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Messages - majorvices

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5311
The Pub / Happy 60th Birthday Denny!
« on: February 17, 2012, 09:38:18 AM »
I found out by poking around in another forum that Denny turned 60 on Feb. 14th (I think that's right). Happy birthday brotha! Whatdja do for the six-oh?

5312
Yeast and Fermentation / Re: 1st time using liquid yeast
« on: February 16, 2012, 06:15:30 AM »

Thanks for the tips. I will probably just pitch the yeast w/o a starter (as i lack the space and knowledge to do so right now) I agree i look forward to getting to the point when i have the room, equipment, and knowledge to make better beer.
I gotta say, the equipment and space requirements are probably nill if you look at what you already have. I use a 1 qt mason jar 2/3 - 3/4 full of wort. space requirements are a square 4 inches on a side on your counter. but try it both ways and see.

Agree. As I mentioned earlier if you can;t make a 2 liter starter you are going to have trouble with a 5 gallon batch of beer. But I also agree with the comments above about just pitching the yeast will make beer. That said, I'd highly recommend pitching two vials/packs instead of one if you don't intend to make a starter. Also, if the vial/smack pack is anywhere even kinda close to its exp. date don't be surprised if you have a several day lag (which I will also add will stress you out greatly). If the yeast is still fresh you are probably ok to just pitch, but be sure you aerate the hell out of it. And I mean the hell out of it. Sit down in front of the TV and shake off and off for as long as you can stand it, and then come back an hour or so later and give it a go again.

FWIW when I first started homebrewing the liquid yeast pitch they gave you was so small you had to make a starter if you expected to make beer. This was before the days of the interwebs wirh only  a copy of Charlie P's book as a guide, and I managed to make one without any problems. DME, water, small pot, sanitized 2 liter coke jug. IIRC .25 lb DME per quart/liter will get you the starter OG you need.

For more information check this out: http://forums.morebeer.com/viewtopic.php?f=37&t=23248

5314
The Pub / Re: Ha ha... so true...
« on: February 15, 2012, 07:05:08 PM »
That is awesome.

5315
Yeast and Fermentation / Re: 1st time using liquid yeast
« on: February 15, 2012, 07:01:20 PM »
You really want to make a starter for liquid yeast. You will have much better luck, even if your starter only consists of getting the yeast active and pitching. you want the starter to be around 1.030 so it doesn;t take much DME. You can use just about any clean and sanitized container just be sure to aerate the starter well and often. Ideally you want to grow yeast (see pitching calculator at  www.mrmalty.com for details) but even pitching an active starter will be better than nothing.

Making a starter is easy, and as others have said: if you can;t make a 2L starter properly your gonna have lots of trouble with 5 gallons of beer.

5316
Going Pro / Re: Leasing Equipment
« on: February 15, 2012, 06:49:18 PM »
I don't really understand contract brewing. It seems to me either you're selling your beer in-house, or you're distributing it to other retail channels. So you're acting as a marketing company as well as a bar and/or a distributor. It seems like it'd be more profitable to just be a bar or a distributor and sell brands that are already established instead of spending the time/money/energy developing your own brand. Am I missing something?

on top of this, think about the states that are not allowed to self distribute. In that case your only job is marketing. Better hope you have a graphic designer who will work for beer.  ;)

5317
Going Pro / Re: Leasing Equipment
« on: February 15, 2012, 05:35:36 PM »
Scmaltz Brewery Company started out contracting and was making enough money to expand pretty big.  It looks like they're successful with the Hebrew beer line and the Coney Island beers.
The guy started out wanting a few cases as a gag for presents for relatives and realized there was a minimum batch size of 10 or 15 bbls.

Not saying this is the case but: if you can prove the business is viable via contract brewing you can probably get investors/bank loan. Not the same thing as bankrolling the expansion. I know for certain a contract brewer that has done that.

5318
Going Pro / Re: Leasing Equipment
« on: February 15, 2012, 11:29:50 AM »
I haven't talked to any of those breweries but according to the two I have talked to the money is not there unless you are selling swag..

5319
Going Pro / Re: Leasing Equipment
« on: February 15, 2012, 09:30:24 AM »
Have you onsidered contract brewing?

http://craftbeerusa.blogspot.com/2009/04/contract-brewing.html
There is NO money for you in contract brewing.
Unless you are going to build up a brand up front and then build the brewery.

If you can find alternating proprietorship that might be better proposition.

+1. I have talked to too many contract brewers who say they haven't made a dime. contract brewing really is about marketing than brewing anyway. In fact I think it has very little to do with actual brewing. So you came up with a recipe. Big deal.

The "alternate proprietorship" at least gives you some control over the brewing part.

5320
General Homebrew Discussion / Re: centennial hops
« on: February 15, 2012, 05:44:46 AM »
I've found that too much Cents give my beer an unpleasant candy-like sweetness, so I've started to shy away from them.  Maybe I just need to crank up the sulfates with some water treatment.

Really? Maybe it is your source? Mine are always bright, clean and citrusy. I do like to blend them with columbus at the very least because they can be a little one dimensional on their own.

5321
Going Pro / Re: Leasing Equipment
« on: February 15, 2012, 05:38:21 AM »
You might be able to lease an existing brewery. One of the local breweries here took over the equipment of a failing brewery and I know they lease the building and I'm pretty sure they are leasing the equipment as well. Not cheap, by any means.

5322
Going Pro / Re: Where do breweries buy their ingredients?
« on: February 15, 2012, 05:32:53 AM »
I get most of my malts from country malt group - http://countrymaltgroup.com/ - I highly doubt they freight across the pacific. But you could call them and ask. My hops are contracted separately. I could PM you that info if you need but I have no idea if he could help you and most likely you would have to wait until next harvest.

5323
General Homebrew Discussion / Re: centennial hops
« on: February 14, 2012, 03:34:27 PM »
columbus, centennial and amarillo are excellent in combination, and a little simcoe at flame out too.

5324
Ingredients / Re: homemade caramel in brewing?
« on: February 14, 2012, 09:36:51 AM »
I just can't get over putting milk in beer, including lactose. Sounds revolting to me. Also, aside from barley wines, I take issue when a beer has no head retention regardless of the flavor.

5325
General Homebrew Discussion / Re: Need opinions over lost airlock
« on: February 14, 2012, 09:30:11 AM »
Thanks guys for your opinion. What I really needed to know was how important was bottling given the situation.  This is because, if I had to put my money on it, I would guess the beer is finished brewing.   And if bottle was going to help the beer minimize damage from the current situation by eating of o2 from brew and heading off infection with a little more fermenting, then I felt it worth the risk.  I think I will just go back to my original plan which is checking gravities after 4 weeks of lagering and if the gravity is unchanged, bottling it. 

I guess what we are all trying to say is that we don;t believe there was much if any damage done at all. If you think it ready to bottle then by all means do it, especially if it will make you feel better. My personal experience is that the contact time you are talking about to open air will not greatly impact your beer in a negative way.

Also, nit-picky but "brewing" is the process of creating wort. Once you collect your wort and pitch yeast you are fermenting and/or conditioning/lagering.

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