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Messages - Thirsty_Monk

Pages: [1] 2 3 ... 146
1
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 05:45:58 PM »
I am in the opinion that me as a brewer, I am making a beer and I use yeast to my advantage.

I can package lager in two weeks and it taste as good or even better then someone's else 6 week beer.

Who said that Kolsh has to be fermented with XYZ yeast or Scottish Ale with ABC yeast and if I do not use those yeasts then my beers are not Kolsh -> Scottish.

I can make those beers with single strain of yeast. Yes I can not make hefe with it but anything else is a fair game.

So pick the yeast strain that you like and learn all you can know about it. Make different beers. Push it out of yeast mfg specs to see what it can really do.

It took me 5 years and 270 batches but it can be done. Go for it.

2
Going Pro / Re: Start up funds?
« on: June 29, 2015, 05:15:12 PM »

Thank you for all your advise.  I am looking into other banks as I did see other loan options on the SBA's website that my bank was not able to offer for some reason.  They do offer the $50,000 but told me they cannot offer that as an option for business acquisition only to improve an existing business.  As far as the failing of the business I have considered this and done my research and reviewed their P&L' s for the last 5years.  As it is you could say it makes money as it is not run as a business but a hobby.  It is only open 30 hours a week if they decide to stay open during their posted hours.  They make most of their profit from the sale of wine they make to local businesses.  And that is why the business is for sale they can not distribute any longer because the new owner's husband works for a distribution company and the state will not allow them to renew their license as they consider it a conflict of interest between the 2 businesses.

If you end up buying it, do yourself a favor and immediately rename the business

This is correct. Otherwise you carry all the previous owner liabilities. You can just change it from "homebrew shop co" to "homebrew shop LLC". Good luck.

3
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 05:10:29 PM »
Not native German speaker but close. Would that count?

4
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 27, 2015, 07:30:25 AM »

You wouldn't use a neutral ale yeast in a hefe wort and call it a hefe?

You would if you are Widmer Brewing.
You are the brewer you decide what you want. Sometimes we just get hung up on stereotypes. 

5
Yeast and Fermentation / Re: New Yeast Company
« on: June 26, 2015, 06:43:29 PM »
If I could go back to organic vs "normal".

Question is:

if I take normal yeast and keep making  organic wort and I am on let say 5-th generation. Is my yeast organic at that time? As we know all original cells are dead by then.

The same goes if I get organic yeast and feed it with normal wort and I am on 5-th generation. Is this yeast still organic or not?

Thank you.

6
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 06:32:38 PM »
Interesting topic.

Yeast will change it's fermentation characteristics and taste on multiple factors.

Shape of the vessel,
Open vs close vessel,
Depth of the vessel.
Temperature of fermentation.
Pitching rate.

I use the same yeast all the time.

if I want to get lager (clean) characteristics I pitch more yeast and ferment cooler.

If I want to get more ale (eatery) characteristics I pitch less yeast and ferment warmer.

It is all about the taste and not about definition in my opinion. Grab a yeast strain that can do both, learn it and use it to your advantage.

7
Commercial Beer Reviews / Re: Pilsner Urquell in brown bottles!
« on: June 24, 2015, 05:36:40 PM »
I have a suspicious that brown bottles are filled in the US. What you think where PU is brewed for US market?

8
Yeast and Fermentation / Re: New Yeast Company
« on: June 21, 2015, 11:23:36 AM »

"Organic" yeast sounds like a gimmick.

Yeah I wondered about that too.  Clearly it is important to a growing segment of the market.  Specifically I wondered how the managed culturing yeast in a way that it could be described as organic.  I wouldn't be surprised if most or all yeast could be labeled 'organic.'

Regardless, I too am interested.  The thing I see regardless of packaging (smack pack, can, vial...) is that they all are attempts to meet the needs of the producer.  No one seems to make packaging that meets the desires of the homebrewer.

As an example of what I am talking about: if they would put a spout on the package it would be more sanitary (no package entirely open to the air) and effective (how many times have you cussed while trying to pour a smack pack into the top of an Erlenmeyer flask?)

I think everything what grows is organic. And everything what is on this planet is natural.

Do not let me start on word "fresh".

Sometimes words lose their meanings in this age.

9
Equipment and Software / Re: Promash Status
« on: June 20, 2015, 06:56:36 PM »
Still using ProMash. Works fine.

10
Beer Travel / Re: River Cruising
« on: June 14, 2015, 06:34:49 AM »
I have seen the ships when I was in Reingensburg. I am cheep. I was traveling by car thou. They look quite fancy.

11
Going Pro / Re: GABF is anyone entering?
« on: June 09, 2015, 03:15:52 PM »
Nop. Too far. Too expensive. I have a building to remodel.

12

We're six figures in debt and we haven't even opened the doors!
Welcome to the world and good luck to you.

13
There is a saying "you can't have it on the boat and you can't have it on the moat".

Your TTB license has to be tied down to physical location. If you want to open bar then that is a municipal decision.

I would agree and disagree with Major. You need to make money. Higher margin you have less volume you need and via versa.

So if you sell it by yourself, you need to produce less beer then if you sell thru beer distributor.

If you are unsure about it, be cautious and do more research. Also how do you expect to be successful at it if you want to do it only part time?

14
General Homebrew Discussion / Re: Delay in pitching yeast
« on: May 23, 2015, 11:48:35 AM »

Yep, no big deal to go as long as 12 hours. It's better to wait 12 hours and pitch at the proper temp (below 70 for most ales) than to rush pitch into a warm wort anyway. I wouldn't suggest going much longer than 12 hours but I have gone as long as 24 without any problems.

It all depends how clean your process is. Agree 12 hours will not hurt anything.

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