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Messages - reverseapachemaster

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736
Yeast and Fermentation / Re: Giga Yeast
« on: March 24, 2014, 08:11:21 AM »
I've also never heard of Giga. Looks like most of their yeast is cultured out of bottles/cans of commercial beers.

737
If you live in or near a large city you may have access to a business that performs auctions for restaurants who have closed or are selling off excess equipment. I think restaurantbid.com hosts auctions is most urban areas. I've perused the auctions from time to time and there's anything from bar mats to nearly full bars. Lots of coolers and freezers. Sometimes CO2 tanks show up.

You could also look at where/how your local sheriff's department handles auction/sales for foreclosures and judgment sales. You may find restaurants that have closed down liquidating their equipment that way as well.

738
Having unrealistic expectations about how cheap and how fast you can get up and running is a surefire way to end up spending way more money than you thought you would. That sounds like such an obvious thing to say but it's something that needs to be said for anybody opening any type of business. There are a lot of guys out there who think they are going to open a nano and do it on the cheap because they're going to work part time and they'll just wheel their homebrew set up into some warehouse space and build a tap wall. Then they are surprised when the local authorities say no propane burners in the building, you need to construct drains, comply with ADA regulations, local health and safety code, zoning issues, etc. and once you get past all of that then you can start worrying about your brewing permit. All of that means you're buying equipment and paying for a lease for months before you can brew and the longer it takes you to deal with issues you didn't know would come up and don't have the funds allocated to handle them the more money you are losing up front before you've poured a drop of beer.

I'm not saying you can't start a small brewery on a limited budget because obviously there are many who have done it or are doing it but for every one nano out there operating at a profit (or even breaking even) there are dozens who are still trying to get off the ground or gave up because they didn't do the planning up front. The start up process for a brewery is primarily a legal battle and a race against time to start selling beer before you run out of money.

739
The Pub / Re: Where have I been?
« on: March 24, 2014, 07:26:27 AM »
I went from Vista to 8 and actually really like 8. Once you get into the desktop it's all the same on a laptop. Instead of having to fish around in the list that popped up from the start button I can hit the windows button, see icons for the software I use the most or if I need something else I can just type in the name and windows will search it for me. It took some time to get used to the change but after a couple weeks I really learned to love that part of the GUI. There are a few things I don't like but I'd rather deal with the odd problem than go back to Vista with its instability and constant asking fifty times if I'm sure I want to open a program.

740
Yeast and Fermentation / Re: Combined threads
« on: March 22, 2014, 07:57:14 AM »
It's an interesting idea to conduct multiple different fermentations at once. The best way to figure out if it works is giving it a try. My initial thought was that the temperature ramp might piss off the ale yeast but this week I took a saison from 75 to 85 over the course of a day and that never causes a problem for me so your two degree rise shouldn't be that big of a problem. You may not find that the ales get warm enough fast enough to show off any yeast character but you should be able to remedy that problem by starting fermentation even later in the ramp.

Any reason why you don't just use the slurry calculator on Mr. Malty? It's basically the same thing you're doing but that calculator probably wants you to use a larger volume than what you are calculating.

741
General Homebrew Discussion / Re: Quality of All grain vs. Extract
« on: March 22, 2014, 07:40:00 AM »
I have more fun brewing all grain than I did with extract so from that aspect the quality of my all grain beer surpasses the few extract batches I did.

I agree with the comments above that it's easier to make worse beer with all grain than extract because you have to control several more variables with all grain.

742
Extract/Partial Mash Brewing / Re: strawberry milk chocolate stout
« on: March 22, 2014, 07:34:54 AM »
I've only used a fruit extract once and while it was very chemical tasting at first after several months it mellowed into something decent. If you're willing to wait it out you might be happy with the beer.



743
bunch of amendments with nothing to do with homebrewing added onto our bill in Senate Committee today.  Also so glad they clarified what a "guest" is.   ::)

progress, I guess.

Unless an amendment was added to kill the bill, this is just how legislation occurs. Have to get the pork on the bill to pick up the votes. Consider it a good sign that the bill will probably pass the senate.

744
General Homebrew Discussion / Re: Dissent with Style
« on: March 21, 2014, 06:55:52 AM »
I drank one in Houston at the southwest terminal. They have the worst beer concessions there. :(

You can only say that because you didn't go through DFW.

745
General Homebrew Discussion / Re: Drinking Only Homebrews
« on: March 21, 2014, 06:54:42 AM »
The majority of my drinking is homebrew but somehow I always seem to have way too much homebrew on hand.

746
Kegging and Bottling / Re: Mini Kegs
« on: March 20, 2014, 07:38:27 AM »
I believe there are more than a few German brewers who export the 5l kegs to the US. Paulaner and Warsteiner are the easiest to find but locally I've also seen a schwarzbier and I seem to think a pilsner or two. I bet you could host a party over the summer and clear out a few of them with the help of friends/neighbors.

The schawrzbier I've seen is Kostriker (or something like that).  It's actually quite good.

That would be the one.

I seem to think the other pilsner that shows up in our area is Bitburger but I might be wrong.

747
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 20, 2014, 07:37:12 AM »
This post peaked my curiosity on the matter of Brett being able to break down some acids.  I would imagine that some Bretts are more aggressive about this than others?  For example, Jolly Pumpkin sours are generally not very tart (say compared to Sour in the Rye or La Folie).  I don't have any experience with JP dregs, but I've heard Ethan Tripp talk about how their Brett is so aggressive that he keeps those dregs separate from other dregs beers.

I would assume just as a matter of genetic diversity some strains are more aggressive than others. However, my understanding is that like sacc, brett will metabolize available food sources in a particular order. That usually begins with consuming sugars and then starches before scavenging for other food sources like ethanol and whatever else it will consume. So if that is the case then I would expect the ethanol and acid metabolism will always occur with time and at least some of that metabolism may require a certain level of oxidation.

748
Commercial Beer Reviews / Re: My last negra modello
« on: March 20, 2014, 07:30:20 AM »
NM used to be a fair compromise with people who weren't into craft beer. Now there are enough good options that I can find something locally produced to fill that void. It's too bad its standards are sliding.

If I find myself stuck drinking Mexican beer I try to track down a Victoria.

749
Extract/Partial Mash Brewing / Re: One gallon blow off
« on: March 20, 2014, 07:13:29 AM »
With the three piece airlocks you can take off the top two pieces and attach a blowoff tube to run into a container of water.

750
Extract/Partial Mash Brewing / Re: strawberry milk chocolate stout
« on: March 20, 2014, 07:12:11 AM »
Probably not. Strawberry doesn't come through very well unless you keep a lot of sugar behind in the beer and that normally requires halting fermentation before adding the strawberries and force carbonating.

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