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Messages - hopfenundmalz

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2881
Commercial Beer Reviews / Re: Nooner Pils
« on: December 20, 2014, 11:44:15 AM »
I think Real Ales' Han' Pils is pretty darn good. Oddly enough it sells as the cheap beer at $2 a can at some of the local bars.

I'm good for buying at least a 6 pack when visiting the in-laws in TX. Pretty good pilsner.

2882
General Homebrew Discussion / Re: long tail?
« on: December 20, 2014, 08:39:01 AM »
It is the 10000 hour rule, me thinks. Once you master it, you still need to practice. Always something new to learn as far as technique, equipment, and ingredients.

2883
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 20, 2014, 08:36:01 AM »

The brewers in Ann Arbor say that JP uses WLP-550 as the primary strain.

Thanks, Jeff. Man I love their Ann Arbor brewpub. I stop by anytime I'm remotely close.

There is also a tasting room at the Dexter production facility. Called Null. They have moved to a large building in an industrial park. The JP and North Peak beers are brewed there, the guys I know say there is positive air pressure on the clean North Peak side to keep the funk from the JP side out.

http://www.nulltaphouse.com/nl/index

2884
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 20, 2014, 06:35:01 AM »
I managed to acquire several bottles of Jolly Pumpkin (big fan) of which I am hoping to harvest the dregs and add to a little wort to sustain them until I'm ready to toss into some wort.  Does anyone know if the yeast and/or bugs located within the bottles are all the same or different for each bottle?  Do sour beers like Jolly Pumpkin typically contain live cultures of lactobacillus or Pedio?

I've used JP dregs a few times and I love their contribution. Very distinct flavor profile ('tastes like JP') and very active. I've gotten great (and relatively quick) results from simply pitching the dregs into a keg or carboy.

I don't think you don't need to prop up the dregs, unless you're pressed for time or want to keep a culture going. In general, fresher bottles of lower gravity beers (Bam, Blanca, etc) are best for propagation/culturing.

The bugs are the same throughout their lineup. They use Belgian ale yeast for primary (WLP550?) in open fermentors, then rack to barrels that contain their local microflora.
The brewers in Ann Arbor say that JP uses WLP-550 as the primary strain.

2885
The Pub / Re: The Homebrewing Quiz
« on: December 19, 2014, 03:54:09 PM »
Missed the capper question in the advanced stage. Who caps if they are advanced?

2886
The Pub / Re: Big news
« on: December 19, 2014, 07:38:21 AM »
Look on the bright side Steve,  no BBQ but tons of sushi joints.


Hey wait a minute, there's got to be a tony romas in california.

Jim, Beachwood BBQ in Seal Beach is known for good beer and "Q".

2887
The Pub / Re: Big news
« on: December 19, 2014, 06:50:21 AM »


But I'd trade a lifetime of tamales for fresh Sculpin on tap...

Why trade? Within a short distance from my house I can score you any kind of tamale from any part of latin america you could want and all the fresh sculpin you could stand and I'm not even close to the brewery!

Yep. The best tamales are found in Safeway parking lots. Or made by the grandmother of somebody you know. Tex-mex just isn't the same as California Mexican food.
I may have to change my handle to Tommy-in-MS. I was born and raised in TX. Now I am stuck in MS. Tex Mex is the main thing I miss (& family). I respectfully disagree on Tex-Mex vs. Cal Mex.

Congrats on the job. It's good to get closer to home.


Tommy M.
Starkville, MS

Congats on heading home Steve.

I get down to TX often to visit in laws. Where my BiL lives the food is Mex-Tex - he calls the Rio Grande valley occupied Mexico. We ate at a place last time where the owners were from Tampico, and it was excellent.

You will miss the BBQ. We head down next week, I will bet my BBQ infusion.

2888
Commercial Beer Reviews / Re: Nooner Pils
« on: December 19, 2014, 06:35:52 AM »
I have had the Sierra Nevada German Pils that won the WBC G. Pils Category in 2010 while at the taproom in Chico. It was darned good! Brewed on the 10 bbl pilot system back then. Looking forward to the production version.

2889
The Pub / Re: Founders Sells Minority Stake
« on: December 19, 2014, 06:29:57 AM »
And wider distribution perhaps?


Sent from my iPad using Tapatalk

I'd imagine thy would also increase their distibution. FTR we have had Founder's here in AL for about 2 years now. Not sure where all they are but they are here.

It's the little homebrewer in me that just can't fathom 30 MILLION dollar expansion. I was up there this summer with the NHC and thought there place was outstanding. I drool at the thought of a limestone barrel aging cave....
They have been expanding for a long while now, Keith. This last expansion will build out the whole city block into brewery. The capacity will be around 900k bbl/year. Parking is a little challenging for the brewery workers now.

The barrels are aged in an old gypsum mine, just to be exact.

2890
The Pub / Re: Postdoc Brewing
« on: December 18, 2014, 07:39:15 PM »
I figured I would post this, as Tom is too busy running beer lines, but we (I was hired on as the sales manager) open our taproom tomorrow, come hell or high water. If you are in the area, or want to drive all the way out to Redmond, swing on by. We will be open 3-12 tomorrow, 12-12 Saturday, and 12-8 Sunday.

Saw that on the book of face that you were hired, and that Postdoc passed all inspections and would be open.

Congrats to Tom on getting open, and you for getting hired Marc.

2891
All Grain Brewing / Re: Aerating Question
« on: December 18, 2014, 10:14:32 AM »
Call me paranoid.  I don't uncover my beer to stir.  Once I hit "flameout" I play defense.  Beer is exposed to sanitized surfaces/air only as much as possible.  There is a small opening in my fermenter for my O2 line and stone, which gets covered with foil.
When do you cover the wort after boiling?
Immersion chiller goes in the kettle 10-15 minutes before end of boil.  At flameout I put the lid on over the IC and cover any gaps with foil or a towel soaked in Starsan while the IC is running.  I will occasionally lift the lid to stir with the IC, but I don't leave it uncovered, even though it would cool much faster.  After cooling I drain to fermenter and aerate with oxygen immediatley prior to pitching yeast.  Now that I have pumps, I can recirculate my wort with a pump while cooling, which should really speed things up.  Will find out Saturday.   
I recirculate with a pump and the Jamil Z return arm, with cool tap water in the winter 10 gallons of wort cools to 65F in 14.5 minutes with a 50 ft. 1/2 inch immersion chiller. 

2892
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 18, 2014, 08:21:11 AM »
Don't worry, the bubble's gonna pop soon anyway.  All the greedy people who got into brewing to make loads of money will realize their folly and leave the industry, leaving only our passionate, insane, poor saviors. ;)

This is more true than many think. It will take a while, but someday the surge in growth will have reached a point where the market will adjust.

The guys from Founder said a few years back that they were going to grow to be established when things got lean in the future.

the bubble is only going to break soon if you assume that themarket can only support 1 brewery per 100,000 drinkers or similar. Pre-prohibition the breweries:drinkers ratio was much higher than it is today. Even today, in many european countries that ratio is much much higher than today in the USA.

a random sampling of related media: http://www.brewersassociation.org/insights/how-many-breweries-can-us-take/

if we take the mid point between what that article poses as a reasonable level for the USA (~7100 breweries) and what a ratio in line with Switzerland (~15000 breweries) there is still quite a bit of room to grow from our current ~3100 breweries.

And we can see how the market share of the Big Ones is falling. They are huge so it doesn't seem like much at this point but it will likely continue.

There will always be adjustments in the market, saturated markets will adjust, out and out bad breweries will start to fail more often as the market matures but we are still a ways any sort of bursting bubble.

Switzerland does not have 15000 breweries, that was an extrapolation to what the US would have for the same number of breweries per capita. Gemany has about 1300 breweries, about 85 million people, so on a per capita basis that comes to about 5200 for the US on the same per capita basis compared to Germany.

Comparing to Switzerland or Germany is a numbers game, as those breweries are well established for the most part, make good quality beer (for the most part). Many family breweries are closing due to cost pressures, or that the kids of the brewer do not want to spend the long hours for low returns and would rather have a high paid office job. Edit, not so long ago Germany had about 1600 breweries when I lived there, 15 years back.

I did say the expansion is going to continue for a while. There are too many opening around here making dodgy beer for the first year or longer. With so many in the planning stages the US will be at the 5200 or even the 7100 number in a few years or more. Then what? There was a shake out in the late 90s due to too many poor quality beers, fly by night fast buck guys, and poorly funded breweries. It is not a case of if but when.

never meant to imply that Switzerland had 15000 breweries. I was referring to the breweries:drinkers ratio and what that would mean in the US. My point, and I just picked an article off the top of a good search to support it, was that just because the old model only allowed for 3 big breweries and a handful of regional players we're not really sure what the new model allows for. And it has a lot to do with the intention of the entrepreneur who is starting out the brewery. a relatively small permanent population combined with a healthy transient tourist population can support a great number of breweries, apparently given that Vermont can support 6.2 breweries:100,000 potential drinkers. extrapolated out to the national population somewhere in the high 10000 range.

that being said, My response was more directed at narvins comment RE: soon. What I see happening is a rolling pattern. As nanos expand into micros and micros expand into mega-craft new room opens up at the nano level. there is obviously attrition along the way and some portion of the brewers will never want to expand. growth will slow to keep pace with population growth.

Sometimes I read too literally.

An area with tourists (ski towns, towns at the entrance to a National Park) and college towns are naturals for small breweries. States such as Vermont and Oregon have the tourism and the local populations that take to craft beer.

There is room for more growth for sure. Michigan has the 5th highest amount of breweries in the US, but the share of craft in Michigan is below the national average. There are still many who think they are going upscale when they order Labatts, lots of Labatts here.

Remembering the late 90s, there were patterns that happen that lead to the slowdown. Breweries making poor quality beer, quick buck artists getting into the game, people doing it because it was "cool". We are in a boom time, but booms are followed by busts. I don't see a collapse, but there will be a slow down or adjustment someday. Many of the Craft brewing veterans have said as much.

2893
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 09:59:01 PM »
Don't worry, the bubble's gonna pop soon anyway.  All the greedy people who got into brewing to make loads of money will realize their folly and leave the industry, leaving only our passionate, insane, poor saviors. ;)

This is more true than many think. It will take a while, but someday the surge in growth will have reached a point where the market will adjust.

The guys from Founder said a few years back that they were going to grow to be established when things got lean in the future.

the bubble is only going to break soon if you assume that themarket can only support 1 brewery per 100,000 drinkers or similar. Pre-prohibition the breweries:drinkers ratio was much higher than it is today. Even today, in many european countries that ratio is much much higher than today in the USA.

a random sampling of related media: http://www.brewersassociation.org/insights/how-many-breweries-can-us-take/

if we take the mid point between what that article poses as a reasonable level for the USA (~7100 breweries) and what a ratio in line with Switzerland (~15000 breweries) there is still quite a bit of room to grow from our current ~3100 breweries.

And we can see how the market share of the Big Ones is falling. They are huge so it doesn't seem like much at this point but it will likely continue.

There will always be adjustments in the market, saturated markets will adjust, out and out bad breweries will start to fail more often as the market matures but we are still a ways any sort of bursting bubble.

Switzerland does not have 15000 breweries, that was an extrapolation to what the US would have for the same number of breweries per capita. Gemany has about 1300 breweries, about 85 million people, so on a per capita basis that comes to about 5200 for the US on the same per capita basis compared to Germany.

Comparing to Switzerland or Germany is a numbers game, as those breweries are well established for the most part, make good quality beer (for the most part). Many family breweries are closing due to cost pressures, or that the kids of the brewer do not want to spend the long hours for low returns and would rather have a high paid office job. Edit, not so long ago Germany had about 1600 breweries when I lived there, 15 years back.

I did say the expansion is going to continue for a while. There are too many opening around here making dodgy beer for the first year or longer. With so many in the planning stages the US will be at the 5200 or even the 7100 number in a few years or more. Then what? There was a shake out in the late 90s due to too many poor quality beers, fly by night fast buck guys, and poorly funded breweries. It is not a case of if but when.

2894
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 02:25:14 PM »
Don't worry, the bubble's gonna pop soon anyway.  All the greedy people who got into brewing to make loads of money will realize their folly and leave the industry, leaving only our passionate, insane, poor saviors. ;)

This is more true than many think. It will take a while, but someday the surge in growth will have reached a point where the market will adjust.

The guys from Founder said a few years back that they were going to grow to be established when things got lean in the future.

2895
The Pub / Founders Sells Minority Stake
« on: December 17, 2014, 07:24:45 AM »
They just announced a 30% stake goes to Mahou San Miguel.

Discuss, compare and contrast to 10 Barrel.

http://foundersbrewing.com/latest-news/

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