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02-06-2012, 08:06 PM
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#11
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Senior Member
Join Date: Jul 2009
Location: Pittsburgh, PA
Posts: 2,231
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Very Very Very Very Very COOL!
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B.A.R. 106 BREWERY - "Brew Against Rules"
eHERMs BREWERY BUILD
GOOGLE+
Primary: Amarillo Blonde Ale (4/21/12), Two Hearted Clone (4/22/12)
Secondary/Aging/Lagering: Grape Mead (2/12/12), Amarone Wine (12/26/11)
Kegged: Two Hearted Clone (4/22/12), Amarillo Blonde Ale (4/21/12), Skeeter Pee (2/4/12), Haus Pale Lager (2/12/12)
Bottled: Grapefelwein (1/29/12), Brown Trout Stout (2/26/12)
Up Next: Baby Day Barleywine
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02-06-2012, 08:13 PM
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#12
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Senior Member
Join Date: Oct 2011
Location: Cornwall, Ontario
Posts: 288
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Thanks for the comments everyone. Much appreciated
Quote:
Originally Posted by Misplaced_Canuck
I don't want to be the one raining on your parade, but before agreeing to anything, have your beers tasted by an unbiased/uninterested party.
I recently tasted a couple of homebrewers' beer and they had gotten a bunch of praise from friends/family. When I tasted the beer, I immediately spotted the extract twang and some oxidation.
In their minds, they thought that starting a microbrewery while using extract is feasible. It just isn't. It's not your case in any event.
Bottom line: Don't get into something without getting it tested + tasted by a pro.
MC
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Canuck, I couldn't agree with you more and I don't take it as raining on the parade at all. In any case, it's not my money and if the project leader likes my beers enough to throw a few $ my way and let me brew test batches on their setup, who am I to burst their bubble? Obviously if we were going to do this, we would have to convert all the recipes to work on a larger scale, re-learn the process for the new equipment, and then send out testers to some contests etc and do some small-release market research. I will have no more invested in this than some recipe development and time. Not expecting big gains financially from it either... would just be a lot of fun on someone else's dime!
Craft brewery operating on extract??? WTF? That's like a pro photographer who uses a crappy point&shoot .
Quote:
Originally Posted by Sippin37
That is really cool, congrats! Oh, and please do post that DIPA recipe  |
Recipe is on the recipe database... Island 17 Brewing "invincible" Double IPA.
http://www.homebrewtalk.com/f69/all-grain-island-17-brewing-invincible-double-ipa-298961/
__________________
Back off man! I'm a Scientist.
On Deck: Blackstrap Molasses Porter (again), Northern English Mild, Wheatgrass Wheat
Primaries:
Secondaries:
Bottled: Northern Migration Honey Rye Ale, Unorthodox Cider, Orange Vanilla Cinnamon Mead, Blackstrap Molasses Porter, Invincible Double IPA
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02-06-2012, 11:49 PM
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#13
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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It's been claimed on here by some very respected folks that there are micros out there brewed with extract. I can't imagine the cost though.
__________________
Everything works if ya let it-Roady(meatloaf)
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02-07-2012, 03:22 PM
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#14
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Senior Member
Join Date: Oct 2011
Location: Cornwall, Ontario
Posts: 288
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Quote:
Originally Posted by unionrdr
It's been claimed on here by some very respected folks that there are micros out there brewed with extract. I can't imagine the cost though.
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I just can't believe anyone who does this professionally would give up the extra degree of control over the final product that you get with all-grain.
__________________
Back off man! I'm a Scientist.
On Deck: Blackstrap Molasses Porter (again), Northern English Mild, Wheatgrass Wheat
Primaries:
Secondaries:
Bottled: Northern Migration Honey Rye Ale, Unorthodox Cider, Orange Vanilla Cinnamon Mead, Blackstrap Molasses Porter, Invincible Double IPA
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02-07-2012, 06:43 PM
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#15
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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You can ge a lot of control with extract by which are used & in what amounts,besides all the other additions that make various styles what they are. But I can't see it being as cheap as AG.
__________________
Everything works if ya let it-Roady(meatloaf)
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02-07-2012, 06:55 PM
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#16
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Senior Member
Join Date: Oct 2009
Location: Montana
Posts: 908
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Pretty certain that Water Street Brewery in Milwaukee is an extract brewer (I know one of the micros in downtown MKE is just can't recall with 100% certainty which one). Have not had their beer but if they have survived for as long as they have in a beer-centric town such as Milwaukee then they can't be too bad...
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02-07-2012, 07:00 PM
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#17
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Senior Member
Join Date: Oct 2011
Location: Cornwall, Ontario
Posts: 288
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Crazy... especially at the volume of grain that you would buy to brew on that scale. My semi-local craft brewery gets me sacks of 2-row for under $30. I haven't bothered calculating the cost of the extract that would be the equivalent.
__________________
Back off man! I'm a Scientist.
On Deck: Blackstrap Molasses Porter (again), Northern English Mild, Wheatgrass Wheat
Primaries:
Secondaries:
Bottled: Northern Migration Honey Rye Ale, Unorthodox Cider, Orange Vanilla Cinnamon Mead, Blackstrap Molasses Porter, Invincible Double IPA
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02-07-2012, 07:16 PM
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#18
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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Quote:
Originally Posted by ajbram
Crazy... especially at the volume of grain that you would buy to brew on that scale. My semi-local craft brewery gets me sacks of 2-row for under $30. I haven't bothered calculating the cost of the extract that would be the equivalent.
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That's what I'm wondering about the extract. You'd need less extract to equal a certain amount of grain. But being concentrated seems like more expense. Unless they by large tanks wholesale. Like at Ford,we got thes big square tanks of Castrol to fill the engines with at that work station. So maybe they get the extract that way? It'd be interesting to see what that costs.
__________________
Everything works if ya let it-Roady(meatloaf)
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02-07-2012, 08:06 PM
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#19
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Junior Member
Join Date: Jan 2012
Location: Chicago, IL
Posts: 22
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Congrats... if only I had that much money laying around to have fun with
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02-08-2012, 12:02 PM
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#20
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Senior Member
Join Date: Oct 2011
Location: Cornwall, Ontario
Posts: 288
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Quote:
Originally Posted by unionrdr
That's what I'm wondering about the extract. You'd need less extract to equal a certain amount of grain. But being concentrated seems like more expense. Unless they by large tanks wholesale. Like at Ford,we got thes big square tanks of Castrol to fill the engines with at that work station. So maybe they get the extract that way? It'd be interesting to see what that costs.
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Indeed. I think extract would take some of the appeal out of it. I love going into craft breweries and seeing sacks of grain sitting around, or watching someone with a paddle scooping piles of steaming spent grains out of a hatch on the mash tun.
__________________
Back off man! I'm a Scientist.
On Deck: Blackstrap Molasses Porter (again), Northern English Mild, Wheatgrass Wheat
Primaries:
Secondaries:
Bottled: Northern Migration Honey Rye Ale, Unorthodox Cider, Orange Vanilla Cinnamon Mead, Blackstrap Molasses Porter, Invincible Double IPA
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