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Messages - a10t2

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Going Pro / Re: Lease signed, and off we go!
« on: Today at 11:14:24 AM »
What a sweet looking patio. Congrats!

Commercial Beer Reviews / Re: Cost of a Sixer?
« on: June 24, 2017, 01:17:34 PM »
Seems like it's $9-10 for the larger Colorado crafts (Avery, Oskar Blues, Odell) and generally $11 for other things. Eddyline's pint cans sell for $11.49 so that's usually my go-to if I have to buy beer, or want cans.

Nowadays a lot of that $9-10 shelf space is also Ten Barrel, Ballast Point, etc.

Ingredients / Re: Blue Corn
« on: June 23, 2017, 03:35:37 PM »
I did use the dried corn.

Ingredients / Re: Blue Corn
« on: June 23, 2017, 03:02:04 PM »
When we did the beer for that Brew Dog show I just cooked it in a crock pot and threw it in the mash.

The Pub / Re: HomeBrew Con 2018
« on: June 23, 2017, 02:38:35 PM »
Is there a bit of subsidy if we send someone over who could give a talk?

I don't know if it's any different for international speakers, but in the past the AHA has covered the conference registration for presenters.

The Pub / Re: HomeBrew Con 2018
« on: June 23, 2017, 12:55:54 PM »
Outside of the hotel and flights and actual conference registration, I'd say *maybe* $300 for the three days? I generally get out for a quick lunch and dinner, maybe not even both, with a couple beers. Pours at the conference are of course free and the social events tend to go fairly late, so I don't get out of the conference center much.

Does 7-10 days sound a bit quick for a porter?

It's highly dependent on gravity, pitching rate, strain, and temperature, but as a very general rule an ale taking more than 10 days to reach FG would indicate a problem.

If fermentation is generating heat uniformly throughout and you are withdrawing heat from the surface, temperature in the center has to be higher. That's science.

Does it make a difference? I've never noticed.  I was just pointing out that neither the probe on the side or the one in the center gives you a uniform temperature throughout.

That does make sense to me, but it's also science that the thermal conductivity of the beer is a couple orders of magnitude higher than the air around the fermenter.

I wonder what is meant by professional ingredients?

The only thing that would make sense to me is if it's supposed to stop someone from gaining a financial advantage by bringing home free ingredients.

The center of the fermenter is at a higher temperature during fermentation.

Personally, I've never seen a measurable difference.

The Pub / Re: HomeBrew Con 2018
« on: June 19, 2017, 03:18:50 PM »
I heard stories of hookers there on "pro night" this year!

Well at least they followed the rules. ;)

The Pub / Re: HomeBrew Con 2018
« on: June 19, 2017, 02:48:10 PM »
It was in New Orleans in 1996 (before I joined the AHA so wasn't even aware of it), and I'm not aware of those sorts of issues happening. That being said, in my experience, the free availability of alcohol has not been a stumbling block in NHCs in the recent past. There was plenty of opportunity to over-imbibe even under the separation restrictions in SD. Under our current legal environment, it would be similar here in that restriction of serving commercial beer would become a little weird.

My comment was with tongue firmly in cheek. I would personally love to see it in NOLA, especially since it could do double duty being able to visit family.

How's the hotel situation? Having walked by, I'd guess the convention center is big enough, but I don't recall there being any huge hotels nearby.

General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 01:49:47 PM »
We missed you this year, man.

Wish I could have been there, but it's hard to justify when it's that trip or a pallet of kegs. :-\

General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 11:46:53 AM »
Please tell me that thing is affordable.

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