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Messages - Joe Sr.

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1591
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 11:13:19 PM »
The *only* thing BMC has going for it is the price point that goes with volume.

Anyway, that's how I see it.

BMC beer is familiar, consistent, and you can get it anywhere.  Went to an out of town wedding.  They served local craft beer at the reception.  I tried each of the varieties in sequence.  Wit, pale ale, and I forget what else.  They were bad.  Set them down to the side and had a cold Bud.  Sadly, it was the best of the bunch.  But I knew what it was and although I was disappointed to be drinking it the Bud itself did not disappoint.  It was exactly the same as every other one I've had in my life.  I think that has a lot of value for a lot of people.

But, I also agree that there is room for good local breweries and that the good ones will survive.  To the extent there's a "bubble" it's people thinking they can open a micro-brewery and make a quick buck selling mediocre beer.  Those people by and large will fail.

1592
Ingredients / Re: spices/flavorings for dark beers
« on: December 17, 2014, 08:08:41 PM »
Can't think of any spices that are unusual that might go well in a beer.  Nutmeg?  Allspice?  Anise?

Spices + dark beer = Christmas beer, at least to me.

1593
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 17, 2014, 05:02:22 PM »
Yeah, I be willing to bet the non-compete would be a lifetime with InBev - assuming the buy out was substantial (which I assume it was). We sold 20% of the company to a new partner last spring and he insisted that I sign a non-compete. I negotiated a 2 year non-compete within a 200 mile radius of our current location.  But this was only because he didn't want to invest a lot of money into a brewery and then lose the brewer. In the  instance of InBev I'm sure they would want a life time non compete.

As an aside: I would not be happy making cider and mead. Distillery on the other hand. ;)

I don't know Illinois law on the subject but I would be highly surprised if the non-compete could last more than a few years.

The only limitation I'm aware of  is the prohibition on perpetuities.  But that's typically dealt with by having an agreement that expires upon the death of the last currently living descendent of the current president, or some other prominent individual.  Which is effectively forever.

1594
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 16, 2014, 11:01:39 PM »
great local businesses make it better.

No doubt.  And I do my best to support local businesses.

That said, when their inventory is 1/3 more expensive than their competitors, I struggle with it.

1595
The Pub / Re: Epic Rant about 10 Barrel & AB/InBev
« on: December 16, 2014, 10:41:31 PM »
Whatever.  If he cares that deeply, he should start his own brewery and take all the risks involved so that he can support the community.

I grow weary of the beer snobbery from people who will never, NEVER, drink a beer brewed by _________.

If it's good beer, it's good beer.  I don't see beer purchases as part of a mission driven life.  What you drink doesn't say anything about who you are as a person.

I also grow weary of those who presume to have the right to make other peoples choices for them.

It's fine to be sad and disappointed, but the moral outrage is a bit over the top.

And, as far as what the author would do when faced with the $3MM or $5MM question, I doubt he'd take the lower amount.  He says that now, but he's not been faced with the actual choice.

1596
Yeast and Fermentation / Re: How Long to keep beer in the fermenter?
« on: December 16, 2014, 08:47:25 PM »
I knew you knew, and I knew what you meant.

1597
Kegging and Bottling / Re: Used kegs
« on: December 16, 2014, 08:45:49 PM »
The 3 gallon pin-locks are sweet.  I'm quite happy with them.

I also like my 2.5 gallon ball locks, but those are pretty costly these days.

1598
Yeast and Fermentation / Re: How Long to keep beer in the fermenter?
« on: December 16, 2014, 07:05:04 PM »
If you can, take a sample (maybe a cup or 12 ounces) of the beer in a sanitized quart jar with an airlock or similar and bring it up to room temp again. see if it starts working again. you could even add a big dose of yeast to see if the gravity comes down at all.

I think this is a sensible precaution. After 7 days, a beer this big may not have been fully attenuated, especially if it was under-pitched like most kits would call for.

Warming the beer will release dissolved CO2, so airlock activity will not be an indicator of continued fermentation.  Make sure to check with a hydrometer.

And I agree 100% that a big beer typically needs more time than 7 days.

1599
Kegging and Bottling / Re: Northern Brewer 3 Gallon Keg System
« on: December 15, 2014, 05:48:31 PM »
The place I get mine filled sells them, along with all kinds of kegging equipment, including new kegs.

1600
Yeast and Fermentation / Re: Fermentis/Safale dried yeast and saison
« on: December 15, 2014, 05:24:27 PM »
I used T-58 in a small saison a year or so ago.  Probably 1.05 or so to start.  Fermented around 68 tops for ambient temp.

I thought it came out well.  I don't recall specifics.  Served it at a party and it was well received.

1601
Kegging and Bottling / Re: Northern Brewer 3 Gallon Keg System
« on: December 15, 2014, 05:17:50 PM »
Do you need it now? AiH runs sales on new 2.5 gallon kegs a few times a year, and they tend to run about $70-80 apiece. I just waited for a sale and pieced my system together. I started out with 4 new kegs, a new aluminum CO2 tank, cobra tap, fittings, an extra set of O-rings, plus a portable CO2 charger and extra set of CO2 canisters for it. I got it for just over $470 (including shipping). Plus I got another $20 worth of reward points, which I put towards the next keg sale they ran.

Needless to say, if you aren't in a huge rush, the subscribe to AiH's newsletter and jump when they run their next sale. You can score a much better deal there.

I, too, started out with a new aluminum tank.  Not worth it in retrospect.  Just get a used one and swap them out at refill time.

1602
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 14, 2014, 09:53:46 PM »
Do like me. Simply forget to add the sugar during the boil. You'll be glad to be able to add it during fermentation.

Done that.  Several times.

1603
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 14, 2014, 06:54:43 PM »

I add everything in the boil.  I haven't noted a significant difference between this and when I have added sugar to the secondary.

Same here.  I have found no advantages to adding it later.

Well, I have found you can get beers 3 - 5 points lower by feeding sugar after fermentation has started. And it has been my condensed after several batches of tripel. I am flabbergasted that others haven't shared this experience.

1.080 tripel sugar added to boil 148 mash temp 1.5 hours and I have gotten 1.009 normally.

By adding sugar after most if primary is finished have adult gotten 1.004-1.006 every time I have tried it.

That's entirely possible, and I won't refute your experience.  I just haven't seen the need for the extra work to gain a couple of gravity points.

I checked my last two batches that had significant sugar additions.  One an old ale and the other a saison.

I know saison yeasts are their own world, so maybe not 100% applicable but the old ale was fermented with Notty/Windsor.  Saison went from 1.064 to 1.004 which i am happy with.  The old ale attenuated further than i wanted or expected and went from 1.094 to 1.008.  Both batches had cane sugar at 16% of the recipe by Beersmith 2 calculations.  I'm not looking for more attenuation, and in the case of the old ale I would have preferred less.

1604
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 14, 2014, 05:31:46 PM »
In all the research I've done on old ales over the years, one thing that has been recommended which I have not tried is to use treacle for part of the fermentables.

I think molasses may be a close substitute, but Lyle's makes treacle if you can find it.

1605
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 12, 2014, 03:09:56 PM »
I add everything in the boil.  I haven't noted a significant difference between this and when I have added sugar to the secondary.

My understanding is that if you're going for a super high ABV beer, the incremental sugar feeding is important.

My beers are never super high ABV, though they are often quite strong.

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