You could use some of it to make a starter.
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I have a friend whose grandmother sewed him an enormous pillowcase and he makes 15-gallon batches with BIAB.
Ok, I did the Ovaltine brew and... yuck!!! The stuff smelled alright when boiling, with the malty cocoa-like flavor mixing with the orange peels, but now that it is fermenting it just smells like something awful. I will let it ferment and then try it, and then I will probably just dump it. And by the way, this brew was probably more expensive than just using DME. Oh well, I wasn't planning on anything spectacular, I just like messing around to see what I can, and can not do.
See it's gradual. You make gradual changes you your recipe when you DON'T want your consumers to notice. If you are doing it to pull in new customers you make the keystone "bitter beer face" ad campaign. I stick by my hypothesis that these changes are driven exclusivly by profit margins and not by quality concerns.
I am not saying that small artisinal brewers are doing it purely for the love of the thing but I am saying that the standards a company chooses to hold itself to has a lot to do with the end quality of their products. And the big boys in the industry choose to hold themselves to standards that seem more driven by profit motive than by taste.
I understand the point that customers don't necessarily ask for something, but if the products of the large conglomerates didn't meet a need, then people wouldn't buy them. No one asked for an iPod, but did Apple manipulate people into thinking they wanted one, or did they provide a product that met a need? It seems like you're saying that the big brewers are manipulating drinkers into drinking less flavorful beer (or did I misinterpret?), but I don't think they would have as much of the market as they do without meeting some kind of need.
The price of rice and corn are higher than malt, as pointed out by both August Schell and Stone Brewing's Mitch Steele in a recent interview on Basic Brewing Radio. That shoots a gaping hole through the "profit motive".
Companies (including brewers, regardless of their size) have a right to look for ways to make more money. You and I and everyone else have the right and the ability to choose or not choose their products.
Glass doesn't scratch, and plastic doesn't shatter. Both work well. If you do any extended aging in the carboy, I would recommend glass. Otherwise, I think it's just personal preference.
And Camp Pendleton? Semper Fi. I spent some time there in the 90s...
I don't really buy the idea that micro brewers are really competing with macros. Lamborghini doesn't compete with Ford.
Especially when we are talking about Goose Island or Craft Brewer's Alliance, we all need to pay attention to what's inside the bottle.
But you should make sure you dont' end up with so much that you can taste it
I'm less concerned with the faux-craft labeling than the fact that the big boys control so much of the distribution network. That's really where they can kill off the smaller guys.