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Messages - majorvices

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Owning a brewery is awesome! Working at one may or may not be up everyones alley. I personally love it.

General Homebrew Discussion / Kolsch glass source (stang)
« on: Today at 06:26:26 AM »
Haven't seen this posted in a while but for those of you who don't know about Lee Valley tools they have great prices on cases of stangs (kolsch glasses). I'm about to order me another case and figured I'd share. You're welcome. ;),104,53200&ap=1

Ingredients / Re: Azacca Single hop IPA tasting notes
« on: Today at 04:13:07 AM »
Remember, low wort pH can reduce the extraction of bittering compounds from the hops and the bittering expression in the beer. If brewing with RO and you are boosting the calcium content to provide sulfate, you probably need a little alkalinity in the mashing water to avoid a low pH. A little pickling lime or baking soda may be a necessary thing!

Hey Martin, how low are we talking about here? I usually aim for 5.4 for most of my beers including IPA.

I use fermwraps even on 15 bbl conicals with insulation. Work great!

Yeast and Fermentation / Re: Time before pitching.
« on: April 19, 2014, 06:40:19 AM »
I hate to admit this but one time I made 10BBL of wort. Transfer it into fermenter and found out that I did not have yeast ready (do not recall why) I ended up waiting about 5 days  before I could harvest yeast from another fermenter.

So if you brew clean you can store your wort a couple of days before pitching. Not ideal but can be done.

As if on cue: I brewed a tripel on Wednesday, came in next day to pitch yeast (about 14 hours later) and found I had a plug in conical that would not move even under 15 lbs of pressure and 900+ gallons on top. Had to blow out the plug threw the port with Co2 and then had to wait till the next day to harvest yeast since all the yeast needed time to drop bak into the cone. So ended up being over 48 hours. Didn't like it but not too worried.

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.

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.

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.

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.

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.

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!

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

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.

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

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.

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.

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