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Messages - Jimmy K

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Extract/Partial Mash Brewing / Re: whirlpool = cloudy beer ?
« on: April 15, 2013, 08:01:38 AM »
Really, if it was going to settle out in the whirlpool, it should settle out in the carboy without help. Isinglass won't hurt though.
It sounds like you should whirlpool when you first put the immersion chiller in. Then it will settle during cooling and you can just open the valve when it is cooled.

The Pub / Re: automatic tip
« on: April 15, 2013, 07:57:49 AM »
I wouldn't feel there is any problem with calling the owner and telling them what happened. Myself, I wouldn't ask for the money back. But if I were the owner I'd offer to find the bill and refund the extra tip. The last thing I'd want is customers that feel duped, intentionally or not, by their staff or computer system. Either way, the owner should welcome the feedback. If not, big strike 2.

Ingredients / Re: Tart cherry juice concentrate
« on: April 12, 2013, 01:46:17 PM »
Actually, almonds grow in a fruit that looks identical to peaches.

Ingredients / Re: Gose-How much Salt?
« on: April 12, 2013, 01:43:41 PM »
Umm yeah. It's not even in my list of recent posts.

Pimp My System / Re: Finished 1BBL system
« on: April 12, 2013, 01:34:13 PM »

Pimp My System / Re: Finished 1BBL system
« on: April 12, 2013, 01:16:19 PM »
Looks very cool! Have you used it yet? I ask because it looks like you haven't left space for exhaust fumes to escape from under your pots. This would lead to low oxygen, poor heating efficiency, and lots of CO and soot.

Ingredients / Re: Looking for gratzer malt
« on: April 12, 2013, 09:31:54 AM »
Northern Brewer sells it.

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.

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


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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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.

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.

- Sent by my R2 unit

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.

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

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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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