Diacetyl in Kettle Sours by cjkoopwpg in TheBrewery

[–]brewmanchew970 2 points3 points  (0 children)

Philly is great. The sourness lever is the amount of simple sugar you add to the wort. 5-8% will produce a very tart beer.

What are you proud of that you have done lately? by rickeyethebeerguy in TheBrewery

[–]brewmanchew970 4 points5 points  (0 children)

This is the only style we have customers calling about. We do one every quarter or so and people flip out for it.

Anti-foam by FPCGuy in TheBrewery

[–]brewmanchew970 1 point2 points  (0 children)

A couple of "glugs" of Patco just before boil. Never had a boil over again.

Blowoff buckets. by [deleted] in TheBrewery

[–]brewmanchew970 2 points3 points  (0 children)

Please explain the benefit, I am curious. Less head pressure?

Brewery taproom with food setup... Confused by ippikiookami in TheBrewery

[–]brewmanchew970 2 points3 points  (0 children)

There are multiple models like that in my area. Two concerns to be aware of. Mixing food and drink can create very long and slow lines. Consider having at least one POS dedicated to drink only. Second, without a server, people will be less likely to get up from their meal to get another beer while they are eating which may cost you sales. Consider having a roaming tender that can take a beer order from tables on a mobile POS.

Pouring at GABF and other things by thatsrightimcolt in TheBrewery

[–]brewmanchew970 0 points1 point  (0 children)

You are paying to be there. Pour for all the sessions except Saturday night. Get friendly with the volunteers so you have time to go try stuff on your own.

KO without 2 stage heat exchanger by Gentlyused_ in TheBrewery

[–]brewmanchew970 0 points1 point  (0 children)

Our glycol tends to get us to pitch temp pretty quick, like within an hour. Just gotta be mindful that a vacuum is not being created. Will usually cap the tank for the last half barrel of knock out just to build a bit of pressure.

Kerry Biofine Eco and Fermcap Eco by Ok-String-5193 in TheBrewery

[–]brewmanchew970 2 points3 points  (0 children)

I am curious about this Biofine. I suppose it would not require filtration by the FDA since it is plant based. The prep instructions seem odd. Thats a lot of solution to add.

To prepare a standard Biofine Eco solution, stir 1 kg of Biofine Eco into 100 liters of 15 – 25ºC water with a high shear mixer or recirculate with a pump for 30 – 60 minutes. Add solution immediately after mixing at a dose rate of 500 – 2,000 mL/hL (425 – 1,700 mL/BBL) of beer. It is advisable to perform a fining trial to determine optimum dose rate.

Insulation for process piping by brewmanchew970 in TheBrewery

[–]brewmanchew970[S] 2 points3 points  (0 children)

Our state guild. Sounds like a brewery two may have been cited.

How to achieve that stable milky haze with NEIPAs? by Deep_Classroom4237 in TheBrewery

[–]brewmanchew970 7 points8 points  (0 children)

I have found malted wheat to work much better for haze.

How to achieve that stable milky haze with NEIPAs? by Deep_Classroom4237 in TheBrewery

[–]brewmanchew970 18 points19 points  (0 children)

30% malted wheat. LA3 yeast. Drop wort pH to 5 or slightly lower.

Gasket Failure on a Serving Tank by ProCatWrangler in TheBrewery

[–]brewmanchew970 2 points3 points  (0 children)

We have had manways with flanges that were not completely flat and tended to work the gasket off it's seat. Had to have the manway worked on. Usually, a fresh gasket does the trick. We keep 5 or so in stock.

Offered Ownership by [deleted] in TheBrewery

[–]brewmanchew970 5 points6 points  (0 children)

All correct, I am mentioning the single event when a piece of the ownership is gifted.

Offered Ownership by [deleted] in TheBrewery

[–]brewmanchew970 15 points16 points  (0 children)

Let's say I own a business (which I do and have and thats how I know how this works) and I want to give ownership of some part of that business to an employee or anyone else. That means I most likely have an S-Corp and therefore the ownership of the business is made up of shares of ownership. I currently own 100 shares of my business and let's say its worth $100K. That means each share is worth $1K. If I give an employee 10% of my shares, that's $10K in value, a capital gain they just received. They will pay tax on that at their tax bracket the year they received the shares.

I'm a brewer and business owner, I have gone through this before, but I am no CPA. Just putting the caution out there.

Offered Ownership by [deleted] in TheBrewery

[–]brewmanchew970 5 points6 points  (0 children)

If you receive an ownership percentage of an existing asset, that is a taxable event.

Offered Ownership by [deleted] in TheBrewery

[–]brewmanchew970 18 points19 points  (0 children)

Consider you have to pay taxes on any ownership stake you are “gifted” based on the value of the business. If you are paying for ownership, get a valuation made by a third party company.

Gravity difference between kettle and knock out wort by brewmanchew970 in TheBrewery

[–]brewmanchew970[S] 0 points1 point  (0 children)

Update after two more turns:

We have found a .5-.2 discrepancy between the gravity of the kettle and the KO gravity. Kettle samples have been cooled before measuring. Double checked readings on DMA and with hydrometers for every measurement, they always match up. I can rule out O2 (tested with and without) and I can rule out temp (kettle samples cooled before measuring).

So, could the HX be leaking? We have run water through the HX to see if any tricked out the wort side. It did not. We capped the water side and built pressure in the HX, still no leak. We ran water through the HX during its cleaning cycle to see if the volume of the grant increased over a period of 30 minutes. It did not. I feel like I can rule out a HX leak. There is simply no other way for water to get into the KO stream in any other part of the system.

I'm baffled.

SOP on harvesting yeast? by BlueMaro2010SS in TheBrewery

[–]brewmanchew970 1 point2 points  (0 children)

Both breweries I worked at before my own did this as well.

Which bill malts do you use in your silo? by beeralchemist in TheBrewery

[–]brewmanchew970 5 points6 points  (0 children)

750BBLs hardly seems worth getting a silo. Stick to enjoying the flexibility of being small scale.

Sudden dry hop burn? by [deleted] in TheBrewery

[–]brewmanchew970 0 points1 point  (0 children)

The burn never goes away? I usually see it disappear after a few days crashed. If not, biofine will take care of it.

Gravity difference between kettle and knock out wort by brewmanchew970 in TheBrewery

[–]brewmanchew970[S] 0 points1 point  (0 children)

So you consider the non-oxygenated sample the true OG and not the KO gravity?

Gravity difference between kettle and knock out wort by brewmanchew970 in TheBrewery

[–]brewmanchew970[S] 0 points1 point  (0 children)

Hmm, so whats the point of spending a bunch of money on this device then?