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Messages - majorvices

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1
The Pub / Re: Wanna see some puppies?
« on: April 17, 2014, 09:35:54 AM »
Not many things are more fun than a new puppy.

2
Yeast and Fermentation / Re: Time before pitching.
« on: April 17, 2014, 04:46:01 AM »
I've gone so far as leaving beers in the kettle on a cold night, wrapping the BK with a trash bag, without any problems. Ideally you want to pitch within 12 hours, but I have gone as long as 18.
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18 would scare the bejeepers out of me, but I am learning to trust the process more these days.  Thankfully even with my lagers I can get to mid 50's with my recirc immersion 50 foot of half inch copper in about 30-40 minutes then get below 50 in a couple hours in the fridge. That's for a 10-12 gallon batch - my standard size.

Don't get me wrong, I'd prefer to see signs of fermentation in 18 hours as opposed to waiting to pitch that long. But even in the MBAA handbook it says that waiting 8-12 hours is commercial acceptable and some breweries apparently do this to drop break material before pitching.

3
Kegging and Bottling / Re: My First Lager
« on: April 17, 2014, 04:24:06 AM »
OTOH a half packet of yeast in a five gallon batch might give you some extra security. Flat beer sucks.

4
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 04:20:54 AM »
Listen to Denny. That book is great as far as history of alt goes and it gives you an idea into recipe formulation but it is based on outdated mashing techniques used on under modified malt. And even if some German breweries still perform the step mash, that doesn't mean you have to perform it to get the same results (and I think the argument can be made that if there are breweries using step mashes they aren't using the same malts that we get imported from Germany). Step mashes could potentially also cause problems in your finished beer. Since malts are so much better modified today, a step mash might actually destroy some of the proteins that cause your beer to have good head retention.

5
Going Pro / Re: Beer Camp across America?
« on: April 17, 2014, 04:10:44 AM »
I got the bottle. Haven't tried to figure out what it is about yet. Might crack it open tomorrow though!

6
Equipment and Software / Re: Heating elements for fermentation
« on: April 16, 2014, 11:35:32 AM »
Can't beat fermwrap.

7
Yeast and Fermentation / Re: Time before pitching. o p
« on: April 16, 2014, 04:18:01 AM »
I've gone so far as leaving beers in the kettle on a cold night, wrapping the BK with a trash bag, without any problems. Ideally you want to pitch within 12 hours, but I have gone as long as 18.

8
Going Pro / Re: Woohoo!
« on: April 14, 2014, 06:48:34 AM »
Congrats! That's great news!

9
Going Pro / Re: Biggest barrier?
« on: April 13, 2014, 09:24:33 AM »
After careful concideration here are my thoughts.

Money is probably the biggest barrier. As Wayne has said, if you have the proper brewhouse labor is minimal. But that takes money. And unless you have $500,000+ sitting around you are going to do like we did and skimp on lost of time and labor saving equipment. People forget to budget for wet are/floor drains, solid waste interceptors, glycol plumbing, etc. To do it properly it adds up, big time.

So if you don't have the money you are going to have to do a fund raise and then you have share holders and/or partners to deal with.

As a close second to money, partners can be the biggest barrier (assuming you go that route). I get along well with my partners but I have seen restaurants and breweries implode because partnerships dissolve. I have seen very close friendships collapse as well. One local brewery I know of in particular was started by 3 friends and they pretty much all hate each other now.

10
Going Pro / Re: Craft Brewers Conference
« on: April 13, 2014, 08:01:37 AM »
What a great week a CBC. Hung out with my buddy Tom Schmidlin most of the week (Tom hung with the Alabama crew last night and wasn't overwhelmed!). Got to visit Wayne's impressive Station 26 brewery and get an extensive tour. Bought a meheen bottling line! 6 packs of yellowhammer coming to grocery stores in south east soon!

This was my first conference, learned a heck if a lot and had a blast!

If you come out her for Meheen training let me know and I'll meet you somewhere

We are definitely coming out for the training so I will! Thanks.

11
Going Pro / Re: Biggest barrier?
« on: April 12, 2014, 12:16:53 PM »

For me the biggest barrier, in fact the reason I won't even consider it, is the idea of shoveling 3 hundred pounds of grain out of a mash tun. I may be a Gymrat, but I am an old broken down Gymrat, and I am just plain too old to be taking up that sort of thing.

300 lbs of grain? Try 3000 lbs of grain, at least. But u have employees to do that for me know.

12
Going Pro / Re: Craft Brewers Conference
« on: April 12, 2014, 06:19:59 AM »
What a great week a CBC. Hung out with my buddy Tom Schmidlin most of the week (Tom hung with the Alabama crew last night and wasn't overwhelmed!). Got to visit Wayne's impressive Station 26 brewery and get an extensive tour. Bought a meheen bottling line! 6 packs of yellowhammer coming to grocery stores in south east soon!

This was my first conference, learned a heck if a lot and had a blast!

13
Going Pro / Re: Super CIP
« on: April 12, 2014, 06:14:40 AM »
We use lerapure caustic and oxygen cleaned together hot for all organic solids such as baunhefe and boil kettle. Acid for BBTs. No problems getting stainless clean.

14
Going Pro / Re: Biggest barrier?
« on: April 12, 2014, 06:08:10 AM »

I think the biggest barrier is knowing what you are getting yourself in to.  You need to be an Obsessive, OCD, Artistic, Workaholic with the ability to learn everything from Chemistry to microbiology and everything in between.   Money can be earned,Laws and permits can be granted and navigated, But knowing exactly what you are in for is, in my opinion, THE barrier.

Agree 100%. The amount of effort to launch and grow a brewery is Herculean, especially if you don't have the proper funding. I can also attest that while I have not failed I have gotten close to failing a couple times because of funding (or lack of).

15
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: April 09, 2014, 08:34:38 PM »

Paul, I know the feeling. I dumped zero beer sthis quarter. Quarter before I dumped 60 bbls of beer. So, put that in perspective. That said, it always sucks, no matter how much you dump.

I will toast your commitment to a quality product, next time I have a beer.

Thank you sir, but I'd appreciate your toast of quality for the next quarter when I again don't dump a batch! :D Looking forward to trying some of your beers in GR!

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