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Email this morning: "Smoking is not permitted in the warehouse. If anyone is caught smoking in the warehouse you'll be fired" Only 1 person in the company smokes. Everyone knows who it is. Stop treating us like a kindergarten class. Deal with your employees directly when appropriate.

My method is 58* for 3 weeks, 70* for 1 week, then put the whole fermenter into my beer fridge @ 40* for a week. I don't drink from the final vessel (keg or bottle) until its cold conditioned for a further 3 weeks.

more variety of yeast bulk hops porn

still think this one is better. <iframe width="560" height="315" src="https://www.youtube.com/embed/FIe-NtPjh0Y" frameborder="0" allowfullscreen></iframe>

So how did the interview go? I've been applying for business mgmt. type positions at breweries for about 5 years now and haven't even got a response from anyone.

When you come into the office with a new pair of shoes, or a nice jacket, and one of the higher ups says... "We must be paying you too much! yuk yuk yuk" no a-hole. I'm actually pretty close to the poverty level. Its just that my parents were nice enough to get me a rain jacket last...

I get the cruise calls every once in a while. My favorite part is when you first pick up and hear a loud fog horn right in your ear.

I'd love to be in that situation. I'm working hard at finding a new place to work. My performance review is coming up soon too, but more often than not it just turns into an airing of grievances session which is of course more of a "this is why I can't give you a cost of living raise".

I didn't really have much luck with the blackman lacto either. Followed his instructions perfectly and couldn't get any lower than 3.8. Isn't really sour at all. Will probably just resume kettle souring from now on. Better results, and I can split my brewday into 2 half days.

Mourinho is just such a classy guy, you can't compare other classless managers to him. It is just an unfair expectation. Hopefully they can sweep this whole Eva Carneiro thing under the rug and he can resume getting all the respect he deserves.

So what was the final pH? I've never really felt anything above 3.5 was very sour.

Definitely the island LHBS.

Supervisor just walked into my office and asked, "do you know if Tony has completed xyz task?" Me: "I'm really not sure" (It wasn't a task related to anything I do) Supervisor: ok. Walks out of my office and passes Tony in the hallway. Doesn't ask him. This place is crazy I tell you.

brake issues on a company vehicle that they refuse to fix after repeated attempts. that's a personal injury lawyers wet dream.

bazooka tube works pretty well.

When I do my "fast" American sour, I pitch a starter made of low fat greek yogurt into 110* wort, and if I maintain the temp, I can hit a ph of 3 in about 24 hours. Then start the boil, keep the ph, but kill the bacteria, and nothing is infected. Ferment with sacc just like a regular beer...

Seems like they would just want to do a kettle sour, as to not infect any of their equipment with bacteria. What is in your sour blend? If its a pedio/brett blend, then that's probably where you are getting the long aging times.

Thanks everyone. All good advice. I've been brewing quite a while, and employ most of the techniques discussed here already. I've got several ounces of fresh whole leaf hops in the fridge, so plan is to brew a fresh hop IPA next weekend, see how that goes, and since i'll be out of...

I wish I could screenshot my email inbox for you guys. I constantly get emails. Most of them really important that I have to organize, take action on, archive, etc. Right now I have 30 new emails, just from the last 5 minutes, all of the same subject, that I have no business being included...

crooked stave.