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 - anthony

Pages: [1] 2 3 ... 16
1
Going Pro / Re: Beer Camp across America?
« on: April 16, 2014, 09:34:17 AM »
I did… I haven't checked out what it is about yet… what is the TL;DR summary?

2
Going Pro / Re: Counry Malt Supply offers Czech Malts
« on: April 15, 2014, 09:26:26 AM »
Last summer our local guild sponsored a "Replicale" where everyone made a 100% pilsner ipa using the Czech pils malt from MCMS, White Labs 001, and then the brewer's choice of hops. We made ours using Galaxy. We're a small primitive brewery so we did a single infusion. I didn't notice a huge difference in yield, quality, or taste between this malt and Best Malz which we normally use.

3
Going Pro / Re: Woohoo!
« on: April 15, 2014, 09:21:58 AM »
Three degrees of Denny… actually the name came from a friend who got me interested in brewing the style in the first place, a mutual acquaintance of Denny and I.

4
General Homebrew Discussion / Re: Kids and Homebrew
« on: April 13, 2014, 06:35:34 PM »
I actually have a funny story that happened earlier today but it isn't really a disaster...

I offered to go out to the grocery store to grab my family some donuts, juice, etc. and I thought I would stop at the brewery on the way, crash cool a fermenter, grab the breakfast and nobody would be the wiser. My 2.5 year old son heard I was going to the store and he insisted on going with. No problem I thought, my son loves stopping at the brewery and goofing around. So we stop in, the tanks all look good, I change the thermostat to crash the one that I need to do stuff with later, and I happen to look on the floor and notice one of our cask conditioned ales is leaking on to the floor from the shive. My son is running around the brewery at this point, every now and then I have to remind him not to play with valves that control hundreds of gallons of beer, after looking at the cask for a few minutes I decide that I won't be able to pound the shive back in and get it to stop leaking, so I will need to vent the cask, remove the shive, re-prime it, and reshive it. So I drag the cask over to the trench drain, and this gets my son's attention. He is watching carefully as I grab the wooden mallet and pound a soft-peg into the shive, BANG, as soon as I break the seal on the shive, beer is spraying everywhere, my son is freaking out, running as far away as he can, I am being sprayed with beer… I am laughing as I get the peg in place and stop the beer fountain. I spray everything down at the brewery, grab my son, and we head to the grocery store.

For the entire trip to the store and the way home, my son kept saying, "I am sorry, that was my fault" and I had to work really hard to convince him that he had nothing to do with my over-primed cask.

5
Going Pro / Woohoo!
« on: April 13, 2014, 12:41:28 PM »
After experiencing a fair amount of success in homebrew competitions but getting nothing at GABF, I didn't have a lot of hope for WBC.

http://www.smilepolitely.com/splog/triptych_wins_silver_medal_at_world_beer_cup/

Turns out maybe I should have made the trek to Denver after all  ;)

6
Ingredients / Re: New White Labs Packaging Announcement
« on: April 12, 2014, 06:49:53 PM »
I actually liked the Nalgene bottles. Really handy for repitching and sharing yeast with homebrewers.

7
Ingredients / Re: Red X malt (Best Malz)
« on: April 10, 2014, 07:10:45 AM »
Can you comment on the flavor?  Is it like Munich?  Looks awesome.  Thinking about doing a beer with this malt and 10% rye.

Rich, smooth, lots of dextrin, some minor burnt sugar notes, some brown sugar… the beer we made with it is essentially a Red IPA so I can't pull every malt nuance out since there is a ton of Mosaic/Centennial/Citra all over it as well :)

8
Yeast and Fermentation / Re: Dry Yeast
« on: April 08, 2014, 07:31:52 AM »
In my experience, the lag time of Danstar's BRY-97 is greatly reduced upon repitching but not sure the added cost makes it any better than US-05 for most American ale styles.

9
Ingredients / Re: Red X malt (Best Malz)
« on: April 02, 2014, 09:19:07 AM »
We just did a 90% red-x beer at my brewery.. here's a picture of it… pretty intense red color, really nice malt profile. Will definitely be experimenting with this some more. I've also added percentages of Red-X to a couple of different lager recipes with nice results.



What was the other 10%?

Our standard pale malt, Best Malz says Red-X can be used up to 100% of the grist but I chickened out at the last second on brew day.

10
Ingredients / Re: Red X malt (Best Malz)
« on: March 31, 2014, 01:44:21 PM »
We just did a 90% red-x beer at my brewery.. here's a picture of it… pretty intense red color, really nice malt profile. Will definitely be experimenting with this some more. I've also added percentages of Red-X to a couple of different lager recipes with nice results.


11
All Grain Brewing / Re: Grainy Pils flavor
« on: March 29, 2014, 04:52:45 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/

12
Going Pro / Re: Craft Brewers Conference
« on: March 14, 2014, 11:51:55 AM »
Decided I didn't need to hit Denver again for a bit after going to GABF.

13
General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 02:12:50 PM »
I think if you roll this all back and look at his comments regarding caramelization in context he is clearly talking about caramelization during the malting process which definitely happens, not in the boil kettle.

14
Here is the PDF: https://www.dropbox.com/s/kuctqjo6jmka3ib/preparing-for-an-fda-audit.pdf

There were also some folks there discussing what had happened to them when the FDA decided to pay them a visit, truly some comical stuff... "Why isn't your grain refrigerated!?"

15
I am talking about Food Safety Modernization Act (FSMA) requirements and specifically an event on the Reportable Food Registry (RFR).

I was replying to the scenario where a beer was racked on to caustic, packaged, and distributed. If this happened and touched more than one US state, the amount of regulatory authority the FDA has over breweries would become very obvious very quickly.

When I was at CBC this past year, one of the talks was FDA involvement/regulation of breweries, I will try and pull up the presentation and put it somewhere online.

Pages: [1] 2 3 ... 16