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Messages - Joe Sr.

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Ingredients / Re: Adding oats during the boil?
« on: April 22, 2012, 11:59:36 AM »
I don't recall where I read it (perhaps BYO many years ago) but I have added oats to the boil.

Many years ago. At the time I was brewing all extract, and this was about the only way to get oats into the beer.

These days, I mash them with my base grains.

I can't recall what impact they had on flavor, but I'm still brewing the same base recipe so it must have been positive.

Going Pro / Re: "The Grand Timeline"
« on: April 20, 2012, 08:48:01 PM »
Ok - its like you live in a rented trailer and work part time at the convenience store and want to have kids. That's the way I see many people who want to open breweries. You don't have a plan to get the 250 grand you need and (maybe) don't make very good beer to boot.


I thought I posted, but it didn't post... So here goes again.

Here in Illinois, distributors basically have a geographic monopoly.  You have no choices and must play by their rules and pay whatever they extract.  I think there are 3 major distributors.

Bell's chose to stay out of the state for years due to this fact.  So the atmosphere is clearly limiting consumer choices.

Distributors also have a powerful lobby in Springfield protecting their interests.

I like bridges and roads, too, but I don't like my taxes subsidizing businesses that are extracting high profits and controlling market prices.

For perspective, our income tax rate here in Illinois was increase 66%, so we're sensitive to taxes.

Oh, and charities are losing their non-profit benefits here as well.  But the tax preferred status of non-profits is a whole different topic.

Going Pro / Re: "The Grand Timeline"
« on: April 20, 2012, 07:50:52 PM »
Anchor steam??? Common giys. We are talking about building a brewery ground up not starting with an established brand and family fortune. Doesn't work here. Rich guys are racing yachts not home brewing.

I thought with that comment Morticai was pointing out that age should be immaterial.

There's plenty of examples of someone buying an established brand and running it into the ground. 

But, you are correct that it's bad example with respect to the original post.

Going Pro / Re: "The Grand Timeline"
« on: April 20, 2012, 07:46:56 PM »
I think there is a parallel here with the advice one receives when the first child is on the way. It's all about how hard it is, how little sleep you will get, how much it will cost, etc. It's not that people are trying to discourage you as much as they don't want you to look back and say 'why didn't anyone tell me it would be so hard?'

It's all true, I don't sleep, have no money and have never worked so hard (a child for me, not a brewery but same same) but I wouldn't trade it. I think Major and the rest of the dream catchers on here would feel the same way about their 'babies'.

You can imagine how wonderful it will be, it's harder to imagine how hard so everyone is trying to 'help out'.

Good analogy! I don't want to discourage anyone's dreams. I just want to apprise everyone what's in store. Cream rises to the top. don't look at it as someone stepping in front of your dreams, look at it as telling you the facts - and if you are going to do it this is what you need to get ready. It ain't homebrewing!

I agree that's a good analogy, with the exception that I've never seen anyone with kids being discouraging of others having kids.  It's more like "when are you going to have one/another one."

It seems that people feel the responses here are discouraging about becoming pro rather than receiving constructive advice.

No one told me not to have three kids, they waited until afterwards to tell me how hard it is.  But there are a ton of rewards that come with that hard work.

Perhaps it's just putting a different spin on the advice you're giving?  I'm sure there are rewards to all the hard work you put in at your brewery.

Going Pro / Re: "The Grand Timeline"
« on: April 20, 2012, 07:33:25 PM »
Nothing wrong with that at all.  Helps to smooth out the bumps.

Obviously, he did well with it.  Family money does not prevent failure, although it may provide a soft landing and certainly helps at the start.

I hardly thing Anchor is a failure so he must have some business skills.

Kegging and Bottling / Re: Storing keg-bottled beers
« on: April 20, 2012, 07:29:36 PM »
Hmm.  It was supposed to be a "bad batch" but I had it happen again with another batch.

Maybe I try again.  I've found the Brewers Best tabs to be WAY off and I have totally overcarbed beers.

I'm at the point where I don't trust bottling anymore.  But I do it so rarely it doesn't matter.

Kegging and Bottling / Re: Storing keg-bottled beers
« on: April 20, 2012, 01:06:28 PM »
When I bottle from a keg (with a beer gun) and I want long term storage of the bottled beer, I add one carbonation tab to each bottle.  This slightly increases the CO2 volume to make up for loss when transferring and gives the yeast an opportunity to consume what little oxygen there is in the headspace.

Jeffy - what brand of carb tabs are you using?  I've found them to be EXTREMELY variable between brands.

And, the Munton's ones (small, aspirin-like) seem to leave a hard waxy residue floating in the beer.

And they also say:

"We are very sensitive to concerns about (charitable and individual) competition with for-profit businesses," she said.

In my experience, this is very likely due to the distributor complaining about competition.

The taxes that would be collected on the amount of beer we're talking about must be minimal.  It's the lost revenue to LaGrou or Wirtz and the small nick in their monopoly.  It's that slippery slope again - first it's homebrewers, then it's the wine makers, pretty soon no one needs a distributor!!!  These people have the market locked up and competition is not welcome.

almost everything is rotten in the state of Illinois. 
they probably care very little about safety, their real concern is tax revenue. not sure how much longer i will live here

I would bet that it's more related to the distributors complaining than it is tax revenue.

The distributors have everything locked up tight and they can't control homebrew so they don't want it there.  Plus, if people are drinking the homebrew they aren't buying $6 Budweisers.

Yeast and Fermentation / Re: Plastic Bucket for Lager Primary
« on: April 18, 2012, 10:12:29 AM »
Right you are.

However I use them for all my ales, and with three kids and limited time they typically sit for at least a month.

I have not used them intentionally for long term aging, though.

Yeast and Fermentation / Re: Plastic Bucket for Lager Primary
« on: April 18, 2012, 09:51:45 AM »
I use them all the time.  Love 'em.

I had my old ale in them for two or three months prior to kegging with no issues (that I'm aware of).

If I was going to age long term in a carboy, though, I'd transfer to one of the too many 5 gallon glass ones I have.  Both to free up a 6.5 gallon carboy and because I can and then I have no worries about oxygen permeability (although of course the transfer adds it's own risk of oxygenation).

Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 16, 2012, 04:55:31 PM »
I actually went back and checked my brew log.  I have notes of "tart" or "sour" for Saflager US-56 (S-50), Windsor, and Nottingham going back for years.

I never would have noticed the correlation but for the recent threads.

I also poured a glass of my Nottingham London Pride clone for my wife this weekend.  She liked it and called it nice and tart.

I think I'm done with dry yeast but for emergencies.  At least for a while.

All Grain Brewing / Re: Oh no!
« on: April 16, 2012, 12:03:02 PM »
I don't think you even need to spray the star san, but do it if it makes you feel comfortable.

I ran our of sugar on Saturday for my quad (poor planning) so on Sunday I just poured some right into the fermenter as I have done in the past.  No worries.

The Pub / Re: Beer cellar
« on: April 14, 2012, 08:44:06 AM »
Thomas Hardy's ale is supposed to age well.  As is Samichlaus.

I've never been able to keep them for very long though.

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