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Messages - phunhog

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76
General Homebrew Discussion / Re: Being Water Wise
« on: January 24, 2014, 12:35:51 PM »
I have heard some of the larger breweries are going to use wastewater from their public urinals in the tap room as "grey water" for cooling purposes.









Not really but I am sure someone has plans to do something similar

77
General Homebrew Discussion / Re: AHA Financials
« on: January 24, 2014, 11:19:50 AM »
I would like to see the AHA financials. Not because I think anything is wrong but I think it is important for the membership to know where our money goes.

78
General Homebrew Discussion / Re: Being Water Wise
« on: January 24, 2014, 11:18:05 AM »
Double batch!! The cooling water from the first back goes right into the MLT and HLT for the next brew. 

79
All Grain Brewing / Re: Single Infusion Mash Time
« on: January 08, 2014, 09:10:32 PM »
I have always been interested in this subject.  I was keeping track of my OG with a refractometer throughout a 60 minute mash at 150-154.  My basic conclusion was that I was not seeing any increase in OG past 40-45 minutes.  Now I have a question...Is there a correlation between OG and fermentability....or anything else?  In other words if I mash for 45 minutes at 152 and have reached an OG of 1.060 is there any benefit of mashing another 15 minutes at 152 if the OG is still 1.060?   Are there other reactions taking place(other than starch conversion) that we need to be worried about?

80
Ingredients / Re: Best way to sanitize cocoa nibs??
« on: December 09, 2013, 08:09:17 AM »
I soaked mine in bourbon for 5 days.....probably not what you want in your beer though.

81
Beer Recipes / Re: American IPA recipe advice
« on: December 08, 2013, 10:22:23 PM »
Personally I like a little bit of wheat(2-3%)in my IPA's.....maybe sub out the carapils for wheat??

82
Extract/Partial Mash Brewing / Re: Cold steeping specialty grains
« on: December 07, 2013, 09:14:38 AM »
I have had great results adding my dark specialty grains at vorlauf/sparge....it's a lot easier than cold steeping.

83
The Pub / Re: OK one more thread on the Brewery bubble
« on: December 06, 2013, 11:18:24 AM »
As was mentioned earlier, there is no way most of these nano and pico operations can last for long (no offense to anyone here that is running one of those). UNless you have a brew pub, I'm not sure how you can subsist on anything smaller than a 10 bbl system. I am filling 30 bbl tanks now and the amount of money I am making off a 30 bbl batch is not enough to make me or any of my partners rich by any means. I'm making about 1/3rd the salary I was when I left my job and working 2Xs as much. Granted, we are forced to go through a distributor which takes a nice, hefty cut and while we are permitted to have a tap room we can not sell growlers or other packages on premiss.

So in that case, I think there will be a bust eventually as many of the nanos and picos fail or simply get bored and quit. OTOH it's so easy to start a nano or pico now that I believe they will continue to pop up as other ones fail.

I'm sure there are exceptions across the nation but the picos and nanos operating locally are simply terrible. Most of these folks are people who got the idea to open a brewery before they learned how to brew or some of them obviously learned to brew and their friends and family told them how great their beer was and that they should open a brewery. What's amazing to me is, in some instances here in the south some of the latter are actually thriving because craft beer is so new here a lot of people think "that's just the way it is supposed to taste". But as people tastes evolve I think even these places will begin to fail.

FWIW I think there is money to be made in the brewery world and I think you can definitely support yourself and make a good living but it takes a lot of money and time and effort to get there and you have to be selling a lot of beer or have a very busy tap room or successful restaurant driven brew pub to get there.
Now everyone's situation is different but how long are you willing to keep making 1/3 less money and working 2x more?  At some point I think a lot of people are going to throw in the towel because there is no light at the end of the tunnel.   

84
The Pub / Re: OK one more thread on the Brewery bubble
« on: December 05, 2013, 10:52:12 PM »
I think the bubble will not so much burst as slowly deflate.  What's going to happen in a few years when all these breweries realize that they are pretty much "as big as they are ever going to be"?  Long hours with low pay is great when you are starting out but how about 10 years into it?  At some point I think a lot of people are going to get sick of it and go into other careers.  Like someone said...shelf space isn't infinite and you can only sell so much out of your own taproom.  Plus a small brewery IS competing against the big craft brewers who have the infrastructure, marketing, and money to make/keep customers.

85
General Homebrew Discussion / Re: To clone or not to clone
« on: November 29, 2013, 09:27:49 PM »
The other part is that if you are brewing "classic styles" in many cases you are essentially brewing a clone of some commercial beer.   

86
General Homebrew Discussion / Re: To clone or not to clone
« on: November 29, 2013, 02:43:08 PM »
I think there are a lot of similarities between music and brewing.  Personally I love it when a musician takes someone else's song and put's their own interpretation to it.  It's a cover but it can be sooooo much more!!  That's how I see "clones" and brewing.  The cover version can be better than the original.

87
The Pub / Re: Brand Loyalty
« on: November 20, 2013, 06:39:30 PM »
I have no/very little brand loyalty to craft beers.  As others have said there are so many interesting choices that I find myself rarely buying the same beer twice.  Like all of us I have some favorite breweries but even then I don't buy much of their beer......

88
Other Fermentables / Re: Starting My First Cider
« on: November 13, 2013, 08:28:37 PM »
After reading Zymurgy I am planning on making my first cider with WL 007.  I was going to use only apple juice, no extra sugar.  What kind of time frame am I looking at for a 5% cider?  I was hoping to have some hard cider around for the holidays.  I routinely go grain to glass in 3 weeks for low gravity beers  are ciders similar?

89
Beer Recipes / Re: Mild APA - can it be done?
« on: November 04, 2013, 09:22:33 PM »
I have been brewing a Session IPA that everyone loves. It comes in at 4.3% but it could get a little lower.  I use 2-row, Munich, C-20, and Wheat. The key is to get the mouthfeel right so that the beer doesn't come across as thin.  I mash high(157-158) to really increase the mouthfeel and to support the high level of hopping.  I keep a 1:1 BU/GU ratio with a FWH addition and then all late addition/dry hops.

90
Yeast and Fermentation / Re: Fermentation Temp Measurement
« on: October 26, 2013, 01:01:14 PM »
So kind of a related question....where do breweries measure their fermentation temp? I assume they use some sort of thermowell...but where do they place it?  Since heat rises wouldn't the upper half of the fermenter be warmer than the bottom half?  I also know that they are all glycol jacketed fermenters. So wouldn't the beer that is nearest the cooling jacket be dramatically cooler than say the beer in the middle of the fermenter?  Or is the mixing action of fermentation enough to overcome any heat stratification? What about when fermentation is winding down?    Is that enough questions? ;)

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