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Messages - phunhog

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151
Ingredients / Belgian Pale Ale Malt vs. Maris Otter??
« on: January 10, 2013, 09:48:40 PM »
Just curious on what you guys think are the differences(if any)?  I found this article where the late Dr. George Fix made it seem like they were somewhat interchangeable.http://morebeer.com/brewingtechniques/library/backissues/issue1.1/fix.html  I can buy sacks of MO at my LHBS but they sell Belgian Pale Ale malt only by the pound (at almost double the price). Your thoughts?

152
Going Pro / Re: realistically, what does it take?
« on: January 08, 2013, 12:38:02 PM »
Fine.....just call it an internship ;)  When my wife was going through her Master's program she had to do an internship. Here's the kicker...she had to PAY THEM so she could "work" and get her hours. I think a brewery could do the same. How many inspring homebrewers would love a chance to "work" at a professional brewery?

153
Going Pro / Re: How crazy is this?
« on: January 07, 2013, 09:27:57 PM »
It's already being down but in a much larger scale. http://sandiego.taphunter.com/beer/  You can even search for what particular beer you are looking for on tap.

154
Going Pro / Re: realistically, what does it take?
« on: January 05, 2013, 01:39:33 PM »
I think Steve is right on the money!! With more and more breweries making really good beer it takes something "more".  I love that phrase "relationship, information, experience, identity". !! Beer drinkers want to identify with the brewery/brewer on a personal level.  In most cases that can only be done in small breweries. Sure you might get an email from a big brewer....but what about a personal tour?  My brother own a very small boutique winery that makes incredible wine. He gives personal tours and barrel tasting to his customers. They then identify with him and the winery and they buy lots of wine.  Otherwise he is just another great winery in a sea of great wineries. 
Someday I hope to own a small brewery but I have already begun to build relationships with potential customers.  I have poured at charity beer festivals, donated homebrewing lessons, and invited complete strangers over to see the "brewery" and have a beer.  I even have Facebook page with over 650 people following my brewing/progress.   I can only assume because at some level I have contributed to their "relationship, information, experience, identity" of craft beer. 


155
This thread got me thinking about how fresh the grain we use is. Obviously it is an agricultural product with a growing/malting season.  Once the season is done is that until next year or are the farmers able to continously grow/harvest barley?  When I pick up a sack of grain or smaller amounts of specialty grain at my LHBS is it possible that depending on the time of year it could be almost a year old?  I am picturing huge warehouses/grain silos packed with malted barley waiting to be sold to brewers both commercial and home.

156
I mow through grain pretty fast but I would say unmilled grain should last at least 6 months if not longer.  If you don't use it much I would keep it in the original two ply sack, fold over the sack, and tape it closed.

157
Going Pro / Brew on Premises regulations/laws
« on: September 17, 2012, 11:16:53 PM »
I know it isn't exactly "pro brewing" but I have been striking out finding out the laws/regulations/licensing pertaining to Brew on Premises operations. I did find a little bit on the TTB site...http://www.ttb.gov/beer/faqs.shtml#b1.  It didn't mention any sort of licensing though, maybe it is exempt on a federal level?? I know in CA they are legal....there a handful currently operating. But again I can't find any sort of regulation or licensing information pertaining to them.  Does anybody have any insight??

158
All Grain Brewing / Re: your experiences in moving to 10g?
« on: September 17, 2012, 07:51:48 PM »
When I stepped up to 10 gallon batches I bought a bigger IC with a recirculation arm. I use my old IC as a pre chiller. It works pretty well. Just remember you might also want/need a bigger burner.

159
I just call myself a Dumb Homebrewer!! The key is to set the bar low...thus people's expectations are also low.  Once they taste my beer their expectations are exceeded and it makes me and the beer look great! Calling yourself a Homebrew Master is just setting yourself up for failure when someone doesn't like your beers.

160
General Homebrew Discussion / Re: BJCP On-Line Exam - did you finish?
« on: September 11, 2012, 05:07:21 PM »
I took it at lunch while at work, on a whim, with no reference materials....and just barely squeeked by.  I thought I was done, and then had a few unanswered questions *that I thought I had answered*...my intent was to fail to get an understanding of what they were asking, but I passed by the hair on my chinny chin chin (as they say).

The wording of such entrance exams are designed to throw you off....after all, it is beer nerds testing you to see if you are worthy of being in the club.

The real challenge is finding a testing slot within a 12 month window.  I have one in March 2013 *I think, and I tested just after the opening of the new on-line exam in April 2012.  There are at least 5 exams scheduled in my area in the next 12 months, and to my knowledge, I got the last slot.  I even checked my old home town (fly to test) and the 3 or 4 scheduled in the next year were also booked.

That is the biggest problem with the BJCP exam process.  I want to study,take, and pass the online test. But..why if there are no testing slots in the major metro area I live in (Los Angeles)?  I can travel either 3-4 hours south or 5-6 hours north and "maybe" find an open slot.   Seems like a major headache...just so somebody can wave a wand over my head and say "you are a beer judge".  Yet everytime there is a comp..they are hurting for judges and will take just about anyone.

161
General Homebrew Discussion / Re: BJCP On-Line Exam - did you finish?
« on: September 10, 2012, 08:37:36 PM »
It's 10 dollars.
As for the amount of knowledge, you would need a basic knowledge and the ability to look stuff up quickly. I started the exam without any reference material cause I thought that would be cheating but quickly realized that there was no way that anyone could remember all the style differences that they were asking for.

I'm glad you passed, though I certainly don't agree with this statement.
ability to look up things quickly is not knowledge.

True...looking stuff up is not necessarily knowledge but c'mon it is a beer judging exam.  I have heard that even experienced judges bring a copy of the style guidelines with them.  Far better to look something up and be right then to just "know it" and be wrong.

162
General Homebrew Discussion / Re: To Share or Not to Share
« on: September 09, 2012, 11:22:17 AM »
I love sharing my beer! In fact that is the biggest reason I stepped up to 10 gallons. 5 for me and 5 for my friends. However I only share with those who can/will appreciate it.  If someone is just looking at it for "free beer" ....that kinda pisses me off.

163
General Homebrew Discussion / Re: Tried my first India Black Ale
« on: September 09, 2012, 07:06:48 AM »
Here is the "style" descriptor for GABF

63. American–Style Black Ale
American-style Black Ales are very dark to black and perceived to have medium high to high hop bitterness,
flavor and aroma with medium-high alcohol content, balanced with a medium body. Fruity, floral and herbal
character from hops of all origins may contribute character. The style is further characterized by a balanced and
moderate degree of caramel malt and dark roasted malt flavor and aroma. High astringency and high degree of
burnt roast malt character should be absent.
Original Gravity (ºPlato): 1.056-1.075 (14-18.2 ºPlato) ● Apparent Extract/Final Gravity (ºPlato): 1.012-
1.018 (3-4.5 ºPlato) ● Alcohol by Weight (Volume): 5-6% (6 -7.5%) ● Bitterness (IBU): 50-70 ● Color SRM
(EBC): 35+ (70+ EBC)

164
General Homebrew Discussion / Re: Tried my first India Black Ale
« on: September 08, 2012, 08:44:15 PM »
I think this is one beer style where technique plays a big role.  I have only brewed a Black IPA once but it was one of my favorite beers.  The key I think is adding the dark malts only during the vorlauf and sparge. Gordon Strong talks about this in his book and it is where I got the idea from.  I doubt many commercial breweries do this. The dark grains, IMO, really are there to add color and ideally a not whole lot else.  The BIPA that I made still had a slight roast to it but it still tasted like an IPA.  A pro brewer tasted it and loved it and he even makes a BIPA....if that means anything ::)

165
Yeast and Fermentation / Re: White Labs vials?
« on: August 27, 2012, 08:56:51 PM »
So how does WL sanitize the vials for yeast? Dry heat??

I think they come sterile out of the manufacturing process. I doubt there is much that can live in hot plastic.

UV is an option too.

Kai
Hmmm....UV might be an option? Now I completely pulling this out of my....but I do a lot backpacking and I have one of these...http://www.steripen.com/classic  I wonder if I were to fill up a vial with water and use my steripen if that would sanitize the vial??   Probably easier to just continue to dunk them in Star-San.

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