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Good Call. I've been brewing for a few years so I have a fair base foundation for most of the questions. But you are absolutely correct, in the scheme of commercial brewing there is a TON to know. I've been touring there for about three months now so have learned a lot, but also been asked...

I've thought about topping everyone off pre tour. Maybe i'll even bring a pitcher. And very true. This past Saturday i did my first tour at 1pm, the previous night i got hammered and was drinking water. the energy was definitely different.

Thanks for all your feedback HBT. Some great material to work with. I like the idea of Getting a pretty girl to kiss the blarney tank. HBT you must have more though right!? :rockin:

HA! good call. Any ideas around how to position the Yeast having the best life ever yada yada yada because they reproduce all day.....

These are great please keep them coming! I am already picturing where I will use these. Also, if you have any technique recommendations let me know. I'm charismatic, but naturally dry and sarcastic. Maybe I need to force (or fake) more energy

Yes agreed. I always give a sample off a bright tank, If its a very small group i'll give more than one. and hahahahaha thats exactly the kind of stuff im looking for!:rockin:

Greeting HBT! I have a part time dream job at a brewery. I work as a tour guide, when I'm not giving tours I'm tending bar. Sometime's the energy is great, the people are great and participate but sometimes the crowd is just ....Blah....no facial expressions, no laughter. Those are the...

Good feedback. Would the first runs come across as more bitter? everything that's settle during cooling? I poured that off and had a few tastes. Could also be my pallet wasn't tuned to something bitter at the moment. Last night I had A Rogue Oregasmic whose hoppiness slapped me in my face...

This has been in primary since tuesday night, so three days or so. Thoughs?

Awesome Eluterio Thank you. btw - that was your 666th post....scary lol What about adding directly to the fermenter?

Hello! I brewed my first smash and followed this recipe: 10lbs marris otter Hop Schedule: 1 oz. Cascade - 60 min .5 oz. Cascade - 30 min 1 oz. Cascade - 15 min .5 oz. Cascade - 5 min US-05 So, I used 7.1aa for the 60 30 and 5 and Fresh hops with unknown AA content for the 15...

Ha yea, well, that would be awesome. But they need staff who have a part time job and aren't going to be harassing the brewers and constantly requesting they be trained in commercial brewing. The brewer's are always happy to have observers and are great about asking questions, but they have a...

Hookerbeer.com Some pretty good stuff!

Yup, It's as awesome as it sounds too. The Ex is like a money siphoning leech, that...combined with the mortgage meant it was time to take on a few extra hours(or have no $$ for brewing, let alone lunch). I wanted a part time job that I could enjoy. I was open to working at home depot or...

This recipe looks awesome. I as well am a huge fan of left hand and the vanilla porter. I want to try a similar recipe, but excluding the lactose and possible the Dextrose. What changes, if any to the grain/hop bill would you make if you were not going to use those ingredients? Thank you!:mug:

HA, I realize this does sound rediculous. A swamp cooler may be best. I would put it in a garage out of direct sunlight. But i thought i read something once about a temperature window in April where nights didnt go below like 46 and days above 55. I could be imagining things though. I...

Hi HBT! Looking to hammer out my first lager. I would like to ferment outside. Can anyone provide a resource, or help me determine a good two week window with temps approx 50 degrees in glastonbury ct? Appreciate the help! PS. open to some KickA$$ AG lager recipes and yeast...

Barrel aged is definatly trendy right now however limited due to price and availalbility constraints. Something has to enter the market to take IPA's spot. Trend's dont last forever, ask pogs and Slap braclets. I have seen an increase in Stouts at a few local popular beer spots, as well as some...

I can see sours becoming trendy, but I dont think they have a strong enough presence in the market place to take off. Ipa's even before thier popularity were usually at least on one or two taps.

Hi HBT, I know IPA's are not going anywhere, but they are the trendy beer of choice atm. I have much respect for the IPA and its history so feel the popularity is warranted. But, what beer will take its place once its course has ran? My humble guess is Saison’s and Hef’s. Followed by...