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Messages - majorvices

Pages: 1 ... 280 281 [282] 283 284 ... 594
4216
All Grain Brewing / Angry Beer?
« on: April 18, 2013, 04:31:25 AM »
Do you have any control over fermentation temp?

4217
The Pub / Why I run Windows
« on: April 17, 2013, 12:48:23 PM »
People have been calling Microsoft "idiots" and saying they're doomed for years. What's different about this time? I remember people saying all the same stuff about Vista and 7 too.

I don't think they are idiots nor do I think Windows is going away. But egads Windows 8 is a nightmare.

4218
The Pub / Why I run Windows
« on: April 17, 2013, 04:36:49 AM »

4219
The Pub / automatic tip
« on: April 16, 2013, 04:17:16 PM »
Depends on the marketing - for instance, even if it says "Hot, fresh and steamy".

4220
Going Pro / What Am I Missing in This Artcle?
« on: April 16, 2013, 04:05:05 PM »
Interesting take. 

I don't think any brewery "deserves" business. 

I think if your brewery has horrible chlorophenol problems, or sells infected beer, you "deserve" to go out of business. You're doing the entire craft industry a disservice by selling s***ty beer, as well as siphoning off sales that would otherwise support a good brewery that knows what they're doing.

Oh I certainly believe some breweries deserve to go "out of business,"  I just don't think any deserve to be in business.  They must earn it.  Every day.

Shouldn't that go for every business? Except Microsoft, of course. ;)

Most certainly.  (even microsoft)  I just didn't think my first post was clear.

But .... obviously we have given Microsoft a pass. Just look at Windows 8. I have it on my computer. And it sucks!

4221
The Pub / automatic tip
« on: April 16, 2013, 04:03:18 PM »
This thread has inspired me to come up with an "automatic tip of the day"

Tip of the day, don't drink a beer labeled "Urine Specimen".

4222
Going Pro / What Am I Missing in This Artcle?
« on: April 16, 2013, 03:59:59 PM »
Interesting take. 

I don't think any brewery "deserves" business. 

I think if your brewery has horrible chlorophenol problems, or sells infected beer, you "deserve" to go out of business. You're doing the entire craft industry a disservice by selling s***ty beer, as well as siphoning off sales that would otherwise support a good brewery that knows what they're doing.

Oh I certainly believe some breweries deserve to go "out of business,"  I just don't think any deserve to be in business.  They must earn it.  Every day.

Shouldn't that go for every business? Except Microsoft, of course. ;)

4223
Going Pro / What Am I Missing in This Artcle?
« on: April 16, 2013, 03:44:59 PM »
I think breweries better get used to getting a smaller and smaller piece of the market share. Part of the problem is that everyone thinks they are going to make money with a brewery....at least enough to support themselves.  This is where I think we can learn from the wine industry. Many, in fact I would say most, wineries/vineyards are started by people who made their money somewhere else.  I have looking at the plethora of new wineries in my general area and most, if not all, are started by people in their 40's-60's.  Most are only open 3 days a week and have very limited distribution.  I see this as the future of breweries.....not a 15bbl brewery that is trying to get their beer in every store, bar, and restaurant in sight.

I hear what you are saying except they are two entirely different business models. How many people are going out to local pubs and ordering local wines? How long does it take to produce a wine as opposed to a beer? I think there are things in both industries that can be borrowed and/or copied, but at the crux of the issue they are two different business models entirely.

IMO you have a lot of pico breweries who are either going to succeed because they have great beer and great passion to work for pennies or are going to fail because, regardless of the quality of the beer the brewers are going to decide the passion is not worth the loss of freetime and weekends.

4224
Going Pro / What Am I Missing in This Artcle?
« on: April 15, 2013, 07:11:41 PM »
You guys scoff, but it can be done. Assuming magic elves will be involved.

4225
Ingredients / citra with?
« on: April 15, 2013, 03:44:41 PM »
Think out the box on these hoppy beer additions. I use French Strisselspalt in combo with Simcoe and Centennial with fantsastic results.

That said, for a saison I think you should use citra sparingly. Have it accent the yeast character, not dominate it.

4226
All Things Food / Fermenting Crock
« on: April 15, 2013, 03:41:13 PM »
I make it once or twice a year but I can see keeping a batch going year round now. I'll post photos when I get mine.

If this one works out a may get the 20L as well. :)

4227
Ingredients / citra with?
« on: April 15, 2013, 01:07:38 PM »
I have thought about using citra in a Saison. Consider keeping it very moderate and maybe adding in a European hop as well, like sapphire.

4228
All Things Food / Fermenting Crock
« on: April 15, 2013, 11:53:26 AM »
Just ordered a 10L fermenting crock complete with weighting stones. Planning on using it mainly for sauerkraut. Anyone else use one? It wasn't cheap. $125 or so. But free shipping.

4229
Yeast and Fermentation / Re: Holy Attenuation Batman!
« on: April 14, 2013, 01:15:16 PM »
Hopefully this won't be the case for you but I find extremely dry IPAs to be less than desirable. The loss of body usually makes for a harsh drinking experience.

That said, just because both hydrometers read the same doesn't mean they are both accurate. Test them in room temp tap water and see if they read 1.000. I have two hyrdometers and one reads 2 points off the other reads 4.

4230
Going Pro / Re: Need some input
« on: April 12, 2013, 12:27:52 PM »
My opinion of "experienced" is a competent brewer who has worked in a brewery for at least a year or two who I could train up on my system in a couple weeks and who already knows how to CiP tanks, clean and fill kegs, etc. At this point I would not be able to offer health care compensation but would certainly make it a priority ASAP.

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