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Yeah - that is when he showed up. It was also at that time that other employees, who had been working there, quit/were forced to quit because many (some??/all???) were told they had to sign a non compete to stay there ( I believe that noncompete may have even had a greater distance in it...

From the sounds of it, from a number of people with legal experience, many/most non competes don't hold up in the end. So, that would mean they are not 100% legally binding.

Head brewing jobs are a dime a dozen? Really? I know that crap jobs in breweries for minimum wage or on a volunteer basis are available...... did not know head brewer jobs were out there for the taking though.

Non-disclosure is not BS...... Non compete - in brewing..... that is BS. Total, complete, 100% BS. This ain't Apple... it is putting grain in water and adding hops and yeast.

Yep.... this is a fact. There are no "trade secrets" here. It was something someone signed because they needed and wanted a job. Others quit working there because they were being forced to sign it or be fired. The sole purpose of an agreement like this, in the end, is basically to control...

Cheers!

So, apparently today is "IPA Day." Luckily, this showed up on my doorstep today...... Coincidence? I think not.

I agree with this...... 12 ounces is going to be pushing it as far as too much. You ca always add more..... can’t take it out.

I’ve always found makers mark to work well for soaking charred oak in and adding to beer. It is fairly smooth and a bit sweet. Seems to integrate well with big stouts and porters.

He did leave for a while and there were some other rocky times as well. I have heard the same about Thew - seems their beers are not really TG knockoffs or anything. Even if they were...... what breweries aren't making Hazy NEIPA's? This stuff is not a "secret." We, as home brewers, prove...

I move that we rename the beer in this thread...... I am thinking we should call it "Trade Secrets." Honestly, there are really few things that I have less time for in the brewing community than this nonsense of "proprietary ingredients" or "trade secrets" - give me a break. There just is not...

Primary to Secondary to Bottling Bucket to Bottle....... I would try to cut that down if you feel you can. I would either go primary to bottle or Primary to bottling bucket to bottle Less transferring the better for a beer like this.

How long has it been since the day you brewed it?? Also..... how do you plan on priming/bottling? Are you going to dump the priming solution into the secondary? Or are you planning to rack it to a bottling bucket or something like that? I ask, because I would move that beer as little as...

I have done both...... 1:1:1 in whirlpool/flame out and then 0 Centennial and 1:1 amarillo/simcoe in dry hop and, I have also done straight 1:1:1 in all additions. Both are good. Leaving centennial out of dry hop probably makes it a bit more toward a typical NE IPA. The centennial can be a...

I have done quite a few with Centennial/Simcoe/Amarillo in 1:1:1 ratio and really liked them. Not as bold as Citra/Mosaic/galaxy combos. I especially like that combo in lower ABV. versions. If you wanted something more bold in the NE IPA realm, Citra/Simcoe/Amarillo would also be very good...

Pitching a second vial of yeast (especially something like vermont ale) is not recommended procedure. The only time that is really something to do is if you are maybe brewing a beer and through process error you pitch unhealthy yeast, or ferment at too low of a temp, or whatever....... and as a...

I think some of the lack of response/traffic could simply be that, while this might seem simple/straight forward to some, it would be overwhelming to the vast majority of home brewers. I have been brewing for over 20 years. I do a lot of reading. I frequent the forums. I have sent samples to...

This is very similar to what I do..... only difference really is that I ferment in kegs (bend the dip tube up to leave an inch or two clearance off the bottom) for primary, and then I jump it to a purged keg with Sugar solution to 3-3.5 volumes and bottle in heavy 750ml bottles using a beer gun.

Also.... when I brew this ( coming up in a few weeks)..... I like to finish with 8 gallons of 1.125 wort in a 10 gallon kettle. I ferment 2 x 4 gallon batches or so in 2 x cornies, or 2 x fermenters. I let it ferment out for about 3 weeks , and then I transfer it to a 5 gallon keg and a 3...

A lot of those beers like that (dark lord, toppling Goliath, etc.) have finishing gravitates in the 1.040-1.060 range. They start very high.... in the 1.125 range. So, start with a super viscous, high gravity RIS wort.... have some DME on hand to bump up gravity as needed. When I brew...