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Messages - bluesman

Pages: 1 2 [3] 4 5 ... 561
31
General Homebrew Discussion / Re: Hop & Brew School
« on: September 10, 2014, 05:55:00 PM »
Living the dream Denny!  8)

Have fun!

32
Going Pro / Re: Kinkaiderbrewing website is up
« on: September 07, 2014, 06:30:21 AM »
Very cool website.  All the best of luck to you as you move ahead!

33
Going Pro / Re: Warlock Brewing Company
« on: September 07, 2014, 06:26:16 AM »
I'll be at Lowes first thing tomorrow morning.  Let the games begin! 8)

34
The Pub / Re: Best Album of All Time
« on: September 07, 2014, 06:23:12 AM »
That's a tough choice.  So many favorites and so little time. With upwards of 5000 songs on my iPod, I play them on constant shuffle.  It's kind of like craft beer in a way in that it all depends on what kind of mood I'm in at the time.  If I were to choose a top three right now, I would go to with Led Zeppelin - Houses of the Holy, Miles Davis - Kind of Blue, and Wanted: The Outlaws - Waylon Jennings, Willie Nelson, Jessi Colter, Tompall Glaser. That list is subject to change depending on which way the wind is blowing, the time of year, and alignment of the stars to name a few...

35
Pimp My System / Re: 25G RIMS Burner Help
« on: August 26, 2014, 08:14:03 AM »
OK, no answers yet, but I have another question.  What gap should I leave between the burners and the kettles?

Dave

The gap between the bottom of the kettle and the top of the burner tip on my system is 4 1/8", and if using the KAB4 banjo burner like I have on my system, then I would recommend decreasing the gap to about 3".  It really depends on the type of burner that you're planning to utilize.

Thanks Ron!  Looking to go with 32 tip jet burners.  160,000 BTU.

My advice to you is to design it such that you will be able to adjust the burners for maximum efficiency.

36
The Pub / Re: Natural Born Losers
« on: August 26, 2014, 06:38:09 AM »

37
Pimp My System / Re: 25G RIMS Burner Help
« on: August 26, 2014, 06:30:36 AM »
OK, no answers yet, but I have another question.  What gap should I leave between the burners and the kettles?

Dave

The gap between the bottom of the kettle and the top of the burner tip on my system is 4 1/8", and if using the KAB4 banjo burner like I have on my system, then I would recommend decreasing the gap to about 3".  It really depends on the type of burner that you're planning to utilize.

38
The Pub / Re: F Cancer
« on: August 07, 2014, 09:46:20 AM »
It's never ceases to amaze me that even with the insurmountable amount of medicine, medical technology and advancements that we have uncovered/developed, that we are still unable to find a cure for this dreadful disease.

Sorry about your loss Mike.

39
Homebrewer Bios / Re: Brewer Bio: Brian F
« on: August 07, 2014, 09:39:43 AM »
Welcome aboard Brian! 8)

40
Going Pro / Re: Consistency
« on: August 07, 2014, 09:31:09 AM »
One thing I will say is that, if you have a new local brewery and they are producing decent - maybe not great, but decent - beer, cut them some slack. Maybe the clarity or carbonation is off. Maybe the consistency is different from batch to batch. Give them time to dial it in. It may take a couple years even.

I agree with this statement.

All good things come with time.  As many of you may already know that when you establish a new technique, start using a new piece of equipment or brewing process, then you discover there is a learning curve involved to gain better control over your process.  Well this is the same kind of issue that many new small breweries can experience when they startup or evolve early on in their growth stage.  I believe it's all part of the evolutionary process.  However, it certainly doesn't give them a license to produce sub-par inconsistent products.

41
Going Pro / Re: Consistency
« on: August 06, 2014, 09:54:12 AM »
I can't speak for Keith or Denny's specific breweries, but I think inconsistency is product of many variables combined in a lot of cases.  These variables may include raw ingredients selection/variability and process control variability (milling, mashing, fermentation temp control, yeast handling, etc...).  Process control variability can really make a big impact on the consistency of the end product (aroma, flavor and mouthfeel).

42
The Pub / Re: Iron Hill Brewery and Restaurant visit
« on: August 04, 2014, 09:34:22 AM »
Iron Hill is a very fine brewery chain.  I go to the Wilmington, DE location often, but have also gone to Newark, West Chester and Media as well.  Good beer, tasty food, fine atmosphere (ambiance).  Always a good experience at IH. :)

43
Going Pro / Re: There Better be an AHA Discount at This Place!
« on: August 04, 2014, 09:31:17 AM »
Get plenty of rest before you open, because you won't get much when you open. ;)

Best of Luck!

I had great plans for a garden this year. Got it all tilled and planted then got busy and never got a chance to get in there and weed it. And the more successful you are, the more busy you get.

I managed to get the garden going this year, but I imagine it will be hard to next year.

44
Going Pro / Re: There Better be an AHA Discount at This Place!
« on: August 04, 2014, 09:30:12 AM »
Get plenty of rest before you open, because you won't get much when you open. ;)

Best of Luck!

Rest?!? Between my day job and the brewery startup activities, I've been working on average 12hr (sometimes 16hr) days including weekends.  However, I gave my notice on my day job, and my last day is Friday, so I'll have a lot more time to spend on constructing the brewery. :)

45
Going Pro / Re: There Better be an AHA Discount at This Place!
« on: August 01, 2014, 09:38:48 AM »
Oh...and BTW...gotta love those Belgiums.  ;) ??? ;D

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