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 - hopfenundmalz

Pages: 1 ... 215 216 [217] 218 219 ... 514
3241
Equipment and Software / Re: Intermediate Brewer Equipment Question
« on: April 01, 2014, 06:28:04 AM »
Nothing transfers heat like copper.

Gold does? Just sayin' ;)

The ultimate Brewing bling. a 24 carat gold Immersion chiller.

Gold is about 3/4 the conductivity of copper. Silver does have a slightly higher thermal conductivity. Check out diamond, now that would be bling.

http://www.engineeringtoolbox.com/thermal-conductivity-d_429.html

Even though SS has a much lower conductivity, the overall heat transfer is not much worse than copper, it is going to have about 85% the heat transfer of copper. You have to realize that the liquid convection heat transfer on each side of the metal is where much higher thermal resistance is.

3242
When people running 10 gallon systems talk about profit, they are rarely considering everything that it costs to produce and serve the beer.  It is easy to make a "profit" selling beer, especially if rent, utilities, and NNN are free because it is at your house or part of another business that is paying those costs anyway, and if you are not paying yourself for the time to make or pour the beer.  It's like kids with a lemonade stand who think they made $3 selling lemonade at $.25 per glass, never considering that they didn't buy the sugar, lemons, water, cups, pitcher, ice, ice maker or trays, electricity to make the ice, table, chairs, cardboard for the sign, markers for the sign, and a few other things I'm probably leaving out.

It's fine if it pays for the cost of doing business and you are doing it because you love it, but to me that is not the same as making a profit.  In my book, you are not (and we will not be) profitable unless you can afford to pay someone (or yourself) a fair wage to do all of the work, pay all of the bills, put money away for maintenance when something inevitably breaks, and have a penny left over.  That penny is your profit.

I know some people running nanos in my area.  The only way they are "profitable" is when they do it on their own property so they have no lease costs to deal with, and several of the other costs are just part of their regular household costs.  No one submeters their own garage.  They also either keep their day jobs or have spouses to help pay the bills.  Maybe they can pull a little money occasionally or afford to upgrade equipment, but they are not paying themselves what their time is worth.  I think Mic of Dungeness Brewing is a good example here, maybe he will weigh in.

This is not meant to discourage anyone from doing it, but don't expect to make a living at it.  If you think that is the right path for you and will help you build your name while you build a bigger brewery, or if you are doing it as a hobby business, go for it!  There are success stories of people who started small and built a good brand that became a reliable source of income.  But I ran the numbers, and for my area and the associated costs I didn't think we could make enough money for it to be my full-time job with less than a 10 bbl system.
Tom, this sums it up so concisely. Should be a sticky.

3243
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 30, 2014, 09:38:40 AM »
Really? I boil mine everytime before I use it.

I always have a bucket of Star San. It stays in there between uses.

3244
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 30, 2014, 07:37:37 AM »
For peace of mind I put some sanitized AL foil over the end of the tube when I break it down.

Maybe once a year the stone/wand gets boiled. Other than that, it is in Star San solution.

3245
All Grain Brewing / Re: Grainy Pils flavor
« on: March 29, 2014, 05:22:17 PM »
Firestone has said, at least in the past, that Pivo is 100% German malt.

http://thefullpint.com/beer-news/firestone-walker-pivo-pils-preliminary-details/
There goes my theory on that one. It is noticeably grainy in the finish. That did not keep me from drinking multiple half liters a day over three days.

3246
All Grain Brewing / Re: Grainy Pils flavor
« on: March 29, 2014, 07:04:22 AM »
There are certain flavors I get in German Pilsners I brew. Durst malt would give an no salt saltine cracker flavor. The Avangard Pils I just have on tap is very "white bread" in the white, not the crust. Weyermann is more neutral to me, but I have enough noble hops that it would be hard to tell if it is the hops or malt that would give grassy flavor or aroma.

When I had Pivo Pils at Firestone Walker - that had a grainy flavor in the finish. My guess is that they use a NA 2 row pils malt for that.

3247
The Pub / Re: Pet Peeves
« on: March 28, 2014, 04:46:13 PM »
I'll never find out, as they closed down.

Unfortunate, as they had an excellent bottle selection and Old Rasputin on tap.

I'm not sure they're closed for good, but hours and ownership got squirrely and they're no longer on my short list.
Well, that explains a lot.

3248
The Pub / Re: Pet Peeves
« on: March 28, 2014, 01:40:10 PM »

False pints. Pint is a unit of measure, not a shape. If a place calls it a pint, I expect a pint.

+1

Hear hear!


Sent from my iPhone using Tapatalk

This.  I pointed out at a local that the English style "pint" was a 12 oz glass, so to prove me wrong the bartender filled one with water and poured it into the 12 oz shaker glass.  I told her she only proved to me that all their glasses are 12 oz and she got pissed.
Wonder what they would do if you walked in with a Pyrex measuring cup?

3249
All Grain Brewing / Re: Conversion time trame
« on: March 28, 2014, 09:14:25 AM »
Briess 2 row is "hot" as far as DP goes, so it should convert with no problems.

I have been measuring conversion efficiency for the last year. It is explained on Kai's page. If you are in the hi 90s you are good to go.
http://www.braukaiser.com/wiki/index.php?title=Understanding_Efficiency#Conversion_efficiency



3250
I have been saying this for years. All of mine are Energy Star rated. The ancient ones that some friends have double as garage heaters.

3251
All Grain Brewing / Re: Conversion time trame
« on: March 28, 2014, 07:24:31 AM »
I Agee with all that has been said above. Crush, temp, mash pH are very important.

My question is what grains are you using? A mash of dark Munich was a little problematic for me once, I have concluded that sack of grain was a little week for Diastatic Power, as the next bag of dark Munich had no problems.

3252
All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: March 27, 2014, 01:54:36 PM »
The way I taste it is to lick the hydrometer sample after the reading. Pragmatic.



Shiny gold star!

3253
The Pub / Re: Pet Peeves
« on: March 27, 2014, 08:45:47 AM »
I find homebrewers who come into a brewery and think they know more about brewing beer than the head brewer extremely annoying and far too common.

If it is any consolation, that guy has already annoyed everybody else in the room before he got to you.
I make an effort not to be "that guy".

3254
All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: March 27, 2014, 08:00:46 AM »
Even with acidified RO water at 5.5 pH, I check the gravity at the end with a refractometer. At around 4 or 5 Brix, I taste a sample. Once it has that prickly astringent sensation, it is time to stop.

The way I taste it is to lick the hydrometer sample after the reading. Pragmatic.

3255
The Pub / Re: Pet Peeves
« on: March 27, 2014, 06:31:23 AM »
Makes you want a pint of England Bitter. Definitely no Canada Lager, though.      ;)
Or a Germany Pilsner.  ;)

Pages: 1 ... 215 216 [217] 218 219 ... 514