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Messages - phunhog

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76
One item to note. The charity/non-profit cannot be homebrew related.
That's a good point.  I am sure they did that so a non profit homebrew club can't raise money by essentially selling beer.  It makes me happy because on numerous times I have been approached by non-profits wanting to sell my beer at their event.  I always said no because of the whole idea that somebody, somewhere would say that they are "selling homebrew". 

77
Just found out that Gov Brown signed AB-1425  http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1425&search_keywords=
It gives non profits the right to pour/sell homebrewed beer at charity events.  This is going to be huge for CA homebrewers who want to go "pro". Great way to gain exposure, support your favorite charity, and even get a legitimate tax deduction.  :)

78
Going Pro / Re: Lifestyle
« on: October 15, 2013, 06:30:09 PM »
You bring up a really great point about the "lifestyle" change of owning a brewery.  In fact that is the biggest reason why I have put my plans on hold.  How much time, that I will NEVER get back, am I willing to put into it. Right now with a young family and a great career....the time is not right. However at some point nearing retirement and with the kids in college it will be the time. You see this all the time in the wine industry.

79
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 01, 2013, 01:15:20 PM »
2013 was my first NHC and I hate to say it but I was disappointed on many levels.  It just seemed like everything from registering, to getting results, to getting actual scoresheets was a cluster.  Even the judging, at least in my case was ho-hum.  I had one beer advance all the way to Philly and made the mini bos in category.  In all that judging I only had one judge ranked National or higher evaluate my beer. The rest were either Provisional, Recognized, or Certified.  I can enter just about any BJCP and receive the same level of judging.  I entered my beers in the NHC because I thought it would get before the "best" judges out there....ideally at least National level in the 2nd round.  In my case it didn't happen
As far as entry limits. Two ways to go about it.  Keep the entry fee the same and just put a cap of 5-7 entries...everyone gets a chance to enter their best beers. The second way is keep the entry cap at 15 beers but up the entry fee to 20-25 dollars per entry. Again if you REALLY want to enter the NHC you will find a way and enter your best beers. Either way will solve the problem.

80
Equipment and Software / Re: Directly heating Erlenmeyer flasks
« on: September 27, 2013, 06:54:59 PM »
I have a ceramic cooktop with no issues...other than a bad boil over (twice) :o  If you are really concerned with using your electric stove maybe do a double boiler.  Fill a bigger pot with water and put the flask inside of it? Obviously will take a little longer but it will work nicely.

81
I know that Oregon has been seeing a heat wave, but I would think about how much you think you'll need it versus say kegging.  I, too, had this decision, but I decided that the few months I needed cooling didn't outweigh the year-round kegging (no more bottling!), which I did a keezer for.  To keep costs low and only need to do it 2-3 months in SoCal, as was said this: "Son of a Fermentation Chiller is a low cost option".  I have actually taken it a step further and got 20 gallon garbage cans, put the carboys in, fill with water to the level in the carboy, place ice packs (frozen water bottles) in water if the water temp is too high.  The water takes longer to change temps than air and creates an insulating barrier.  The garbage cans also do not let any light in once you put the lid on and contain any blow-off or mess (had splattered walls before). $15 garbage can + water = cheap cooler.  The refrigerator/freezer with temp control will be much better at holding constant temps and will give better results, but there is more investment and monthly costs also associated.

Cheers!
I still think that this is one of the best ways to go...assuming your climate allows for it.  I have taken my water bath system up a few notches.  I can heat/cool the surrounding water, much like a glycol system, so my water bath stays at a constant temp without too much fussing. Not to mention I ferment in a 1/2 bbl sanke keg...won't be able to get it into a fridge.

82
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 09:51:48 PM »
I don't know. Do you think it is mere coincidence that all (IIRC) of NHC winners the last couple of years were all grain brewers?  Or better yet why don't commercial breweries switch to extract if there really isn't any difference between extract brewing vs. all grain brewing?

Extract is significantly more expensive per gravity point than grain. And still there are SOME pro extract brewers.

Regardless, the question is not if extract makes better/worse beer but if it is a d-bag move to slap someone down because they are starting out with extract.

Absolutely it is a D-bag move to bag on someone who starts out extract brewing!! That is how most of us started and I think it is the preferred way of learning how to brew. 

83
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 02:40:43 PM »
I don't know. Do you think it is mere coincidence that all (IIRC) of NHC winners the last couple of years were all grain brewers?  Or better yet why don't commercial breweries switch to extract if there really isn't any difference between extract brewing vs. all grain brewing? 

84
Wow!  You guys actually keep records? I figure if I don't know how much I have brewed.......nobody else will either ;)

85
Going Pro / Re: Brewing for food commercially
« on: August 11, 2013, 09:43:31 AM »
So I went and asked a retired CA ABC officer this question. She responded here...http://theliquorlicenseadvisor.com/blog/?p=69#comments

I was curious for my own sake in regards to commercial establishments cooking with beer/liquor.

86
Going Pro / Re: Brewing for food commercially
« on: August 09, 2013, 01:29:56 PM »
I bet Sean Paxton aka....The Homebrew Chef would probably know.  He uses beer (homebrew and commercial) in a variety of recipes and puts on paid dinners. 

87
Going Pro / Re: Brewing for food commercially
« on: August 08, 2013, 09:08:55 PM »
Interesting hypothetical question :o  I think you would not have to have a license. Here's why. Let's say you made your beer bread or beer battered fish and chips with commercial beer.   Since technically you are "serving" beer... Would you need an alcohol license and be required to buy your beer through a distributor since you are a "commercial" enterprise? Pretty ridiculous. The other technical point is that the food products wouldn't contain any alcohol. The alcohol would be cooked off...thus you aren't selling alcohol. I agree with your wife the beer is an ingredient....homebrew or commercial.

88
33......Slowly working my way through most of the styles though some will probably never happen (sours)

89
General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 03, 2013, 08:32:19 AM »
I for one am waiting to actually receive my scoresheet before I get up on the internet and complain  ;)

Good idea!!

90
General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 01, 2013, 09:23:53 PM »
I agree with udubdawg.  You have already paid for your feedback in the first round, the fact that your beer has advanced to the second round WITH NO EXTRA CHARGE means that you have already got your money's worth.

Just the perspective of a 2011 gold medal winner.

Actually it cost me almost 20 bucks to ship my beer (three bottles) to Philly from the west coast.  I only entered two beers in the NHC and it cost my almost 70 bucks when it was all said and done.... ???  I was really hoping to get feedback from at least a National ranked judge or higher in the second round. I will be VERY disappointed if all I get back is a sheet with boxes checked.

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