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Messages - majorvices

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5071
Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish
« on: August 17, 2011, 04:57:34 PM »
Generally you want teh starter to be between 1.020 and 1.040. Stir plate is great, just be sure you have a large enough flask (check the pitching calc at www.mrmalty.com to get an idea what size starter you need for every beer). Starter for ale is generally the same as lager but your gonna want about 2.5X the amount of yeast for lager.

5072
Yeast and Fermentation / Re: Mash first; starter second?
« on: August 17, 2011, 04:54:23 PM »
I use extra run off for my starters all the time. But that's usually for a batch down the road. Ideally you want to make your starter a few days before brewing to give it chance to actually grow yeast. That said, you can make a starter, pitch the yeast the day before, or even the morning of, brew day to just proof the yeast and get it active. While this isn't ideal it is far better than just pitching a vial (for ales, anyway. You really need to grow yeast up or pitch several vials for a lager).

That said, if you plan to proof and pitch active be sure to have a packet or two of dry yeast on hand in case the starter doesn't get started.

5073
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 17, 2011, 04:09:27 PM »
first person who shows me on paper how to make a living on a 1-2 bbl system get's a free beer.  ;) Once you run the numbers it becomes pretty clear. I can understand someone starting at 1-2 bbl (though, having gone through that I wouldn't recommend it necessarily) - can't ever understand staying at that level. The one exception I have been overlooking is a pub or tasting room. I'm considering production facility only.

If I live in a shed in the woods I can probably make a living on a 1-2 BBL system.  It'll be the Grizzly Adams version of living, but, hey, it's living.

Where do I redeem my beer coupon?  :)

No offense, but that didn't quite meet my criteria.

5074
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 17, 2011, 01:57:07 PM »
first person who shows me on paper how to make a living on a 1-2 bbl system get's a free beer.  ;) Once you run the numbers it becomes pretty clear. I can understand someone starting at 1-2 bbl (though, having gone through that I wouldn't recommend it necessarily) - can't ever understand staying at that level. The one exception I have been overlooking is a pub or tasting room. I'm considering production facility only.

5075
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 10:19:04 AM »
Well taste like a cross of eating fritos and taking a big whiff of old running shoes.

You didn't answer my question above - do you like coffee?

5076
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 09:51:27 AM »
It's the texture they are too thick and the flavors I can't do. These styles in my opinion are to the extreme of things. And bc they are knarly people "need" to like him. It's like buying a hummer bc it's the biggest or buying a desert eagle bc it's the biggest handgun.

Just bc people say that I should them doesn't mean I will.

Opinions are like buttholes everyone has one and they all stink.

Tommy: Because they know all they sold ya was a guaranteed piece of sh**. That's all it is, isn't it? Hey, if you want me to take a dump in a box and mark it guaranteed, I will. I got spare time. But for now, for your customer's sake, for your daughter's sake, ya might wanna think about buying a quality product from me.

First off, let me just say that I respect the fact that you don't liek stouts/porters - I admit that more often than not I am not in the mood for one. I never brew them anymore.

That said, do you like coffee? If you don't like coffee then I understand. If you do like cofffee then I don't understand why you would "never" like a stout or porter. Similar types of flavors.

Also, not all dark beers are "thick". It's just roasted grain in most cases. Guiness draught is one of the lightest beers (that is not actually a "Lite" beer) out there.

5077
Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish
« on: August 17, 2011, 09:05:48 AM »
Yeah, you can't really make a lager by picthing at 75 degrees. You are creating esters in the beer that are un-lagerlike, not to mention creating excessive diacetyl that the yeast may not be able to reabsorb,

You shouldn't pitch any beer at 75 degrees, IMO, but you should pitch lagers at 44-48 degrees ideally. Of course, that means pitching enough yeast. Check thee pitching calculator at www.mrmalty.com to get an idea how much yeast you need for any beer.

5078
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 09:02:17 AM »

And I can't do any porters or stouts. I give them a go every once in a while but can't do it.

Now that is weak.  ;)

5079
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 08:12:41 AM »
Yeah but your nuts for an entirely different reason.  :P

5080
Going Pro / Re: First Steps
« on: August 17, 2011, 07:19:16 AM »
2) check with city/county what they need from you (very important).
I'm in NC, so I know things will be a little different than WI, but what kind of things did the city/county need from you with regard to zoning and building requirements?  Did you have to get a zoning variance?  Did they require sprinkler coverage in the building?  What about your water and sewer requirements?  Parking?  ADA compliance?

7) If you are brewpub health department license if you are production brewery agg department food manufacturer license.

You know, if it weren't for government, starting a brewery wouldn't be as hard. ;)  My goal is to start as a production brewery.  Running a restaurant adds another massive level of complexity that I would rather not deal with.  Who did the inspection of the equipment?  Was it the building dept, health/ag dept or both?

Opening a brewery is not just brewing. You have to be accountant, salesperson and anything in between.
Brewing beer is easy.
Selling beer is hard.

I relish the challenge.

Good Luck.

Thanks.  I'm sure to need all the luck I can make.

I can answer some of these questions:

Re zoning. Would have been a lot cheaper in county. ADA compliance was not an issue once we explained thing (they tried to make it one). Sewer required an expensive interceptor to keep glass.yeast/grain out of city sewer. Parking wasn't an issue for us.

Re: Inspectors. I was really worried about getting my equipment inspected since it was all home spun/frankenstein/rigged together. But it was no issue at all. First of all, these people know nothing about brewing. So that's not a worry. They will tell you that you can not have a mash paddle or any utensils unless you have a 3 bay cleaning/sanitizing sink (one large enogh for a mash paddle will be quite expensive.) They also made us hang very expensive, non explosive, food grade lights.

The building inspector made us build a grain room with explosive proof walls, explosive proof lights/outlets. That was also expensive. they also made us remove a large interior part of the building.

Hope that helps.

5081
General Homebrew Discussion / Re: New AHA Logo
« on: August 17, 2011, 06:26:36 AM »
I personally think the beer style shown in the logo should be a RIS.

5082
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 06:24:26 AM »
I really, really tried to enjoy that tripel bock... alas, to no avail. Nasty stuff. Cool bottle though!

5083
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 03:21:05 AM »
Delirium

Delirium Tremens or Nocturnum are nice beers if you can ever get them fresh. They do have a certain "funkiness" to them that may be challenging to some palettes, but quite nice once you develop a taste for them.

5084
The Pub / Re: Sharing small joys
« on: August 17, 2011, 03:17:30 AM »
I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

To each his own, but sometimes the simple original is the best. A BLT is comfort food through and through. Doesn't need dressed up with anything. In my humble opinion, that is.

That said, I can appreciate the simple joy of homemade mayo - only some of us don't have the time to bask in 80 degree breezy sunshine and drink coconut milk all day and sit around making homemade mayo whenever the hell we want to.  ;)

5085
The Pub / Re: Sharing small joys
« on: August 16, 2011, 01:59:28 PM »
The only way to get food poisoning from mayo is if you add it to chicken to make chicken salad. believe it or not Mayo is very stable. You don't even need to refrigerate it (though it retains its flavor better if you do).

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