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Old 06-05-2013, 04:52 PM   #41
InfiniteThought
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Thanks Rivenin, it was great to meet you. The tasting went well, I have only a few pictures of it (my camera lady got crowded out) but the reviews of the beer were overall incredibly positive. Of the three beers I was pouring, Dark Pale, Wit, Imperial IPA, all three recieved about equal votes as being a favorite. I poured a lot of beer but didn't run out, Portland U-Brew did a chunk of extra business because of the tasting and is really happy with me as well and is open to doing more events.

Then I locked my keys in the trunk of my car, but guess you cannot have everything. Found a tiny and very helpful woman out for a walk who's thin female arm could fit through the cracked open window and unlock the car (thank you small friendly woman!). In a great moment of Portlandness she was also gluten free so I gave her a thank you bottle of the Imperial IPA.

The tasting set up and a friend caught mid-pledge on the iPad (right). Got a chunk of new backers who pledged right on the spot thanks to the modern miracle of wifi.

Also have some beer porn for you guys, P.U.B's fermentarium (not mine, but I wish.)

img_3154.jpg   img_3144.jpg   img_3145.jpg  
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Old 06-05-2013, 05:09 PM   #42
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In answer to questions about size/type of equipment: This is going to be a 2bbl direct fired gas system, 4 conical fermenters with an undersized mash tun do to the nature of my recipes. The fermenters are going to be ordered without a jacket that I will then build myself (cutting the costs nearly in half!) and connect to the glycol chiller that I am also going to build myself.

The beer will be bottled and conditioned in 22oz bottles and will not be kegged. The reason for not kegging is that while I would be able to have gluten free dedicated kegs, the lines that the beer are served on have no promise of being gluten free and I do not want it to be possible to have gluten mixed in and cross contaminate my beer to even the smallest extent. There are also several bars that said they would carry the beer in conditioned bottles -and not in kegs-in case it was a slow mover because the kegs could spoil while the bottles wouldn't.

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Old 06-06-2013, 01:11 AM   #43
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Sounds good! That shouldn't run too high cost wise. Glacier tanks?

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Old 06-06-2013, 06:21 AM   #44
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Going to go with Stout Tanks and Kettles actually. More local and looks to be better pricing.

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Old 06-07-2013, 04:30 AM   #45
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I bought a 3.5 bbl brite through stout tanks and kettles, he's a nice guy. The tank is decent too.

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Old 06-14-2013, 06:57 AM   #46
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Working on getting the word out, it seems to be working but so hard to say with kickstarter (http://www.kickstarter.com/projects/...egan-handcraft). Funding is at 46% and there are 6 days left. Word is getting out and was just put up on oregon live. http://www.oregonlive.com/beer/index...-_tasting.html

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Old 06-17-2013, 02:41 AM   #47
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Great News! For today and tomorrow (sun 16th and mon 17th) all pledges on the kickstarter will be matched 100%! Soon the kickstarter will be over and I will get back to brewing and building instead of computer and phone time, really looking forward to that. Kickstarter is wonderful but it isn't exactly low stress and I can't wait to move forward on the brewery itself.

In other news the landlady let some kids borrow parts off the roof octopus without notifying either of the tenants below, and now the octopus has no arms that can stand up where before he had two. Going to see if she will make the kids fix it, otherwise I think I foresee some roof time in my future.

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Old 06-17-2013, 05:07 PM   #48
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Hey Infinite_Thought and beljica, I've been looking at getting my hands on a BrewMagic, but one thing that puts me off in looking at it (or really any mash tun designed for barley-based beers) is that the false-bottom screen in the mash tun looks like it might be too coarse to work with something like millet or quinoa (both of which are integral to my recipes). In putting together your own systems, how do you address that? Do you just get your fabricators to put in finer mesh, or is there something process-oriented you've figured out to get GF mashes to behave like barley in the mash?

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Old 06-17-2013, 11:14 PM   #49
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I use a self made copper manifold, copper pipe just loose fitted together (45 degree elbows) covered in thin cuts made with a cut wheel on a dremel. The cuts are very narrow and though an occasional millet bit gets through only a few seconds of the first runnings have grain in them, generally only a quart of wert has to be recirculated.

Still working on the design for the brewery scale mash tun, but it won't be much different. The loose fitted parts let you just pull it apart to clean it very easily, fits tightly enough that it has never fallen apart during use, only when I yank it out.

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Old 06-18-2013, 12:08 AM   #50
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Quinoa has a very high protein content. Lautering will always be a problem with quinoa. Never have a problem when using more than 50% millet.

I use a false bottom with a mesh bag lining the tun. Works great.

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