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Messages - Thirsty_Monk

Pages: [1] 2 3 ... 144
1
Going Pro / Interesting carbonation session.
« on: March 29, 2015, 04:42:52 PM »
https://m.youtube.com/watch?v=DRXwLchVFG4

If you have one hour to spare.
They also talk about nitrogenating beers.

2
Going Pro / Re: Pro + local Beer/tap bar
« on: March 25, 2015, 05:13:46 PM »
1) If you brew and sell beer you need to have brewery or brewpub license.

2) yes you can sell any beer in your establishment (with brewers license) that is licensed to be sold in WI.

3) it could be in interesting idea to roast coffee and brew beer in the same establishment. Just identify what is your vision as you could project it to your customers.

Good luck.

3
Beer Recipes / Re: Stone releases official Levitation Ale recipe
« on: March 25, 2015, 04:53:17 AM »


Edit: I looked at the recipe and that's too much crystal. I'd ditch the black malt too.
You need fair amount of crystal and high mash temp for 4.4%abv beer.

See, this is why "winky" emoticons let people know your joking around.
Just making sure you are paying attention.

4
Beer Recipes / Re: Stone releases official Levitation Ale recipe
« on: March 24, 2015, 06:29:24 PM »

Edit: I looked at the recipe and that's too much crystal. I'd ditch the black malt too.
You need fair amount of crystal and high mash temp for 4.4%abv beer.

5
Yeast and Fermentation / WY2278 in a BoPils?
« on: March 22, 2015, 06:30:29 PM »
Quite frankly I do not remember how yeast got to Bohemia.

Bohemia and Bavaria had much closer relationship then Bohemia and Denmark.

I am still sticking to it that there is a better yeast then 2278 at least with my water. I have try quite a few of them and come to conclusion that 2124 works the best for me. If I would use a scale I would put 2278 as a last yeast I would use for Czech beer.

In my experience 2124 will become to be active when you feed your yeast at 33F.

2278 was supposed to be one of the three strains for PU and then they blend the beer. Can not confirm or deny this.

6
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 22, 2015, 06:05:57 PM »
Yes the story goes that bohemian lager yeast was smuggled by traveling monk from Bavaria to Bohemia.

7
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 21, 2015, 06:19:15 PM »
Recipe looks good. If you do not want it too dry use more caraPils (4-7%).

I would mash 143 and 162 if you are going to do step mash.

Yeast will work but IMO there are better yeasts for BoPils. (May be it is just my water).

Good luck.

8
The Pub / Bell's files lawsuit against Innovation - AKA suck it Bell's
« on: March 21, 2015, 06:11:27 PM »
Trademark is per business type. This is why we can have Delta Airlines, Delta faucet, delta Dental...

Transport and beer are not in the same category/business type.

9
Going Pro / Keg Return Article on Mainpage
« on: March 11, 2015, 07:34:19 PM »
Not sure if the keg return.com web site is working.

10
Going Pro / Congrats Tom. You have made e-malt news.
« on: March 11, 2015, 06:33:04 PM »
Nice article about PostDoc brewing.
http://www.e-malt.com/IndexNews.asp?ID=27936

11
When craft beer starts acting like a big beer. Time is now.

12
All Grain Brewing / Re: Munich Dunkel Mulligan
« on: March 10, 2015, 04:09:26 PM »
Remember dunkel is most likely brown beer.

13
The Pub / Re: the best beer countries in the world
« on: March 09, 2015, 06:07:13 AM »

I would not consider Norway a beer country. And where is Czech Republic?

It's in Eastern Europe.
Not to be picky but geological center of Europe is in Slovak republic. We like to say that we are in Central Europe.

If we apply the simplify view we used to think East-West on US, Wisconsin, Illinois and states going down the Mississippi River would be called east coast states.

Going just a little bit farther. Czech Republic is still call Czechoslovakia. Last reference I heard was on new Beersmith podcast. Czechoslovakia split into two countries more then 20 years ago.

14
The Pub / Re: the best beer countries in the world
« on: March 08, 2015, 03:37:35 PM »
I would not consider Norway a beer country. And where is Czech Republic?

15
Ingredients / Re: flaked barley in dry stout
« on: March 08, 2015, 08:30:09 AM »
I like flake barley.

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