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Yeah that's what I'm learning, it only really happens less that 10 times a year, that number should be 0 tho

And yes I don't brew very much I've brewed 3 batches in the last 2 years. So I consider myself pretty new to brewing although I know our ingredients very well

There's 12 different strains we use, the most common is 1056. I was new to it when I started here, still have lots to learn but I have learned a lot. The owner claims to have been a homebrewer but i don't think he was an avid brewer

Okay so it's still too hot, I've been monitoring the temps since I started the thread, it's a constant 72 to 74 during the day and I'm working out a plan for fixing the temp right now

What temp are you talking? Because this whole thread has been about how the temp is too high in the room

Okay I didn't read too much but I thought using malt extract may have made the yeast's job easier. I'm working all these things out with my boss and I think things are headed in the right direction

We're working on the fermentation room now as I have brought it to the owners attention. As for pitch rate, are the guidelines different for partial mash brewing vs. all-grain. My goal obviously was not to bring the business I work for down to the ground. This is how I scrape by and pay rent...

That was probably the case when the place opened, but now with people being more into craft beer either this place needs some changes or it won't last long.

Is there a BOP like that in this world?

Hahaha thank you for that I do agree completely

Yes I do have to inform customers but like I said the customers are pretty forgiving. I think the thing is that homebrewers are just what the title says, they brew at home. Most of our customers have little to no beer knowledge they just like the beer they get in the end and if they don't we...

I really have done a lot of research, and despite this thread ruining my credibility of having any beer knowledge i take this stuff seriously and I love brewing. I learned a lot from this thread and I've talked to the owner about fixing things

I'm basically a waiter.

There are no poor sanitation processes so it definitely is the temp

And I would not blame you, which is why I'm trying to figure it out

In sours yes, when a customer makes a milk stout or a clone for their favorite beer no haha. It's hard to make a customer upset with us though for the most part people love brewing with us and when something does go wrong they are usually fine with going home with an extra case of beer and...

I got great answers from everything thank you guys. This is why I'm on here is for answers so when he asks me I can explain and leave it to higher powers to fix

80 is rare. But I don't disagree with you

You're telling me haha, most of the beer coming out is pretty top notch in my opinion though. When one does go bad it's hard to describe the flavor, basically foot cheese is the best word for it. Some get a windex type taste as well. None of those beers go home with customers, all of the beers...