BrewinHooligan
Well-Known Member
Just set up an account with White Labs for my brewery. Did you know a sufficient amount of yeast to pitch for a 600bbl batch of beer costs $8,798??
BrewinHooligan said:Just set up an account with White Labs for my brewery. Did you know a sufficient amount of yeast to pitch for a 600bbl batch of beer costs $8,798??
Just set up an account with White Labs for my brewery. Did you know a sufficient amount of yeast to pitch for a 600bbl batch of beer costs $8,798??
That's a huge discount!!! I'm you were making five gallon batches at 7$ a pop it would cost you $26040! Your getting a 66% discount. Haha if you were feeling a little bummed about the price I thought I'd throw some numbers at you to make it seem a little better. Cheers and good luck with everything. Hope it comes out fantastic.
BrewinHooligan said:Thanks man!! We are starting at 6bbl so it won't be that much. It is a HUGE discount, everything adds up though especially as the scale increases.
Oh ok that's only ~2000 beers. It'd probably take me like 3 -4 weeks to drink that. :rockin:
Haha I'm getting ready to boil and add about a 1/4 lb of lactose to a partigyle sweet mild stout. It's a little less than a 4 gallon batch and I've read for 5 gallon batches about a lb is recommended. Should I maybe up the addition to a 1/3 or even half a lb? I don't want it to be overly sweet and my OG was 1.040 with a fG of 1.012. Not overly dry as is but the roasted flavor really dominates the brew and has a slightly thin mouthfeel as this was a partigyle. Was hoping the right amount of lactose would give me both the sweetness I'm looking for and a but more in the mouthfeel department.
Any suggestions?
finsfan said:id stick with 1/4 lb. I am doing a buffalo sweat clone soon that finishes around 1.20 and uses only 1/2 lb lactose
Oh ok that's only ~2000 beers. It'd probably take me like 3 -4 weeks to drink that. :rockin:
Haha I'm getting ready to boil and add about a 1/4 lb of lactose to a partigyle sweet mild stout. It's a little less than a 4 gallon batch and I've read for 5 gallon batches about a lb is recommended. Should I maybe up the addition to a 1/3 or even half a lb? I don't want it to be overly sweet and my OG was 1.040 with a fG of 1.012. Not overly dry as is but the roasted flavor really dominates the brew and has a slightly thin mouthfeel as this was a partigyle. Was hoping the right amount of lactose would give me both the sweetness I'm looking for and a but more in the mouthfeel department.
Any suggestions?
Brewing a Russian Imperial Stout currently.
Discovered that 325# is the absolute limit for this mash tun :rockin:
finsfan said:I really hope you meant 32.5#
I really hope you meant 32.5#
Like Dave said I am in a brewpub so it is commercial 3bbl system.
I also learned that if I load the mash tun up to the max I can expect 6 stuck sparges The good thing is that it saves me time because I didn't want to do this brew in 2 half batches.
This addresses something I have been considering as I'm shopping for my brewhouse.. What system are you using? I am looking at Stout's 3bbl electric brewhouse and 6bbl fermenters and have been curious about big beers on that scale.
Made up a brewday checklist earlier, will be working on the water profile for a rye amber next, and will be running to the LHBS to get grains, hops, and yeast so I can pump out 20 gallons this weekend.
campbelldm1 said:Bottled up my Pliny clone. Super excited after a little sample
Hello said:Not as much as I wanted to.
Was given a free fridge so had to transport it. Then found out GFCI outlets and fridges aren't good. I had to change out the GFCI for a standard outlet. I had to clean the crap out of the fridge. It was wiped down but the amount of gunk and dog hair inside was too much for me to ignore. Before all of this I had to build a table for my miter saw because the cabinet it was on won't let me store my lawn mower under it. I'm starting to be limited on space. I still have more garage organizing to do.
Then found out GFCI outlets and fridges aren't good. I had to change out the GFCI for a standard outlet.[\QUOTE]
Hmmm... I'd never heard that before. We have a freezer and a spare fridge in the garage and my fermentation chamber (fridge with SP2000 controller) all on GFCI outlets. We've never had any problems.
Googled the situation and found this...
http://www.esgroundingsolutions.com...hnical-reason-to-put-a-gfci-on-a-refrigerator
Just sayin'
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