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Messages - majorvices

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46
An immersion chiller is pretty easy and cheap to build. It's best to get the wort cool as quickly as possible, but as was mentioned, you don't want to pitch the yeast until the wort is at or very close to your targeted fermentation temp (that, for my preference for most ales, is 64 degrees).

During the warmer months I almost always have to let the wort reach that temp overnight and pitch the next morning because I can only get the wort down to about 80 degrees with city water.

47
The Pub / Re: Live, from the NHC
« on: June 11, 2016, 05:06:48 AM »
Definitely not going to miss next year if I can help it
I'm hoping to come up to the Mini Apple next year as well. My club is talking about organizing a trip there. I'd love to meet anyone from the forum there.

we have done a few forum meet ups. In Philly a bunch of forum members actually got together and went to bobbleheads and had beers and lunch.

48
The Pub / Re: Live, from the NHC
« on: June 10, 2016, 12:01:48 PM »
Definitely not going to miss next year if I can help it

49
The Pub / Re: Biergarten at the US Space and Rocket Center
« on: June 10, 2016, 12:01:00 PM »
We are brewing a tangerine kolsch for them (at their request). Sadly I have never beer. Need to rectify that!

50
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 02:19:48 PM »
Hopefully, my comments on working more and harder are not considered politics.
Woah, calm down Commie

Bwahahahaha!

It is all a little close to politics and really straddling the line and maybe falling over a little bit but I have not considered locking it yet. and yes I am watching.  ;)

51
Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 04:09:57 AM »
First off, minimum wage isn't going to go to $15/hr no matter what anyone says. But it may go up to $12. Regardless most "fledgling" operations are being built on the back of owner labor (read "free" labor) and volunteer labor. Once a brewery starts to see success it should be able to find a way to balance the books to accommodate the higher pay.

I'm hoping to raise our "minimum" salary this year to $12/hr that would apply after a probationary period.

52
All Grain Brewing / Re: How do I start all grain brewing
« on: June 07, 2016, 04:19:51 AM »
It's really not all that complicated to start (though you can make it as complicated as you want). Technically speaking you are going to simply crush the grain, let the entire mash soak at about 150 degrees (a 1.25 qt per pound ratio mixed with 170 degree water will get you close enough) for 30-60 minutes and then rinse the sugars from the grain with 170 degree wayter until you reach your final volume. You need one good source to go by. I recommend www.howtobrew.com. Also check out Denny's batch sparge method (do a search for "Denny brew")

53
General Homebrew Discussion / Re: Rut, but ok with it
« on: June 07, 2016, 04:05:19 AM »
I could actually use a rut like that. My problem is that I brew so many beers to try out new ideas. If I hit a couple of misses in a row, or even just mediocre beers, then I have a bunch of kegs full of stuff that I'm not excited to drink. That's when I end up in a rut. I don't get as excited to brew my old standbys, so I often pass them over on brewday to test out a new idea, only to wish I had a keg of Maerzen or ESB instead of the batch I just brewed.

I have to admit that this is what is fun about commercial brewing for me. I actually enjoy brewing the same recipes over and over again (though I do get more excited about seasonals and one off beers) so the only time I ever pull out my homebrew kettles is when I am doing creative projects.

As far as having kegs of experimental beers 'm not excited about drinking, just dump em. Easy as that. ;)

54
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 05, 2016, 08:08:27 PM »
I knew what you meant Pete but I had to bite on that tired on argument that RPIScotty mentioned. I agree it is sad that these guys didn't get fully compensated or acknowledged for their contributions until much later. That said, they also weren't selling out 50,000 seat arenas with their folk  blues.
Yeah, I'm sure 50,000 blacks gathering together for anything in the 1920s & 30s South would have gone over real well.

Not just the south. Everywhere. South gets the bad cred for being racist. but the fact of the matter is it was all over the country. And in lots of ways it is purged from the south but still exists in the north and west coast. My parents were born and raised in Memphis, Tenn. The first burning cross KKK rally they saw was in PA.

55
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 05, 2016, 07:11:30 AM »
I knew what you meant Pete but I had to bite on that tired on argument that RPIScotty mentioned. I agree it is sad that these guys didn't get fully compensated or acknowledged for their contributions until much later. That said, they also weren't selling out 50,000 seat arenas with their folk  blues.

56
General Homebrew Discussion / Re: APA without dry hopping
« on: June 05, 2016, 06:25:37 AM »
Sierra Nevada Pale Ale is not dry hopped. I had to point that out.

Good point! I think you can get plenty of hop punch in an APA without dry hopping. IPAs and IIPAs are going to need dry hops though IMO to bring out the full character of the hops.

57
Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 05, 2016, 06:09:01 AM »
I start WY2124 at 48 degrees for all of my pale lagers, 52 for darker lagers, and don't have any problems with lag time. It obviously depends on the yeast. In your case, Paul, it sounds like you may have gotten a slurry with more dead yeast/trub or hop matter than you anticipated.

I wouldn't stress too much about the longer lag though. I bet the beer will turn out fine.

58
Have you guys seen this?

http://www.engadget.com/2016/05/31/whirlpool-vessi-homebrew-beer-fermentor-tap/

That's one of the worst homebrew ideas I've ever seen.  One of my objections to conicals is how long an expensive piece of equipment it tied up before you can use it for another batch.  This just extends that time.

Obviously you would have to buy at least 5 of them!  ;)

59
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 04, 2016, 06:42:30 AM »
Robin Trower

Crack The Sky

Ten Years After

Traffic

Humble Pie

60
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 04, 2016, 06:39:36 AM »
Led Zep brought the blues into a whole new dimension. It was not stealing it was borrowing, enhancing and vastly improving. The "reengineered" blues in a way that had never been done before. I have a friend who is a wonky music snob who looks down his nose at Led Zep because they "stole" their music and, frankly, while he is my friend I think he's an idiot for thinking that. ;)

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