Steel Toe Brewing 10.27.2014
St Louis park,
Minnesota
has an immediate
opening for:
Assistant Brewer
Job Overview
Assistant Brewers assist the Brewer in all aspects of
production at Steel Toe Brewing.
Assistant Brewers will also help with cellar work, packaging,
tap room operation/support and delivery.
Hours and days worked will vary to align with staffing and
Production needs.
Duties and Responsibilities
Brewing:
Complete
brewing process in a safe and efficient manner. This includes, but is not
limited to: milling, mashing, and lautering, wort boiling, cooling and
transferring to fermenters.
Maintaining
the use of standard operating procedures unless otherwise instructed.
Monitor,
pitch and evaluate yeast as needed.
Record
keeping
Ensure
supply of raw materials and other inventory items such as:
·
Bulk Malt
·
Specialty malts
·
Hops
·
Brewing Salts and kettle additives
·
Safety Equipment
·
Chemicals
Work
with others brewers to maintain barrel program.
Maintain
cleanliness of all areas in the brew house.
Perform
others duties as assigned.
Cellar Work:
Follow
SOP’s to meet quality specifications.
Operate
cellar equipment to wash tanks.
Complete
all necessary paperwork accurately and on time.
Perform
all tasks in an efficient, safe and productive manner.
Monitor
gravities, temperatures daily
Unload
and move raw material with forklift (we will train and certify)
Maintenance,
and QA/QC.
Packaging:
Package
beer into bottles/growlers/kegs
Maintain
cleanliness of packaging equipment
Labor:
Wash/sanitize
kegs and growlers
Scrub
tank exterior
Clean
floors/walls
Clean
bathrooms
Record
Keeping
Tap Room/Festivals:
Serve
tap room customers in a friendly manner
Pour
beer correctly
Maintain
clean Tap Room/bar area
Handle
cash and credit cards through a cash register
Handle
multiple tabs
Monitor
customers
Bus
bar areas for glassware
Clean
glassware and growlers
Have
in-depth knowledge of beers and brewing process
Able
to handle crowds
Represent
brewery well
Delivery:
Operate
delivery vehicle in a safe and responsible manner.
Deliver
bottles and kegs to retailers.
Maintain
good relationships with retailers.
Operate
a hand truck with keg through stores, including up and down stairs.
Load
and unload bottles and kegs.
Record
Keeping
Basic Expectations:
All employees are expected to be able to:
Show
up for shifts on time and ready to work
Communicate
clearly and promptly with other employees and Management
Leave
personal drama at the door
Take
pride in their work
Desired Minimum Qualifications
Education:
High School Diploma or equivalent, with a certificate or other advanced
education in the brewing process.
Experience:
Professional brewing experience preferred but will train the right person.
Have
a basic understanding of Excel, Word and other programs for brewery
functions.
Clean
driving record
Physical Demands
The physical demands described here are representative of
those that must be met by an employee to successfully perform the essential
functions of this job. Employee must be
able to stand, crouch, kneel, bend, reach, climb ladders, lift objects up to
165 pounds, perform repetitive motions, grasp, feel for temperature, see, hear,
listen, talk, sit, answer phones.
Work Environment
Temperature and humidity varies with the seasons but at
times it is hot and humid other times cold and dry. The noise level in the work environment is moderate
to loud most of the time with pumps and music on often.
Compensation and Benefits
Steel Toe Brewing offers competitive wages that will be
determined by experience and may include paid time off.
Steel Toe Brewing is an at-will employer.
Please Note: This Job Description is neither definitive nor
restrictive and may be modified to meet changing needs
Please send Resume to jobs(a)steeltoebrewing.com
Anyone up for an over-nighter road-trip to judge at Hoppy Halloween in Fargo
on Friday? I'm coming back Saturday afternoon - leaving about 8am Friday.
Anyone want to join me for the trip?
- Al
Here's part 2 of my info gathering for cider season...
I've got some great info from people on the process for cider. Thanks to
everyone who is helping.
How about thoughts on yeast selection? What has worked well for you? What
not? Why?
I've used White Labs WLP775 (English Cider Yeast), Wyeast 4766 (Cider
Yeast), and White Labs WLP002 (English Ale Yeast). I have had the best
success with 775 so far.
How about you? What are you using?
Yes, you can through Brett at it (the yeast, not our president) but what
have you experienced with cider on Brett? How about a clean yeast like
Wyeast 1056?
Yes for wild yeast I add nutrients the same as with commercial yeast. I
have used staggered nutrients with mead/cyser but never needed to for
cider.
On Mon, Oct 27, 2014 at 11:02 AM, Mr Paul Illa <zip100473(a)yahoo.com> wrote:
> Great! Thank you!
>
> ------------------------------
> *From:* beckel <beckel(a)gmail.com>
> *To:* MBA <mba(a)thebarn.com>
> *Sent:* Monday, October 27, 2014 10:44 AM
>
> *Subject:* Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
>
> I have typically added yeast nutrients of the same quantity as I do for
> normal batches and have found that they ferment at about the same rate
> resulting in a very similar gravity. Cheers!
>
> Jonathan Beckel
>
>
>
> On Mon, Oct 27, 2014 at 8:48 AM, Mr Paul Illa <zip100473(a)yahoo.com> wrote:
>
> I was thinking I might just roll with wild yeast. Any hints do's or don'ts?
> Sent from Yahoo Mail on Android
> <https://overview.mail.yahoo.com/mobile/?.src=Android>
> From:"beckel" <beckel(a)gmail.com>
> Date:Sun, Oct 26, 2014 at 1:33 PM
>
> Subject:Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
>
> Dave,
>
> I think those are some good general suggestions. Like Don, I don't bother
> inhibiting the natural yeast, the commercial yeast is plenty good at
> overpowering it. Not to mention I always enjoy fermenting one batch with
> said natural yeast. But with that said I know many club members make great
> cider and do kill the natural yeast. Over the years I have also stopped
> using pectic enzyme and have no clarification issues.
>
> Scott,
>
> I'm guessing the yeast you pitched never got fermenting healthily enough.
> I know most people had slower initial fermentation last year. I wonder if
> there was still too much SO2 present when you pitched. I know 1/1 gallon is
> the recommended amount, but I think many people use less. Chris Smith can
> clarify what he does if he sees this as i know he uses campden tablets.
> Infections are no fun, sorry to hear. Cheers!
>
> Jonathan Beckel
>
> On Fri, Oct 24, 2014 at 12:21 PM, Scott Trenda <korisu(a)gmail.com> wrote:
>
> Thanks, and yeah, it was. It sucked not being able to trust my equipment
> to put out clean beer. I think the bottom line is that if you have the
> option, you might as well just use pasteurized cider to begin with. You
> avoid the risk of contamination at all levels by doing so.
>
> ~ Scott
>
> > On Oct 24, 2014, at 12:06 PM, "popice(a)juno.com" <popice(a)juno.com> wrote:
> >
> > Scott,
> > That must have been very different cider from what we have been getting
> through the club buy. I have been experimenting with NOT using camden
> tablets at all, the last couple of years, and just pitching yeast
> immediately when I get home. I have had great results. It turns out just as
> well as when I used the camden tablets. So I'm not sure what happened with
> your cider, but that is a bummer. Sounds like a pain in the ass to get your
> system all clean again.
> > Don
> >
> >
> > ---------- Original Message ----------
> > From: Scott Trenda <korisu(a)gmail.com>
> > To: Dave Royer <dave(a)droyer.org>
> > Cc: "mba(a)thebarn.com" <mba(a)thebarn.com>
> > Subject: Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
> > Date: Fri, 24 Oct 2014 11:41:35 -0500
> >
> > I have to jump in here because of my experience last year. I used 5
> gallons of unpasteurized cider from Pine Tree in Dellwood. I crushed and
> used one Campden tablet per gallon, waited 48 hours and pitched. It
> apparently wasn't enough, because the cider ended up tasting VERY infected
> - I had to dump the whole batch because it was so undrinkable. What's more,
> the bacteria from that cider ended up infecting my siphon, which in turn
> infected several (7-8) subsequent batches of beer I brewed. The bacteria in
> there is nasty stuff that can even infect a beer in the secondary, and will
> leave a sharp throat taste in any beer if infected. The only good result I
> had out of that cider was when I took the remaining six gallons and boiled
> it in my kettle before pitching. Beware!
> >
> > ~ Scott
> >
> >> On Oct 24, 2014, at 10:54 AM, Dave Royer <dave(a)droyer.org> wrote:
> >>
> >> Hey cider experts...I am putting together a Cider quickstart guide for
> the club website and would love some thoughts/comments/suggestions from all
> the cider experts in the club here. I posted this to the Facebook group as
> well. I'll compile the suggestions and answers and share with everyone.
> >>
> >> I'm going to toss a few questions here to get opinions, suggestions and
> thoughts on the process. I'll stagger these over a couple days to cover
> the specific steps.
> >>
> >> Starting out, what do you do first things when you get your juice?
> Here's what I have. What did I screw up or what would you suggest doing
> differently?
> >>
> >> If using pasteurized cider:
> >> - Add Sugar, if desired
> >> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
> >> - Add 2.5 tsp pectic enzyme
> >> - Check and record the gravity
> >> - Pitch yeast (this is my next topic for another day)
> >>
> >> If using unpasteurized cider (5 gallons):
> >> - 1 crushed Campden tablet, blended with a little juice to disolve
> >> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
> >> - Add 2.5 tsp pectic enzyme
> >> - Add sugar, if desired
> >> - Check and record the gravity
> >> - Wait 48 hours for campden to come out of solution before pitching
> >> - Pitch yeast (this is my next topic for another day)
> >>
> >> _______________________________________________
> >> mba mailing list
> >> mba(a)thebarn.com
> >> http://www.thebarn.com/mailman/listinfo/mba
> >
> > _______________________________________________
> > mba mailing list
> > mba(a)thebarn.com
> > http://www.thebarn.com/mailman/listinfo/mba
> >
> > ____________________________________________________________
> > Map Your Flood Risk
> > Find Floodplan Maps, Facts, FAQs, Your Flood Risk Profile and More!
> > http://thirdpartyoffers.juno.com/TGL3141/544a8754820c37547d58st02vuc
>
> _______________________________________________
> mba mailing list
> mba(a)thebarn.com
> http://www.thebarn.com/mailman/listinfo/mba
>
>
>
>
> _______________________________________________
> mba mailing list
> mba(a)thebarn.com
> http://www.thebarn.com/mailman/listinfo/mba
>
>
>
I have typically added yeast nutrients of the same quantity as I do for
normal batches and have found that they ferment at about the same rate
resulting in a very similar gravity. Cheers!
Jonathan Beckel
On Mon, Oct 27, 2014 at 8:48 AM, Mr Paul Illa <zip100473(a)yahoo.com> wrote:
> I was thinking I might just roll with wild yeast. Any hints do's or don'ts?
>
> Sent from Yahoo Mail on Android
> <https://overview.mail.yahoo.com/mobile/?.src=Android>
> From:"beckel" <beckel(a)gmail.com>
> Date:Sun, Oct 26, 2014 at 1:33 PM
>
> Subject:Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
>
> Dave,
>
> I think those are some good general suggestions. Like Don, I don't bother
> inhibiting the natural yeast, the commercial yeast is plenty good at
> overpowering it. Not to mention I always enjoy fermenting one batch with
> said natural yeast. But with that said I know many club members make great
> cider and do kill the natural yeast. Over the years I have also stopped
> using pectic enzyme and have no clarification issues.
>
> Scott,
>
> I'm guessing the yeast you pitched never got fermenting healthily enough.
> I know most people had slower initial fermentation last year. I wonder if
> there was still too much SO2 present when you pitched. I know 1/1 gallon is
> the recommended amount, but I think many people use less. Chris Smith can
> clarify what he does if he sees this as i know he uses campden tablets.
> Infections are no fun, sorry to hear. Cheers!
>
> Jonathan Beckel
>
> On Fri, Oct 24, 2014 at 12:21 PM, Scott Trenda <korisu(a)gmail.com> wrote:
>
>> Thanks, and yeah, it was. It sucked not being able to trust my equipment
>> to put out clean beer. I think the bottom line is that if you have the
>> option, you might as well just use pasteurized cider to begin with. You
>> avoid the risk of contamination at all levels by doing so.
>>
>> ~ Scott
>>
>> > On Oct 24, 2014, at 12:06 PM, "popice(a)juno.com" <popice(a)juno.com>
>> wrote:
>> >
>> > Scott,
>> > That must have been very different cider from what we have been getting
>> through the club buy. I have been experimenting with NOT using camden
>> tablets at all, the last couple of years, and just pitching yeast
>> immediately when I get home. I have had great results. It turns out just as
>> well as when I used the camden tablets. So I'm not sure what happened with
>> your cider, but that is a bummer. Sounds like a pain in the ass to get your
>> system all clean again.
>> > Don
>> >
>> >
>> > ---------- Original Message ----------
>> > From: Scott Trenda <korisu(a)gmail.com>
>> > To: Dave Royer <dave(a)droyer.org>
>> > Cc: "mba(a)thebarn.com" <mba(a)thebarn.com>
>> > Subject: Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
>> > Date: Fri, 24 Oct 2014 11:41:35 -0500
>> >
>> > I have to jump in here because of my experience last year. I used 5
>> gallons of unpasteurized cider from Pine Tree in Dellwood. I crushed and
>> used one Campden tablet per gallon, waited 48 hours and pitched. It
>> apparently wasn't enough, because the cider ended up tasting VERY infected
>> - I had to dump the whole batch because it was so undrinkable. What's more,
>> the bacteria from that cider ended up infecting my siphon, which in turn
>> infected several (7-8) subsequent batches of beer I brewed. The bacteria in
>> there is nasty stuff that can even infect a beer in the secondary, and will
>> leave a sharp throat taste in any beer if infected. The only good result I
>> had out of that cider was when I took the remaining six gallons and boiled
>> it in my kettle before pitching. Beware!
>> >
>> > ~ Scott
>> >
>> >> On Oct 24, 2014, at 10:54 AM, Dave Royer <dave(a)droyer.org> wrote:
>> >>
>> >> Hey cider experts...I am putting together a Cider quickstart guide for
>> the club website and would love some thoughts/comments/suggestions from all
>> the cider experts in the club here. I posted this to the Facebook group as
>> well. I'll compile the suggestions and answers and share with everyone.
>> >>
>> >> I'm going to toss a few questions here to get opinions, suggestions
>> and thoughts on the process. I'll stagger these over a couple days to
>> cover the specific steps.
>> >>
>> >> Starting out, what do you do first things when you get your juice?
>> Here's what I have. What did I screw up or what would you suggest doing
>> differently?
>> >>
>> >> If using pasteurized cider:
>> >> - Add Sugar, if desired
>> >> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
>> >> - Add 2.5 tsp pectic enzyme
>> >> - Check and record the gravity
>> >> - Pitch yeast (this is my next topic for another day)
>> >>
>> >> If using unpasteurized cider (5 gallons):
>> >> - 1 crushed Campden tablet, blended with a little juice to disolve
>> >> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
>> >> - Add 2.5 tsp pectic enzyme
>> >> - Add sugar, if desired
>> >> - Check and record the gravity
>> >> - Wait 48 hours for campden to come out of solution before pitching
>> >> - Pitch yeast (this is my next topic for another day)
>> >>
>> >> _______________________________________________
>> >> mba mailing list
>> >> mba(a)thebarn.com
>> >> http://www.thebarn.com/mailman/listinfo/mba
>> >
>> > _______________________________________________
>> > mba mailing list
>> > mba(a)thebarn.com
>> > http://www.thebarn.com/mailman/listinfo/mba
>> >
>> > ____________________________________________________________
>> > Map Your Flood Risk
>> > Find Floodplan Maps, Facts, FAQs, Your Flood Risk Profile and More!
>> > http://thirdpartyoffers.juno.com/TGL3141/544a8754820c37547d58st02vuc
>>
>> _______________________________________________
>> mba mailing list
>> mba(a)thebarn.com
>> http://www.thebarn.com/mailman/listinfo/mba
>>
>
>
Many of you know Eric Crist, son of former MHBA president Jonathan Crist.
Jonathan reported that Eric passed away yesterday. Eric was a Cyber Analyst
for the US Navy, serving in Pensacola, FL. Please spend a moment of
reflection to offer Jonathan and Diane Crist and their family a moment of
support.
Below is Jonathan's email from yesterday.
Al -
I am enroute to Pensacola FL where we will disconnect Eric from life support
- they are just waiting for me to arrive.
On Thursday afternoon Eric had a head-on collision on his bicycle with a van
and passed through the windshield and out of the driver's window. Diane and
I were initially just told head injuries and broken bones but he never
regained consciousness and was not breathing on his own.
Eric was able to donate 6 organs to help other families. One of his lungs
and his pancreas were too damaged by the crash for donation but will be
donated to research.
I now have another angel looking over my shoulder
Jonathan Crist
Scott,
That must have been very different cider from what we have been getting through the club buy. I have been experimenting with NOT using camden tablets at all, the last couple of years, and just pitching yeast immediately when I get home. I have had great results. It turns out just as well as when I used the camden tablets. So I'm not sure what happened with your cider, but that is a bummer. Sounds like a pain in the ass to get your system all clean again.
Don
---------- Original Message ----------
From: Scott Trenda <korisu(a)gmail.com>
To: Dave Royer <dave(a)droyer.org>
Cc: "mba(a)thebarn.com" <mba(a)thebarn.com>
Subject: Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
Date: Fri, 24 Oct 2014 11:41:35 -0500
I have to jump in here because of my experience last year. I used 5 gallons of unpasteurized cider from Pine Tree in Dellwood. I crushed and used one Campden tablet per gallon, waited 48 hours and pitched. It apparently wasn't enough, because the cider ended up tasting VERY infected - I had to dump the whole batch because it was so undrinkable. What's more, the bacteria from that cider ended up infecting my siphon, which in turn infected several (7-8) subsequent batches of beer I brewed. The bacteria in there is nasty stuff that can even infect a beer in the secondary, and will leave a sharp throat taste in any beer if infected. The only good result I had out of that cider was when I took the remaining six gallons and boiled it in my kettle before pitching. Beware!
~ Scott
> On Oct 24, 2014, at 10:54 AM, Dave Royer <dave(a)droyer.org> wrote:
>
> Hey cider experts...I am putting together a Cider quickstart guide for the club website and would love some thoughts/comments/suggestions from all the cider experts in the club here. I posted this to the Facebook group as well. I'll compile the suggestions and answers and share with everyone.
>
> I'm going to toss a few questions here to get opinions, suggestions and thoughts on the process. I'll stagger these over a couple days to cover the specific steps.
>
> Starting out, what do you do first things when you get your juice? Here's what I have. What did I screw up or what would you suggest doing differently?
>
> If using pasteurized cider:
> - Add Sugar, if desired
> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
> - Add 2.5 tsp pectic enzyme
> - Check and record the gravity
> - Pitch yeast (this is my next topic for another day)
>
> If using unpasteurized cider (5 gallons):
> - 1 crushed Campden tablet, blended with a little juice to disolve
> - Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
> - Add 2.5 tsp pectic enzyme
> - Add sugar, if desired
> - Check and record the gravity
> - Wait 48 hours for campden to come out of solution before pitching
> - Pitch yeast (this is my next topic for another day)
>
> _______________________________________________
> mba mailing list
> mba(a)thebarn.com
> http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
____________________________________________________________
Map Your Flood Risk
Find Floodplan Maps, Facts, FAQs, Your Flood Risk Profile and More!
http://thirdpartyoffers.juno.com/TGL3141/544a8754624c675421eest01vuc
Cider lovers,
We will be doing another Club Cider Buy this year at Barley John's during
Learn to Homebrew Day on November 8th. As usual we will try to arrive near
the beginning of the event, but these things always take longer than
expected so if you are on a tight schedule please find someone else to take
care of your pickup (and let me know in advance).
The price will be $4 a gallon and you will need to supply your own 5 gallon
vessel(s), ideally 5 gallon buckets. Please let me know how much you would
like in 5 gallon quantities by emailing me directly.
This year I would like people to prepay to reduce some of the complications
the day of. I would prefer you use Square <https://square.com/cash> (free
and easy), Paypal (note you will need to have your bank account linked and
send it as a personal transaction to not incur a fee, if you want to use a
credit card you will need to choose to pay the additional fee yourself) or
check (email me for my address). For Square and Paypal just use
beckel(a)gmail.com.
As always club members will get preference so please have your dues up to
date. Let me know if you have any questions Cheers!
Jonathan Beckel
Hey cider experts...I am putting together a Cider quickstart guide for the
club website and would love some thoughts/comments/suggestions from all the
cider experts in the club here. I posted this to the Facebook group as
well. I'll compile the suggestions and answers and share with everyone.
I'm going to toss a few questions here to get opinions, suggestions and
thoughts on the process. I'll stagger these over a couple days to cover
the specific steps.
Starting out, what do you do first things when you get your juice? Here's
what I have. What did I screw up or what would you suggest doing
differently?
If using pasteurized cider:
- Add Sugar, if desired
- Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
- Add 2.5 tsp pectic enzyme
- Check and record the gravity
- Pitch yeast (this is my next topic for another day)
If using unpasteurized cider (5 gallons):
- 1 crushed Campden tablet, blended with a little juice to disolve
- Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
- Add 2.5 tsp pectic enzyme
- Add sugar, if desired
- Check and record the gravity
- Wait 48 hours for campden to come out of solution before pitching
- Pitch yeast (this is my next topic for another day)
I've been asked to help someone sell a bunch of homebrew equipment. Below
is the list. This individual is not interested in selling individual
pieces. If interested, you have to take everything. The kegs appear to be
holding pressure, but will need to be cleaned out. The price for everything
is $225 OBO. If interested, please email me for pictures and/or more
information. Please feel free to distribute this to other email lists.
Brett
*qty**item(s)*3ball lock kegs3carboys1 - 5gal plastic1 - 5gal glass1 - 6gal
glass15# CO2 tank (full, with regulator)1wort chiller2picnic taps (1 is
very short)2bottling buckets1stainless pot approx 12qtvarious bottles