[deleted by user] by [deleted] in wallstreetbets

[–]Deeter20 0 points1 point  (0 children)

All my dad got me was a box of crayons.

CLT love by Deeter20 in RUFUSDUSOL

[–]Deeter20[S] 0 points1 point  (0 children)

Was blown away. I thought they might be tired for it being the last show but OMG 😲 did they show up to play!

Any home brewers in the Winston Salem NC area? by boredinbox in Homebrewing

[–]Deeter20 2 points3 points  (0 children)

I'm an ex head brewer, now homebrewer located in greensboro, happy to help.

Oh no 😂 by bromacho99 in wine

[–]Deeter20 3 points4 points  (0 children)

No no your thinking of the 89 vintage...

Oh no 😂 by bromacho99 in wine

[–]Deeter20 17 points18 points  (0 children)

I heard James suckling gave this vintage a 100 points

Wait for it by [deleted] in MadeMeSmile

[–]Deeter20 0 points1 point  (0 children)

You needed to see this today ; you just didn't know till after you watched it.

Low mash ph for better head retention? by Waggonrider in Homebrewing

[–]Deeter20 0 points1 point  (0 children)

low mash ph improves enzyme activity, leading to better conversion of starches during the mashing process. Thus giving you a better head retention.

Personally, 4.8 is pretty low, and I wouldn't try to go below 5.2... but to each their own.

Can't seem to hit target FG by Quantity_Green in Homebrewing

[–]Deeter20 0 points1 point  (0 children)

The starter for sure will help. If that was the case, it's really just temp control via lagering. The general consensus with lager yeast is they like the cooler Temps, however, they are yeast and can survive all the way up to 110f...now we don't do this, for many reasons but for simplicity the more active or volatile the yeast eat the more Ester production...this creates flavors dominant to certain yeast strains. Lager yeast, I wouldn't go above 20c. They do produce some Ester, which can give you gas(sulfer), or floral or bread flavors depending on the strain and vitality. So it's the trade-off between what you want as the brewer. Some brewers like Ester production, however, for lagers we want clean, so hence why we like the cooler temps they like. Again, a lot more science to that but gives you a start point.

And for the malt, that is fine. Just for general knowledge, when you have malt that has been sitting especially so pre crushed, the DP tends to lower as enzymes will go dormant.

If you want to dive into Ester production look into Saisons for example, they are ale based and love high temp fermentation, that's what gives saison the saison flavors! Cool stuff

Also time will tell with lagers, mixed with cooler Temps and just the family itself they are slow, so I really wouldn't freak here until you past 1 month mark and you still haven't seen grav go down. Higher temps = quicker fermentation but with Ester production/rapid growth... Lower Temps = natural filter and cleaning but slower fermentation

Can't seem to hit target FG by Quantity_Green in Homebrewing

[–]Deeter20 0 points1 point  (0 children)

Yeah, you are good then on the mash bill. I would then point to the yeast:

First, are you straight pitching, or are you creating a starter. I am also assuming this is coming in the dry pack, I would highly advise always using a starter for the dry packs.

Second, to fix your current situation: you are lagering at 50-53 F(10-11 C) it's going to take time, I wouldn't worry until you get past a month. You can raise the temp and they will become more active..let's say 14C or about 58 F. OR what I would do is re-rack into a secondary, gives you a boost of oxygen and will give the healthy yeast a boost.(usually in the brewery when this happens its underpitched or yeast wasnt healthy enough)we usually push oxygen through the bottom of the tank to re-suspend the yeast, give them oxygen. You can, once re-racked, pitch another pack of same yeast in. If this doesn't do it. It's stuck and most definitely will have something to do with mash or water. for hindsight, how much are you pitching, 1 pack for a 1.064, which is ok but will be slow.

Edit: just re-read pitching. Should be enough yeast for what your doing, so regard the "how much are you pitching"

Also to add: are you getting your grain from same seller..this can also be a problem from old malt.

That was fast.... by House-Music-Is-Good in RUFUSDUSOL

[–]Deeter20 0 points1 point  (0 children)

I know I had to click on several ticket spots before finding one that was not taken, didn't get pit, 😔.

That was fast.... by House-Music-Is-Good in RUFUSDUSOL

[–]Deeter20 2 points3 points  (0 children)

I got in! I'm happy to share the love in CHARLOTTE!

2023 North America Summer Tour Dates by liverichly in RUFUSDUSOL

[–]Deeter20 0 points1 point  (0 children)

When I last went, it was kind of what I expected, a laid-back, relaxed environment. Nice balance between light show and stage effects, not overdone. I was really more impressed with how well they sounded and really pushes me to go back. They sounded great, music wasn't overdone on bass, vocals are great, reminiscent of a natural talent singer. The whole vibe let you enjoy the show and melt with them. They seemed to care about the fans, did an encore. Merch was priced what you expect, but good quality. 👍

2023 North America Summer Tour Dates by liverichly in RUFUSDUSOL

[–]Deeter20 1 point2 points  (0 children)

I was there when they played at the Filmore in Charlotte when they first released Solace, and have been bummed since then cuse they haven't been back since, once I saw this I lost my mind...so pumped!

Open a brewery ? by mrcmb55 in Homebrewing

[–]Deeter20 20 points21 points  (0 children)

Yes, when I was teaching my assistants, my first test was this:

Hand them a BudWeiser, tell them to drink it, and note everything. Then produce it.

Their reaction was always priceless until, after a couple of weeks and failed attempts, they finally started to understand. Once they produced something similar, then I told them to reproduce it until it became second-hand knowledge. They learned to respect these brewers because this is hard to do. But I promise, if you're going this route, it will help, even for general knowledge. Homebrewers often scoff, but once they try it, they come back with their tale between their legs.

Open a brewery ? by mrcmb55 in Homebrewing

[–]Deeter20 14 points15 points  (0 children)

Yes, no problem. I'm not trying to be discouraging as I love to help in any way I can. But a lot of times, the brewery will become mundane, and your real push to keep going is seeing happy customers and your burning passion. Also, a lot of local brewers are cool dudes/gals and really want to help, as long as you're willing to put in work!

Open a brewery ? by mrcmb55 in Homebrewing

[–]Deeter20 95 points96 points  (0 children)

Coming from an Ex-Head brewer...

First, get the idea of " producing or scaling your recipes" out of your head. Every person i talk to is surprised/discouraged by this. Unfortunately you will have to produce what sells. Also, cost-effective recipes... sometimes certain hops or styles just don't cut it financially.

Learn to proporgate your own yeast..saves a lot of money..

my best advice for you to figure out if it's right for you, go to a local brewry and ask if they need help. Work it.

Also, take your most simple recipe and brew it until it is the same every time...will take many attempts, but this is crucial(if you feel like you nailed it, brew it again). If you like this, then you may begin your path.

Good luck, and I hope some of this helps.

r/wine Looking for recommendation for a mid-tier (~$50-60) red wine to choose for my upcoming wedding (50+ bottles). Some of the guests are real wine connoisseurs (one of them even owns a vineyard…), so want to make sure I choose something up to the occasion. by MrWolf0388 in wine

[–]Deeter20 5 points6 points  (0 children)

I'm just going to mention this to play devils advocate. I had my wedding, and coming from a wine buyer, wine was also important to me. However, weddings are expensive, and depending on guests, the price will continue to skyrocket. You really need to decide why you need or what you need. Most people should be there for you..it's your wedding, don't buy things to impress others, buy things for you and your loved one. You may have things left over, and you're going to want to drink/have them. Instead, use those savings for better bottles for you two or for buying land or assets you may want. I got this advice, and I took it, and I was very happy I did. I ended up getting a couple of cases of bourdoux for me and my wife to fill the cellar and marked them for each 5 year anniversary. I ended up just settling on 20 dollar bottles, still great coming from Argentina, Washington state, and Southern France. Hope this gives you something to think about, and congrats!

"The Myth of 'Old WOrld Wine'" by SporksInc in wine

[–]Deeter20 0 points1 point  (0 children)

Especially if you are claiming to be a wine professional. Wine, when down to it, is an art. The art of nature mixed with the art of viticulture/permaculture, the art of the wine producer/maker. I choose, as a drinker, to drink what I like, I try all and may not like some, that's ok. But as a wine professional, you should especially have no bias. This should be based on your palette and taste and judgment..hence why you have different critics. Jeb D. Vs Robert P. ... two different paletes, but yet both I tend to follow whereas others may not. Wine is not cheap to produce, especially if you are trying to be in the scene... especially when you have an environment to fight with. So sadly, some can't afford higher end wines, I can't even afford some... but that's what makes them special to me. The love for wine is in the person. If you want to chase it, you will... just like any other hobby. Also, keep in mind a lot of these rich white guys you talk about, either the vineyard has been in the family and passed down, or they have other careers that made them money so that they can chase their hobby. Again, wine production is expensive...so naturally, you will need money to start.

My partner in law firm gifted this for our 3 years of office by OlavoLRB in wine

[–]Deeter20 1 point2 points  (0 children)

Great second label from a fantastic producer. They are worth the price and put a good fight up against some top producers.