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Messages - boulderbrewer

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Beer Recipes / Re: Kolsch Guidance
« on: July 01, 2015, 07:31:28 AM »
My recipe that I have used was 84% pils, 6% munich, and 10% wheat. I used German grown Northern Brewer for bittering and add a bit at flame out. It went over pretty well.

The Pub / Re: A Weird Kind of Anniversary
« on: June 23, 2015, 10:46:56 AM »
Good for you, glad everything is working out for you.

The Pub / Re: If I could bother my friends here for a little help...
« on: June 16, 2015, 07:41:54 AM »
Voted for you. Good Luck!

Going Pro / GABF is anyone entering?
« on: June 09, 2015, 09:27:06 AM »
I was wondering if any one of the Pros going to enter the GABF? Are you going to pour at a booth?

Also how do you expect to be successful at it if you want to do it only part time?

This is one thing I wonder about when I  see or hear about people running a brewery part time. You have to be either in or out. Or you have to be willing to pay someone to be all the way in. You can not run a successful brewery on the side in your spare time (if by "successful you mean "profitable".)

I did a summer of working fulltime at a job and the brewery fulltime about killed me. I do not recommend that, also if you have a small system like a 3bbl you will be brewing a lot, leaving you little time for other things that have to be done at the brewery.  I happy to say we have no debt except for our building but I know we are the exception not the rule in the brewing business. That will change when we get bigger equipment and larger building.

All Things Food / Re: Sausage Slicer - need help
« on: May 18, 2015, 08:52:59 PM »
"If it'll cut a pipe, it'll cut a d!€k"
 So, I can only assume it would slice a sausage just fine. I can make you deal on one.

One for the ages! EPIC!

Going Pro / Re: Bluesman you have made it to e-malt news.
« on: May 17, 2015, 10:12:30 AM »
Let the FUN begin! Congrats Ron.

Going Pro / Re: The most expensive ingredient in beer...
« on: April 29, 2015, 06:31:15 AM »
Just in case Matt doesn't answer. Here is a link.

The Pub / Re: Brand new beer style...
« on: April 22, 2015, 02:29:52 PM »
Try making a pink IPA.  :o It is for a good cause.

Don't want to derail the OP but I thought I understood the whole "brewery guys have beards thing" until I saw that guys mutton chops.  Just had to say it.  Sorry.

Back to your original programming.

I don't get the whole BIPA thing either.  Maybe it's just me being an old guy too set in my ways.


That's not the brewery guy. Scott is the brewery guy.

Sorry for the side shoot topic.

The Pub / Re: Brand new beer style...
« on: April 22, 2015, 07:31:37 AM »
Try making a pink IPA.  :o It is for a good cause.

Going Pro / Re: Well, this happened.....
« on: April 22, 2015, 07:27:36 AM »
Congrats, it bound to happen sooner or later.

Going Pro / Re: Interesting carbonation session.
« on: April 01, 2015, 07:34:06 AM »
One of the things I found interesting in this video is that they seem to be against check valves on carbonation stones since they make the stones have inconsistent wetting pressures... but what is the alternative? I can't believe that they recommend not having any way to prevent beer back flow into CO2 lines.

The only option is to have a 1/4" shut off valve between the carbonation stone and the CO2 line.

Other Fermentables / Re: Anybody try kombucha
« on: March 30, 2015, 08:22:02 AM »
Just started with a purchased scoby this weekend. I didn't see anyone mention to use plain tea because tea with oil (i.e. Earl Grey) can cause mold?

I got some kefir grains too, seeing we will have plenty of milk with two pregnant goats due within two weeks.

All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:44:30 AM »
I'm more than doubling the size of the garden this year. Added a couple citrus trees and an arbequina type olive sapling.

Wow! That should keep you busy.

All Things Food / Re: Growing food - The Garden Thread
« on: March 17, 2015, 07:43:13 AM »
Well hell yea Euge!  Very cool to see you back here in the Garden Thread.
Hope all is well; like the new look.

Wow have oodles of space there!  Your mini orchard could turn into a regular orchard preety quick.  Are you sourcing your apple trees locally?  I have had some pretty poor luck ordering trees through the mail...they always seem to be spindly sticks that take forever to get cracking.

Boulder!  You still have any time to garden?  Owning a brewery might be cutting into you food preservation time?

I finally cut down all my residual hop plants.  Wow the smell of shattering lupulin was amazing in March.
Planted a few rows of carrots, lettuce, spinach, bok choy chard and a few early beets.
Have not tried the burlap yet...but if it gets much hotter I might.  Record heat here today.
It sure is nice, but we will pay for it later in the water year.

 Last fall I was so busy I didn't know one end from the other, this year I hope to have more time. If I can find a couple decent helpers at the brewery and keep ahead of demand.


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