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Messages - akr71

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16
The Pub / Re: Finally happened.
« on: October 02, 2011, 05:46:29 PM »
Tats?  Hmmmm, stop at a nursing home and look around.  What will those tats look like in 60 years?

I'll be 100 by then, what my or my wife's tattoo's look like then is really irrelevant.  Actually, I hope it is relevant, cuz that means I'm still alive and kicking!

Sucks about to layoff weaze.  I hope yer wife takes some time to put her feet up, but also finds something soon that she wants to do.

17
Going Pro / Re: Brew Pub recipes
« on: September 28, 2011, 07:47:39 AM »
poutine

Right on!  Please use cheese curds - grated mozzarella is NOT an appropriate substitute (also less prep time as you don't have to grate the curds).  I prefer beef gravy, but chicken gravy will do in a pinch.

Unless you're talking Acadian Poutine, but you won't be able to make that with a single burner & fryer.

Fish n Chips (beer battered of course)
Perogies
I've had tempura battered veggies that were great (cauliflower, mushrooms)

18
The Pub / Re: Life is Good
« on: September 24, 2011, 08:01:48 AM »
My wife is cooking for a change, I'm drinking homebrew, lawn is mowed for the last time this year. Yep, life is good.

Really??!!  I'll prob have to mow at least 2 more times.  One real soon and then right before Halloween (so I can find all the land mines the dog planted before the trick or treaters).

Found out that the people buying my house have accepted an offer on theirs - looks like I'm moving to 9 acres outside of town. 
Hockey season is around the corner, playing poker tonight, won 2 bronze medals for my homebrew this week.  Huge progress this week getting my son potty trained.

 ;D

Life is good.

19
Going Pro / Re: Brew Pub capacity
« on: September 19, 2011, 05:40:55 AM »
Have you tried contacting The Ontario Craft Brewers?  An individual micro-brewery might not put it as a priority to get back to you, but the association that is supposed to be promoting the craft should (hopefully) want to help get other businesses up and running.

20
The Pub / Re: Presenting... Doughboy Brewing Company!
« on: September 13, 2011, 07:00:58 AM »
Awesome!  I hope to read about DBC's expansion plans soon.

21
Going Pro / Re: Brew Pub capacity
« on: September 12, 2011, 10:13:27 AM »
12,000 town should be large enough to support you (if you have appealing story, good food and good beer).
When you talk about a brewpub you talk about available seating first instead of brew system.
If you can not sell enough beer to justify the brewing expense, just buy the beer from distributor.

I think this is an excellent point (& also made on the soundbrew page).  If there is no craft beer presence in your area, it might be cheaper and cause less stress to just open a tap room that specializes in craft beer.  Do that well and develop a reputation (offering great food too will help) and if you still want the brewpub, your reputation for knowing good beer might help attract investors.

22
The Pub / Re: Kindle books
« on: September 12, 2011, 09:25:47 AM »
For fantasy I recommend David Eddings' "The Belgariad" & "The Mallorean"

For S/F I recommend Rober J. Sawyer's "Neaderthal Parallax" Trilogy

23
The Pub / Re: American Football
« on: September 08, 2011, 09:27:21 AM »
GO COLTS!
 
Oh wait, we're gonna suck this year  :'( but with Kerry Collins, we won't suck as bad as if we had to rely on Curtis Painter.  And I assume the Colts still can't stop the run and can't run it themselves...

BTW - Is there another type of Football - even Canadians don't watch the CFL and the 'other' football is called soccer  ;)

24
The Pub / Re: The Trumer Beer Machine
« on: September 06, 2011, 06:48:49 AM »
That was great!  Thanks for sharing.

What happens when you want a second pint?

25
Ingredients / Re: Setting up a hop yard
« on: September 02, 2011, 05:59:51 AM »
You have thrown some great info at me - thanks!  At this point I think I need to find out what varieties my buddy is looking for.  I could plant those (if I don't already grow them) and gradually (over 2 or 3 years) work my way up to supplying just his harvest ales (again, we're talking about a brewpub, so not a huge system).

Coincidentally, I had a talk with the hop farmer that lives near me.  I was trying to see if they had surplus from their contracts and if I could score a deal for my club.  It sounds like they grow enough to supply a (different) micro-brewery for their harvest ale.  Potentially a great opportunity for an Oast Coop.

26
Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 01:41:39 PM »
WHAT!?

More than 10 lbs from 2 plants!?
Good God!
I'm hanging it up.
I only get about 5 oz per plant.
Those are 'wet'/fresh weights - so about 2 lb dry.

27
Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 11:21:57 AM »
Contact James Altwies at Gorst Valley Hops.  They run a small hop farm in the midwest, and run workshops on how to grow your own as a small scale farmer.  The next intro one is in a few weeks in Madison WI:  http://www.gorstvalleyhops.com/hops101.php

I'd be tempted to make the brewer go with you to help him understand the financials and work involved.

Good stuff - Thanks!  I've been reading over this manual from Left Fields Farms

I'm leaning more and more toward the 'no' side, but spring is a good ways away.

28
Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 11:01:18 AM »
You might cut the bine at the bottom a day or 2  before to make bine and leaves and cones dry alittle might make picking easier.

I cut off some bines the other day, and then had to leave town for a couple days.  I found out that plucking the cones off a semi dried bine is a PITA, and much harder than normal green picking.

akr71, where are you located?  Are there other small time growers in the area?  Around here in western Colorado, some small time farmers are banding together and trying to set up a regional oast, as well as hop picking equipment that can be shared.

If you are in a dry climate, an uninsulated metal shed works really well as an oast....
Definitely NOT a dry climate here - East coast Maritime climate, but you raise a good point.  I was talking to a a guy who runs a  farmers' coop last night and discovered that they grow hops.  He was excited to find out that I am a home brewer and could put him in touch with other home brewers.  He has a surplus that he didn't sell to his contracted breweries.  He's less than an hour away and I blieve there is another farm about 90 minutes in the other direction.  A partnership makes a lot more sense.

Andy, looked up hops in NS Canada. Found A guy Josh Herbin in Wolfville. He received a grant to grow hops in 2007 and planted a acre. I dont know your location to his but maybe make a joint venture or see what he does.

I've heard of his farm, but he's not exactly close.

29
Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 08:56:44 AM »
Don't disount the labor involved with tending your hops through the season.  The harvest can be tough.  A guy in the club has about 1/2 acre planted with a partner, and they need the help of the brew crew from theh brewrey that buys them to harvest the hops that go directly into a beer.

THIS!  People seem to think that after you plant them, they grow by themselves and that's all you have to do.  The harvesting, and especially the drying and packaging, are where all the work is.  This is not intended to discourage the OP, but just to make sure he thinks his plan through.

Point taken Denny - even my 3 little plants required a lot of work, especially the trellises.  Harvesting by myself was pretty time consuming too.  I do want to think this all through before I commit to anything, because I'm not quitting my day job to try and run a tiny hop yard single handed.

30
Ingredients / Re: Setting up a hop yard
« on: September 01, 2011, 08:52:59 AM »
Don't disount the labor involved with tending your hops through the season.  The harvest can be tough.  A guy in the club has about 1/2 acre planted with a partner, and they need the help of the brew crew from theh brewrey that buys them to harvest the hops that go directly into a beer.
I haven't forgotten that.  Hops are very labor intensive (on a small scale).  In previous years, my brewer friend has rounded up members of our club to harvest for/with him in exchange for a couple pounds to take home with them and beer & lunch on harvest day.

If he is makeing a harvest / fresh hop ale from my understanding your not drying the hops, your picking and brewing. You might cut the bine at the bottom a day or 2  before to make bine and leaves and cones dry alittle might make picking easier.
I understand that, but if I'm going to do this, I want to recoup my investment quicker than hops for 1 or 2 harvest ales a year at a brewpub.  At rate of 4lb/bbl, that is 14 lbs hops for a 3.5bbl system - 70lbs of fresh hops.  I harvested more than 10lbs of of 2 plants, so I would need a minimum of 14 plants, more for safety sake.  4 rows of 10 plant each is going to take up less than a tenth of an acre, but going to yield more than a metric crapton than he can use in a couple batches a year.

So I have to figure out how to dry and store on a larger scale, or give up the idea.

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