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Messages - majorvices

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5056
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 06:36:15 AM »
58 seems tobe the sweet pot on this strain for starting out. Be sure you ramp it up over 62 after a few days or it has a tendency to stall.

5057
Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 03, 2012, 08:12:16 AM »
Really? I think it is very tart. Just don't enjoy the results from that yeast, and the tartness is part of my dissatisfaction.

5058
Beer Recipes / Tri-Rye Rye Wine
« on: June 02, 2012, 09:17:04 AM »
It'll be interesting to see if the fruity hops play well with the bbl character. Personally, I'd play it safe and go with neutral hops. But I'm a wimp like that. ;)

5059
All Things Food / MudBugs (Pic)
« on: June 02, 2012, 08:29:33 AM »
Before the gulf oil spill there was a place near me that did awesome crawfish boils when in season. Guy was  Louisiana native. Little hole in the wall. Really miss that place.

5060
Yeast and Fermentation / WB-06 finishing sour in wheat beers
« on: June 02, 2012, 08:18:40 AM »
I have never had great results with that strain. Stick with liquid strain.

5061
Going Pro / Typical brewers salary?
« on: June 02, 2012, 08:16:40 AM »
Fwiw I always appreciate devils advocate.

5062
Usually you blend beers that compliment or contrast, I don't see that here, but if you have an itch scratch it. ;)

5063
Going Pro / Re: Typical brewers salary?
« on: June 01, 2012, 11:43:16 AM »
Quote
Kind of like a great chef working for a chain restaurant.

Well, now you are implying that the homebrewer is a better brewer that the probrewer who owns the establishment.
That may be true also.  Just because one is a pro doesn't make them better than everyone else.  I realize you may have been tongue in cheek with that statement, but I wanted to rebut anyway.

Yeah, well, try getting a job at a brewery with that attitude.  ;) Also, commercial brewing is a lot different than homebrewing. Most homebrewers would not know there way very well around a commercial brewery. It's a big learning curve. Even if they have the best recipe in the world there is no guarantee it will turn out without the supervision of the folks who know how to make the equipment work.

OTOH I have known some pro brewers who made terrible beer and didn't know jack about brewing. And some of the best beer I have ever tasted has been homebrew.

5064
Why do you think blending them will make them better? Sounds like more of a hassle than it is worth. I'd just keg 'em and drink 'em.

5065
Going Pro / Re: Typical brewers salary?
« on: May 31, 2012, 01:04:23 PM »
I've had a pretty good run of being creative but staying inside the bounds of moderation, so to speak. Some of our most sought after beers are our Tobacco Road Imperial Amber aged in brandy barrels and our Saison de Detente aged in Chardonnay bbls. And our #1 seller is a Belgian White made with ginger and lime leaves. But, yeah, there are certain limitations you have to consider as far as what will and won't sell, and you have to brew the ones that are selling whether you are tired of brewing them or not. Luckily for me I enjoy brewing all of our styles, though I will say hand grating the ginger every week does tend to get old.

5066
Going Pro / Re: Typical brewers salary?
« on: May 31, 2012, 12:38:00 PM »
Quote
Kind of like a great chef working for a chain restaurant.

Well, now you are implying that the homebrewer is a better brewer that the probrewer who owns the establishment.  ;) Let's put it this way, my brewery has a very narrow focus on styles. Mostly we brew Belgian and German ales. That's our gig and that's what we are sticking too. We certainly aren't going to change our flagship beers now. That said, if an assistant brewer came up with a great idea and/or recipe I'd certainly let her brew it, as long as it fit in our parameters. But as a business we are going to stick to those parameters.

5067
Going Pro / Re: Typical brewers salary?
« on: May 31, 2012, 11:54:22 AM »
I'd say that in brewing it's the customers who pretty much have creative control.  You can try something creative, but if they don't buy it, they'll dictate what you create.

Well said, Denny.

I think that's the biggest difference in the creative aspects of pro vs home brewing. At home, you create for you. At work, you create for your patrons.

You may not like kolsch, witbier, or irish stout... but if thats what sells, thats gotta be 1st priority.

yeah, but the point you guys are missing is this: I have complete creative control over the brewery. Obviously it will depend on what sells. But a brewer coming in to work under me will have to brew what I tell him to brew.

5069
Beer Travel / Asheville
« on: May 30, 2012, 03:23:46 PM »
The firkin festival I had mentioned earlier in this thread was held on the Highlands grounds. Place is like an old state park almost.

5070
Going Pro / Re: Counter Pressure Keg Filler
« on: May 30, 2012, 08:56:42 AM »
Yeah, you have to purge. I purge during cleaning/sanitizing.

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