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Messages - Thirsty_Monk

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1
General Homebrew Discussion / Why I'm not a big fan of IPA any longer
« on: February 11, 2018, 02:44:54 AM »
At one point in time 2-hearted came in to our market so cheap we could have bought kegs of it, transferred it to our kegs and sold it, and it would have been cheaper than making our IPA. Maybe there's a little hyperbole going on in this sentiment .... but not much.
Now that is a good idea how to make more beer

2
Equipment and Software / Re: Cost of cans?
« on: February 09, 2018, 12:06:26 AM »
I'm looking at getting one of the all american can seamers, they run about $875 for the 12 & 16 oz can flywheel version. Just trying to see how this all pans out longterm.
Or from here.
https://canseamer.myshopify.com/collections/products/products/16oz-cans-ends-192-pack

3
Equipment and Software / Cost of cans?
« on: February 08, 2018, 11:49:49 PM »
I'm looking at getting one of the all american can seamers, they run about $875 for the 12 & 16 oz can flywheel version. Just trying to see how this all pans out longterm.
I think you are best off if you get your cans from local brewery with lids/ends. Then apply full body label to overlay the graphics for your graphics (not that I would be suggesting anything).

With your low qtys, freight would kill the deal.

4
All Grain Brewing / Re: How is Munich malt made?
« on: February 08, 2018, 03:04:22 AM »

EDIT  In the article, Narziss complains that modern Dunkels often have far too strong a roast malt flavor!

I agree, Schwarz should have roast, dunkel should not IMO. My personal Dunkel does not contain roast. Sinamar only, which with a soft boil, lends the perfect amount of roast flavor..
Careful with Sinamar. If you use too much, it will taste like ash tray.


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5
All Grain Brewing / Re: How is Munich malt made?
« on: February 08, 2018, 03:02:54 AM »
Yeah, I love the taste of Munich but it only has a diastatic power of 40-50 Lintner depending on which kind you get. Adding a bit of highly modified malt will help your conversion a lot.
40-50 linter is about what British pale ale malt has, 35 is plenty to convert a mash. Moreover, it has been 50+ years since you could find a Munich with  questionable enzymes (note conversion times on spec sheets are in line with other base malts), just like Pils that needs a protein rest; these are myths perpetuated in the homebrew community. Decoction is almost a unicorn even with Dunkels, but would be the only place Pils would be appropriate; not for the enzyme package with available malts, but to LIGHTEN the color and flavor.  So for homebrewers, the takeaway is, go Munich and color and have no fear!

EDIT  Jeff, I wonder if the brewer you talked to was also influenced by tradition more than the current state of materials?

He is a degreed brewer. His brewery is known for a Dunkel. I have been under the impression that traditional Dunkels were all dark Munich and decocted, if you go back far enough, before Pils malt.

There is a 19th century Dunkel recipe in the Jan-Feb 2018 New Brewer that uses:

45.5 % Munich
35% Vienna
10% CaraMunich I
8% Weyermann Special W
1.5% Carafa Special I

Traditional or modern? The article as authored by Horst Dornbusch and Thomas Kraus-Weyermann. That last guy might be the authority. I still need to look up Special W.
Special W is something like Special B. One is Weyernmann and the other is Castle.


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6
Equipment and Software / Re: Cost of cans?
« on: February 08, 2018, 02:53:12 AM »
I think smallest qty you can buy is one pallet per shrink sleeve cans. Just a question. Where are you going to seam those cans?


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7
Going Pro / Best way to find Brewmaster for startup brewpub
« on: January 30, 2018, 05:40:06 PM »
Restaurant business is the whole different thing. So I wonder how other people are doing it. I do not want to get to the restaurant business but I still want to have food in here. And food truck are not cutting it.

8
Going Pro / Re: Best way to find Brewmaster for startup brewpub
« on: January 29, 2018, 03:02:17 AM »
Renting a kitchen is an interesting idea but how do you divide who is responsible for what? Who employs servers? You or the kitchen? Could you share on your arraignment?


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9
General Homebrew Discussion / Re: Oxidation
« on: December 26, 2017, 04:16:19 PM »
The o2 permeability of steel is zero. But it’s not that easy either.

While metal has virtually zero permeability, its the sealing material or coating between the cap and bottle or can and lid that admits oxygen. Bryan mentions 7 ppb/day through a crown seal, but I'd be surprised if the juncture between can and lid has zero oxygen permeability. When you look at it, the surface area between can and lid is actually much larger than bottle and cap. Dependent upon the oxygen permeability of the can's coating, the oxygen ingress is probably not zero. Not being a can expert, I don't know what that answer is. But let's not stick our head in the sand on this issue.


I am not aware of a number but cans use a “2 fold seal” that is far superior than a crimp.    Everywhere I have seen say zero permeability for can seam ingress.





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There is another thing that can lids/ends have caulk like sealer in the seam area. This caulk/sealer is double folded into the double seam to ensure 100% seal.


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10
Beer Recipes / Re: Red Lager - Recipe Feedback?
« on: December 20, 2017, 03:30:43 PM »
Your finish gravity will be lover then 1.017.


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11
General Homebrew Discussion / Re: Cold Filtering Pump vs CO2
« on: December 14, 2017, 02:59:54 AM »
It depends where you start racking from. If you put your heavy load to start from it will take longer time to filter.

Never filter rye, flaked barley or flaked oats.


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12
The Pub / Re: Left Hand Suing Whitelabs
« on: December 14, 2017, 02:43:11 AM »
I read forum as much as time permits. Thank you for stopping my and trying our beers.


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13
The Pub / Re: Left Hand Suing Whitelabs
« on: December 13, 2017, 03:19:10 AM »
I still use White Labs and Wyeast without fear.

Yeah me too I just don't spend $500+ dollars for a 20 bbl pitch anymore, I grow yeast up from packs.
Do you make some QA checks as you grow up? Just asking as to why that is better for you.

There are multiple reasons why it is better, I can get packs of yeast within a week WL and WY were taking sometimes 4-6 weeks or longer to get me a pitch and when one showed up DOA that was a real problem. As far as quality checks, everything acting "normal" is a pretty big deal, once I have the pitch grown up I will do a cell count/viability, check for misshapen cells and do a sensory evaluation. If everything checks out I will pitch either into a 15 or 20 bbl batch depending on what I am trying to do. Takes me a week to go from a single pack of yeast to a 20 bbl pitch so time saving is huge and I have started a regular rotation so as to keep better track of generations.

Having the problems with WY has forced me to start taking more control of my yeast in house so that is a good thing but still smarting from the issues I had from them last year.

I still primarily use WL and WY, but also use Yeast Bay and Imperial.  I definitely think that the explosion of craft beer has caused a strain on the yeast companies. I still trust all of their products but I do not think they are infallible.
I bought yeast only 4 times in 7 years. As long as I get flavor profile what I want and get good performance, there is no need for new pitch. It takes up to 6 generations till yeast starts performing to its best.

I know of much smaller breweries then Left Hand that have yeast propagator. I am very surprise their lack of control
On the front end.


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14
General Homebrew Discussion / Re: Cold Filtering Pump vs CO2
« on: December 13, 2017, 03:00:08 AM »
If you insist on filtering try to filter with 5 micron filter only. Also your filter medium longevity is dependent on how “clean” the filtered beer is. Try to find it with gelatin or increase your surface area. 


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15
Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 22, 2017, 01:54:56 AM »
WY 2124 loves 60F and it does a great job. Ferment it as a "hybrid" beer.


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