Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Thirsty_Monk

Pages: 1 [2] 3 4 ... 156
The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 24, 2016, 06:23:43 PM »
Looking good.

Sent from my iPad using Tapatalk

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.

Events / Re: 2017 NHC Date and Location.
« on: June 09, 2016, 11:51:02 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.

Events / Re: 2017 NHC Date and Location.
« on: June 09, 2016, 04:46:52 PM »
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.

Events / Re: 2017 NHC Date and Location.
« on: June 09, 2016, 12:31:45 AM »
I might have to go there.

Going Pro / Re: Starting wage for Cellar position?
« on: June 08, 2016, 08:23:17 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.

Going Pro / Re: Starting wage for Cellar position?
« on: June 08, 2016, 07:26:20 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.

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

Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 06, 2016, 01:56:27 AM »
I wouldn't stress too much about the longer lag though. I bet the beer will turn out fine.
I will agree.

Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 05, 2016, 02:56:08 AM »

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?

Going Pro / Re: Starting wage for Cellar position?
« on: June 04, 2016, 12:59:44 AM »
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.

Yeast and Fermentation / Re: Lager Yeast Longest Lag experience
« on: June 04, 2016, 12:54:53 AM »
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?

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.

The Pub / Re: Brewery Visitor
« on: June 02, 2016, 12:57:45 AM »
We should start visiting each other. That would be fun.

That would be interesting. Are they outlaw water too? Pot needs it for growing.

I am not trying to be difficult. Brewday today. Almost done. 3 batches.

Hi All -

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?

Thank you
Never heard if it.

May be what happened is this. There is not too many 10 lb cylinders. Your supplier did not want to deal with it so he told you the illegal story. It was easy way out for them.

Just a hypothesis. 

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.

Sent from my iPhone using Tapatalk

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.
For supporters of this "style" it reminds me a story of "Emperor new clothes".

Pages: 1 [2] 3 4 ... 156