne Bottles - Cork or Cap?
« on: January 05, 2018, 03:13:57 PM »
I'd guess those bottles are less like normal champagne bottles and a lot more like typical screw top white wine bottles but with a prominent punt to make them seem like normal champagne bottles on the shelf. 

I wouldn't personally use screw top bottles with corks. Usually those bottles are designed with thinner glass that does not hold up to the pressure of an expanding cork, much in the same way screw top beer bottles can shatter when used with pry off caps when pried off. Personally I wouldn't want to risk bottles shattering during corking or after as the cork swells. Bottles are not so hard to find or so expensive that it makes sense.

55
General Homebrew Discussion / Re: So... what "IS" Ale?
« on: December 27, 2017, 03:33:30 PM »
Definitely trolling

56
Beer Recipes / Re: When to add orange peel
« on: December 26, 2017, 06:31:43 PM »
I also only add citrus peel for a post-boil steep. You don't need to boil fruit peel to extract the desired oils. You'll boil off most or all of the flavor throwing it in for a long boil.

Bitter orange is not a very good term for what is more accurately described as sour oranges. Seville oranges--what we're talking about--are more acidic than the oranges we typically find in supermarkets. More like a mix of navel orange, grapefruit and lime.

The oranges we find in supermarkets are almost always sweet oranges which are less sour, sweeter and more uniformly the flavor we think of as orange. You generally don't find these called sweet oranges in the US because your typical supermarket doesn't carry anything different.

Both types of orange peels can be used for beers. I like the flavor of sour orange peel better but I have used plenty of sweet orange peel with good results.

57
All Grain Brewing / Re: Help with an ris
« on: December 22, 2017, 04:02:27 PM »
Aging in the bottle is fine for this type of beer--unless you like the taste of more oxidation. In that case I'd just leave it hanging out in primary until you're happy with it.

58
General Homebrew Discussion / Re: anyone organizing a Spring 2018 swap?
« on: December 22, 2017, 04:00:57 PM »
I don't think anything has been organized yet

59
General Homebrew Discussion / Re: black and tan question
« on: December 18, 2017, 05:02:50 PM »
Guinness definitely has convinced people the only true black and tan is Guinness and Bass although you can do it with any dark and light beer. My personal preference for widely available beer is Left Hand Milk Stout and Deschutes Mirror Pond.

Guinness (or somebody else) sells a special spoon to help create that division. It looks like a soup spoon but it has a notch on the handle so it will fit on a shaker pint without moving. It helps slow and spread the pour so the Guinness will sit on top and not mix. While it looks great it interferes with mixing flavor which is a lot more important than the appearance IMO.

60
The Pub / Re: Porch Pirates
« on: December 18, 2017, 04:56:17 PM »
I wouldn't blame Denver on the porch pirate problem. We have a lot of that going on here (Dallas/Fort Worth) as I imagine a lot of areas do this time of year.

Fortunately I've only had it happen once but it was an unsavory neighbor. Stealing an amazon box was unfortunately the least awful thing he did.

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