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Messages - Thirsty_Monk

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1
General Homebrew Discussion / Re: My New Brewery
« on: September 03, 2016, 03:37:04 PM »
Here is the glycol system I think you will need. 

SS Brewtech Glycol Chiller 1/3 hp $999.95
http://www.ssbrewtech.com/products/glycol
I'll hold off until they offer a jacketed fermenter. The current internal cooling coil fermented look like a nightmare to clean.
I used to have internal coil fermenters for couple of years. It was quite easy to clean with CIP.

2
General Homebrew Discussion / Re: My New Brewery
« on: September 03, 2016, 07:59:17 AM »
Glycol is a cooling fluid. So you would have a glycol chiller and the you would distribute this fluid to the fermenters with cooling jacket.

3
General Homebrew Discussion / Re: My New Brewery
« on: September 02, 2016, 06:37:26 PM »
You need to have a 3 compartment sink :).

Looking good. 

4
Equipment and Software / 2016 ProMash .dat Updates
« on: August 12, 2016, 02:48:43 PM »
Hey RPIScotty,

I would Love to get a copy of the various updated DAT files for ProMash.
I have a Windows XP SP3 HELP.EXE file I can give you.

Chris
I believe that those files however old they are still hold their copyright status and you can not transfer them to another person.

5
The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 24, 2016, 11:23:43 AM »
Looking good.


Sent from my iPad using Tapatalk

6
I am also for boil kettle souring. Made Berliner that way an it is great. Just keep any O2 out of it and it will turn out great.

7
Events / Re: 2017 NHC Date and Location.
« on: June 09, 2016, 04:51:02 PM »
That's driving distance to the folks, which makes it a no-brainer for me.

What's that? I'll go through Eau Claire?! 8)
We will too.
He he. I would love it.

8
Events / Re: 2017 NHC Date and Location.
« on: June 09, 2016, 09:46:52 AM »
I might have to go there.

It would be great to see you!  Although NHC is ostensibly about beer, for me it's really, about seeing friends.
Would be great to meet you again.

9
Events / Re: 2017 NHC Date and Location.
« on: June 08, 2016, 05:31:45 PM »
I might have to go there.

10
Going Pro / Re: Starting wage for Cellar position?
« on: June 08, 2016, 01:23:17 PM »
Leos - you're operating with tasting room employees as well, correct? Do you also self distribute? If so, your labor costs will be higher but could be seen as offset by what would be spent by a distributor or bar owner.

My google skills are failing today, so I can't find the article where I saw the above.

Yes most of my employees work as BierHall servers. I self distribute but it is in limited area.

I look at it that I need to provide for employees adequate earning potential as they could live on the pay. This way they are better employees.

On the other side there is a question. Can I afford you?  So it comes down to focus on higher margins products.

If you exhausted business earning potential and by law we are required to pay more, then it become to be a math problem. You start charging more for your product.

11
Going Pro / Re: Starting wage for Cellar position?
« on: June 08, 2016, 12:26:20 PM »
I call bs. Labor is between 1 and 3% according to studies I've seen. Closer to 1 at retail and closer to 3 at wholesale. Sure it will suck at first, but they will adjust. When the minimum wage does go up (I say when because it is inevitable), it will not go up in one go.
Steve,

My labor cost is my largest ongoing expense. I have 12 people on books.

12
Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 05, 2016, 06:56:27 PM »
I wouldn't stress too much about the longer lag though. I bet the beer will turn out fine.
I will agree.

13
Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 04, 2016, 07:56:08 PM »



Hoppy brewing and come to visit me one day.
It's certainly on my list to come up and visit some day, Leos. I'm down in Iowa, probably 5-6 hour drive there.
So when are you coming?

14
Going Pro / Re: Starting wage for Cellar position?
« on: June 03, 2016, 05:59:44 PM »
Hey guys, I might be getting a cellar position in Ohio, and don't want to ruin my chances by saying the wrong number.  I was wondering if you guys could help me.  It's an entry level cellar position, so would $15/hr be asking too much? What's a good number?  I really want the position, but still need to pay the bills.
Thanks in advance for any help!
Remember you are in training and you have no experience.

15
Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 03, 2016, 05:54:53 PM »
As many of you know, I brew a lot of lagers, but this one has befuddled me.

Been running 835 German Lager X currently.  Previous 2 pitches (dortmunder and pilsner) were extremely healthy, fast (<8 days) and flocculent, and sampling has been so great that I am hoping that 835 is made a year round.

Third pitch into an Oktoberfest (600ml Slurry/27 days since previous pitch so calced as 2 weeks 'old', 12 gal 1.058 wort) 2 minutes pure O2.  72 hours in nothing.  at 84 hours, I gave in and pitched another 200mL. at 96 hours started to see airlock movement and krausen development.  it is now pounding away, dropping about 1 plato per day.

I'm not sure what I've done wrong here.   I'm extremely pissed as the brewday went otherwise perfectly.  I am already tentatively scheduling a rebrew in late June or early July, growing some 835 from the 1st fermentation that I saved, in anticipation that this one being completely FUBAR.

Any thoughts or suggestions?
Paul,

The easiest fixer upper is to blow CO2 to the cone of fermentor to put yeast back into suspension.

Now I think there are couple of things about repitching. It takes me up to 6 generations till my new pitch become to be super yeast.

Yeast will consume oxygen is short period of time. I airate wort after HX before it enters the fermentor. It is quite important to airate/oxygenate wort when you repitch. It takes me 3 batches to fill fermentor and they are about 4 hours apart. Each batch is airated.

Last thing is do not ferment too cold. I start at 52F and go up every day.

Now translate it to your system and it should work quite nice. Let me know if you have any questions.

Hoppy brewing and come to visit me one day.

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