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Messages - a10t2

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2836
Kegging and Bottling / Re: Are corny keg Quick Disconnects universal?
« on: June 24, 2011, 12:06:17 PM »
It may not be the case, it was my theory when I had this problem and changing them worked for me.  My o-rings were worn and appeared to be binding when I put the QD on.

That's happened to me too. A little keg lube on the o-ring usually fixes things.

2837
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 24, 2011, 11:21:33 AM »
Now, if you're not making great beer, I don't really care what kind of system you have.  It just means you've got some work to do.

Well said, Gordon. Is there a resource you'd recommend for someone who's interested in Brewing Better Beer? ;)

2838
The Pub / Re: 4 Restaraunts Where You'll Never Get a Table
« on: June 23, 2011, 11:06:40 PM »
Quote
Arrive at 5:30 or 10:30, not any reasonable dinner hour; sit in cramped quarters on tiny chairs; eat what the chef tells you to eat, and you'll take the damn sauce and like it. Oh, and no friggin' photos, dirtbag!

I'm glad I don't go to the places this guy eats. :o

2839
Kegging and Bottling / Re: Are corny keg Quick Disconnects universal?
« on: June 23, 2011, 06:23:04 PM »
On a ball-lock corny, at least, the gas and liquid QDs are not interchangeable. Or rather, they'll work, but one will be very tight and one very loose.

2840
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

2841
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...

2842
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

2843
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. ;)

2844
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.

2845
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.

2846
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.

2847
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. ::)

2848
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.

2849
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.

2850
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.

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