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Messages - majorvices

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31
Going Pro / Re: Helpful Bachelor's Degree
« on: January 04, 2017, 06:17:37 AM »
Janitorial Science and a 12 Step Program 😎

Ha! Too true! Planning on cutting my drinking in half this year. I drink far more now than I ever did before I opened the brewery.

32
Going Pro / Re: Helpful Bachelor's Degree
« on: January 04, 2017, 04:41:22 AM »
Business.
With a minor in Sales.

Opposing argument: Depending on how big a business you are planning on growing or how much work you intend to leave for yourself you may actually want to have a professional sales and office manager and look at a degree in chemistry with a minor in biology. While I do agree that the mechanics of brewing are fairly easy to learn, being a head brewer in a growing business is a giant chunk of work alone, let alone having to be the GM and the Sales staff. In my case I am the head brewer of a brewery striving to put out 5000 bbls this year while one of the co-founders is the GM/business and sales manager. I can assure you there is no way in hell I could do his job and retain the mantle of head brewer.

As it too often happens, a brewer follows his passion to open a brewery and then suddenly realizes he has opened a business and the business side isn't always very much fun and doesn't have anything to do with brewing. So if you plan on actually running the business prepare yourself to hire a brewer. Or, if you want to be the brewer pair yourself with someone who knows how to run the business and sales side.

33
I'm not a fan of sour beers. And I don't care much for many barrel aged beers either.

I used to like sour beers, but acid reflux made me change my mind.  ;)

I am not a bourbon drinker, keep it out of my beer please. Wine barrels, and raw oak flavors can be interesting.
+1  I am a bourbon drinker, but I sure don't want it in my beer.  (There needs to be a Mr. Yuck emoji)

yes, I am also a big bourbon fan. But not much for bourbon barrel aged beers in most cases. I do agree wine bbl aged beers can be nice. One of the problems with so many barrel aged beers is that in too many cases these beers are aged far too long in the barrel.

34
Sours are only good when they are world class. And that, my good friends, is a fact, not an opinion.

even world class ones are not something I choose to drink more than a few ounces of. Just rather have something else.

35
I'm not a fan of sour beers. And I don't care much for many barrel aged beers either.

36
The Pub / Re: Movie soundtracks
« on: January 02, 2017, 02:16:47 PM »
Anything John Williams especially Empire Strikes Back, Raiders and Superman.

Guardians of the Galaxy

Boogie Nights

The LoTR Trilogy

Oh Brother Where art Though?

37
Ingredients / Re: Sorachi Ace
« on: December 21, 2016, 09:10:52 AM »
Sorachi to me smells almost fetid right out of the bag. I find the aroma very disagreeable. Like Citra though it can blend nicely with other hops as long as it is not the showcase hop.

The fun part of it for me was when we made a Sorachi beer last year for the tasting room and hearing people say they could taste the Srisacha.  ;D :o
My first use of S.A. was light handed in a pilsner-ish summer beer. Then heavy handed in this IPA. What I think is it reminds me of perfume. A little is intriguing. A little more ain't bad. But at some point, like standing in an elevator with a group of Mary Kay dealers, egads! At levels where your taste buds are coated, sinuses plugged with it, so strong it seems like you can hear it... that I'm not a fan of.

Yes! Thank you that is the aroma I find from it. There is a perfume I got from my wife that smells terrible to me, almost fetid. She can't smell it but I told her she had to stop wearing it because it smelled terrible to me.

38
Ingredients / Re: Sorachi Ace
« on: December 21, 2016, 06:43:40 AM »
Sorachi to me smells almost fetid right out of the bag. I find the aroma very disagreeable. Like Citra though it can blend nicely with other hops as long as it is not the showcase hop.

The fun part of it for me was when we made a Sorachi beer last year for the tasting room and hearing people say they could taste the Srisacha.  ;D :o

39
Yeast and Fermentation / Re: W34/70 vs S-189
« on: December 20, 2016, 04:30:32 PM »
And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45 :)

Yea 34/70 AND s189 hate life down there. Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

Totally and completely untrue. Totally and completely false. I have a hard time believing you have used these yeasts. I'm not going to go out so far as to say I like the 34/70 as well as the liquid equivalent but I know for a fact you can make great beer out of that strain and S-189.

40
The Pub / Re: ever changing palate
« on: December 18, 2016, 06:21:41 AM »
The best time to taste beer (especially for off flavors) is in the morning before you have assaulted your taste buds and sinuses with 100s of other flavors and aromas. When critiquing beer I almost always do so in the morning as my senses are sharpest then. Make sure you brush your teeth. Eat saltine crackers if there is a flavor "stuck" in your mouth. Smell your arm (seriously) to help neutralize your palate.

Make sure your beer lines and taps are cleaned. Clean lines/taps can make all the difference in the world. Especially important if you are experienceing inconsistent flavors every time you pull the tap.

Beer tastes great to me when I'm hung over. Just sayin'.

41
General Homebrew Discussion / Re: Passivating stainless pot
« on: December 17, 2016, 08:26:10 PM »
Most likely small stainless steel items like kettles all come pre-passivated as most folks who use these items on day to day basis. Certainly doesn't hurt to do it though. For us at the brewery we use double strength acid (the acid we use for everyday cleaning after caustic wash), passivate for 40 minutes and drain then let air dry for 24 hours. Then rinse.

5 star makes an acid that will work for passivation I believe it is called acid #5

"rain bow effect" on a used items doesn't really mean it needs passivated though. Stainless items should be passivated oncce every six months for best results. If you start picking up a metallic taste in your beer most likely one of your stainless items needs passivated.

42
Going Pro / Re: Can a brewpub give away or sell extra wort?
« on: December 17, 2016, 07:07:17 AM »
There is a line on the TTB monthly report where it talks about wort and beer shipped or received. I haven't done the TTB report in a few years (because I sucked at it lol) but I can check and see on monday what exactly it said. A gentle PM reminder wouldn't hurt. ;)

Of course your local laws are something else all together.

43
Equipment and Software / Re: Glass Hydrometer in Plastic Carboy
« on: December 15, 2016, 06:09:42 AM »
You aren't going to get a very accurate reading in a bucket simply because you aren't going to be able to see it as well. Use a flask.

44
Ingredients / Re: Brewtan B
« on: December 14, 2016, 06:11:04 AM »
Over the weekend I kicked the keg of my fourth and probably final Brewtan B only batch (subsequent batches have incorporated additional low oxygen measures). 

I honestly can't tell if it made any difference in flavor, but I didn't perform any side by side tests as my system isn't set up for brewing simultaneous batches.  I'll be curious to hear the results from the Experimental Brewing Podcast triangle tests.

One thing I am pretty sure of is that it did not help chill haze to clear any faster than usual.

I use it at the brewery again as an additional assurance/quality control and I just can't say I notice any difference either. Hopefully it extends my shelf life, but I don't really have a way to try side by side experiments. I can't really tell a difference in the clarity of the wort or the finished beer either but that just hasn't been a huge issue for me before.

45
Going Pro / Re: Interview questions
« on: December 09, 2016, 09:49:45 AM »
Had the interview last night and it went well. No surprise questions. I am not very good at telling "the story" of the brewery, but I don't think I ever put my foot in my mouth. Thanks for the suggestions.
The biggest question and hurdle I have faced is when asked about other local competitors. Be sure to be kind and gracious even if you don't like the other brewery/breweries or their beer.

They will usually ask you about your brewing experience or what inspired you to brew.

Outside of that pretty straightforward.

She didn't ask about local competitors, but I am always careful to speak well of them. There is no point badmouthing another local brewer - you can come off as catty and disrespectful.

Agree but I have had them word the questions so that they are obviously trying to strike up some antagonism (what journalist doesn't like antagonism?).

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