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Messages - mtnrockhopper

Pages: 1 ... 78 79 [80] 81 82 ... 192
1186
Ingredients / Re: Looking for gratzer malt
« on: April 12, 2013, 09:31:54 AM »
Northern Brewer sells it.

1187
Yeast and Fermentation / Re: Acetaldehyde
« on: April 12, 2013, 09:26:08 AM »
I usually taste my hydrometer samples.
This. Acetylaldehyde is something yeast clean up after fermentation. If fermentation is done and you don't taste it, you're good to go.

1188
All Things Food / Re: Re: Hot tip
« on: April 10, 2013, 09:55:29 AM »

Nom.

How about dipped in sour cream, and then rolled in brown sugar. I spend at least one summer day doing that every year.

This is great. Never knew anyone else did this.

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1189
Going Pro / Re: Starting a brewery
« on: April 09, 2013, 08:05:33 PM »

Definitely strange to give up half ownership unless he plans on you contributing a substantial portion of start up costs. It's too much equity to give up to retain an employee, even if you were the greatest brewer on earth. I think it's even too much equity to give up to make you take on management of the brewing side of the business without pay if he's financing the start up (although that is probably not an advantageous position for you, anyway).
I was surprized too. I've heard people fret over giving up 10% ownership. 50% is substantial, so either he's looking for a real business partner/investor or he doesn't know what he's doing. I don't mean to be picky, but it's not like he's using equity to buy extensive commercial brewing experience - since it doesn't sound like you have that. Just be careful.

1190
Going Pro / Re: Starting a brewery
« on: April 08, 2013, 07:48:47 PM »
The other side of the question, how often does a 7 barrel brewhouse need to be used to pay for itself. Brewing on it twice a month might be convenient for you, but that is really expensive equipment sitting idle for 28 days per month.

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1191
Equipment and Software / Re: Something to help with lifting
« on: April 08, 2013, 06:47:52 AM »
If you're using carboys, BrewHaulers are great. The make a carboy much easier to carry alone and also let you share the load with someone else. 
 
I have a hoist and plumbing so that I don't have to lift liquid until the fermenter is full.
https://plus.google.com/photos/104891953223854271066/albums?banner=pwa&gpsrc=pwrd1#photos/104891953223854271066/albums/5675788879184625729

1192
Events / Re: Club Night Booth Logistics
« on: April 08, 2013, 04:27:33 AM »
I think the info said each club space will be supplied with a six foot table, not that that's all the room there is.

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1193
The Pub / Re: I'm honored
« on: April 06, 2013, 05:48:06 AM »
Awesome

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1194
Yeast and Fermentation / Re: Step vs Batch
« on: April 06, 2013, 05:45:05 AM »
Yeast cell density does make a difference in growth, but at this size i doubt it would be noticeable. Actually, 4 gallons probably is not large enough to decrease cell growth. The Yeast book has a table showing density and growth.

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1195
Hop Growing / Re: Too late to plant?
« on: April 05, 2013, 05:10:32 AM »
You probably won't get much yield this year anyway, but there is still plenty of growing time. Any headstart they get will help next year I'd think.

1196
Yeast and Fermentation / Re: Burnt starter
« on: April 04, 2013, 07:40:12 PM »
That's pretty odd. You should probably have a beer.

1197
Ingredients / Re: sweet orange peel
« on: April 04, 2013, 07:39:02 PM »
Dried peel? They're probably giving it time to rehydrate, but I bet it only needs a few minutes. Flame-out is fine assuming you don't drain the kettle immediately. I don't think 15 minutes hurts anything though. Citrus flavor seems pretty persistant in a boil.

1198
Yeast and Fermentation / Re: Burnt starter
« on: April 04, 2013, 07:32:00 PM »
I don't know. If you prepared it the way you usually do, which has worked before, seems it's just a fluke. If you're planning to decant the liquid anyway, not much to worry about the flavor of the wort. Other than the zebra stripes, is the wort darker than normal?

1199
Equipment and Software / Re: All-electric 3-gallon brewstand design
« on: April 04, 2013, 10:15:35 AM »
To minimize space and water use, you could use a plate chiller and fill your HLT with ice water to recirculate as chilling water. You'd need two pumps for that though. One for wort and one for ice water.

1200
Yeast and Fermentation / Re: Quick souring method
« on: April 04, 2013, 05:26:47 AM »
Short Round: Okey dokey, Dr. Jones.
 
Sourdough cheese sandwich huh? I wonder how this will turn out.

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