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Messages - anthony

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General Homebrew Discussion / Re: Lagering Time
« on: June 09, 2013, 04:38:03 PM »
We use imported malts. I'm guessing the real difference he noticed is that we used the Augustiner yeast which can be a little fruity, lagered or not, and they use something a little more traditional at Faust.

Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: June 06, 2013, 07:09:28 PM »
Well I wasn't looking for brilliant, but turbulent wasn't what I had in mind either. In the past, I've had better luck with Wyeast 3726 with regards to flocculation.

Going Pro / Re: Filled Keg storage
« on: June 06, 2013, 07:05:28 PM »
Another thing to keep in mind is that a warm temperature also accelerates the development of any beer spoilers that may have survived your sanitation process. Are you testing your wort/beer for those things now, because a warm keg will sure expose it pretty quickly (things like lacto, wild yeast, etc.).

Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: June 06, 2013, 02:08:05 PM »
This yeast gave me a good flavor profile but I won't be using it again in the brewery. For me, the flocculation was absolutely terrible. Dosed a couple of times with our normal fining regimen, added additional secondary clarifiers, had it stored at 32F, and no change. Then, as the yeast dropped out, the flavor changed considerably into something much less complex. I would imagine this yeast would work better on a bottle conditioned project.

General Homebrew Discussion / Re: Lagering Time
« on: June 06, 2013, 02:00:12 PM »
So, the whole point of "lagering" is to let the yeast finish working at cold temps to clean up diacetyl and other off flavors and to create carbonation. It's supposed to be a process where the yeast are still working, even going as far as adding active yeast (kruasening) to the  lagering tank. If you are not doing that, there's really no need to lager except to clear the beer and "round out" some flavors. Rule  of  thumb, 1-2 weeks for 1.050ish beers and 4-6 weeks (maybe 8 ) for anything over 1.065.

Quite simply, you don't need extended lagering if you arent following traditional lager protocol and you may be missing out on fresh beer.


I think it really depends on what your goal is. Just a week or two ago, I had a brewer stop by who brews at a small regional brewery in Bavaria, and he ribbed me quite a bit that our Maibock wasn't lagered long enough.

And if you're filtering, you're rounding out flavor and removing yeast in one shot, then the only thing you need to worry about is diacetyl and other ketones.

Of course if you follow this pseudo-accelerated schedule, other things will need to be adjusted as well, for instance hop bitterness. Many lager recipes are formulated with the idea that the beer will be lagering for 5+ weeks and the hop level is adjusted accordingly.

Can you make tasty lager following the traditional German schedule? Absolutely, I walked around the breweries in Aying and Andechs and was absolutely blown away by the "freshness" of the beer, the softness of the malt, and the overall complexity. And the beers are in tanks for well over a month before they are served to the public. Can you make tasty lager following an accelerated schedule? I think you can, but you have to balance a lot more variables.

Frankly, on the professional level, I have a lot of motivation to follow an accelerated schedule. But if I were still homebrewing, I would most likely follow a more traditional path because you have the time to spare anyways.

Going Pro / Re: Can filler and seamer
« on: May 29, 2013, 03:34:15 AM »
Sort of off topic, but do you sell pre-filled growlers? Is that why you submitted COLAs for them?

Going Pro / Re: New opportunity...
« on: May 24, 2013, 04:50:09 AM »
Also, don't suggest to change anything about how anything is done/brewed/etc. until you have a decent amount of context, this might be 2 weeks, 2 months, 2 years into it.

Going Pro / Re: New opportunity...
« on: May 24, 2013, 04:47:30 AM »
If you're not sure, ask. Double check valves before removing clamps. Don't hurt yourself. Volunteer into the grunt work, after a brew session you will get an idea of what the real laborious tasks are, make it a point to offer to do those tasks. Be careful with grain additions, make sure you're grabbing the correct malt for the recipe. Don't try to fill every moment with conversation, sometimes you're both going to be busy cleaning and you won't be talking and that's ok.

Going Pro / Re: Logo Feedback
« on: May 11, 2013, 02:08:51 AM »

Going Pro / Re: Cleaning chemicals
« on: May 05, 2013, 01:13:31 AM »
At times, I'm finding myself underwhelmed by both price and performance of PBW as well too.

Sometimes I use Liquid Circulation Cleaner #1 from Five Star and it is a lot more effective with less, BUT then I have to worry about gloves, goggles, etc.

Acid #5 is for passivation, doesn't really work well for removing organic deposits, but for beer stone, it seems to work alright.

I don't mind the foaming properties of Star-San, again because I don't really have to take serious precautions when handling it vs PAA.

Going Pro / Re: Logo Feedback
« on: April 25, 2013, 03:18:28 AM »
Just looked at your blog for a second and noticed you were in Champaign. Did you make it down to my brewery in Savoy or just Destihl and the Blind Pig? I am guessing I was out of town at the time for the Craft Brewers Conference in DC.

Going Pro / Re: Logo Feedback
« on: April 24, 2013, 04:33:17 PM »
Probably because the link is malformed....

I was bored while waiting for a CIP cycle to finish, so I linked in all the pics to this post.

Going Pro / Re: What Am I Missing in This Artcle?
« on: April 17, 2013, 06:52:00 PM »
While beer sales are up, and just barely, there was a good point made at CBC this year that macro brands are losing more drinkers than craft beer is gaining. Many of them are turning back to spirits and some are venturing into alternative beverages like cider, malt beverages, etc.

And the argument that Kim, Jim, Larry, et al. are making is that their breweries, some of the largest breweries by sales volume in craft brewing, spend lots of $$ each year to not only promote their specific brands but promote craft beer in general. Some of the new small breweries are riding the coat-tails of that movement, and when they make bad beer, that negative experience blows back and impacts the big craft brewers too. And it impacts other breweries in the same local market too.

Going Pro / Re: What Am I Missing in This Artcle?
« on: April 16, 2013, 03:45:52 AM »
That's probably not a typo. All the cool kids are starting severely under-capitalized breweries.

I wonder if all these new "pro" brewers will siphon off business from properly run breweries, ruining not just their own business, but several others as well. Hopefully they'll go under quickly enough that the good breweries who deserve the business can stay afloat.

Sounds like you've been talking to Larry Bell or Kim Jordan or Jim Koch about their worst fears regarding this "boom".

Going Pro / Re: BROP software for a 1bbl brewery
« on: April 14, 2013, 06:44:24 AM »
I have Beer Run pricing from the CBC.

Not sure if it is cool to post the exact details in the forum or not. But for less than 1000 BBLs a year, it is ultimately about $4k a year to use.

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