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Messages - a10t2

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2746
General Homebrew Discussion / Re: Can I make whiskey in Florida
« on: June 23, 2011, 05:24:51 PM »
Can you make whiskey in Florida?  Yes.
May you make whiskey in Florida?  No.  ;)
This discussion should be done more discretely.

Yes/no is binary, so I'm pretty sure it's mathematically impossible to be any more discrete. ;D

2747
General Homebrew Discussion / Re: Can I make whiskey in Florida
« on: June 23, 2011, 09:32:08 AM »
I thought you were supposed to use butter for that, not vodka? :)

I think supercritical CO2 is the way to go, actually...

2748
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 23, 2011, 09:31:29 AM »
There is the implication that Gary's system "gets the job done" in that it makes beer (but not very good beer), while a Sabco makes beer as good as pros.

I didn't get that out of it at all. The article is primarily about home brewers with expensive commercial-grade systems. The drop-in about "Frankenstein" brewing was there to provide the counterpoint. It's a heavy-handed and irritatingly common journalistic practice.

I think the much bigger issue here is that Gary only brews six times a year. :o

2749
General Homebrew Discussion / Re: Can I make whiskey in Florida
« on: June 23, 2011, 09:09:48 AM »
You can also use those systems to distill essential oils from plants.

Depending on the plants, it sounds like that could be a gray area too. ;)

2750
The Pub / Re: Potential brewpub location
« on: June 22, 2011, 08:06:21 AM »
What's the best way to do labeling? Nothing fancy, just something nice.

We just buy stickers (3x5 in) from an online print shop. It's time-consuming to apply them, but for low production volumes it's cheaper than a labeling machine. Of course, you may need to get someone to do the graphics, but that's a one-time expense.

2751
Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 21, 2011, 06:38:53 PM »
Maybe your club doesn't meet all my criteria, but it certainly meets the most important one- regular, physical meetings.

Your assumption that that is the most important criterion smacks of elitism to me. I don't live within two hours of a population center - so by your standards, I'm prohibited from belonging to a club?

The internet isn't going anywhere. Deal with it.

2752
Yeast and Fermentation / Re: Swamp cooler duration
« on: June 21, 2011, 07:44:15 AM »
IME using a swamp cooler in conjunction with a towel draped over the fermenter and a fan blowing across it will drop the temperature ~6-8°F below ambient. If you can keep fermentation in the mid-60s for the first week and then it warms up to the low 70s while you're gone, that won't be a problem. That would be a pretty typical fermentation schedule even for someone with precise temperature control.

2753
The Pub / Re: What's the Weather Like Where You Are?
« on: June 21, 2011, 07:27:08 AM »
It's the first day of summer!

We had snow last night. ::)

2754
The Pub / Re: Potential brewpub location
« on: June 21, 2011, 07:21:26 AM »
Phil, I actually love the look of the building and wouldn't change a thing on that front. My concern would be space. 180 m2 is already borderline too small for a brewpub, and I'm assuming the upper story wouldn't accommodate heavy equipment and that there's no elevator to easily move supplies up and down. (Take it from someone who has to haul sacks of malt down a flight of stairs - you don't want to do it.) So you'd be left with trying to shoehorn a brewhouse, kitchen, and the front of the restaurant into 120 m2. I just don't see you being able to get enough seatings to turn a profit.

Whatever you do, get equipment which is larger than you think you will need. No one ever said they have too much capacity.

That depends on the capitalization structure and planned expansion. Quite a few breweries have failed because they started out with a 50 or 100 bbl system and didn't have enough demand to be able to amortize the startup costs.

2755
Frankly, if you have a degree in microbiology, I'd skip "Yeast" and just get "Brewing Yeast and Fermentation" by Bolton and Quain. It's pretty much the bible.

2756
Yeast and Fermentation / Re: Low lager ferment temps
« on: June 18, 2011, 08:29:17 AM »
The built-in thermostat will probably only get up to around 40°F. At that temperature, you run the risk of the yeast floccing out early, or not fermenting at all. It also probably won't hold the temperature all that steady.

Serving temperature (~45°F) is pretty good for most lagers, so as long as there's room you could always ferment them in the kegerator. At worst you'd just have to bump it up a few degrees when there's something fermenting in there.

2757
Yeast and Fermentation / Re: Pitching Rate for WLP-810?
« on: June 17, 2011, 08:58:36 PM »
Thanks for the help. Can you tell me how you figured that? I'm using the chart from the White & Zainasheff book Yeast.

I don't have the book with me, but I'm using Jamil's pitching calculator. According to that, even starting with 75% viable yeast, after making a 2 L starter you're at ~260 billion cells. From there another 2 L gets you to ~540B.

2758
Yeast and Fermentation / Re: Pitching Rate for WLP-810?
« on: June 17, 2011, 06:26:10 PM »
In that case a second 2 L stage should get you where you need to be.

2759
Yeast and Fermentation / Re: Pitching Rate for WLP-810?
« on: June 17, 2011, 05:43:58 PM »
Does that sound correct? Is there an easier/better way to get my starter to the needed 568 Billion?

Are you using a stir plate? If so, your starter volumes sound larger than they would need to be. If not, swirl the flask up as often as possible and use the "intermittent shaking" option in the MrMalty calculator.

2760
Ingredients / Re: Hops Direct announced this years crop
« on: June 17, 2011, 06:56:11 AM »
I saw that too. I think someone is having a little fun with the emails.

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