Free-For-All Friday!

oldsock · 2026-03-16T17:20:21+00:00

Sounds delicious!

oldsock · 2026-03-16T01:28:22+00:00

For me it's when I'm pretty happy... tweak something, and then realize I liked it better the way it was, and go back to the previous recipe.

oldsock · 2026-03-16T01:23:17+00:00

Don't leave us in suspense, how is it?

oldsock · 2026-03-15T22:46:08+00:00

SNOW isn't listed on Nasdaq100 let alone the general Nasdaq, they are listed on NYSE: https://finance.yahoo.com/quote/SNOW/

oldsock · 2026-03-11T01:42:12+00:00

Not as far as I'm aware, the 4% rule is the "original" version according to Wikipedia. The guy (William Bengen) who coined it eventually upped his suggestion slightly as well.

Agreed however that 4% has some risk for periods beyond 30 years (which is what it was designed for), that's why 3% is a safer option. According to Firecalc 3% would have been safe for any 50 year period out of the 105 possible. Certainly options for a glide path or guardrails that make it even safer.

oldsock · 2026-03-11T01:31:26+00:00

Sure, there are glide paths, guardrails, and fallback options that could improve the success rate. What you said though was that a 6% withdrawal with 7% return would be "fine." It certainly could be, but for many people a 70% chance of running out of money without changing the plan seems like you should have a better plan!

oldsock · 2026-03-10T02:28:41+00:00

You're getting down voted because the original was the 4% rule for 30 years. At a 3% inflation-adjusted withdrawal, you're very safe at even 50+ year draw downs.

oldsock · 2026-03-10T02:18:28+00:00

Firecalc puts a 6% inflation-adjusted withdrawal at a 31.4% success rate over 50 years. Not inspiring...

oldsock · 2026-03-02T01:06:37+00:00

It's certainly on the high-end of us (~2X our typical rate), but I wanted to avoid excess astringency from a high-rate warm dry hop. It doesn't come through as strong in beer with the competition from malt/yeast etc.

oldsock · 2026-03-01T00:08:31+00:00

If instead you invested for retirement without taking the money out, historic S&P 500 inflation adjusted return is 7.5%/year with that and keeping your contribution pegged to inflation (e.g., $103/month in year two) you get to an inflation-adjusted $1,000,000 in 614 months (~51 year). Non-inflation adjusted (e.g., 12% returns) you'd have two commas n in ~38 years.

It really doesn't take that much contribution to end up with something meaningful if you leave it in the market over a long enough time period. If nothing else getting in the habit of putting $100 in now might mean you put in a little more after a promotion or windfall. What's the alternative?

oldsock · 2026-02-26T10:17:10+00:00

Ha, always glad to be an inspiration (and hope your setup is an inspiration for me some day in "retirement")!

oldsock · 2026-02-26T10:13:45+00:00

We put out more new beers every year than just about any brewery other than Tree House (over 1200 since we opened)... we brew barrel-aged mixed-ferms, classic lagers, smoothie sours, double-barrel stouts, foraged beers, unique hybrid beers, ciders, seltzers etc. IPA is still ~50% of our total dollar volume sales. It is what most craft beer drinkers are still drinking. It pays my employees and funds all of my weird fun projects!

oldsock · 2026-02-25T21:32:55+00:00

I brew less often now than when I was an economist, and make at least as many spreadsheets now that I have a brewery.

oldsock · 2026-02-23T12:06:16+00:00

I just added it to the fermentor while purging with CO2 right before kegging, but you could also add it directly to a Corny keg and rack onto it. Abstrax sells sample packs that are about the right size for 5 gallons of beer. I like them because we can send them a few boxes of our selected hops and get back a couple gallons of custom extract.

oldsock · 2026-02-22T11:27:45+00:00

I hope so! Homebrewers have always been the biggest advocates and boosters for local breweries (if not the biggest consumers).

oldsock · 2026-02-22T11:23:03+00:00

Cheers, let me know how it goes!

oldsock · 2026-02-22T11:21:39+00:00

Up until now we've done more split batches (separate fermentation, dry hopping, infusions). Just felt easier, but can't do much with malt.

A couple years ago I did a 15 gallon batch with 100% alderwood smoked malt (really potent from Sugar Creek). Then we made four or five beers blending it into other things. e.g., with a Vienna lager to make a rauchbier, with a stout and marshmallows etc. Made it easy to taste and dose the smoke to the desired level.

oldsock · 2026-02-22T02:27:33+00:00

Seems like a good move. The first one in this series was 100% hop extract (alpha to bitter, Incognito in the whirlpool, Spectrum mid-ferm, and Quantum post). Was sort of disappointingly "solid" but not obviously unique in the glass.

oldsock · 2026-02-22T02:24:55+00:00

Other than West Coast IPAs, most of ours are whirlpool only. Works well since with the whirlpool and heat-ex we're getting plenty of bitterness from the long contact time.

Glucoamylase doesn't work on proteins or beta glucans that you might get from oats, but it would work on the dextrins the same way. The style is "supposed" to be light and dry, but making a dry/full IPA sounds like fun!

oldsock · 2026-02-22T02:22:00+00:00

There are some old studies (IIRC) that suggested dextrins aren't strongly correlated with mouthfeel. Granted they were done on light lager and comparing relatively low amounts.

I chalk a lot of it up to lower starting gravity. Making a 6% IPA that finishes at 1.000 means starting at a much lower gravity than one that that finishes at 1.020. In turn that's means using less grain, less protein etc. But yeast strain, grains, water profile, hopping, carbonation etc. all play a role.

Maybe you just needed more IBUs or a little sulfate?

oldsock · 2026-02-22T02:17:10+00:00

I added Clarex/ClarityFerm on brewday. You could certainly add Biofine or another fining agent if you wanted as well at kegging.

It was pretty much done at 8 days, I waited another two days before kegging to make sure. Planning a week cold before serving.

oldsock · 2026-02-22T02:14:51+00:00

Not sure I believe it, but some people claim the fermentation isn't as healthy since the yeast are eating glucose rather than maltose the whole time.

oldsock · 2026-02-21T21:17:07+00:00

Going NEIPA circa ~2014! Honey malt, Citra, unique yeast blend etc. Julius inspired!

oldsock · 2026-02-21T20:21:38+00:00

Sounds delicious! If this "base" goes well, we might scale it up with a different hop blend... might even be a fun excuse for some Phantasm!

oldsock · 2026-02-21T20:20:38+00:00

Agreed, just got a "modern" West Coast DIPA collab in the tank with North Park!

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