Random Brewing Thoughts

[TripleSixHoppia]

This is to be a commercial enterprise?

These will be pilot batches. Obviously some things would have to change to scale. I still want wooden mashing vessels and open top fermentors. But I would probably have a 4-5bbl conventional kettle. I have found copper kettles up to 100 gallons. That might be fun for some of the beers.

It also depends on how bad the planning commision wants to **** us. Honestly running the numbers on cost versus potential sales. getting the plans together, because I'm going to have to convince the city to let this happen. Hoping that agricultural element will help us out a lot. the city is bending over backwards trying to get people to keep their farms.

We can build a building and keep cost pretty low. It looks like it could be very viable at 3bbl per week / 150bbl a year even selling to a distro at ****** distro cost. KY also allows breweries to sell at farmers markets in KY without an additional license. So if I'm doing something with some of the guys that do heirloom corn, or tomatoes, or pumpkins or whatever that could be a good play.

 

[Thorpe]

These will be pilot batches. Obviously some things would have to change to scale. I still want wooden mashing vessels and open top fermentors. But I would probably have a 4-5bbl conventional kettle. I have found copper kettles up to 100 gallons. That might be fun for some of the beers.

It also depends on how bad the planning commision wants to **** us. Honestly running the numbers on cost versus potential sales. getting the plans together, because I'm going to have to convince the city to let this happen. Hoping that agricultural element will help us out a lot. the city is bending over backwards trying to get people to keep their farms.

We can build a building and keep cost pretty low. It looks like it could be very viable at 3bbl per week / 150bbl a year even selling to a distro at ****** distro cost. KY also allows breweries to sell at farmers markets in KY without an additional license. So if I'm doing something with some of the guys that do heirloom corn, or tomatoes, or pumpkins or whatever that could be a good play.

Keep us updated! You have a Facebook page, Twitter, etc to follow for updates?

 

[TripleSixHoppia]

Keep us updated! You have a Facebook page, Twitter, etc to follow for updates?

I'll probably throw crap on here..

https://www.facebook.com/cashcropbrewing/

I usually post brewing stuff on MTF.

 

[SirDickButts]

I'll probably throw crap on here..

https://www.facebook.com/cashcropbrewing/

I usually post brewing stuff on MTF.

is there an instragram for cash crop?
also, my wife and i love the pics/vids of your little one.
she is so freaking adorable w/ those baby glasses!

 

[Snarf1]

It took about 2 years in the bottle, but the mousiest beer ever isn't mousey anymore. It's almost as good as when I bottle it. The bajillion percent alcohol might make this interesting for a a few years.

 

[FTowne1]

It took about 2 years in the bottle, but the mousiest beer ever isn't mousey anymore. It's almost as good as when I bottle it. The bajillion percent alcohol might make this interesting for a a few years.

I've got two batches of fake lambic that now taste like a bowl of stale cheerios, even though they tasted fine when I bottled them. I guess I'll forget about these for 6 months or so.

 

[reverseapachemaster1]

I've got two batches of fake lambic that now taste like a bowl of stale cheerios, even though they tasted fine when I bottled them. I guess I'll forget about these for 6 months or so.

Probably good in three months.

Also, thank you for not saying plambic like a total *******.

 

[liquiddegenerate]

Poured a bunch of beers at a festival with a local homebrew club today. I did a brown ale with donut holes in the keg and randled through more donut holes, it was well received.



Well emptied 12 kegs today.

 

[Mugatu]

Poured a bunch of beers at a festival with a local homebrew club today. I did a brown ale with donut holes in the keg and randled through more donut holes, it was well received.



Well emptied 12 kegs today.

Recipe plz

 

[liquiddegenerate]

Recipe plz

30 donut holes in a mesh bag in the keg and 20 in the randle. I put the bag in a sanitized and purged keg and transferred in the beer from a conditioning keg the morning of the festival.

 

[JCastle1]

I've been digging smoked beers lately. Gonna attempt a 100% smoked malt beer soon.jpg. Also thinking of berliner season soon, gonna use every ******* fruit I find.

 

[Rails]

Poured a bunch of beers at a festival with a local homebrew club today. I did a brown ale with donut holes in the keg and randled through more donut holes, it was well received.



Well emptied 12 kegs today.

Did Police officers just love the beer?

 

[JulianB1]

My best saisons have been 3711 + various brett and bottle dregs. I understand why people dislike 3711 but it makes a perfect base for adding brett imo.

Same, I've had really good results with 3711 to start and then Hill Farmstead dregs a couple of weeks in.

 

[Vogt52]

Plan to brew a Grisette style beer soon. Not planning on using a mixed fermentation. What are your thoughts on Belle Saison yeast vs. WLP 565? Local homebrew shop is out of 3724.

 

[TripleSixHoppia]

Plan to brew a Grisette style beer soon. Not planning on using a mixed fermentation. What are your thoughts on Belle Saison yeast vs. WLP 565? Local homebrew shop is out of 3724.

Belle will ferment anything. 565 is a temperamental bitch that needs yeast nutrients, time, and heat to finish out. If you are using brett and LAB I think the more expressive yeast like belle are better. For straight saison 565 all day.

 

[Vogt52]

Belle will ferment anything. 565 is a temperamental bitch that needs yeast nutrients, time, and heat to finish out. If you are using brett and LAB I think the more expressive yeast like belle are better. For straight saison 565 all day.

Any experience with 566?

 

[liquiddegenerate]

****.

 

[Newmoneyloons]

Just took a sample of a "farmhouse" ale I am fermenting with gigayeast sour farmhouse blend and added pediococcus to the carboy. It has been 6 weeks and when I tasted the sample I got a slime texture to the mouthfeel. Looks like this beer is sick anyone else experience this before? And how long will this take? 3-6 months from milk the funk.

 

[More Betterness]

So I made a west coast IPA for the first time in quite a while, and it has a noticeable offputting chlorophenol taste that I absolutely can't stand. We build our water from distilled, so it isn't from that, and the only difference process wise from what we typically do is that I used gelatin for the first time (also mixed with distilled). I am trying to pinpoint what could have caused it, and the only thing I can think of is excess tap water from the iodophor we used to sanitize? I doubt that would be in concentrations high enough but I'm pretty dumbfounded and it's driving me absolutely nuts. I haven't had an "off" batch in years. Any thoughts?

 

[Vogt52]

So I made a west coast IPA for the first time in quite a while, and it has a noticeable offputting chlorophenol taste that I absolutely can't stand. We build our water from distilled, so it isn't from that, and the only difference process wise from what we typically do is that I used gelatin for the first time (also mixed with distilled). I am trying to pinpoint what could have caused it, and the only thing I can think of is excess tap water from the iodophor we used to sanitize? I doubt that would be in concentrations high enough but I'm pretty dumbfounded and it's driving me absolutely nuts. I haven't had an "off" batch in years. Any thoughts?

Do you clean with bleach at all?

 

[liquiddegenerate]

So I made a west coast IPA for the first time in quite a while, and it has a noticeable offputting chlorophenol taste that I absolutely can't stand. We build our water from distilled, so it isn't from that, and the only difference process wise from what we typically do is that I used gelatin for the first time (also mixed with distilled). I am trying to pinpoint what could have caused it, and the only thing I can think of is excess tap water from the iodophor we used to sanitize? I doubt that would be in concentrations high enough but I'm pretty dumbfounded and it's driving me absolutely nuts. I haven't had an "off" batch in years. Any thoughts?

Needs more haze.

 

[More Betterness]

Do you clean with bleach at all?

No sir!

 

[GuzzleMcBrew]

Just took a sample of a "farmhouse" ale I am fermenting with gigayeast sour farmhouse blend and added pediococcus to the carboy. It has been 6 weeks and when I tasted the sample I got a slime texture to the mouthfeel. Looks like this beer is sick anyone else experience this before? And how long will this take? 3-6 months from milk the funk.

Your beer is ropey. Pretty common with Pedio from what I understand. Brett should clean it up.

Surprised to hear you added Pedio- I don't hear that every day with regard to farmhouse ales.

 

[Vogt52]

No sir!

If you don't clean with bleach and don't use any chlorinated water (including sanitizing solutions) I'm not sure what would cause it.

 

[More Betterness]

If you don't clean with bleach and don't use any chlorinated water (including sanitizing solutions) I'm not sure what would cause it.

I do use chlorinated water for sanitizing solutions but have never had an issue even with the same recipe. Maybe need to start throwing a campden tablet in the sanitizer solution as well. That is the only thing I can point to as a source of the off flavor besides the sole change in process being the use of gelatin.

 

[Newmoneyloons]

Your beer is ropey. Pretty common with Pedio from what I understand. Brett should clean it up.

Surprised to hear you added Pedio- I don't hear that every day with regard to farmhouse ales.

I was excited to experience the ropey beer. With this beer I have used the gigayeast sour farmhouse blend in a past batch and did not get the level of acidity I wanted. For this batch I added pedio in primary. Other wild ales I added pedio and a brett strain during secondary. Which could be a cause for the ropey beer. With these projects I am looking to explore different yeasts and bacteria to create flavors.

 

[Vogt52]

I do use chlorinated water for sanitizing solutions but have never had an issue even with the same recipe. Maybe need to start throwing a campden tablet in the sanitizer solution as well. That is the only thing I can point to as a source of the off flavor besides the sole change in process being the use of gelatin.

That's the only thing I can think of. Unless you ****** up the gelatin somehow hahaha

 

[wuntrikpony]

So I made a west coast IPA for the first time in quite a while, and it has a noticeable offputting chlorophenol taste that I absolutely can't stand. We build our water from distilled, so it isn't from that, and the only difference process wise from what we typically do is that I used gelatin for the first time (also mixed with distilled). I am trying to pinpoint what could have caused it, and the only thing I can think of is excess tap water from the iodophor we used to sanitize? I doubt that would be in concentrations high enough but I'm pretty dumbfounded and it's driving me absolutely nuts. I haven't had an "off" batch in years. Any thoughts?

Wild yeast infection possibly?

 

[FTowne1]

This is what 4-ish gallons of barleywine on a garage floor looks like

I had a cobra tap hooked to a keg that failed.

 

[Beerontwowheels]

This is what 4-ish gallons of barleywine on a garage floor looks like

I had a cobra tap hooked to a keg that failed.

dontdrinkbeer bout to cry. Fill up a 2oz vial and mail it to him.