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Messages - phunhog

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Equipment and Software / Re: I am not sure where to post this but...
« on: February 08, 2013, 09:55:38 PM »
You can always just make your own with one of those screw in inserts like this....

General Homebrew Discussion / Re: BJCP Tasting Exam: Wow! That was hard!
« on: January 27, 2013, 10:49:02 PM »
As I study and prepare for the tasting exam I thought of something that might help me and possibly others. It is BJCP score sheets filled out for the commerical examples cited for each beer style.  My thinking is that I could judge one of the classic beer styles, fill out a score sheet, and then compare my score sheet to what other BJCP judges (ideally high ranking) scored the beer. It would help me compare my tasting/judging skills on classic examples. I realize this is essentially what the Commecial Calibration section in Zymurgy is just seems like they rarely review BJCP classic examples.  So does anything like this exist?

General Homebrew Discussion / Re: BJCP Tasting Exam: Wow! That was hard!
« on: January 22, 2013, 08:19:53 PM »
What did I get myself into?? ???  I just passed the online test a few weeks ago and have a tasting exam in August.  How much did you study/taste/prepare? I am trying to do 2-3 hours a week of concentrated studying/tasting using all the materials on the BJCP site.   
On another note...does it really take 6 months to get your results?  Why does it take so long? Wouldn't the proctors know within a day or two of how you scored? My friends have gotten their results from the Bar Exam in a faster time frame than that!!

Equipment and Software / Re: What 10 gal fermenter?
« on: January 21, 2013, 10:01:34 AM »
True.....important to get them from legitimate sources.

Equipment and Software / Re: What 10 gal fermenter?
« on: January 20, 2013, 09:04:23 PM »
IMO...a Sanke keg is the solution. I have two and I just treat them like giant carboys. A drilled #10 stopper fits perfectly. 
- Stainless
-Cheap (Find them on Craigslist for 50 bucks)
- Unbreakable/Indestrucible
- Easy to Clean (just build a ghetto keg washer with a bucket and a fountain pump)
- Easy to sanitize ( Boil a few gallons of water in it for 10 minutes)
- Can transfer using CO2
- Heavy when full ( I put mine on wheeled tray)

Other than the ability to drop out trub/harvest yeast I don't see the advantage of a conical for a homebrewer. Especially when you factor in the price!!

General Homebrew Discussion / Re: Looking for a Good Online Supply Store
« on: January 20, 2013, 03:05:50 PM »
My favorite online retailers is MoreBeer. Free shipping with any purchase over 59 bucks!!

Going Pro / Re: Beer volume vs. Profit margin.
« on: January 13, 2013, 07:28:13 PM »
That is why I see small breweries as economically viable...if you have a tasting room.  It actually seems like the easiest way to go. You don't have to worry about food and food service like you do in a brew pub. Most breweries near me just have a local food truck out front, let you bring in outside food, and/or have food delivered to the brewery.  I would rather sell my beer for 5 bucks a pint than sell it for a dollar pint and have to sell 5x as much.  Not to mention of all the other potential hassles of either self distributing or losing even more profit by going through a distributor. 

Ingredients / Re: Belgian Pale Ale Malt vs. Maris Otter??
« on: January 12, 2013, 05:43:03 PM »
C'mon....someone must have some experience or an opinion ;)

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.  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?

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?

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.  You can even search for what particular beer you are looking for on tap.

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. 

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.

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.

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...  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??

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