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He he. I would love it.That's driving distance to the folks, which makes it a no-brainer for me.We will too.
What's that? I'll go through Eau Claire?!
Would be great to meet you again.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.
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.
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,
I wouldn't stress too much about the longer lag though. I bet the beer will turn out fine.I will agree.
So when are you coming?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.
Hoppy brewing and come to visit me one day.
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.Remember you are in training and you have no experience.
Thanks in advance for any help!
As many of you know, I brew a lot of lagers, but this one has befuddled me.Paul,
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?
Hi All -Never heard if it.
Moving from CT to TN later this year - have a 10 lb canister that I bought just before 10 lb cans became illegal in CT. Can I use this canister in Tennessee? Are there any other CO2 canister limits in Tennessee I need to know about?
For supporters of this "style" it reminds me a story of "Emperor new clothes".I think the opposition is due to the hype.
The culture/market seems to be packed to the gills with hyped up beers that have a mythos built up around them but ultimately don't deliver. Some of the breweries seem to have perpetuated this while others seem to fall victim to it from the outside in.
I find myself more and more retreating back to beers like SN Pale Ale and many of the staple beers from when I first started drinking good beer and marveling at the simplicity and consistency. This whole soured, barrel-aged, quadruple IPA brewed with baby tears and unicorn horn dust is something that I hope goes away. I gravitate toward simple, sub 9% ABV beers with no BS, no hype and no ulterior motives (intentional or otherwise).
That's just my opinion.
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My dislike is based solely on the muted flavors and gritty mouthfeel from the haze. If you like 'em, great. There are enough different beers out there for everyone. What kills me is when someone takes my dislike personally.