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Messages - Jimmy K

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2326
The Pub / Re: NY Times article on Brett and Beer
« on: January 03, 2013, 09:38:57 AM »
That's pretty nice coverage for a unique, niche segment of beers.

2327
Zymurgy / Re: eZymurgy Q's
« on: January 03, 2013, 06:57:26 AM »
The eZymurgy apps are not yet available, but they are coming. It's proven more challenging to make this happen than we anticipated, but we do have work underway and expect to launch sometime around April.
Nice!

2328
Events / Re: Clear plastic tasting cups - cheap!
« on: January 03, 2013, 06:50:10 AM »
That's great! Finding good cups drove me crazy last year and I still have 1000 cups sitting next to my desk that I bought for competition but couldn't use. They are beautifully crystal clear but have a horrible phenolic-plastic smell.

2329
Other Fermentables / Re: Dry-hopped cider tasting notes
« on: January 03, 2013, 06:45:25 AM »
I really like 1.002 - 1.005 FG for dry cider. It's still what people identify as dry but the body and flavor are much better. Below this point and you need a boatload of tannins to prop it up.  Definately experiment with backsweetening, even a tiny bit makes a nice improvement.
 
Pretty cool idea. I might try dry hopping some cider myself.

2330
Kegging and Bottling / Re: Carbonation quandry
« on: January 03, 2013, 06:23:20 AM »
Just keep in mind that whatever amount you used for corn sugar, you only need 80% as much of beet or cane sugar, as it's a little "stronger".

Is that 80% by volume or weight? Or both?

2331
Questions about the forum? / Re: Child board for sour/wild fermentation?
« on: January 02, 2013, 02:07:42 PM »
Since the board has opened (Nov 2009) it has had about one new thread per day. I wouldn't call that crowded. It might attract some new users though by highlighting the forum as a place for sour beer questions - that might be good. I'm thinking outloud now. And by outloud I mean typing quietly.

2332
Ingredients / Re: Combination of hops to create an "orange" flavor
« on: January 02, 2013, 01:49:50 PM »
Coriander is what gives Wit much of its orange character. I'vE heard to be wary of the store bought stuff though and find plump indian varieties.
I always thought coriander is more lemony than orangy.

2333
Events / Re: Need suggestions for improving County Fair booth
« on: January 02, 2013, 12:43:08 PM »
You're right. Bottles of beer have poor display quality. I'd have a list of winners by category. Include the winners name and the beer's name if they included it on the entry sheet.  Anything else you can get to add personality to the winners will help.  For the rest of the booth I'd concentrate on using it to recruit new homebrewers.
 
This is separate from the competition though. Most people enter competitions for the feedback so if they're not getting it they'll stop entering. We have bjcp judges traveling 1.5 hours or more to judge at our state fair competition. Just treat them well once they get there!

2334
Events / Re: NHC Hospitality suite & Club Night -- How much beer????
« on: January 02, 2013, 12:30:21 PM »
Getting excited about this event.  We have a couple club members that will help out on club night, but are unable to attend the full conference.  Do all club night volunteers need to be paid conference attendees if they will only be at club night?
Pretty sure they'd need to pay since they'll have access to all the club night booths. There is a social's only option registration option (at least there was last year). I don't know what the cost is, but that should be coming out soon.

2335
General Homebrew Discussion / Re: Growth of Homebrewing/Microbreweries
« on: January 02, 2013, 10:06:54 AM »
That's a dumb way to do business.
I didn't say it was smart. Maybe you can get going as a nano this way, but you're screwed if you want to expand. It's bad if part of your business model is "Don't grow".

2336
Yeast and Fermentation / Re: Berliner Weisse Question
« on: January 02, 2013, 09:44:01 AM »
...6-8 months for a berliner is insane. It might work, but it is a waste of time. You should be drinking this within a month...


Hehe. Yeah, I know  :)

2337
The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: January 02, 2013, 08:50:36 AM »
I think the petition is fine to show support, but it is just a piece of the answer. Your legislators won't care if 200 million people signed it if none are from Ohio. I'm not sure if change.org gives you breakdowns by state, but that would help.
 
It would also be a good idea to contact the AHA governental affairs people.

2338
The Pub / Re: Game of Thrones and Beer?
« on: January 02, 2013, 08:38:41 AM »
The Venn diagram of "beer nerds" plus "nerds" is basically just one circle.

lol

2339
Yeast and Fermentation / Re: Berliner Weisse Question
« on: January 02, 2013, 08:32:12 AM »
I did a 15 gal no boil batch and drank the first 5 gal within a month or so and it was OK. The other 5 gal I left plain and bottled something like 8-9 months later, and the other one I aged on raspberries and bottled after almost a year. Both of those are WAY more interesting than the young version.
This was not sour mashed I'd guess?

2340
General Homebrew Discussion / Re: Growth of Homebrewing/Microbreweries
« on: January 02, 2013, 07:28:20 AM »
The key is definately maximizing profit/pint.  A taproom would give the highest return, though you have to pay for the space, furnish it, and probably pay someone to sell your beer too (assuming you'll be too busy brewing). Seems many nano's bottle in bombers, which bring the highest price/oz.
 
The successful ones probably have unique situations that make it work, such as already owning the building the brewery is in and/or buying equipment with disposable income (or already owning a massive homebrew system) rather than financing and truly incorporating those costs into the business.

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