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Messages - Thirsty_Monk

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Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 22, 2017, 01:54:56 AM »
WY 2124 loves 60F and it does a great job. Ferment it as a "hybrid" beer.

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All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: July 15, 2017, 06:07:23 PM »
Is there a recommended usage with this product?

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The Pub / Re: "High End's" Message to Craft
« on: July 02, 2017, 04:12:33 PM »
They are all repeating what they told themselves when they sold out!

If i am on the fence between 2 beers and one has the bottle and the other doesn't, i am going with the beer that shows the bottle.

And if the one with the bottle tastes like crap? What then?

There is a lot of bad craft beer out there. That doesn't mean I want to see good ones go down the tubes but a label isn't going to solve this issue.

This might be a little bit off topic but notion that because I am a small brewery = I make bad beer is offensive to me.

I have heard it first time last year by owner of Summit Brewing. He said if small brewery does not have expensive lab, then we are making bad beer.

At that time I took it as a cheap shot at us to say that bigger brewers are making better quality beers then smaller brewers.

If you like my beer or do not like my beer is matter of personal preference.

How financially successful my beers are is matter of marketing and branding offer.

Just because you do not like my beer, it does not mean my beer is bad quality. 

So bring it back home. The BA mark of independent brewery does not guarantee that you will like the beer nor it will tell you how commercially viable this brand is.

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Yeast and Fermentation / Favorite yeast strains
« on: November 12, 2016, 05:58:43 PM »
WY2124 for me. Love it. Fast fermenter. Works well at different temperatures and pitching rates = creates different flavors.

Last pitch I used it over 40 generations. Current pitch I am on 20 generations with no signs of slowing down.

It is true that yeast become more powdery with more generations but biofine clear can handle it.

Going Pro / Re: Market research in Starting Your Own Brewery
« on: November 12, 2016, 05:40:23 PM »
Now you know how much beer I sell.

General Homebrew Discussion / Re: My New Brewery
« on: September 03, 2016, 10:37:04 PM »
Here is the glycol system I think you will need. 

SS Brewtech Glycol Chiller 1/3 hp $999.95
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.

General Homebrew Discussion / Re: My New Brewery
« on: September 03, 2016, 02:59:17 PM »
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.

General Homebrew Discussion / Re: My New Brewery
« on: September 03, 2016, 01:37:26 AM »
You need to have a 3 compartment sink :).

Looking good. 

Equipment and Software / 2016 ProMash .dat Updates
« on: August 12, 2016, 09:48:43 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.

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

The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 24, 2016, 06:23:43 PM »
Looking good.

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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.

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