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Messages - majorvices

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5206
Going Pro / And now comes the REAL test
« on: August 10, 2012, 06:00:18 PM »
Very cool! I had a lot of day on our first launch. What are you doing for tap handles? Have any swag? Make it into an even and you will drain that corny in an hour or so. We went through 6 halves on our launch.

5207
General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 10, 2012, 01:53:54 PM »
Great news!

5208
Ingredients / Re: dark malt in saison
« on: August 10, 2012, 01:50:25 PM »
I certainly think you could make a dubbel with saison yeast. BUt I don't think a dark saison is necessarily a dubbel. To me a dubbel has to use belgian candi syrup or at least have the "raisin" like quality like you get from special B. I've made my fair share of dark saisons and none of them tasted like a dubbel. I made a "Belgian Red" last year that was delicious, and use WLP500. And it was close to dubbel strength. But was nothing like a dubbel.

5209
The Pub / Re: What is your Bench?
« on: August 10, 2012, 01:45:53 PM »
I agree about squats, but maybe clean and jerks are a true test. Last squat in college was 720 (unofficial). 20 plus years ago. My knees let me know about that daily. Nothing like having a bar bend on your back, loved that feeling.

I'm definitely not in your league.  ;) I doubt I could do twice my body weight now, though maybe. But I wouldn't even dare try. I work out with squats only about once a week right now and don't go over 185. Just no need for it. Weight lifting can be very good for you, especially as you get older, but I don't push super heavy weights any more. NOt that I could ever do 720.

5210
Ingredients / dark malt in saison
« on: August 10, 2012, 12:15:11 AM »
My red sasion was nothing like a dubbel. Nor was my black.

5211
Ingredients / Re: What type of yeast should I get?
« on: August 09, 2012, 05:05:03 PM »
I have to say that it was easy to spot Sean in a crowd with that alien cowboy hat...and well...Denny is another story. :)  Gotta love to hang out with Denny.

Really great times in Seattle this year.  Had a blast with Keith on Banquet night. :)

OP:  I think your best all around yeast to keep on hand is US05.  I always keep a pack or two of that yeast on hand just in case of an emergency situation.

Ron is a saint for putting up with me. :)

+1 on US-05. Best all around yeast for ease of use, especially for noobs.

5212
Ingredients / What type of yeast should I get?
« on: August 09, 2012, 01:40:55 PM »
Just dawned on me that between the three of us I was the least crazy looking person at NHC. Scary for you guys. :P

Also, Chico usually comes pretty clear for me. But that said, I mostly use it for my IPA and I personally don't expect an IPA to come super clear. Some beers I have used it on have had a slight yeast haze that did clear over time, but nothing like WLP500. But hell, I've even had success getting that strain to clear with BioFine.

5213
Ingredients / Re: dark malt in saison
« on: August 09, 2012, 01:31:31 AM »
I've made red saisons and black saisons and, of course, pale saisons. It's really up to you. Understand that the yeast is going to play a critical role here so you may want to start out with a pale saison so you can see what flavors to expect and then design your darker saison accordingly.

5214
The Pub / Stay off my f'ing driveway!
« on: August 08, 2012, 09:32:54 PM »
How about a toll booth? Sounds like, what with thousands of drivers turning around, you could pay for a new driveway in no time. 8)

5215
Ingredients / Re: What type of yeast should I get?
« on: August 08, 2012, 08:34:20 PM »
It is the hat of awesomeness.

5216
Kegging and Bottling / Mixing Commercial and Homebrew Kegs on one system
« on: August 08, 2012, 06:21:08 PM »
 I have four tap system that interchanges homebrew (corny) with commercial (sanke) kegs. If you look at some place like Foxx Beverage equipment they have all the equipment you need. In my case, I had everything geared up so that all the line fit the standard QDC on corny kegs. There is an adapter you can but that allows you use the same fitting fro sanke kegs.

5217
The Pub / Re: More craft breweries now than in 1890
« on: August 08, 2012, 03:12:43 PM »


Bell's, on the other hand, does not last in my house.  Maybe my favorite brewery.

Just got a six pack of Bell's Two Hearted the other day and while it is not horrible I don't really enjoy it. I haven't enjoyed a Two Hearted in a while. Seems like the quality has slipped there. Either that or they are expanding too far out from their local and the freshness is biting them in the ass.

5218
Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 08, 2012, 12:31:14 PM »
Agree that they are mostly gimmicks but that said, you can have a good randall experience. The trick is to use a high gravity beer such as a IIPA. The higher alcohol level helps to dissolve and extract the acids. My 9% IIPA through the randall picks up an extra hop punch and the grassy flavors are subdued. That said, I probably prefer my IIPA fresh sans Randall treatment. But a few times when the beer was a little long in the tooth with the hop character somewhat faded the randall treatment perked it up nicely. And in those cases I much preferred the randalized beer over the straight IIPA. YMMV.

5219
Going Pro / Re: realistically, what does it take?
« on: August 07, 2012, 04:24:14 PM »
What's the point of making beer to sell to strangers, if you're not trying to make a reasonable profit on it? My 5/10gal batches are so precious to me, I'm only willing to share them with my friends. The thought of selling them in a bar to a bunch of strangers who won't appreciate it is terrible.

Now, if I were making 10bbl to make a living, it'd be a different matter.

What's the point?  Interesting question, that each of us must answer for ourselves.  For me, it is the pleasure of watching someone put down their hard earned cash for something I created.  I enjoy that feeling.  Especially when they buy the second one.  Friends almost always tell me my beer is "great" "good" and "wow."  But nothing says I've done a good job as when someone pays $5 for a pint.  And in my town, it's not so much "strangers" as friends I havn't met yet.

Yesterday, as I was at the local bar modifying one of his Sankey for ball locks, I wore my brewery t-shirt to create a buzz, and boy did it.  The customers were very excited to see another local brewery supplying them beer.  Our first keg will be delivered Friday, and more than one said they'll be back to try.

If it turns out that you end up losing money over time, will you still continue to do it? Sounds like you have very little overhead, which is a boon, but when you consider how much your time is actually worth it doesn't seem possible to even break even on a 10 gallon system. OTOH if you are doing it to prove a concept and get someone on board who wants to fund a real brewery then it could be totally worth it. Just my .02. Not trying to discourage anyone from their passions.

5220
The Pub / More craft breweries now than in 1890
« on: August 07, 2012, 03:21:28 PM »
Pretty cool graph. Obviously this explosion can't continue, there are only so many taps!

http://www.huffingtonpost.com/2012/08/06/us-craft-beer-breweries-growing_n_1748520.html

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