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Messages - a10t2

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If that's the chorus, my vote is you call it Brewery Owner's Blues. ::)

Going Pro / Re: Opening A Local Home Brew Supply Shop - Wholesale Questions
« on: September 30, 2016, 11:32:48 AM »
Looks like the application is on BSG's site:

And it specifically says you don't need a location yet:

You must provide your Federal Tax ID notice, billing address, and either your established shipping address(es) or the general area of your planned retail location(s). You must also provide a state Sales & Use Tax certificate(s), if required by any state in which your business operates.

Have you tried just sending in the application?

Beer Travel / Re: Denver
« on: September 30, 2016, 11:27:18 AM »
If you're near Epic and Beryl's then I highly suggest Ratio

Black Shirt would be relatively close at that point too, and parking will be a lot easier headed up RiNo way.

Edit: Never mind, forgot it's GABF week. Parking will be a hassle everywhere.

Beer Travel / Re: Denver
« on: September 28, 2016, 08:53:50 AM »
I was at Freshcraft last week and didn't think it was anything to write home about. The beer selection is pretty typical for CO beer bars and the food is mostly just bar food. Look up Pint's Pub, they do some really good British pub food and brew on site, including a couple beer engines. They also have 300 single-malt whiskies if you're into that sort of thing. LowDown would be a short walk from there and has a more modern American menu. If you're up for a short hop on the light rail, Declaration brewing is right across from Evans Station in an awesome outdoor patio space. I think they usually have a food truck and there's all kinds of stuff on that stretch of Broadway that you could carry in.

Kegging and Bottling / Re: Carbonation Time?
« on: September 24, 2016, 12:33:24 PM »
Using head pressure only, it will take weeks, especially in a corny where the surface-to-volume ratio is low. Lying the keg on its side and/or agitating it will help.

Yeast and Fermentation / Re: Am I ready to bottle?
« on: September 24, 2016, 11:37:14 AM »
After 12 days it's almost certainly done fermenting, but as Dave mentioned gravity readings are the only way to be sure. The beer will continue to very slowly off-gas CO2 for weeks after fermentation is complete.

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 08, 2016, 05:59:06 PM »
What if I want more phenols, not esters?

Ferulic acid rest?

Events / Re: Great American Beer Festival Denver---Presale Tickets
« on: July 20, 2016, 03:15:56 PM »
You left off "wish I didn't have to".

Yeast and Fermentation / Re: Wy1318 and us-05
« on: June 23, 2016, 07:34:57 PM »
I don't have any issue getting 1318 to attenuate to 80% ADF; what's the target?

Don't put the dry yeast in the starter if you do use it, just rehydrate and pitch.

As far as the barrel, you'll have to taste and see. It could take two days, or two months.

Ingredients / Re: Kazbek hops
« on: June 22, 2016, 06:19:19 PM »
I can't help, but you should use some smoked malt and call it Rauch the Kazbek.

Yeast and Fermentation / Re: Final Gravity Estimation
« on: June 20, 2016, 08:09:30 PM »
More details please on the different phenotypes.  How do you know how many you might possibly have?

Different temperature/attenuation curves for the different strains.

The Pub / Re: What's the Weather Like Where You Are?
« on: June 20, 2016, 07:16:32 PM »
It is 109 degrees here in the valley.

Record highs here too… Right around 80°F the past few days. I'm scared to think what August might bring.

Especially with Indy tap water.

As far as the mallows, I'd consider a mini-mash instead of steeping grains to at least start breaking them down. A pound of pale malt should be able to convert ~2 lb of adjuncts. Otherwise I'd probably dice them and throw them in the fermenter at pitching.

what is the point of the acid malt?

Probably a light Guinness-y lactic twang?

As far as the marshmallows, I'd ask your coworker what he flavors them with and go from there, because the only other ingredient should be sugar.

Yeast and Fermentation / Re: Final Gravity Estimation
« on: June 14, 2016, 09:12:50 PM »
What's worse, I've been gathering data over the past couple years and there are at least two (maybe three, the correlation's weak) yeast phenotypes at play. Not only will two strains likely not attenuate the same wort to the same degree, they may not even exhibit the same *trend* in fermentability as a function of temperature.

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