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- Jul 4, 2012
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So I was lucky enough to get a personalized your set up with some of the brewmasters and executives at St. Arnold's brewery here in Houston and I was wondering if you guys could give some advice about what questions I should ask. I'm basically a homebrewer that has bought a nice pilot batch/small scale brewing system (a MoreBeer brew sculpture) and I'm engaging in the long and arduous process of getting ready to try professional brewing. I'd like to have some halfway intelligent questions to ask these people at the meeting and I was wondering if anyone could give some advice. So far I can think of asking them about yeast management (maintaining purity and health, use of nutrient, storage, etc.) and how they achieve batch consistency (like what they specifically do to ensure each batch of lawnmower ale tastes the same, how do they scale up from their Sabco pilot batch system to a full-scale batch, etc.), but I'm sort of blanking on anything else to ask.
Soooo...what would you ask the brewmasters/execs/owner of a major brewing corporation if you had a chance?
Soooo...what would you ask the brewmasters/execs/owner of a major brewing corporation if you had a chance?