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Messages - Jimmy K

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1951
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?

1952
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.

1953
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.

1955
General Homebrew Discussion / Re: Brewing supply store startup
« on: April 03, 2013, 11:03:03 AM »
This thread belongs in the Going Pro section
Please continue the discussion there.

Quote
1.   The “Going Pro” Board is dedicated to discussion related to starting a new commercial brewery and/or becoming a professional brewer.
2.   The “Going Pro”  Board is not intended for discussion of existing brewery operations, such topics are more appropriate for the Brewers Association Forum http://www.brewersassociation.org.
3.   Any discussion of pricing of supplies, product, etc. on the “Going Pro” Board are strictly banned to avoid infraction of anti-competitive laws. Posts violating this ban will be removed immediately.
4.   Solicitation of funds is NOT allowed.  Asking how to get funds is acceptable.
5.   All rules applying to the general AHA Forum also apply to the "Going Pro" Board.
It doesn't really seem to fit with #1.

1956
Beer Recipes / Re: Please critique my Mole Spiced Beer grain bill
« on: April 03, 2013, 11:00:06 AM »
I don't think you'll get anything different out of peppers added at 5 and 10 minutes vs all at once. Are you going to rehydrate them first? I would.
 
I like the crystal to balance the heat with sweetness.  I also would not add any vanilla until secondary.  Cocoa powder will clog screens if you have any in your kettle - just a warning.

1957
Kegging and Bottling / Re: Kegerator Issues - Dump Cup!
« on: April 03, 2013, 10:54:01 AM »
Computer fans are okay to circulate air around but they will not pump air up the tower. 
In my head I was thinking that the fan would be connected to some pvc to pull air out of the top of the tower. I guess I need to work on my ESPN.

1958
Going Pro / Re: Credit Policies...
« on: April 03, 2013, 07:37:36 AM »
That is definately a unique situation. I'm sure collecting from customers like that is easier too (and there's only two of them).

1959
Kegging and Bottling / Re: Kegerator Issues - Dump Cup!
« on: April 03, 2013, 07:34:14 AM »
You can get some tiny computer fans and you wouldn't need much circulation. You might be able to pull one out of a junk laptop.

1960
Going Pro / Re: Credit Policies...
« on: April 03, 2013, 07:10:42 AM »
In Washington, COD is mandated by law.  The LCB guy we spoke with even "suggested" not taking a check.  (Although I do)

The reason he suggested that, is that if a check is returned NSF, we have 24 hours to notify the LCB.  And they then give the retailer 24 hours to make it right, or lose their license.
Doesn't that sound like a good reason to accept checks? Usually you must fight those on your own.
 
And 3% to a credit card processor isn't great - but neither is spending time getting customers to pay their bills. With a credit card you often have the money immediately.

1961
General Homebrew Discussion / Re: Re: Did something go wrong?
« on: April 02, 2013, 01:39:38 PM »
Im gonna transfer tonight into secondary so I'll let y'all know how t goes. Appreciate everyone's replies
You can't expect the yeast to finish the job after you've removed them. Leave it on the yeast and let them finish the job.

1962
I agree - and the opinions will be out there whether they pay attention or not. Any viable business these days needs to deal with that.  But they were sent a nicely written critique and the brushed it off. Actually, they sort of said that they may have detected some of the same things but their customers liked the beer. Not sure what you can do beyond that.
 
I also think there can be danger in listening to feedback. A few loud, supportive voices could convince you that "everybody" likes your beer when most customers are just quiet and vote with their money.

1963
General Homebrew Discussion / Re: Brett in Berlinner?
« on: April 02, 2013, 12:57:43 PM »
Quote
A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional).

My favorites have used organisms cultured from wheat malt - who knows what is there, but the flavor is more than one-dimensional sourness.

1964
I thought of that, but wouldn't the taster have a predisposition to look for flaws in the beer?  My thought was you have 1 flAwed beer (theirs) and one flawless beer (snpa), and it would be a bit more 'blind'.  How would you construct the tasting?
What they really need is sensory analysis training to learn what the flaws taste like. It's true that many people will like some flaws - the raisiny/sherry flavor of oxidation, nice buttery diacetyl, appley acetylaldehyde - these are not all bad flavors, they just don't belong in beer. Most people don't recognize that.
 
Being self-critical is a rare and useful skill. I'm not too shocked at their response, but they were lucky to have someone bring it too them. Most future reviews will be on BeerAdvocate, Yelp, etc. Unfortunately, they can probably survive on uninformed customers - but they won't thrive.

1965
Equipment and Software / Re: Brewing Calculators / Software
« on: April 01, 2013, 01:15:30 PM »
Being an engineer by trade, I do nearly all of my own calcs...

Being an engineer by trade, I know the most effective and efficient method of calculating recipe specs is with brewing software  ;)
I'm thinking of switching back to text-only internet too.
 
Really though, I use BeerSmith.

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