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Messages - anthony

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In a similar scenario, I can't imagine someone racking the beer onto caustic, packaging it, and shipping it to be consumed. But that is a far greater possibility than caustic getting into the grain.

This is the exact reason that all breweries are already regulated by the FDA.

Going Pro / Re: First Trappist Brewery in the U.S.A.
« on: January 13, 2014, 03:57:48 PM »
Many allow visitors under various circumstances, i.e. the Rule of St Benedict, which probably doesn't include a tour of the brewery but may include drinking the beer at a meal or two. Sometimes there are also various open house days. We were fortunate enough to hit Orval on an open house day a few years ago, pretty neat.

Wood/Casks / Re: Cask Additions
« on: January 12, 2014, 12:04:14 PM »
I'd also worry about the huge amount of carbonation the raspberries are going to provide.

Going Pro / Re: Clean kegs
« on: December 11, 2013, 10:40:10 AM »
The keg washer thing would only make sense if keg washers cost $100k+ and if you needed a skilled person to operate/maintain/fix one. That is why the mobile bottling/canning stuff takes off like it does. You can buy a fully automatic keg washer for $25k and pay some guy minimum wage to run it and still be ahead of what it would take a mobile keg washing outfit to charge you so that they could stay in business....

Going Pro / Re: CSB (Community Supported Breweries)
« on: December 08, 2013, 09:02:01 PM »
There's a place in Chicago that was initially going to go full-on CSB but realized they kind of needed some infrastructure first. Now that they (almost) have that all in place, they are reintroducing their CSB plans. Here is a recent article about it:

Ingredients / Re: Using whole vanilla beans
« on: November 24, 2013, 08:56:29 PM »
And then you've got me and I prefer to make a potent extract directly in vodka and use that extract instead of soaking the beans in a weaker alcohol solution and making a less controlled extract.

But this is one of those places where Denny and I disagree.

It's definitely easier to get the right dosage using the extract.  Just add to the finished beer til it tastes like you want it to.  But when I've tried that, I swear I can always detect the heat of the vodka in the beer.  I'm more than willing to admit that it may be strictly in my head (oh, so many comments to be made!), but I've found ways to avoid doing that.  Either technique works well, so do whatever you think is the right way for you.

The best way is a compromise of both methods. Put some vanilla beans or coffee or whatever else you want to extract into a coffee press, fill with the beer you are going to infuse, refrigerate the press for a few days, press the knob down, taste the extract, then dose the beer.

Ingredients / Re: What's your favorite American "noble" type hop?
« on: November 24, 2013, 08:53:29 PM »
I think Vanguard and Sterling both have a harshness to them. Back in the bad old days of the hop shortages I tried to use both of them as subs/replacements for Czech Saaz/Hallertau and they just weren't right. I think it might have something to do with the oil ratios. The total oils and the levels of Myrcene are both quite different versus true "noble" hops.

At my brewery I've kind of vacillated back and forth between hops like Mt. Hood and true noble hops like Hallertau/Saphir... I always come back to the true noble hops. They have a softness and a spiciness that I really enjoy in the beers I use them in.

All Grain Brewing / Re: Water profile and IPAs
« on: November 20, 2013, 08:06:22 AM »
Look at the phosphate to chloride ratio also. I've had good luck at 2 to 1 or slightly higher.

Sent from the future using Tapatalk

I think you mean sulfate:chloride ratio.  I've come to the conclusion that the ratio doesn't matter as much as the absolute numbers.
denny is correct. If you went with the published values for Munich, they would be making hoppy beers. The values are pretty low for Munich water, so think about what you can taste. There are some guidelines in the Water book IIRC.

Further invoking the Water book to remind that published water values mean almost nothing (see caveats about private wells, etc.)

General Homebrew Discussion / Re: Lottery
« on: November 20, 2013, 08:03:45 AM »
Why not just do the same thing the BA does for World Beer Cup (and frankly should also do for GABF)?

1. Figure out how many beers are realistic to judge in each region based on previous years, projected help this year, etc.
2. Open registration for 2 weeks.
3. Divide number of beers by number of registrations to give you number of beers each person can enter.

Ultimately if there is a cap of let's say 2000 entries in a specific region, the fact that 1500 of them are Pale Ales shouldn't necessarily matter.

Going Pro / Re: Kegs
« on: October 10, 2013, 10:57:59 PM »
We recently picked up a bunch @ $114 each from gopherkegs and are happy with them. They aren't quite the weld quality of Schaefer (but they aren't quite the price either) and they typically have a better lead time and better pricing than Franke as well.

Going Pro / Re: Growler exchange
« on: October 10, 2013, 10:53:31 PM »
I am at GABF this week and visiting family out here next week but when I get back to Illinois I will follow up.

Going Pro / Re: So you want to be a brewer
« on: October 04, 2013, 06:49:13 AM »
The wait for an ok to do a beer label is what caught my attention. I'm not convinced that we really need DC bureaucrats to survive that decision.

Only if the beer is going to cross state lines. Blame the founding fathers for that one.

So how does that work?  I remember reading on probrewer that someone wanted to get a kind of generic keg/tap label approved for their brewpub so they could do new styles more quickly, but it was denied.  Do you only need TTB approval if you're selling out of state?

Right, you only need to go through the federal labeling approval process (COLA) if you are selling beer out of state.  Unless beer is being sold in interstate commerce, the feds have no authority to regulate it.  Thanks to the 21st Amendment, the individual states retain exclusive control over alcohol regulation if the alcohol stays within their borders.

Though some states still require COLAs even within state borders.

Going Pro / Re: Growler exchange
« on: September 22, 2013, 07:43:17 PM »
I am too, I also forgot about it.

I've got a couple of barrel aged things coming up soon.

General Homebrew Discussion / Re: Inexpensive analysis
« on: September 12, 2013, 09:37:43 PM »
I've used these guys before... decent turn around time. I've also tested them side by side with the HopUnion IBU analysis and they were within 10% of each other.

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