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Messages - Jimmy K

Pages: 1 ... 129 130 [131] 132 133 ... 244
1951
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.

1952
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.
Gremlins

1953
Pimp My System / Re: Finished 1BBL system
« on: April 12, 2013, 01:34:13 PM »
Nice!!

1954
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.

1955
Ingredients / Re: Looking for gratzer malt
« on: April 12, 2013, 09:31:54 AM »
Northern Brewer sells it.

1956
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.

1957
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.

- Sent by my R2 unit


1958
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.

1959
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


1960
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

1961
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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1962
The Pub / Re: I'm honored
« on: April 06, 2013, 05:48:06 AM »
Awesome

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1963
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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1964
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.

1965
Yeast and Fermentation / Re: Burnt starter
« on: April 04, 2013, 07:40:12 PM »
That's pretty odd. You should probably have a beer.

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