Panic only helps if you can do something about it, so RDWHAHB. It will probably be OK.
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I guess I would refrigerate it anyway. I've kept simple syrups in my fridge for months. Checking the pH is a good move.Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure. Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.
The article says it will last 3 weeks. I'm sure that it could last longer. Maybe I'll also use a little alcohol as a preservative or maybe ensure the pH is below 3. Soda with 10% sugar and a pH of less than 3 will basically last forever if properly prepared or at least not become dangerous to consume.
In collegiate cycling they let professionals compete. Obviously, they were really fast, and obviously, it really sucked to compete against them if you weren't a professional. So, I don't really think it's appropriate for probrewers to enter homebrew comps at all, regardless of what equipment they use.Maybe part of it is what level of pro-brewer they are too. I know a brewer who worked at a commercial brewery and homebrewed every chance he got prepping to open his own brewery. I never gave a second thought to him entering his homebrew (made in his kitchen) in our competitions. But now that his brewery is open, I think it would be different.
Coulld he throw a cooler with a braid in the middle? Would that be enough of a change without his having to buy all new equipment? Just lawyering it a little. Does it have to be a completely new setup, or just different enough?Most competition rules I've seen say that beer made on commercial equipment is disqualified. If it were my competition, I'd say using any of the same setup is not good. This is more about perceived fairness for other brewers who are going to know that swapping out a mash tun doesn't significantly change the setup. It's hard to say what would be enough in this situation, but it would probably be safest to just find a brew buddy, use his/her equipment for competition entries, and enter jointly.
expensive laboratory graduated cylinders are +/- 5% accuracy. I'd expect your 1 or 5 gallon jug to be much worse. using a small vessel to measure volume multiple times increases your error even more.You're thinking of the error on flasks and beakers, which is due to mass production and not being designed for measuring. It is easy to get better accuracy in large vessels if you calibrate each one yourself. 5% of 5 gallons is 1 quart - that's 1/2 inch of water in my brewpot.
Looking forward to growing woodruff and turning it into syrup. I may use some kind of preservative though.
They should have either had cascading openings for each of the regions which could have handled the server load better
The only comment I have is that there is no "t" in Scharzbier
But there is a W...
Yep - raising the price will decrease demand, but it does so by cutting out people who can't pay more. These may be some of the best brewers. Many of us know somebody with all the best equipment and a kegerator full of terrible beer.Don't bump the price. That would make the amount you can throw at this a big part of your chances to win.
+1 Turning it into a rich man's game defeats the purpose IMHO.
The more I know about how much the alcohol industry is regulated - the less I want to be involved professionally. I think it would be great to have a job at a brewery, but I don't want to start a small brewery.When people taste my beer and say you should open a brewery, I laugh. I know how to make beer. I do not know the first thing about running a brewery for profit.
So is that to say if you had an angel investor and all the startup capital you needed, you wouldn't love to brew for a living?