Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - boulderbrewer

Pages: 1 [2] 3 4 ... 57
General Homebrew Discussion / Re: My New Brewery
« on: September 24, 2016, 07:47:56 PM »
Nice looking place. Good to see it finally come to fruition.

Yes go after you demographic, but you should be able to produce a good beer in any style. I have heard lots of times "you do lagers, a lot of places do only ales". It creates excitement for patrons.

Your grain cost will range from 60 cents to over a dollar a pound depending on brands, base or crystal for 50 or 55# bags. It will depend on how much you order. Hops I think start around a dollar per ounce packaged in 1 ounce bags, the more popular the hop the more it will cost.  Looking at Northern brewer take their prices and divide by 3 and that is close approximation to what your costs will be, works for the grain anyway.

Going Pro / Re: Congrats Majorvices!
« on: August 15, 2016, 07:36:07 AM »

All Things Food / Re: Cold brew on a large scale
« on: August 04, 2016, 11:20:20 AM »
A friend who owns the local country store makes it with a sock similar to a mesh grain bag except with, I imagine since I haven't actually seen it, a finer mesh. He makes it in a food grade bucket. He says its a bit of a pain, but it works and their iced coffee tastes great.

I do it that way, it is a pain, but I only make a coffee stout once a year. I use a grain bag then I filter it again through Butter muslin. Everyday coffee I use the small filtron.

What's next, debunking the sea monkey aeration?

All Things Food / Re: Cold brew on a large scale
« on: August 04, 2016, 05:50:42 AM »
Check out the Filtron Pro.

The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 22, 2016, 11:11:41 PM »
Talking beer and time flies nothing better!

The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 22, 2016, 12:21:28 PM »
I had a great time visiting with you Jeff (hope I didn't talk your ears off). Nice to meet your wife and sister also.

It was hot and humid in the brewery due to the weather and a just finished brew day, which could have added to skin tone color.

The Pub / Re: The best thing since...
« on: July 17, 2016, 08:59:37 PM »
Plastic bottles are ok, but they don't crush like cans. They also have the BPA stigma associated with them, warranted or not.
No BPA in the bottle it is a pet plastic like most home brewers plastic fementors the cap has BPA just like glass bottles. I know they suffer from people not knowing. The uphill battle

The Pub / Re: The best thing since...
« on: July 17, 2016, 07:48:14 PM »
How about a 25 ounce plastic bottle? We use them now switching to 16 oz cans. time and cost thing. Would you consider a plastic bottle of craft beer that you can close for your outdoor adventure? Share your thoughts good or bad.

I wonder if I can use the Beersmith numbers for the label requirements. It would suck to have to pay $500 to have each beer analyzed. It is a way to cut off the smallest breweries.

All Things Food / Re: Crock Pot
« on: June 29, 2016, 07:37:19 AM »
We got one recently, and I haven't really been thrilled with it.  Everything I have tried to make has a certain "crock pot" flavor to it.

Any advice or recipes to share?  I'd like to use it more often if possible.

Brown the meat before you put it in the crock pot.
If you can find some recipes from cooks illustrated they are pretty good but take as much time and use as many pots as if you made it in an oven.

All Things Food / Re: Crock Pot
« on: June 28, 2016, 11:40:10 AM »
Ours gets a work out but mostly for stew type meals. Recipe usually is veggies seasonings meat (seasoned) and 1 cup of wine. Pretty basic but tasty.

If you ever get your hands on a pre-1990 cook-booklet that came with them, they have some pretty neat recipes.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 11:35:10 AM »
We have an All-American for canning also doubles as the outside of a double boiler when I'm making cheese. We also have the Fagor splendid 10 quart (only one pressure) that we use quite a bit for cooking. Lately is have been put to use making bone broth, and as a second stock pot. It is nice to make broth in an hour (chicken) or 2 (beef) instead of 18 to 24 hours.

Pages: 1 [2] 3 4 ... 57