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Messages - majorvices

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The Pub / A changed Weaze
« on: November 07, 2012, 03:04:13 PM »
Tats ain't for me but whatever trips yer trigger. That said, I think neck tats are exceptionally classy.

Going Pro / Re: Is this a good deal?
« on: November 06, 2012, 09:25:54 PM »
I don't have a tap room. All retail sales. Since we are technically not permitted to talk price on the forum I will refrain from giving the run down but profit on bottles is about twice as good as retail keg sales.

Going Pro / Is this a good deal?
« on: November 06, 2012, 05:14:00 PM »
Our margins on bottled beer is significantly higher than on draft, but I can't imagine the labor involved on a part time operation if you had to bottle all of your beers.

You can get a semi manual set up (4 head filler, pneumatic capper, labeler) for about 15K. Bottles have a significant price break in bulk, as do labels.

Going Pro / Re: Is this a good deal?
« on: November 06, 2012, 12:33:22 PM »
I had unjacketed 3bbl tanks when we first started (plastic tanks at that) and we kept them in the cold room wrapped with heat wraps and insulation and we could keep the temp at whatever we needed.

Just remember, you'll need another 15-20 grand to build out your brewery (walk-in, build wet  area, run gas/plumbing/electric, etc.).

Then you'll need at least 10K in kegs to have enough cooperage to actually run a 3bbl brewery.

Equipment and Software / Re: Help!! Pickup Tube/Chilling/Whirlpool Dilemma
« on: November 05, 2012, 10:30:50 PM »
I would sell the hop blocker and just stick to using pellets and doing the recirc/chilling method. Stress free brewing that way!

Going Pro / Re: Is this a good deal?
« on: November 05, 2012, 10:21:52 PM »
Pretty good deal. Especially considering you don't have to wait.

Going Pro / Re: OK, we DID it!
« on: November 04, 2012, 12:02:47 AM »
Hey, congrats you guys! Opening a brewery was one of the most kick ass things I ever did. 2 years in and still f'ing love it. It's the people, obviously, not the money. But the people are so awesome. And beer is just a lot of fun. Best wishes! You will not regret it!

Beer Recipes / Re: Saison de Noel part II
« on: November 03, 2012, 11:40:21 PM »
Meh, did that once.. wasn't as impressed with the final product. It'll do in a pinch, but..

Agree but .... you can do some interesting things other than what is traditional. I once made a cinnamon candi syrup for a beer that turned out awesome. Thinking outside the box ... figs, maple, agave .... there is an endless way to make concentrated syrups. Doesn't always have to be traditional .... but if a traditional belgian dubbel or quad is what you are after there is just no substitute.

Beer Recipes / Re: Saison de Noel part II
« on: November 03, 2012, 11:34:46 PM »
Yeah I saw that recipe. I am too cheap to get the dark candi syrup. I may add more table sugar in attempt to account for that even though I know it probably is not an appropriate sub.

It's really not. Sure you'll match your strength, but the primary reason to use the dark candi syrups is because of the intense flavors that they provide. There's really no other way to get them.

Spring for the syrup once and you'll be shocked.

Plus eleventybillion

Beer Recipes / Re: Saison de Noel part II
« on: November 02, 2012, 02:42:40 AM »
I would sub special B if they don't have caravienne. It will give you a little more color but also add a pleasant plum / malt flavor similar to a Belgian-style Dubbel.

It's a great suggestion but the only thing I will say is that add special B only if you want it to resemble a Dubbel. If you want something "Saisonish" but dark, I'd recommend keeping with the lighter crystal. The great thing is, whatever you do, you'll do it! 8)

Beer Recipes / Saison de Noel part II
« on: November 01, 2012, 07:14:26 PM »
I think you will be fine with the cara vienne, especially since you are more than displacing it with sugar. Especially also if you use the 3711 Saison strain. What you have, grain bill wise, looks good to me. You could possibly make it darker if it fit your fancy. Or not.

All Grain Brewing / Re: Post Boil Gravity Question
« on: November 01, 2012, 11:14:05 AM »
Crap, sorry majorvices - maybe this should have gone in a more general category? Chalk that one up to the newbie...

This fits perfectly in the AG section. Basically questions about fermentation in the AG section is what I prune out. So no worries. But glad I have gotten a rep with first time posters.  ;D

Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 31, 2012, 02:43:08 PM »
White wine character is spot on. We aged our summer saison in chardonnay bbls last year. It was described to us as "liquid sunshine". :)

Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 31, 2012, 01:44:39 PM »
Yes, expect a very pepper and dry finishing saison with this strain. The biggest plus about using it is it attenuates extremely well and is not as temperature dependent as some other strains. It is very easy to use.

My understanding is that adjuncts create smaller chain dextrins which is why they lighten the body of the beer.

My other understanding is that nitrogen is important mainly for yeast health.

Another important factor to body may be colloidal formation.

I honestly am not anywhere near schooled enough in chemistry to really know what the hell I am talking about. ;) But from experience: I do think that hops aid in head retention far more than wheat. In fact, I am to the point of thinking that the whole "wheat/extra protein" thing is a little over rated. Some of the beers I get the best head retention and lacing on have no wheat at all in the grist.

I also think that wheat tastes "lighter" that pils, so the extra protein in wheat malt must not be adding body.

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