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Messages - Thirsty_Monk

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61
All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 12:53:30 PM »
Yes specialty malts are more expensive than base malts. From material point of view, less SKUs you have simpler it is.

I can not answer your question how much specialty malts other Brewers use. May be a little research on your part can help. Good place to start is Can you brew it podcast from Brewing network.

When you look in raw material cost. Malt is sold in lb here in US. If you are serious about commercial brewing, find a malt supplier in your area and ask for price sheet. There are other cost like hops, yeast, labor, energy, water, rent ... That translate to final product cost.

Good luck.

62
All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 12:13:33 PM »
Commercial Brewer are not limited an any way how many speciality malts they use.

It is matter of opinion, intention and taste. That's that simple.

63
Equipment and Software / Re: 2016 ProMash .dat Updates
« on: February 13, 2016, 07:53:55 PM »
Thank you for the updates.

64
Gambrinus used to be independent brewery next door to Plzenský Prazdoj.

Trick to these flavorful and low alcohol beer is to have enough body left over when done fermenting.

65
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 22, 2016, 08:23:20 PM »



Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

I was guessing that was the case.  Talk about creating your own house strain!
He he. And why not. It is a beer.

And quite fine beers from you, Leos. I can't wait for my spring fishing trip to Hayward, WI - I pick up a growler when we get gas at Eau Claire, but maybe I can convince the guys to time it so we can stop at your taproom this year.
That would be great. We just moved to new location. We are open every day.

66
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 17, 2016, 03:53:37 PM »


Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

I was guessing that was the case.  Talk about creating your own house strain!
He he. And why not. It is a beer.

67
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 17, 2016, 12:44:21 PM »

Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

68
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 16, 2016, 08:05:08 PM »
Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

69
Kegging and Bottling / Re: Long Draw System CO2 Question
« on: December 29, 2015, 08:49:16 PM »

So I'm working at a sports bar with a bunch of craft beers and I was wondering something (this coming from someone with no kegging experience).

With longer beer lines, you need to increase the pressure of the CO2 to overcome the line resistance. However, wouldn't increasing the pressure of the CO2 to these kegs eventually overcarbonate the beer in the keg?

You are correct.

There are a few things to deal with line pressure.

One is balance the system with lager diameter beer lines.

Use beer gas to increase keg pressure but do not over carbonate it.

Use of beer pump to move beer in lines.

70
This looks interesting.

71
General Homebrew Discussion / Re: Sanitizer Comparison
« on: November 24, 2015, 12:19:43 PM »
I am also not too fond of oxidizer as a sanitizer.

72
Homebrewer Bios / Re: just a intro
« on: November 23, 2015, 05:35:42 PM »

Hey Sonny. Long time no seen. Happy brewing.

good to here from you. hows the family doing?
Doing as good as we can. Thank you.

73
Homebrewer Bios / Re: just a intro
« on: November 22, 2015, 08:25:29 PM »
Hey Sonny. Long time no seen. Happy brewing.

74
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 22, 2015, 08:24:15 PM »
Thank you for the notes.

75
The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 16, 2015, 02:40:19 PM »
Another one. This means that craft beer is a main stream.

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