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Topics - Thirsty_Monk

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16
Going Pro / There you go Anthony B.
« on: February 27, 2013, 02:02:40 PM »
Nice article about Tryptich brewing.
http://www.e-malt.com/IndexNews.asp?ID=23350

17
Going Pro / Beer volume vs. Profit margin.
« on: January 12, 2013, 01:43:10 PM »
Recently I come across article about Russian River Brewing Co out of Santa Rosa CA.

They brew about 14,000 barrels a year.
The brew pub's sales account for more than half of Russian River's total business.

From this source:
http://www.e-malt.com/IndexNews.asp?ID=22996
http://www.facebook.com/russianriverbrewing/posts/465864300137336

Just do a simple math how much beer accounts for more then 1/2 of the sales.

18
Going Pro / Counry Malt Supply offers Czech Malts
« on: October 16, 2012, 06:26:41 PM »
Just letting you know. Got an email from MCMS and this was one of the articles:

Quote
Prostejov Czech Pilsner and Munich Malts Now Available!
 
 
The Country Malt Group is pleased to make available for the first time in North America, the excellent malts of Prostejov Maltings - Sladovny Soufflet from the Czech Republic.

 
Located in the town of Prostejov, situated in the Northwestern part of the Hana region of the Czech Republic, Prostejov Malting was founded in 1869. Locally grown barley and modern malting technology ensure high quality malt.

 
Both of these malts exhibit incredible aromatic malt character and will be excellent for lagers and ales of all types.

 
Czech Pils
Color: 2.0 L     Protein Total Max. 12.0     Extract CG Dry Min. 82.0
 
<2,000#: $0.77/lb
2,000 - 4,000#: $0.74/lb
8,000#: $0.73/lb
12,000#: $0.72/lb
32,000#: $0.71/lb
 
Czech Munich   
Color: 6.5 L     Protein Total Max. 12.0     Extract CG Dry Min. 82.0

 
<2,000#: $0.78/lb
2,000 - 4,000#: $0.75/lb
8,000#: $0.74/lb
12,000#: $0.73/lb
32,000#: $0.72/lb

19
Going Pro / MonsterMash
« on: October 07, 2012, 08:49:40 AM »
I brew Baltic Porter the other day and I maxed out my Mash Tun.
Happy Brewing  8)


20
Going Pro / Counter Pressure Keg Filler
« on: May 26, 2012, 07:44:39 PM »
I just want to share picture of my counter pressure keg filler.
It took a days of thinking but finally it is here:



The hardest part was to connect Beer thread to TC connector.
Little bit of tubing did the trick.

21
Going Pro / I froze my Mizer.
« on: April 25, 2012, 03:59:18 AM »
I just want to share a few pic of my bulk CO2 tank.
Too much demand will freeze it.

Happy carbonating everyone :)




23
Going Pro / Filtering carbonated beer.
« on: March 01, 2012, 07:32:43 PM »
I just want to share that I filtered about 10.5 BBL of carbonated beer to kegs in about 2.5 hours.
I did not lose carbonation and I am as happy with the result as I can be.

First I want to say that the approach I took is not practical for homebrewer.
I used pump to pull beer out of bright tank that was at 13 psi and pushed it thru the filter at 17 psi to the receiving keg that was at 12 psi.

I used 1 micron cartrage and 20" X 4" Big Blue whole house filter.
Beer did not foam at all.

24
Kegging and Bottling / Beer Thread vs NPT
« on: February 03, 2012, 06:47:59 PM »
Can someone tell me what is beer thread BPT vs NPT?
How can I connect these two threads together?
I can not find too much info about it.
Are they the same?

Thank you

25
General Homebrew Discussion / Burned Wort?
« on: January 10, 2012, 03:36:32 PM »
Can someone tell me how burned wort taste like?

I have burned two of my heating elements while I was was at my 90 minites boil.
Elements were submerged and I was VERY surprised that happened.

My theory is.
I was adding Sinemar to my Dark Lager at 60 min and some of the Sinemar got on the element.
I used Sinemar before with no problem.

Beer is fermenting now.

26
Going Pro / You wanted to have two head keg washer.
« on: November 20, 2011, 06:38:41 PM »
A few pictures of my two head keg washer.





His is what happened when homebrewing gets wild  ;)

27
Equipment and Software / March Pump oring
« on: October 24, 2011, 05:45:15 AM »
Where to get replacement o-ring for march pump?
It is skinny silicone oring in the pump head.

28
General Homebrew Discussion / How to open 55 lb grain bags.
« on: September 27, 2011, 04:12:25 PM »
Look what I have learn today.
How to open sawed grain bags.
It is much faster then cutting it off.
http://www.weyermann.de/eng/produkte_neu.asp?go=ms&umenue=yes&idmenue=37&sprache=2

Cut off completely the braided threads dangling at the end of the seam


Pull the white thread out of the red loop


Then pull gently on the white thread until the entire seam is unraveled and the bag is fully open


Thank you Weyermann.

29
Yeast and Fermentation / California Common and WY 2124
« on: September 26, 2011, 01:59:00 PM »
What do you think.
Could it work?
Will it work?
How warm to ferment it to get some fruity esters?
Is 60F too warm for this yeast?
I regulary ferment it at 52F to get nice Czech beers.

30
General Homebrew Discussion / Salty beer?
« on: August 29, 2011, 02:07:49 PM »
I just heard that my beer taste salty.
I am aware of sour, plasticky, green apple, corn... Taste descriptors.
I am not sure about that my beer left a salty aftertaste.
Anybody can help?

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