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Messages - majorvices

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46
Going Pro / Re: Switching careers to brew?
« on: December 13, 2017, 12:26:22 PM »
Is it realistic to be their brewer AND work full time at my regular job?

Resoundingly no.

Do you like free time? Are you married? Do you have kids? If the answer is "yes" to any of those then there is "no way."

47
The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 09, 2017, 01:11:37 PM »
Thanks to the OP for the interesting story and pictures. One question though if I may.. I was perusing your website and noticed the pictures of the beers on the splash page. I was wondering if the people in your neck of the woods prefer beer with very little head. You mention European tradition but with that said I would expect at least a couple centimeters of thick dense foam.

While I hadn't seen the webbite in a while I just went and looked at it and that is a picture of a "flight" of 2 oz samples, so yeah not the best subject matter. I'm not even a fan of "flights" because you can't truly experience the beer from a 2 oz sample, foam included (it's challenging to pour a 2 oz sample with adequate foam). Had you actually "perused" the website, rather than just glancing at the splash page, you would have seen plenty of pics of beer with foam. Anyways, thanks, I will get them to change the splash page.

Regardless here's a few "real time" pics of yellowhammer beers. We like foam "in our neck of the woods."

Octoberfest 




















48
The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 05, 2017, 12:26:11 PM »
Hey Thanks Dwain! It's good to have smart friends! ;)

49
Beer Recipes / Re: Bier de Garde
« on: December 03, 2017, 02:12:48 PM »
Majorvices,

Please let us Francophiles know how these beers turn out. Thanks.

I will!

50
Beer Recipes / Re: Bier de Garde
« on: December 03, 2017, 02:12:22 PM »
I ended up brewing 10 gallons of Bier de Mars and 10 gallons of Bier de Garde. Bier de Mars was 1.070 and Bier de Garde was 1.060 (the former more amber the latter mroe pale). I split the Bier de Mars between WY Kolsch and WY Alt and the Bier de Mars split between Omega Alt Yeast and Saflager 34/70. All Pitched and fermenting at 58.
Will these be served at YH?

Flight Club

51
The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 03, 2017, 02:07:24 PM »
Wow.
I seem to remember when you were showing us samples of the proposed logo.

I remember the day I announced to the forum I was opening a brewery and I know some of you thought I was crazy... maybe I was.  I have been very fortunate to fall in with the right people. Couldn't have done this by myself. Fortunately I do make some very good beer, so that helps.

52
The Pub / Long Strange Trip - Yellowhammer Journey
« on: December 03, 2017, 01:57:10 PM »
Tommy's post about "Where to drink in Huntsville" got me thinking about how crazy opening a brewery has been and how fast we have expanded over the last 7+ years. Thought I'd share some of those memories with the forum and show off to those of you who don't realize how big we have grown (we still have a long way to go!)

First "Commercial" Brew rig



Fermenting in Cold Room (90 gallon batches)



First Upgrade (12 bbl brewhouse fashioned from dairly tanks)



Manual Work



First 10 bbl fermentors (we used a stainless coil to loop glycol through to control temps)



First Jacketed fermenters and bright tanks



First 12 oz bottle run!



Bottles start to pop up at package stores!



Added Tap Room and Bier Garden





Begin Construction on New Facility!











New Brew House! 20 bbls!







Production



Opening Night New tasting Room!





Fruits of Labor



Full Production



More Fruits!



Added Distillery!





Delivery Truck!



Fun Staff! Great People!







Typical Thursday



Facility view from Campus 805



53
The Pub / Re: Where to Drink in Huntsville, Alabama
« on: December 03, 2017, 12:55:47 PM »
We have a cool town, don't we? Trust me it wasn't always this way. In fact 10 years ago most of that wasn't around! Only the Nook!

54
Beer Recipes / Re: Bier de Garde
« on: December 02, 2017, 04:07:53 PM »
I ended up brewing 10 gallons of Bier de Mars and 10 gallons of Bier de Garde. Bier de Mars was 1.070 and Bier de Garde was 1.060 (the former more amber the latter mroe pale). I split the Bier de Mars between WY Kolsch and WY Alt and the Bier de Mars split between Omega Alt Yeast and Saflager 34/70. All Pitched and fermenting at 58.

55
Going Pro / Re: Formal education
« on: December 01, 2017, 01:13:11 PM »
I hired a guy who went to Knoxville. Seems like they cover the basics pretty well. I think that there are some online courses that you could take that would be just as good. As with all schools the education is only part of the deal. I have hired and trained 3 brewers who went off to either start other breweries or work for other breweries as head brewers across the SE. 2 out of the three received educations after they worked for me but all of their real education came on the job.

I have hired other folks with brewing education who literally didn't know jack.

Having a formal education is great because you can expect to make more money, the rest is up to work ethic.

56
Beer Recipes / Re: Bier de Garde
« on: November 30, 2017, 11:00:17 PM »
Haha! Martin Bier de Garde..... like that ring

57
Beer Recipes / Re: Bier de Garde
« on: November 30, 2017, 07:40:41 PM »

A little ester character is ok for biere de garde IMO but the real goal from the yeast should be to leave behind a lot of malt flavor. Personally I would opt for a malt forward ale or lager strain.

Thanks that's exactly what I was thinking.

58
Beer Recipes / Bier de Garde
« on: November 30, 2017, 12:19:18 PM »
I haven't brewed one of these in a long while but I did a 10 gallon Bier de Marz based on an old recipe yesterday. was a fun brew. I split the batch between Kolsch and German ale yeast based on what I remembered from Framhouse Ales (that Bier de Garde is brewed with an Ale yeast at cooler temps or a lager at slightly warmer temps).

Today I started researching a recipe for another Bier de Garde and was surprised to see lots of recipes (if not almost all of them) suggesting to use a more Belgian driven strain. I see that Wyeast now has a Bier de Garde strain that is definitely Belgian flavor forward.

The BJCP guide says "The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl." And this lends me to think more neutral yeast flavors.

I do realize there can be a broad spectrum with any Belgian/French "style" but I was wondering if my information is simply outdated or what is the deal?


59
The Pub / Re: Left Hand Suing Whitelabs
« on: November 30, 2017, 11:36:18 AM »
I still use White Labs and Wyeast without fear.

Yeah me too I just don't spend $500+ dollars for a 20 bbl pitch anymore, I grow yeast up from packs.
Do you make some QA checks as you grow up? Just asking as to why that is better for you.

There are multiple reasons why it is better, I can get packs of yeast within a week WL and WY were taking sometimes 4-6 weeks or longer to get me a pitch and when one showed up DOA that was a real problem. As far as quality checks, everything acting "normal" is a pretty big deal, once I have the pitch grown up I will do a cell count/viability, check for misshapen cells and do a sensory evaluation. If everything checks out I will pitch either into a 15 or 20 bbl batch depending on what I am trying to do. Takes me a week to go from a single pack of yeast to a 20 bbl pitch so time saving is huge and I have started a regular rotation so as to keep better track of generations.

Having the problems with WY has forced me to start taking more control of my yeast in house so that is a good thing but still smarting from the issues I had from them last year.

I still primarily use WL and WY, but also use Yeast Bay and Imperial.  I definitely think that the explosion of craft beer has caused a strain on the yeast companies. I still trust all of their products but I do not think they are infallible.

60
The Pub / Re: Left Hand Suing Whitelabs
« on: November 30, 2017, 01:48:19 AM »
I still use White Labs and Wyeast without fear.

Yeah me too I just don't spend $500+ dollars for a 20 bbl pitch anymore, I grow yeast up from packs.

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