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Imho it will be difficult to walk into a new field with no track record, credentials, referral for six figures... irealize mgmt is mgmt but that is not entirely the way the world works, hiring is largely about risk management now... keep in mind that for the job at the manufacturer you are...

Salt is added to the Gose style which is popular now, but probably not appropriate for an IPA.

Online via Morebeer.com. They were one of the few at the time that had stock. This was in January 2017

For a professional job it is not appropriate to deliver a resume by hand, and it is highly unlikely you would ever make contact with the hiring manager... Professional jobs often get hundreds if not thousands of applicants in some places, computers scan resumes submitted electronically for...

It can be very difficult in a competitive market to get a professional job just by applying. Networking, referrals and often headhunters/recruiter relationships are necessary. Unless your seeking entry level and planning to work yOur way up. Check into contract work, there's less risk for the...

Great input! I was curious how far I could go with dry hopping..seems like there's not too much a concern with going too far.

Thanks for the feedback guys, appreciate you taking the time. Down to 1.018 today (4/4/17) from 1.053 on 4/2/17 (I had a healthy 2L starter), added 1oz dry hop while fermentation is still finishing, will add a few more oz before transferring to keg and crashing. Maybe add a bit to the keg...

Some yeasts can be difficult to clear with common fining methods, some ale yeasts, many lager yeasts. Less of an issue for homebrewers who have the time for a proper layering period which usually produces bright beers, for the pros, who need to turn around a bright beer in much shorter time...

Working on a single hop pale ale recipe, focusing on Nelson Sauvin - i've managed to have a few commercial examples in New England of this hop used as a single hop and am seeking experience and input on a hop schedule. I have plenty of Nelson to work with (i have 16oz) but mostly curious on how...

More water is needed to saturate and cover a larger grain bill but batch size is not changing, so the difference between what is needed for mash infusion and what is needed for sparge gets larger as less sparge water is used on heavier grain bills.

Grainfather has commented on this, the readout at near boiling teams is not as accurate as they chose a controller to be accurate at mashing temps... Since the controller is bypassed at boiling you can literally ignore the readout on the controller. Boiling is boiling... If you do want to...

The one inside the ball valve.... The spring-loaded ball bearing that keep you from acidentally spraying the ceiling with wort if you turn the pump on without the top arm in place.

I guess it depends if you are brewing to win awards or brewing to win customers... I don't think the hazy east coast IPA movement is lessening and the lines for this type of beer are getting longer, longer than ANY "true to style" IPA has ever had to my recollection, so my sense is the...

To echo what others have said, it's not necessary to slow the flow of wort just because some is going down the overflow pipe, the overflow pipe exists because a portion of the recirculation is intended to go down there. Over the duration of the mash, you'll notice that clarity of wort improves...

As others have said, dial in your water profile and pH and mess around more with the amounts and temps of whirlpool additions, it's not usual for me to have several temp additions during whirlpool. Length of whirlpool can also be played around with. There is no magic formula that I know of...

Whirlpooling and letting it sit for 10min or so before beginning chilling/pumping will leave most of the hop and trub materials in a central cone and you won't have as many clog issues.. Removing the safety spring when it comes time to chill also removes further restriction (I've left mine out...

I hate most everything about them, I have several including the large ranged ones and I haven't used any of them for several years. Refractometer works for me for initial gravities - I don't check finals anymore as I have my process down...

I think almost all get their supplies from one of the big national wholesalers... LD Carlson, BSG, etc....

There are plentry of people who don't mind processed food prepared in central warehouses and then reheated in a commercial kitchen and served by a drug addicted waitstaff so I don't have to worry about my impact on the rate of table turns. It's not about tipping, I tip well. It's about going...

This is true at chain restaurants which I won't set foot in anyway. If you're going to a chain restaurant then you're getting what you deserve....