And yes I don't brew very much I've brewed 3 batches in the last 2 years. So I consider myself pretty new to brewing although I know our ingredients very well
There's 12 different strains we use, the most common is 1056. I was new to it when I started here, still have lots to learn but I have learned a lot. The owner claims to have been a homebrewer but i don't think he was an avid brewer
Okay so it's still too hot, I've been monitoring the temps since I started the thread, it's a constant 72 to 74 during the day and I'm working out a plan for fixing the temp right now
Okay I didn't read too much but I thought using malt extract may have made the yeast's job easier.
I'm working all these things out with my boss and I think things are headed in the right direction
We're working on the fermentation room now as I have brought it to the owners attention.
As for pitch rate, are the guidelines different for partial mash brewing vs. all-grain.
My goal obviously was not to bring the business I work for down to the ground. This is how I scrape by and pay rent...
That was probably the case when the place opened, but now with people being more into craft beer either this place needs some changes or it won't last long.
Yes I do have to inform customers but like I said the customers are pretty forgiving. I think the thing is that homebrewers are just what the title says, they brew at home. Most of our customers have little to no beer knowledge they just like the beer they get in the end and if they don't we...
I really have done a lot of research, and despite this thread ruining my credibility of having any beer knowledge i take this stuff seriously and I love brewing. I learned a lot from this thread and I've talked to the owner about fixing things