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I have not really tried to get into the industry yet. I have applied at one place for an assistant job and they were very likely to hire me. However they were expanding due to a change in law and they bill that allowed them to expand died in the legislature. So they can't expand and hire me. I...

Yeah I am moving back home with my wife and looking to work in a production brewery or brewpub.

Picked up my medals and prizes this last weekend. Wow! I can't believe the prizes they give out. For one I got a 25' immersion chiller, 1 Glass4Beer, a shirt, a Delerium Bar Towel, 4oz of Delta Hops, and other random stuff. For the other I got $75 in gift certificates from Dogfishhead Alehouse...

I just started the 2nd Module on Beer Production and Quality Control. I have not yet taken the first quiz for the module so I don't have any new information at this point. The classes are about $3300 each, so basically $10,000 for the Associates Program. It's a ton of money. Especially...

I just finished the first Module on Raw Materials and Wort Production. I've posted some of my thoughts here: https://www.homebrewtalk.com/f19/siebel-institute-technology-web-courses-256602/ I'm happy to answer any questions if I can be of help.

Sounds cool

So I finished my first Module, the Raw Materials and Wort Production. I averaged a 94% on the quizzes, which is the only thing the grade is based on. You need an 80% average to pass the module. I am starting the next Module in a week or so. Overall it has been much easier than I expected, and I...

That could be. I don't have any personal experience to back up the claim. The claim is really Chad Yakobson's if I am reading his info and listening to his speeches correctly. I know he is producing a number of 100% Brett beers that don't have the classic characteristics. He does have a number...

I'm new to using Brett as well but have been doing a bunch of research. My understanding is that the "classic" characteristics you talk about will not be present in a beer fermented with only Brett. When used as a primary, as opposed to adding in secondary, it actually ferments quite clean ad...

Congrats on the 1st. My Saison took 2nd! Can't help you on the salt comment. I wanted to throw out a question for everyone here too. Does anyone else get completely opposite comments from judges? I have had differing comments on almost every scoresheet, which makes it really hard to improve...

BURP does a great job at getting the scoresheets back quickly. This was my best competition yet. My Saison placed 2nd in Belgian French Ales and my Triple took 2nd in Belgian Strong. Couldn't believe it, really excited.

Well if you can get the actual abv on the app it would be more helpful than the estimated abv. I brew a lot of Saison and the estimated abv in beersmith is never close to my actual abv since beersmith doesn't seem to factor in the high attenuation of saison yeasts. Also I have the FG in all my...

Maybe I am just missing it, but I'd like for the app to display the FG and ABV. I've had a couple situations where I couldn't remember the abv or FG and was asked. I pulled out my app but couldn't find the info. Other info like Total hops, total grain, etc would be nice as well.

I have been meaning to put an update for a bit, thanks for the reminder. So the classes are not as hard as I expected, at least not so far. I didn't take a lot of science classes and don't have any science degree. But if you have read some of the more advanced homebrewing books (Noonan, Gordon...

Thanks for creating this app. I just got some recipes loaded in my dropbox and it's working well for me. I always have people ask me about a recipe from a beer I brewed months ago and I never wanted to take the time to copy them into my dropbox from Beersmith, so this is great!

My first regulator was the cheapest dual pressure regulator I could find a couple years ago. It worked ok for the first 6 months but then the pressure started to jump up and down after I adjusted it. It got the point where I had to adjust it ever day when I got home from work. Then one of the...

It's $20 for a 5# tank and $24 for a 20# tank where I live.

Wow a lot of these methods sound like overkill. I just rinse the bottle after I use it and then store it until I need it. On bottling day I put some starsan in the sulphiter give it a few squirts and let it drip dry for a bit. Never had a problem doing this and I've certainly never had any...

How long did you age/condition it? Brett takes a good 4-6 months to develop the funky flavors, and it will keep developing (and lowering the gravity) until it gets to about 1.003. I haven't used the 670 so I'm not sure what the ratio is in the vial. That's one of the problems with the mixes...

Is it at your target FG? You said it was at 1.010 when you went to secondary, right? Then cold crash it and keg it. Who cares if it's still bubbling. Bubbles are not a good indication of fermentation anyway.