Author Topic: New Member to AHA! - PA  (Read 1278 times)

Offline paulderlunas

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New Member to AHA! - PA
« on: February 15, 2017, 04:38:03 PM »
Hey all!

    New to AHA, but I figured I would stop by and say Hi! I am an avid home brewer and former professional brewer for Sam Adams and for Free Will Brewing.

I sadly do not brew professionally anymore, I am back to my old profession which is that of a funeral director! But I guess in a way I still have things fermenting in that line of work as well! Ha!

Cheers!

Paul
On Tap: Semi Sweet Mead: 15.5%ABV
          : Cinnamon Honey Cider 12.5% ABV
Fermentation: Amber Pom Lacto Sour

Next up: Strawberry Wheat and Coco Milk Stout

Offline HoosierBrew

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Re: New Member to AHA! - PA
« Reply #1 on: February 15, 2017, 04:52:43 PM »
Welcome, Paul! Wow, that's some resume. I'm sure you'll get peppered with questions and be a great contributor. Let's start here. As someone with a pro background, any advice for all grain homebrewers to improve their beers? What styles are your favorites?
Jon H.

Offline yso191

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Re: New Member to AHA! - PA
« Reply #2 on: February 15, 2017, 05:31:59 PM »
Welcome Paul.  I worked in the funeral business for about 10 years as general help, cremationist and office manager.  I hope you like it better than I did.
Steve
All Hands Brewing
BJCP #D1667

Offline paulderlunas

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Re: New Member to AHA! - PA
« Reply #3 on: February 15, 2017, 06:58:29 PM »
Hoosier, Well besides the normal sanitation bit, I would say a lot of people over look temperatures in fermentation. I love Belgian beers, We used W550 yeast for ALOT of Belgian style beers. It is amazing that a little temp swing that change your esters and phenols.

Welllllll, I wouldn't say I love being back in the funeral service. I would rather be in the brewery but it is what it is for now. One thing is for sure, the smell of wort is HELLA lot better smelling then the things brewing at the funeral home! haha
On Tap: Semi Sweet Mead: 15.5%ABV
          : Cinnamon Honey Cider 12.5% ABV
Fermentation: Amber Pom Lacto Sour

Next up: Strawberry Wheat and Coco Milk Stout

Offline duncan

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Re: New Member to AHA! - PA
« Reply #4 on: February 15, 2017, 08:17:07 PM »
...I am back to my old profession which is that of a funeral director! But I guess in a way I still have things fermenting in that line of work as well! Ha!

This cracked me up. Welcome to the AHA (and the Forum)!!
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Offline 69franx

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Re: New Member to AHA! - PA
« Reply #5 on: February 15, 2017, 08:19:30 PM »
Welcome aboard. Are there any things you think you do differently on the home brew scale because of your experiences in professional brewing that some of us may not know about?
Frank L.
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Offline paulderlunas

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Re: New Member to AHA! - PA
« Reply #6 on: February 15, 2017, 08:47:41 PM »
Welcome aboard. Are there any things you think you do differently on the home brew scale because of your experiences in professional brewing that some of us may not know about?

Well, at Sam Adams I was spoiled. I worked with all automation and the most modern stuff. (Which was great when it worked! Which half the time it didn't!!!)

I would say a acid rest for 5min during mash. I always do a little protein rest while home brewing.

I would also say don't go overkill on your grain bill. I brewed with mostly 2 row for every style you can think of...very very little specialty grains. keep it simple!!

On Tap: Semi Sweet Mead: 15.5%ABV
          : Cinnamon Honey Cider 12.5% ABV
Fermentation: Amber Pom Lacto Sour

Next up: Strawberry Wheat and Coco Milk Stout

Offline 69franx

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Re: New Member to AHA! - PA
« Reply #7 on: February 15, 2017, 08:49:15 PM »
Thanks Paulderlunas
Frank L.
Fermenting:
Conditioning:
In keg: Märzen
In Bottles:  
In the works: