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Messages - anthony

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46
Going Pro / Growler exchange
« on: August 01, 2013, 08:57:03 PM »
Seems like the pro forum might be a cool place for those of us brewing professionally to swap growlers with each other or maybe 22oz flip-tops. Any interest?

47
All Grain Brewing / Re: Biscuit Malt in a Munich Helles?
« on: July 31, 2013, 02:31:02 PM »
I like to do a blend of Pils and Pale malts for the majority of a Helles grist. Lately I've also enjoyed mixing in some of Best Malz' Heidelberg malt as well. After trying to brew a significant amount of Helles using all Pils malt, I went to Germany and on the tour of Aying outside of Munich I noticed that their base malt, which they said was 'Lager malt' tasted much more akin to Pale than Pils and I've been doing it ever since.

48
The Pub / Re: GABF - Ticketmaster hosed again
« on: July 30, 2013, 05:44:21 PM »
Not too mention the bazillion of tickets that are on eBay now.

49
General Homebrew Discussion / Re: Hydrogen peroxide as a cleaner?
« on: July 26, 2013, 11:17:37 AM »
Sometimes peroxide is combined with acetic acid for sanitizing purposes, it forms peroxyacetic acid which is a highly effective but relatively short lived (and stinky) sanitizer.

50
Going Pro / Re: So you want to be a brewer
« on: July 22, 2013, 07:10:02 AM »
For those who have a brewery, arr you able to have volunteers in to work. Does it become a liability for the company? How about "internships" not associated with academia?

Sent from my SCH-I535 using Tapatalk 4 Beta

It only becomes a liability if you don't already have the correct things set up. In my mind, before a stranger shows up to help you brew, the minimums you need set up are:

1) Payroll, you will want this person to be an employee, even if just for a day or two for a lot of reasons. The unpaid internship situation is getting a lot more federal attention too. Just add them to the payroll and pay them minimum wage for the day.

2) Workman's comp insurance, hopefully they don't get hurt, but if they do, you don't want to be liable for their injuries.

3) Commercial liability insurance, if this person accidentally blows up your brewery while helping or drops a shard of glass into a bottle while helping you bottle, you don't want to be liable for whatever happens after that if someone manages to drink the shard.

4) A reasonable waiver coupled with a non-disclosure agreement, the waiver part of this is a just-in-case. The non-disclosure agreement protects you. Ultimately it shows you took steps to protect your "trade secrets" in case this volunteer starts doing something un-dude-like with the knowledge you are sharing with them.

Even with these things set up, You need to use your best judgement and some of your gut feelings before bringing on random volunteers. I've had situations where volunteers accidentally switch around malt in a recipe, stand in front of the exhaust output from the heat exchanger, accidentally dump a few gallons of wort down the drain, get sprayed with wort, etc.

51
Yeast and Fermentation / Re: 1st all Brett beer
« on: July 22, 2013, 06:48:16 AM »
When using Brett as a primary yeast, fermentation still takes a very long time to complete.  The beer will change over time.  I strongly suggest leaving this beer in the primary for at least a couple of months.  And it will benefit from a secondary as well as the Brett will keep working for quite a while.  Ron Price may have some good input on this as well.

It is my understanding that if this is the case, your pitching rate needs to be increased. This has been repeated over and over again by Chad Yakobson, Vinnie, Michael Tonsmeire (Mad Fermentationist), etc. The pitches from White Labs at least are lower than normal cell counts so if you toss them in without a starter you are way underpitching, hence the long fermentation time.

"At Crooked Stave we are doing lots of primary fermentation and I’m usually hitting 78% attenuation within 7 days on a 14 Plato or 1.056 gravity beer. Usually have 82% within a few days after that. It’s all about using the right Bretts for primary and pitching with the adequate amount of cells. Right in between an ale and lager pitching rate, so 1.25×10^6 cells per ml per degree plato for the first pitch seems to work well.. Second generations really rock and the pitch rate can be lowered. I saw a 1.090 gravity Brett porter ferment out in 10 days recently. Complexity is there but always continues to improve in the bottle and over time." --Chad

52
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 19, 2013, 10:07:21 PM »
+1 on this because you end up paying like 1/10th of what the actual bond would cost.

53
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 19, 2013, 02:05:46 PM »
As pervasive as hops are, I think all areas could be decent for them, specific regions just need more local varietal development (i.e. university powered research and development)

54
Yeast and Fermentation / Saccharomyces Thermantitonum
« on: July 17, 2013, 09:14:34 PM »
Anyone ever heard anything about this yeast strain aside from brewing literature? It was recently brought to my attention via Shut up about Barclay Perkins. I also found the original Journal article he was talking about here.

55
Going Pro / Re: So you want to be a brewer
« on: July 14, 2013, 07:37:39 PM »
The days I am brewing are the days I am happiest. All the CIP, transferring, carbonating, keg-filling, sample-glass washing, scheduling, opening/closing, growler filling, etc. are all the things that wear me down.

Nothing compares to the feeling of eyeing that hydrometer and making a note of the starting gravity before I pitch some yeast. Serious anticipation, pride, and a feeling of a job well done. Then coming in 8 hours later to a serious gurgle in the air-lock bucket is just icing on the cake.

56
Going Pro / Re: Ladys and Gentleman. They have arrived.
« on: July 02, 2013, 07:31:10 PM »
:)

I just visited Leos a couple of weeks ago. Was lots of fun with very tasty beers.

57
Going Pro / Re: Pro opinion on Nanobrewery proposition
« on: July 01, 2013, 07:47:24 PM »
And honestly, start as big as possible. Make your taproom less awesome and spend more money on equipment. Originally we were going to be doing 1.5 BBL, then we went up to 3 BBL, then 7 BBL. As a result we have such a piecemeal, kludged together setup that brewing is a lot more of a pain versus if we had just started with a proper 7 BBL system in the first place.

58
Going Pro / Re: Pro opinion on Nanobrewery proposition
« on: July 01, 2013, 07:45:13 PM »
You have to know your market very well. In my market, selling Dark English Mild, Ordinary Bitter, etc. is a HUGE uphill battle versus selling American IPA, Black IPA, etc. I can literally move 1.5-3x more of the hoppy beers than the session ales. You can choose to either go with the flow or establish your own position in the market. I haven't completely given up on session beers in our lineup but I've realized making them more than 1 or 2 selections of 8 selections is probably not a good idea.

59
Going Pro / Re: New opportunity...
« on: June 27, 2013, 06:21:34 AM »
Awesome! I've never checked out the craft beer scene down in the Springs but sounds like I may need to next time I am out visiting the folks.

60
Going Pro / Re: Home Brew Supply Startup
« on: June 26, 2013, 06:56:45 AM »
I agree with this ^

Sometimes I stand in our taproom and I feel like I can literally see everything in terms of pint sales and growler fills. I can't imagine standing in a homebrew store and seeing everything in terms of grain sales. The margins on that stuff aren't great.

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