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Messages - anthony

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Going Pro / Re: Warlock Brewing Company
« on: September 14, 2014, 05:48:42 PM »
Amazon Prime ftw.

General Homebrew Discussion / Re: Cedar Wood Cubes
« on: September 09, 2014, 07:44:13 AM »

General Homebrew Discussion / Re: Cedar Wood Cubes
« on: September 02, 2014, 09:15:09 PM »
Epic two-time Sam Adams Longshot winner Rodney Kibzey has had success with a Spanish cedar IPA for years. Most recently at Widmer's Collaborator contest. Maybe try reaching out to him for some advice?

General Homebrew Discussion / Re: Artificial Fruit Flovoring
« on: September 02, 2014, 09:10:57 PM »
Thanks, y'all..... I just think I put too much in. I mean, it's good and the wife likes it, but I think it is too peachy and covers up the hops characteristics too much.

I still have an apricot flavoring, but will go easy on it. Maybe in my next Wheat?

To determine how much to use, pour 4 samples of the beer, 2-4 oz. each.  Dose each with a different, measured amount of extract.  Taste and decide which you like best.  Then scale that amount of extract up to the size of your batch.

When you do this, especially if you're going to use concentrated extracts from somewhere like OliveNation, you will have much better results if you make a serial dilution with some of the extract.

Going Pro / Re: Consistency
« on: August 06, 2014, 06:46:07 PM »
Personally, I am envisioning this lab that would have the equipment needed to numerically quantify parameters that may feed into not only the perception of consistency but the measurement of it. This would be things like VDK levels, various hopping things, abv, dextrins/gravity/calories, etc. Short of having a mass spec, which are admittedly becoming pretty cheap these days, but also having access to all of the needed test protocols and reagents AND having a gas chromatograph, I can't see how a brewery who doesn't have the coin for a more automated brewhouse which has real, measurable impact on production would spend the money on instruments that, no doubt have impact on production and sales, but definitely not the way a new brewhouse or two more fermenters would have.

Yeast and Fermentation / Re: Unfiltered beer
« on: July 29, 2014, 11:36:18 PM »
Or alternatively it could be centrifuged. Many craft breweries are using them now.

General Homebrew Discussion / Re: Bell's Two Hearted...a lesson
« on: July 18, 2014, 03:02:31 PM »
I'm not sure Major's analysis is spot on with regards to who is perpetuating this sales tactic. For example, in our area, the distributor who has New Belgium also happens to have a number of other classic macro brands and I believe their sales tactics are their sales tactics (i.e. the distributor's) not New Belgium's.

Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 10:29:18 AM »
The thing to keep in mind with all of the White Labs Brett is that the vials are only something like 180k per mL if pitched directly. So to get to an appropriate amount of cells, you either need to pitch more vials or build a big starter. If you do that and get a reasonable fermentation that doesn't take long, initially the result is a very fruity, not very funky beer. If you age it for 6+ months, more funk starts to develop. But if you underpitch initially, you will get a lot more funk initially too, you might get other issues, you might not hit terminal gravity, etc.

Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 09:25:49 AM »
My experience has been the same with regards to how long it takes for the brett to really develop with this strain. If you're looking for something unique/fruity/interesting and you're willing to consider brett, why not just ferment with WLP644? Make a BIG starter (or pitch 4 vials).

Ingredients / Re: Pils Malt for Kolsch. recommendations please
« on: July 01, 2014, 07:57:16 PM »
I think it kind of depends on what sort of Kolsch you're going for… I think a fair number of them have that nice Pils grainy-ness but another fair number of them have a really soft maltiness. Depending on how you're brewing it, you may need to manipulate the ingredients/process to get one of those things.

It wasn't included on your list but I really like Best Malz Heidelberg malt for lighter lager-ish beers.

Going Pro / Re: Honored by visit.
« on: June 11, 2014, 06:04:34 PM »
Anthony now you have a point. I buy grain from them. Would they said anything negative.

On the other hand they were very personable down to earth people. They made their point to stop at different breweries and learn how their product is used. I admire what they do and I appreciate their product. Thomas compare my dark to Černé Krušovice. And I would say that this is a compliment.

That is an awesome compliment. And I agree with the others, your beers are tasty!

Going Pro / Re: Honored by visit.
« on: June 11, 2014, 07:26:17 AM »
Yes I do use their malt.
They tried our Pilsner and Dark and they had positive things to say about it.

Did they also have negative things to say? I've never had German maltsters through my brewery but I've met some very opinionated folks and sometimes their perceptions of how my American beer compares to what they are used to in Europe is very interesting.

Going Pro / Re: Leasing Equipment
« on: April 30, 2014, 05:37:20 PM »
Are these local banks doing SBA on part of the loans or backing the entire loans themselves?

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?

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