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Messages - boulderbrewer

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481
All Things Food / Re: Roasted some Coffee Today
« on: March 09, 2012, 11:15:11 PM »
I rely on the thermometer on my roaster, gene cafe.

I think crack depends on the process rather than the temperature, but we are roasting in a differernt way. An apples to oranges roasting method.

I see, your roaster is probably measuring the temp of the roaster rather than emerged in the beans. I can certainly see that being much hotter than the bean temp.
It is measuring the heat at the front part of the chamber, to describe it it is like a hair dryer from hell. the glass of the chamber holds alot of heat so I think the beans get the actual heat but more of a wash of heat rather than the constant of a oven or the like. Like brewing beer it(time and temp) depends on the process.

482
The Pub / Re: Latest life changing event.
« on: March 09, 2012, 10:58:00 PM »
No promash though, can't change life without promash. Just saying, don't forget where you have come from. Big brother is watching.....

483
The Pub / Re: Meaningless thread.
« on: March 09, 2012, 10:49:03 PM »
The topless bartenders, free beer and false advertising sign is my Dad's sign for his bar. I love that it happened here! I owe ya Weaz!

He will love it way to fn funny!!!!!

I can't wait to show him!

484
The Pub / Re: http://tinychat.com/roffenburger
« on: March 09, 2012, 10:40:08 PM »
sorry I was not there on my birthday. no thanks for the person that got me sick!

485
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 09, 2012, 10:27:09 PM »
Kieth think braggot and the 4x premium.


very good info bbump22

486
Going Pro / Re: Opportunity for Aspiring Brew Masters - USA Network
« on: March 09, 2012, 10:02:10 PM »
Sorry we are a 3 hour flight away. But we are both unemployed displaced workers who are making it happen to get a brewery going, both of us are supported by our wives, etc your producer would not like the premise for a couple extra hours in the air. Sucks for you! See you in the Funny papers!

487
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 01, 2012, 11:41:51 PM »
a half barrel at $450 per served as a pint is optimistic. How many pints can you sell at 3.75. How many hours are you open, what are you paying for that?
Who is pouring and are you making the local bars(customers) mad because you are cutting them out with your tap house, cut your hours (less money) and sell to bars cut your margin. The story is, it is a tough business, It will take a full time job to get the part time pay. If you can do it all the better and when we meet I will toast a pint with you.

488
The Pub / Re: new charcoal pit?
« on: March 01, 2012, 11:01:25 PM »
Any ideas on where to find something like that Thunderbelly?

That's exactly the sort of contraption that would make my Weber even more awesome.

Good question...their site is down right now. If you know of a local Sheet Metal shop, I'm sure they could fabricate one for nominal fee. I would recommend doing some searches on Thunderbelly.

Cappo?

489
The Pub / Re: So i have this "friend"...
« on: March 01, 2012, 10:25:42 PM »
I will not judge my friend, I will not judge my friend........

Dude, as long as it is not illegal porn I got your back!

I could care less to what you like, I'm glad you have found something you enjoy. I'm happy for you!

490
The Pub / Re: What's the Weather Like Where You Are?
« on: March 01, 2012, 10:11:56 PM »
We got 22" of wet heavy snow, yeh! I got stuck 4 times plowing the drive way, got the blisters and the sore muscles to prove it. At least it doesn't happen every week.

491
All Things Food / Re: Roasted some Coffee Today
« on: March 01, 2012, 09:26:11 PM »
I rely on the thermometer on my roaster, gene cafe.

I think crack depends on the process rather than the temperature, but we are roasting in a differernt way. An apples to oranges roasting method.

492
Going Pro / Re: How hard is it to be a pro brewer?
« on: March 01, 2012, 09:19:33 PM »
You could even look at it as an extension of homebrewing but with the chance to make a little money, which is more than I make homebrewing ;)

Just be aware that you will most likely need to brew on at least a 3 bbl scale to make any money to compensate your time. Also, as Thirsty has mentioned - it may not be legal to brew on your premises (but it might depending where you live.)

When I was homebrewing on my 12 gallon system I was downright greedy with my beer. I never gave away growlers and I would not have entertained selling either even if it was legal simply because no one would have wanted to pay what it was worth to my time. If you came over to my house I would gladly drink the beer with you, because that was part of the fun. But 12 gallons, let alone 5 gallons, of homebrew is some of the most expensive beer in the world if you look at the time involved.

That is why I never had your beer! I have to go to your house. Makes sense now. LOL!

493
Going Pro / Re: How hard is it to be a pro brewer?
« on: February 28, 2012, 11:45:03 PM »
Arguing about sematics? Why would you want to do that, when we all have plenty to learn.

494
The Pub / Re: new charcoal pit?
« on: February 28, 2012, 08:38:09 PM »
Menards, if you got one close, have a egg like grill for $299.

495
All Things Food / Re: Roasted some Coffee Today
« on: February 28, 2012, 08:30:35 PM »
I run my beans to 330f for a good five minutes and roast at 446 for 4 minutes, and then 3 minutes at 465, and finish at 482 to just second crack or just before, when the smoke just starts.

Oddly enough I use my popper to heat my roaster during the winter, seems it doesn't start until the internals are at 68.

We go through at least 1# a week, so most beans are gone in less than 5 months, but green beans kept in a cool dry plase should last more than a year. IMO.

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