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Messages - anthony

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151
All Grain Brewing / Re: Phosphoric Acid amounts?
« on: May 24, 2012, 10:15:57 PM »
I must agree with Jeff et al.  We have used it and it does well at reducing pH, especially in sparge water, with no added effect on flavor.

Conversely, what substance would have an effect on flavor that phosphoric acid does not?

Lactic acid adds lactates... in large enough amounts it will contribute a sour flavor. Sulfuric acid adds sulfates.

152
Yeast and Fermentation / Re: Pitching dry yeast without rehydrating
« on: May 24, 2012, 08:12:41 PM »
Those aren't the "baddies".

Hop oils, sugars, and other such things can freely enter the cell before the wall has been completely rehydrated, damaging the cell. There is a lot of variance in the estimates of how many yeast cells this process kills when you aren't using plain water at the correct temperature, but most seem to hover in the 40-60% range. Fermentation still takes place though, just as fermentation most often takes place when you just toss a single vial or smack pack into a beer too.

153
All Grain Brewing / Re: Phosphoric Acid amounts?
« on: May 24, 2012, 03:24:34 PM »
You would have to add a pretty obscene amount to damage the recipe... I am thinking an amount that would put your pH so out of whack that you would notice that before the effects of the extra phosphate.

The calcium thing has been debunked many, many times on this forum. Here is an example.

154
All Grain Brewing / Re: Mash temperatures
« on: May 16, 2012, 10:21:27 AM »
Not to mention that 160F on his system is probably not equivalent to 160F on your system.

155
General Homebrew Discussion / Re: pleasant surprise
« on: May 10, 2012, 05:40:12 AM »
I wouldn't change a beer because of one set of scoresheets. Besides...
Quote
Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.

Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

I think the hardest part about that category (and some others) are all the preconceived notions; judges have a real difficult time just following the guidelines themselves.

156
General Homebrew Discussion / Re: Customized growlers
« on: May 08, 2012, 09:22:28 AM »
That reminds me, I also just used Klean Kanteen for customized stainless growlers.

Here is one of the pint glasses:


And here is one of the growlers:

157
Equipment and Software / Re: Brew Buddy BCS-460 your thoughts
« on: May 07, 2012, 07:06:18 PM »
The BCS-460 has an open-ish API. This app is just a wrapper around that.

http://www.embeddedcontrolconcepts.com/wiki/index.php?title=Open_Interface_API


158
General Homebrew Discussion / Re: Customized growlers
« on: May 07, 2012, 06:59:58 PM »
I've used egrandstand.com for pint glasses on multiple occasions (about 450 glasses total). Obviously the minimums are a little high, but I would highly recommend them.

159
Going Pro / Re: Another view about commercial Nano brewing.
« on: May 03, 2012, 09:06:50 AM »
Ironically, I have been looking at these numbers quite closely as our tasting room where we planned to sell 4, 8, and 16oz samples of the beer has come under quite a bit of attack by local residents.

In our market, with my overhead (rent, utilities, etc.), using the standard sixtel pricing in our area, I would need to wholesale 500 barrels per year to break even. That is a lot of brewing on any system less than 10 barrels. That is self-distributed of course, if I had to use a distributor, it would be more.

160
Classifieds / Re: Immersion chillers for sale
« on: March 22, 2012, 06:21:46 PM »
These were sold, sorry.

161
Going Pro / Re: "The Grand Timeline"
« on: March 09, 2012, 10:39:28 AM »
The order is typically: real estate, architect/construction, local health department, TTB, state licensing, local licensing.

Some parts of the order can vary depending on your state, but TTB requires you to supply either a lease that specifically states you will be placing a brewery on the property or a deed showing that you own the property. The TTB also requires a floor plan. And often times, the local health department will want to check over all of that before you start construction. In many states, state licensing requires you to submit your approved Brewer's notice from the TTB and in many areas, local licensing requires you to submit your state licensing.

162
Going Pro / Re: Looking into starting a meadery
« on: March 09, 2012, 10:14:46 AM »
Also, with regards to the tax liability....

When you set up your meadery you will have designations in the production area that will classify the area and consequently the mead in that area as pre-tax or post-tax. Mead is post-tax after it has been measured in a tax determination tank/keg/bottles. So if you have a bunch of mead sitting around in barrels or tanks just maturing, you actually don't have any tax liability on it.

I don't know the exact format of winery logs, but on the brewery side, you keep detail brewer's logs that track a batch from ingredients all the way to keg/bottle. This process accommodates beer you lose to various production processes (dry hopping, sampling, etc.) and also takes into account any product you may end up destroying if it doesn't turn out or doesn't meet your standards for retail.

163
Going Pro / Re: Looking into starting a meadery
« on: March 09, 2012, 10:11:10 AM »
Something I didn't really think about before looking into this was excise taxes. For small beer producers, the federal excise tax is equivalent to $0.22/gallon ($7/bbl), while the excise tax on low-volume production wine is $0.17/gallon. Missouri state excise taxes are $0.42/gallon for wine, and $0.06/gallon for beer.

So the tax liability can really add up quickly if you're doing any volume at all. I'm still having a hard time figuring out taxes for selling wholesale. Maybe there aren't any? I found retail sales taxes, but no manufacturer or wholesaler taxes, other than the initial excise tax.

If you're selling to another company wholesale, retail tax typically passes through to the last entity that is actually selling the goods to the consumer. Otherwise you would have more instances of goods being double, triple, or even quadruple taxed before consumers got their hands on them.

You usually avoid paying the sales tax by acquiring a state sales tax number. Then when you buy something like honey or bottles, you won't have to pay tax. But if you bought something where you were considered a consumer, like a tank, then most likely you have to pay the tax... unless you were buying the tank for resale (there are certain exemptions in certain states under economic development acts, etc.).

164
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 01, 2012, 11:11:16 PM »
It will depend on your rent, how much utilities are you in your area, what sort of improvements you have to do to the facility, how much your various insurance premiums are, etc. If you pay yourself absolutely nothing, it will be easier to break even as well, at least on paper.

A BBL is definitely not over 250 pints though.

165
Going Pro / Re: Filtering carbonated beer.
« on: March 01, 2012, 10:45:07 PM »
You're using a centrifugal pump with a vfd?

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