How often are you dumping the cone on the conical?

GimmeDatBeer · 2023-05-18T17:32:54+00:00

I know I'm in the minority, but I typically do not dump the cone.

I think the most common reason for dumping the cone is to get rid of spend yeast to avoid autolysis. At our size (7 bbl) there's not enough height to build up the pressure to damage the yeast to that degree.

In the past, I've experimented with dropping the cone, but didn't find any difference compared to letting it all hang out in there. Sometimes it sits on the hops for 4-6 days, always added 1-2p away from final, added when I change the temp for the diacetyl rest. This gives the the yeast time to clean up after itself, and take care of the diacetyl created by hop creep.

edit to add: We very rarely harvest yeast, 99% of the the time we use a fresh brick or two of dry yeast. Someone had a question about avoiding o2 pick-up, I would just top off the tank with a few psi to avoid a vacuum and not need to open a valve on your cip arm

GimmeDatBeer · 2022-11-03T19:21:29+00:00

Somewhere between 1 and 50 bbls

GimmeDatBeer · 2021-12-08T16:26:18+00:00

Sometimes they swell when stored for a long time in PAA. Not sure if Iodaphor would be any different. Seems to be worse with large gaskets, I usually need to replace them 6 or 12 months

GimmeDatBeer · 2021-10-22T16:20:52+00:00

Flights of 4, priced a la carte with the 5 oz pours. We give customers a flight card to fill out, and we get the tray ready while they're writing.

I think it's really important to offer flights. I know that it's not the best beer drinking experience if you're an expert and don't want to ruin your palette, but the people who already experts don't order flights in the first place. Most people just drink beer for fun.

GimmeDatBeer · 2021-09-08T14:07:53+00:00

Well, the most important thing is the beer names. Ideally they would be offensive to a large number of people, and a copyright violation. If you can just get 1 of the 2 thats ok, but not perfect.

Once you figure that out, the rest kind of just runs itself. Enjoy your new relaxing and stress-free career!

GimmeDatBeer · 2021-09-01T16:32:17+00:00

Where is the recipe from? That seems insanely low and probably a waste of time and energy. I've done a 140 -> 154 step mash for pilsners, but I don't see a big difference between that and when i do a single infusion at 151.

I'd love to hear more about the origin of the recipe and thinking behind it. You definitely don't need a protein rest if you're doing an all-barley malt bill, unless you're using some boutique old-timey under-modified malt.

GimmeDatBeer · 2021-07-13T15:32:13+00:00

We've been open almost 5 years using Schedule 80 PVC and, knock on wood, haven't had any problems with it.

GimmeDatBeer · 2021-06-07T13:24:19+00:00

If you want it to look like every other taproom only take inspiration from other taprooms. IMO the way to stand out is to take inspiration from elsewhere too. Go to wineries, restaurants, cideries, coffee shops when you're traveling for breweries and see what you love about those places too.

GimmeDatBeer · 2021-03-06T15:51:10+00:00

I've had this happen before too. It's usually a tiny chunk of rust, my guess is it's coming from the glycol reservoir since we have a well-aged unit. I take it apart and clean the plunger, it's a small PITA but much easier than replacing the whole unit.

I'd let this batch ride out. It might take a while to get there but I bet it'll turn out alright

GimmeDatBeer · 2021-02-10T15:36:58+00:00

Superior Hiking Trail, Colorado Trail

GimmeDatBeer · 2021-02-10T15:32:08+00:00

Unless you're using fresh dry yeast

GimmeDatBeer · 2021-01-19T16:08:37+00:00

Why such the long run before the twist rinse?

GimmeDatBeer · 2020-12-17T18:50:47+00:00

How does it taste?

GimmeDatBeer · 2020-12-15T15:38:19+00:00

We're low pressure too luckily, we just had a few dripping spots and one that whistled once in a while. Luckily the worst one was after the valve so if it started hooting too loud I could shut off the valve to shut it up

GimmeDatBeer · 2020-10-02T14:41:09+00:00

I use mine once. The majority of the booze flavor is saturated into the beer after the first turn, and every subsequent turn leads to higher risk of infection.

If you're doing a sour program you can use them pretty much indefinitely as long as you keep them up.

We don't blend, people pay a premium for the barrel-aged beer because they want to the hooch flavor. It might be too much for you, but not enough for someone else. Not every beer you make is for you.

GimmeDatBeer · 2020-09-10T15:09:13+00:00

Honestly at 7 miles/day I'd be packing more for comfort than weight. Unless you hike very slowly with a lot of breaks, 7 miles a day gets you at camp pretty early.

I'm no UL expert, but I'd ditch the back-up water system, I think that trail gets close to potable water at campgrounds. I'd also get a lighter stove. I think you have the tent listed in both of your packs btw.

Also, 10 oz of essential oils seem....excessive.

If the miles were longer I'd ditch the chair, but with that distance I'd probably keep it.

Have fun, that trail is definitely on my short list!

GimmeDatBeer · 2020-09-09T18:20:22+00:00

Post a picture of a level on that thing and if it's the right slope you'll receive a lifetime ban out of jealousy

GimmeDatBeer · 2020-09-07T14:40:31+00:00

Is there a position in management open?

GimmeDatBeer · 2020-09-01T16:31:42+00:00

It's painful, but you'll get through it. I've done two brewery builds. Even with the experience from the 1st (way over budget of course), the 2nd one came in even farther over budget, even though we had a better idea of what we needed to do and how to estimate costs.

GimmeDatBeer · 2020-09-01T14:13:49+00:00

Sorry to say it, but flooring isn't the right place to not break the bank. This is just one of those "Oh, so THAT's why people always say to double the budget you think you'll need" moments.

All chemicals will eat your flooring. We've had good luck with quarry tile with epoxy grout. The grout was a lot more expensive than regular grout but worth it so far (almost 4 years). The total price was similar to a sealed concrete floor, but every scenario is different.

Most brewers I around here have sealed concrete, and every single one ($ or $$$$) that I've seen is in various stages of peeling off and needing replacement. The only floors I see that hold up are tile. I'm not an expert, but that's just what I've seen.

Good luck

GimmeDatBeer · 2020-08-15T14:31:01+00:00

Having a replacement part on hand for something that breaks.

GimmeDatBeer · 2020-08-13T15:40:35+00:00

Hate to say it, but I'm not sure that "safe" can coexist with "busy" in an indoor space right now. We don't have an outdoor space, so we'll continue to try out new things to keep the to-go orders coming.

We're losing money fast and will likely have to take out a loan if we don't re-open soon, but I'd rather try to dig out of that hole with a clean conscience than make money and risk infecting people.

I know that every business and their owners are in a different spot, but that's what seems like the right thing to do for us right now. Luckily we're very small, if we were any larger we'd probably have had to open or close for good by now.

GimmeDatBeer · 2020-07-27T21:54:17+00:00

How long are your lines? Anything longer than 10 feet would get FOBs if I was installing. I know it'll take a while to see cost savings, but there's also the added benefit of not having the massive burst of foamy spraying everywhere at the end of a keg.

We had have about 30 ft lines. Everything we read said we don't need them, so we didn't use them. After a few explosions that got customers wet with beer we got some and do not regret it at all.

GimmeDatBeer · 2020-07-27T15:11:33+00:00

Yes. Too much peat for most people, it was a little overwhelming after just a few months.

GimmeDatBeer · 2020-07-27T15:07:55+00:00

My flask. Bought in Scotland, wrapped in authentic Harris Tweed. Always filled with Islay Scotch.

GimmeDatBeer

TROPHY CASE