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Messages - majorvices

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4171
Going Pro / Re: So you want to be a brewer
« on: July 22, 2013, 02:48:58 PM »
The element that I see most often neglected is that most small start ups that actually turn profitable don't just do beer, they do food too.  And they do it well.

Sure, but that involves a restaurant, which is a different animal. You better have a good chef and you better have a good , experienced manager. I'm not seeing a profitable brewpub starting under 250K, though.

4172
Going Pro / Re: So you want to be a brewer
« on: July 22, 2013, 02:24:05 PM »
For those who have a brewery, arr you able to have volunteers in to work. Does it become a liability for the company? How about "internships" not associated with academia?

Sent from my SCH-I535 using Tapatalk 4 Beta

I only accepted 1 volunteer (have had lots of offers) and he became an employee that afternoon when I let another guy go who was not a very good worker. I made him sign a release form. It basically stated that he understood the risks and would not hold us liable. I also made sure he had his own health insurance.

Volunteers are not helpful, generally. It's a lot of teaching and training.

*Clarify that, I have had some friends help out of bottling days. They were "volunteers" who were rewarded with beers.

4173
Going Pro / Re: So you want to be a brewer
« on: July 22, 2013, 02:20:20 PM »
I agree, we started with about 80K. But that was not going to ever make us a dime until we got loans to get real equipment. Lotsa hard work, no pay (in fact, it was costing us to brew). The question is, how many people are willing to quit their day jobs or work two full time jobs to make it work. If you are, then more power to you.

4174
Yeast and Fermentation / Re: 1st all Brett beer
« on: July 22, 2013, 01:00:24 AM »
Right on. Best all Brett beer I ever had was from mikkeler. Second best from Tank Deer, who used to post on here. Still does from time to time I guess.

I'll be following your adventure here. Keep us posted.

4175
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: July 22, 2013, 12:57:11 AM »
Quote from some anomoulous retailer....
"Lallemand Belle Saison Ale Yeast - For the first time in brewing history, the complexity of Saison beer meets the simplicity and reliability of brewing with dry yeast. Belle Saison is the classic Belgian Saison strain, giving brewers the ability to create Saison and "Farmhouse" style ales that offer a host of complex characteristics associated with these intriguing styles. Belle Saison is meant to be fermented at warm temperatures (around 90ºF/32ºC) toward developing a unique combination of esters and aromatic characteristics that typify the best of these styles. As with Lallemand's other dry yeast varieties, Belle Saison offers unequaled fermentation performance, allowing you to create award-winning beers time and time again."
Wow, didn't know that one was recommended to ferment so warm. I just fermented a saison with WY3724 @ 90, as Wyeast recommends now to prevent the stall with that strain.  It's a really weird feeling to pitch that warm after 2 decades of pitching ~ 64.  Even for Belgians that's warm.  But the hydrometer sample was really good, so those strains evidently operate on their own set of rules.

 Some speculation that those strains originated from a red wine yeast which ferment really warm. But I get great results from my Saison strains pitching in the 60s, ramping into the 70s. Had great results with wlp565 way into the 90s though.

4176
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: July 21, 2013, 09:15:41 PM »
I finally got around to brewing my saison and pitched two bricks of this yeast just yesterday. Thanks for all the feedback here. Y'all gave me courage to try it without a test batch. Otoh if it turns out for cheap I'm banning you all! Lol, just kidding. Denny would break my spleen if I did that.

Keith I read on this strain and they said the favorable UPPER temperature range has not been located.
I let mine ramp well into the 80s.

Cool. I'll ramp mine up some tomorrow. Thanks for the tip.

4177
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: July 21, 2013, 07:12:02 PM »
I finally got around to brewing my saison and pitched two bricks of this yeast just yesterday. Thanks for all the feedback here. Y'all gave me courage to try it without a test batch. Otoh if it turns out for cheap I'm banning you all! Lol, just kidding. Denny would break my spleen if I did that.

4178
Yeast and Fermentation / Re: 1st all Brett beer
« on: July 21, 2013, 07:08:51 PM »
Cool! Been brewing since 95 and love Brett and still haven't made a flipping all Brett beer. I was wondering about the temp too cause I'm gonna do one soon, too. I'll probably just keep it in the low 70s.

Is it common to add lacto? Never heard of that but it makes sense. I just don't like milk stouts and that sweetness makes me gag.

4179
Kegging and Bottling / Re: clarification methods
« on: July 21, 2013, 05:47:50 PM »
Biofine clear A3 (silicic acid) is a wonderful fining agent if you can find it. If not ask your homebrew shop to order it. Drops beer nice and clear in just a couple days. I like Whirlflock in the last 10 minutes of the boil as well.

4180
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 21, 2013, 02:23:39 PM »
Hop revival IIPA at yellowhammer tap room yesterday


4181
The Pub / Re: Bill Hicks
« on: July 21, 2013, 01:30:18 PM »
50 bucks says boulder's sleeping in this morning. ;)

4182
The Pub / Re: Beer drinking king dies in competition tragedy
« on: July 21, 2013, 12:37:24 PM »
I hope that some good can come of this by people realizing what a stupid f##king thing it was to do in the first place.

Yeah, I'm no stranger to overdoing it once in a while but I never understood drinking "competitions". That's not enjoyable to me, and enjoying yourself should be the whole point in drinking.

4183
The Pub / Re: Beer drinking king dies in competition tragedy
« on: July 20, 2013, 11:00:34 AM »
I love the quote in the comments "European beer is so much stronger than American beer, better, too.".

But, as was also mentioned, drinking that much of anything in 20 minutes is seriously dangerous. Let alone beer.

4184
Beer Recipes / Re: Golden Ale Recipe
« on: July 20, 2013, 12:14:39 AM »
Don't have a recipe in front of me but golden ale is pretty easy. 2 row base (you can blend in some maris otter if you like), little 20L crystal, maybe a bit of Munich or Vienna, blend it all on your recipe formulator till you get the color you want, bitterness around 18-24 BUs and a noble type aroma hop. American Ale yeast or German Ale yeast. Ferment on the cooler side. Bingo!

This actually sounds pretty tasty!

Thanks! If you brew it post the recipe! :)

4185
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 19, 2013, 05:16:09 PM »
I truly married an angel. Or maybe it's just I'm that good in the sack.

I vote for married an angel.  ;)

It's always black and white with you! :P

It's more that the other choice was so unbelievable....

With that attitude guess you won't be finding out.

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