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Messages - anthony

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61

I was wondering as well, I was not aware there were two Revolutions-someone did not do their homework!
It appears neither has even applied for a trademark.

(Not true)

http://tsdr.uspto.gov/#caseNumber=77468361&caseType=SERIAL_NO&searchType=statusSearch

62
Ingredients / Re: Bairds vs. Fawcett Maris Otter
« on: September 07, 2013, 12:09:13 PM »
OK, let's all lay the crack pipes down a second a talk. How's the quality of the beer made with TF? I think TF is the best tasting Maris Otter that you can find readily. Just wish they sealed the plastic lining to the outside of the bag. The whole plastic lining slides out with the malt if your not careful.

Agreed.

63
General Homebrew Discussion / Re: Good Time At FWIW Homebrew Contest
« on: August 29, 2013, 02:37:13 PM »
Some basic aspects like recipe formulation, fermentation management (to some degree!) and such transfer well but, at least in my experience, you can't just linearly scale a recipe and expect a certain result. Most of the disruption comes from the equipment where the brew system itself isn't just a scaled replica of your homebrew setup so hop additions change, dry hopping changes, etc.

It is a lot of fun though, definitely worse jobs in the world.

64
General Homebrew Discussion / Re: Good Time At FWIW Homebrew Contest
« on: August 28, 2013, 05:47:48 PM »
Yeah I talked to Joshi a bit, sounds like the microbrewery is going well.  Are you brewing with him on that Anthony?  And I judged with Joel during the morning session.  So BUZZ certainly showed up in force.

I handle the brewing, he handles the distribution, our third partner handles the legal/accounting.

65
General Homebrew Discussion / Re: Good Time At FWIW Homebrew Contest
« on: August 28, 2013, 06:27:42 AM »
I didn't/couldn't make it but I know one of my other business partners Joshi went, along with a few other BUZZ club members who said it was a nice event.

66
Yeast and Fermentation / Re: dry yeast question
« on: August 28, 2013, 06:24:51 AM »
I could post links to the various theoretical discussions regarding dry yeast rehydrating versus not or I could share real world experience from just a day or two ago... I think everyone should adjust your procedures according to the goals and results you are looking for.

On Monday morning, I pitched 500 grams of US-05 into 174 gallons of 12P wort without rehydrating. I disturbed the surface of the wort after 30 minutes as suggested in Fermentis literature and by 4pm that same day, I had active fermentation at 65F. On Tuesday morning, I pitched 500 grams of US-05 into 187 gallons of 14P wort without rehydrating. I pitched at 55F and 17 hours later when I returned, fermentation was active enough to raise the temperature of the wort to 65F.

Now granted I pitch a little heavy, I am usually in the middle to top end of the Fermentis pitching guidelines of 50-80 grams per hectoliter but I get strong, fast, clean fermentations that attenuate as I would expect. The two batches mentioned above are part of more than 30+ brew sessions in the last 6 months that have all performed that same way.

67
Yeast and Fermentation / Re: dry yeast question
« on: August 26, 2013, 12:20:16 PM »
People say there is no reason to rehydrate, if this is true why does the Safale website have these instructions?

(Rehydration Instructions
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition.)

I rehydrate per the instructions and have never had a problem and I dont have to spend the extra for more packs, (32 gallon ferment at a time), I rehydrate (7) packs instead of pitching 11-12 packs dry.

Is this a trick question? The instructions you posted not only suggest that you can use wort instead of water for rehydration but they also suggest that you can rehydrate directly in the fermenter.

68
General Homebrew Discussion / Re: Home Brew Supply Startup
« on: August 22, 2013, 09:39:42 AM »
Please tell your customers if you are out of a certain ingredient. My LHBS didn't have c60 so they took it upon themselves to "make" c60 by giving me half c20 and half c40 because "its basically the same thing".

I now only shop there if I'm desperate for time and need something that will take a few days to get from Northern Brewer.

Half c40, half c20 would be c30!

I will never forget the time that a friend and I were touring a fairly well known midwest microbrewery and the tour guide was sharing a story about how they knew exactly how much grain the grist-case held:

"Well, one day, we ran out of Crystal 80, so we decided to just use twice as much Crystal 40, unfortunately it was more than the grist case could support and the chains holding it buckled..."

We slowly looked at each other, didn't say s***, drank our free sample beers and high-tailed it out of there.

69
Yeast and Fermentation / Re: Fermentation Accident
« on: August 21, 2013, 06:16:52 AM »
At least a baby diaper didn't fall in while the lid was off.

70
Going Pro / Re: I need help knowing where to start...please!
« on: August 14, 2013, 10:09:02 PM »
If you make decent money now and want to continue making decent money for the immediate future, don't quit your job.

We don't brew for the money; we brew for the intangibles like wet feet and bearded groupies.

71
Yeast and Fermentation / Re: which dry yeast strain do you prefer?
« on: August 13, 2013, 09:25:17 PM »
I think BRY-97 is really underrated, especially for beers that aren't particularly hoppy.

Even factoring in the lag time on the first pitch, following the manufacturer's pitching rates, I got aggressive fermentations that hit terminal gravity within 7 days and had a nice clean taste. Subsequent pitches had a significantly reduced lag time as well.

That being said, 500g of US-05 is literally almost half the price of BRY-97 and while it performs a little slower, still has decent flavor and doesn't have the same sort of perception issues with hoppy beers.

72
Going Pro / Re: Tip
« on: August 08, 2013, 06:21:58 AM »
Initially when I was behind the bar in our tasting room, this would happen all the time. Plus since we intentionally don't have a phone in the brewery, I would get a TON of cold call sales reps. I was amazed at the people that would come in and try to sell me something for our business who had absolutely no idea how our business worked, what it did, etc.

73
Going Pro / Re: Growler exchange
« on: August 03, 2013, 06:23:24 PM »
22oz bottle then?

We all brew so many different beers and most of the time we don't get to taste each others stuff.

74
Going Pro / Re: Growler exchange
« on: August 02, 2013, 09:47:41 AM »
These don't have to be 'official' fills. As long as the container has the government alcohol warning and we're not selling them to each other, we're just sending out samples for judge evaluation.

75
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?

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