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Messages - majorvices

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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.

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.

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. :)

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.

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.

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.

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.

Going Pro / Need some input
« on: April 11, 2013, 03:26:58 PM »
I think for an experienced brewer 35k - 40k would be ok to start. Hope to make that much myself eventually. ;)

I'd look to getting some form of partnership and a contract, too.

Going Pro / Need some input
« on: April 11, 2013, 11:19:49 AM »
Be sure you don't sell yourself short on compensation. I went in with 3 other partners. We all invested the same amount of money but I invested substantially more time than all three if them combined X 10. If I did it over again I would have insisted that I either got a larger percentage of the company or guaranteed compensation down the line.

Commercial Beer Reviews / Bruery Saison de Lente
« on: April 11, 2013, 04:43:35 AM »
Love everything of theirs I've ever tasted.

Going Pro / There you go Anthony B.
« on: April 10, 2013, 05:11:39 AM »
Nice! Can't help but notice all but one are empty. Get to work, boy! ;)

Just buy new fermentors. It's not worth the risk of all the work of a brewday not to mention cost of ingredients.

Going Pro / Starting a brewery
« on: April 07, 2013, 07:40:06 PM »
All I'll add is, after opening a brewery in 2010 and doing this full (plus) time since, it's way more work than you think it will be. If you love brewing it's also totally worth it. But to make it work you really need to give up your day job and dedicate yourself 100%. Quite simply, anything else just won't work.

The Pub / I'm honored
« on: April 07, 2013, 07:47:06 AM »
St. Denny ... Both appropriate and ironic!

All Things Food / Avocados
« on: April 07, 2013, 05:58:13 AM »
I can get a bag of avocados at Costco on the dirt cheap, I think you get 6 or 7 for $3 or so. Problem is they are rock hard when I get them and I never can get through the whole bag before I have to throw them away. And it's tricky trying to plan dinners when you never exactly know when even a single avocado from the store is ripe.

And one know any tricks on quick ripening or storage of avocados?

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