TyTanium
Well-Known Member
- Joined
- Nov 9, 2011
- Messages
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Two interesting conversations at a homebrew shop I respect.
First was crushing grain. Mill is locked at 0.040”… I typically crush finer, so I asked the guy if it was possible to adjust it tighter.
Employee: No. 0.040 is an industry standard. No need to crush it finer.
Me: Last time on your mill my efficiency was 20% lower than usual, and I ran it through twice
Employee: Well, that’s the industry standard. Crushing finer won’t do much for you. Buy your own mill if you want a finer crush.
Second was selecting yeast.
Employee: Can I help you with yeast?
Me: No thanks, just brewing a simple pale ale, gonna go with S-04; we're brewing today and won't have time for a starter
Employee: <Puzzled look> Standard 5g batch at 1.055?
Me: Yes.
Employee: You can still go with a Wyeast pack. The cell count is guaranteed, unlike White Labs.
Me: Well, I like pitching 200bn cells for a 1.055 ale, so I’m gonna keep it easy with the dry yeast.
Employee: If you’re selecting dry yeast for ease, then your methodology is flawed. It’s just as easy to take scissors to a dry yeast pack as a liquid one.
Me: I know how to use scissors. I’m more concerned about cell count.
Employee: That’s not necessary unless you have a really big beer. Again, the Wyeast cell count is guaranteed. It has a nutrient pack inside.
Me: I think I’m just gonna go with S-04
Employee: Ok, brew however you want!
I know less-than-stellar advice is common in a homebrew shop, but the condescending tone and misinformation was disheartening to me at such a respected place. And no, I will not name the location; my point is not to bash, more to vent (or have someone call me out if I'm incorrect).
(Beer turned out AWESOME, btw)
First was crushing grain. Mill is locked at 0.040”… I typically crush finer, so I asked the guy if it was possible to adjust it tighter.
Employee: No. 0.040 is an industry standard. No need to crush it finer.
Me: Last time on your mill my efficiency was 20% lower than usual, and I ran it through twice
Employee: Well, that’s the industry standard. Crushing finer won’t do much for you. Buy your own mill if you want a finer crush.
Second was selecting yeast.
Employee: Can I help you with yeast?
Me: No thanks, just brewing a simple pale ale, gonna go with S-04; we're brewing today and won't have time for a starter
Employee: <Puzzled look> Standard 5g batch at 1.055?
Me: Yes.
Employee: You can still go with a Wyeast pack. The cell count is guaranteed, unlike White Labs.
Me: Well, I like pitching 200bn cells for a 1.055 ale, so I’m gonna keep it easy with the dry yeast.
Employee: If you’re selecting dry yeast for ease, then your methodology is flawed. It’s just as easy to take scissors to a dry yeast pack as a liquid one.
Me: I know how to use scissors. I’m more concerned about cell count.
Employee: That’s not necessary unless you have a really big beer. Again, the Wyeast cell count is guaranteed. It has a nutrient pack inside.
Me: I think I’m just gonna go with S-04
Employee: Ok, brew however you want!
I know less-than-stellar advice is common in a homebrew shop, but the condescending tone and misinformation was disheartening to me at such a respected place. And no, I will not name the location; my point is not to bash, more to vent (or have someone call me out if I'm incorrect).
(Beer turned out AWESOME, btw)