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Messages - Thirsty_Monk

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16
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 05, 2015, 06:40:33 AM »
Sankey kegs are great.

They still can leak thru the seal but this will happen most likely if there is a dirt in the seal. Another wash cycle usually fixes it.

I have a friend that used corny keg and CO2 to clean them. He puts cleaner to corny keg and pushes it thru inverted keg thru beer out port and drains it thru gas in port.

I am still using home rigged keg washer. It is using a pump to circulate cleaner and sanitizer.

17
Going Pro / Re: Question about Restrictions of brewery location
« on: July 03, 2015, 08:25:29 PM »
Have a link to new report? I am still using the old report.

18
Equipment and Software / Re: 1/6 Bbl kegs for homebrewing
« on: July 03, 2015, 08:23:54 PM »
How does he clean them? Can you share?

19
Going Pro / Re: Question about Restrictions of brewery location
« on: July 01, 2015, 06:23:01 PM »

I think mostly it means the brewery space must be completely separate and the space can't be shared with some other use. I've heard you can open a brewery at your house if it's in a separate outbuilding, or at least a garage separated by a locked door. This probably depends on your local inspector, not to mention local regulations. State and zoning laws are often more restrictive.

Our brewery is in a separate building on our residential property.  We had no problem at all getting a Brewer's Notice. (federal license)  During our post-approval inspection by a TTB investigator, he was mostly concerned about how we measure our beer for tax paying purposes, and that all the doors, windows and such could be locked. (I'm guessing that the "effective administration" part) The first thing he said after introducing himself was "I am here to protect the revenue of the US Government."  Kind of says it all.  Although he also wanted us to get receipts from the pig farmer who picks up our spent grain.  I asked him for a regulatory citation for that requirement, and he couldn't do such. 

Another person in town is opening a cidery in his home.  The feds forced him to remove the door between the garage and the dwelling space.

You could have brewery int the basement but you can not have direct access thru the house. You would have to have outside access.

You can not have brewery in the boat or trailer. It has to have physical location.

As far as spend grain is concerned. On one of the TTB form we file how much hops and grain we use per the period. This is quite silly to my opinion because if I brew higher gravity beers in winter and smaller gravity in the summer, there would be significant difference per BBL of beer. The same goes for hops.

20
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.

21
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.

22
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?

23
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. 

24
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.

25
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.

26
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?

27
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.

28
Equipment and Software / Re: Promash Status
« on: June 20, 2015, 06:56:36 PM »
Still using ProMash. Works fine.

29
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.

30
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.

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