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Messages - majorvices

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5356
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 16, 2011, 07:28:41 AM »
if my Steelers can manage to beat San Fran without Ben and Harrison, and somehow Rivers and the Chargers beat Baltimore, i say we'll be playing in Indy in Feb....

But if San Fran beats you then that's one more Godsmack from Tebow and you will end up losing in Denver in the first round of the playoffs and Denver will go onto win the Superbowl.  :)

5357
The Pub / Re: Talk me into brewing Saturday morning
« on: December 16, 2011, 03:20:36 AM »
+1 to Punatic. I love brewing. I love women way more than brewing.

5358
General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 12:27:25 PM »
That sucks if they changed their mind and decided to plant it in the carolinas. Nothing out there but huckleberry and hillbillies:P

I take exception to that comment, good sir. >:(

why are you a huckleberry?

 Err...as a native of this locality, I have to say Major is mostly correct.

Yeah. I thought it was a compliment!  ::)

5359
General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 11:12:50 AM »
I guess it depends on how far it goes.  I just worry when breweries become macro in size that their products will be macro in quality.  It signifies a shift in how the business is operated, and it might not be for the better.  It might be awesome, but it already IS awesome, so in this case I fear change.

They talked quite a bit about this when I was at Beer Camp a month back.  There's no way they aren't going to grow, so you might as well get over that fear, Tom!  Thia is the most logical way for them to accomplish that.  It's lees expensive and more eco-friendly (in keeping with their philosophy) than shipping beer across the country.  Let's face it, SN is a business and as such wants/needs to keep growing.  Based on what I've learned about the company and their mindset, I'm much less worried about expansion from them than a company like, say, Ninkasi.

I'll give you wants but there is this attitude that a business must keep growing andI have never gotten a solid reason why. If I am in business and I have a solid customer base which is replentished at replacement levels why do I need to keep growing? particularly if it's not a public company. Now I will concede that if demand conintues to rise and I can meet that increased demand without compromise why NOT continue growing which I suspect is more the attitude of a SN. But take snapple. when I first started drinking snapple it was only available in health/natural food stores and it was amazing. the cream soda was one of my favorite drinks as a kid. then they grew and became the corn syrup sweet glop it is today. but they HAD to grow right?

okay rant over! ;D

As a small brewery owner I can say that I would like to actually cap production at some point to keep the brewery small. I agree with you exactly - why do you have to keep growing? Is it to keep from being swallowed by a bigger player? I just don't get it.

5360
General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 10:53:51 AM »
That sucks if they changed their mind and decided to plant it in the carolinas. Nothing out there but huckleberry and hillbillies.  :P

I take exception to that comment, good sir. >:(

Come on man. I'm in ALABAMA. Make all the jokes you want. Besides I happen to love huckleberries and have plenty of hillbillies in the family.

5361
General Homebrew Discussion / Re: BB Sanitized. Time Limit?
« on: December 15, 2011, 07:46:43 AM »
As long as you have it capped or covered with foil or something it should still be sanitized. But if it makes you feel any better just hit it again for good measure.

5362
Going Pro / Re: Trying to Understand the Process
« on: December 15, 2011, 07:30:16 AM »
Just depends how which breweries do it what way. I believe most small craft brewers finish in the primary fermenter and either rack to a bright tank or their primary fermenter doubles as a uni-tank. Most of my fermenters are not pressurizable, but I have two jacketed conicals that are presssurixable and when I put them on line I could cap and naturally carbonate. I know there are some breweries who will cap and carb up to about 3-5 vol and then finish off in a bright or, in some cases, naturally bottle condition.

The only issue with naturally carbonating is that you just really have to have your process dialed in. I'd like to be able to do it someday if for the only reason to improve my skills.

5363
Going Pro / Re: Trying to Understand the Process
« on: December 15, 2011, 06:39:45 AM »
i carbonate in bright tanks after fermentation is finished via forced co2.

5364
General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 05:53:00 AM »
I thought that sierra nevada was building a plant outside of Nashville? That sucks if they changed their mind and decided to plant it in the carolinas. Nothing out there but huckleberry and hillbillies.  :P

5365
General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 05:35:55 AM »
IF they stay focused on the beer for the long term I'm sure it will be ok.

and that's a big if. :D

5366
Yeast and Fermentation / Re: choosing a yeast for my first Barleywine
« on: December 14, 2011, 10:11:28 AM »
BTW: I would guess that 1/2 of the cake would be plenty for the batch you are talking about. No need to pitch the entire thing.

5367
Yeast and Fermentation / Re: choosing a yeast for my first Barleywine
« on: December 14, 2011, 10:10:04 AM »
I agree, totally wouldn't worry about washing this year, especially i it is only a 2nd generation. There are theories out there to why you should not just pitch the entire cake, but on a practical level my experience is you just won't notice a difference. Now, if you were picthing the entire yeast cake on a low gravity beer you might. And you certainly will start having problems after multiple generations, but on a fresh, single gen picth you will absolutely be fine.

5369
General Homebrew Discussion / Re: A new trend...?
« on: December 14, 2011, 07:17:46 AM »
If I looked in a cooler and saw my favorite craft beer in a can, I'd just look further. Glass for me, thank you.

Why? Not trying to prod, I'm genuinely interested, as I'm trying to figure out whether to go bottles or cans right now. I slide between the two about once every two weeks.

When my tongue hits the edge of that can, all I taste is aluminum. Yes, I can pour it onto a glass and assuming the can is lined, then it won't be too bad, but I can still taste it. However, I've now ruined the convenience of having packaged beer.

OTOH if you are back packing in 8+ miles and you get there and want a beer it sure does become a convenience to actually be able to have one. No way I would ever pack in glass, but cans I do all the time.  :)

That said, I still believe there is a prestige factor that is lost in cans. And bottle openers can be b****in' cool. And opening a corked belgian style bottle is a ritual I always enjoy.

yin and yang all around I guess.

5370
General Homebrew Discussion / Re: A new trend...?
« on: December 14, 2011, 07:14:13 AM »
Our only instate small packaging micro brewery in Alabama has been in the can for going on 2 years now, and looks like another one of our local breweries is gearing up for canning coming this spring. I definitely don't think it is a "new trend" but one that has been gaining traction for years and years. I certainly never shy away from canned beer. As everyone else has mentioned, aside from freshness, the portability factor is awesome!

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