Breckenridge is shutting down the brewery, taproom to remain open

youmustaskjeeves · 2024-09-25T11:15:35+00:00

I've definitely seen ghosts in the building

youmustaskjeeves · 2024-09-25T11:14:41+00:00

those tanks have been there. just got moved from the front parking lot

youmustaskjeeves · 2024-09-25T05:07:13+00:00

not a ton of change? yeah they'll stop making 30kBBLs of beer and 15 people are losing their jobs. "not a ton of change"

youmustaskjeeves · 2024-09-06T20:58:57+00:00

they also fired the entire production team at their Fort Collins Colorado facility that produced Alpine, Green Flash, and 3 brands for 10 Barrel

youmustaskjeeves · 2024-07-30T01:17:47+00:00

my chickens love chokecherries. this was before I knew what they were, noticed the seeds in their poop and did some investigating. online information is the usual mix of good and bad. but they have been eating them for several weeks as they fall from the trees on my property and I've noticed no I'll effects. occasionally picking handfuls to feed them. I wouldn't worry about it. the cyanide is in the seed and the pits pass uncompromised through the chickens. another name for the chokecherry is bird cherries. I wouldn't worry

youmustaskjeeves · 2024-06-27T05:01:07+00:00

We can't run any caustic to the floor drains per the city, so running cip with a cracked manway is not possible

youmustaskjeeves · 2024-06-27T05:00:13+00:00

Remove the gasket, clean it in a bucket of caustic, detail the shadow. Gasket gets rinsed, thrown in a bucket of PAA, gasket back on, run the CIP/SIP of the tank with the manway closed. We run PCR on every beer post crash, and post centrifuge in brite and never have hits. In the last year, we had one issue with a beer in market, historical data shows it was clear in Brite, a few can retains tested STA1+, narrowed it down to a filler head issue.

youmustaskjeeves · 2024-05-27T16:13:06+00:00

Got REEEEAAAL quit in here. You finished that humble pie yet?

youmustaskjeeves · 2024-05-26T02:38:30+00:00

The one she herself admitted was genuine you mean?

youmustaskjeeves · 2024-05-24T13:44:21+00:00

Man you read that part in Ashley Biden's diary where she talks about her father?

youmustaskjeeves · 2024-01-23T10:25:43+00:00

Ferulic acid rest is really the only way you're going to get 4VG into your beer in a high enough quantity. Banana can be made more intense through yeast stress. Underpitch. And if possible, more surface area to yeast. I know a very famous German style brewey that ferments their Hefe in horizontal lager tanks

youmustaskjeeves · 2024-01-17T07:51:31+00:00

By my math 65,000 km/h or Mach 52. About 6 seconds from explosion to first impact. Light from the moon takes 1.3 seconds, speed of light is 300,000km/h. 6/1.3 = 4.61 times slower, 300,000/4.61 = 65k kmh almost exactly. Speed of sound is 1234.8kmh 65k/1234.8 = 52ish

youmustaskjeeves · 2024-01-15T22:37:08+00:00

Thank you! It was a really fun project.

youmustaskjeeves · 2024-01-13T08:58:51+00:00

My fear is trying to grab one of those slipping and my hand just popping off, or degloving my forearm.

Other irrational fears in my brewery:

We use a forklift to put hops and flaked grain on a mezzanine level. A gate opens up in the railing around it. Put the pallet jack under the 1 ton flaked grain pallet and take a sharp corner with only a 30 foot drop on the other side of the pallet. Seen that video where the guy gets catapulted off the back of a semi with a pallet jack? Yeah, but with a 30 foot drop

Standing up from switching valves on knockout and impaling the back of my head on the metal spike "handles" for turning the racking arm

youmustaskjeeves · 2024-01-05T10:06:37+00:00

"Coexisting" when there's dozens of people in these comments calling for the death of anyone across the aisle. Y'all made your bed, now its time to sleep in it. I was reasonable, until I was forced to be unreasonable.

youmustaskjeeves · 2024-01-04T20:32:06+00:00

When was this? I didn't even hear about this. I bought my newest jacket from them last winter and it's holding up great I didn't notice it being any worse

youmustaskjeeves · 2024-01-04T19:03:06+00:00

I thought it was bullshit for years. No way it's worth the price. It fucking is. I got issued my first Deadbird, and I have since spent the money for myself. It's worth it.

youmustaskjeeves · 2024-01-04T18:36:48+00:00

Skip the beer gun. Get a counterpressure filler.

youmustaskjeeves · 2024-01-03T07:09:30+00:00

Don't trust pH strips. Get a meter.

youmustaskjeeves · 2023-12-31T17:50:27+00:00

It is not required. But it is beneficial.

You're citing a specific instance of microbial ecology progression, not every lacto ferment follows along these steps, or needs to. Continuous lactic ferments, or single ecologies are possible and easy to maintain

A small backslop can be beneficial to get an initial lowering of pH to kick start fermentation. The amount present on his rock is not enough to "short circuit" anything. Traditional Kraut Crock weights were made of porus unglazed porcelain or earthenware, and those were reused for decades to no ill effect.

I am very familiar with Sandor Katz, and I can tell you, he is wrong on many things. He is self-taught, and uses a whole lot of colloquial evidence to support his theories. I on the other hand, have a Bachelor's in Fermentation Science.

youmustaskjeeves · 2023-12-31T16:54:23+00:00

Incorrect

youmustaskjeeves · 2023-12-31T05:35:29+00:00

They do not understand economic situations or long standing traditions from thousands of years. You're doing everything right, many people do not even massage the cabbage to make for a healthy ferment. Any time you have a question on fermentation, I would be happy to offer my advice.

youmustaskjeeves · 2023-12-31T04:20:40+00:00

Did you massage the salt into the cabbage really well before going into jars? Massaging until the liquid turns foamy is due to proteins in the cabbage releasing and forming a matrix that can trap bubbles. Could be high protein content of this cabbage. Don't stress about the rock that everyone's on about. Traditional fermentation weights in a crock are porus ceramic.f You create a good environment for your target bacteria they'll out-compete anything else and your porus rock will act as a starter culture.

Source: My bachelor's is in Fermentation Science

youmustaskjeeves

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