mba October 2014

mba@thebarn.com

13 participants
20 discussions

by Gera Exire La Tour

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

11 years, 1 month

Road Trip to Fargo?

by Al Boyce

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

11 years, 1 month

Next Cider Question - Yeast

by Dave Royer

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?

11 years, 1 month

Re: [mba] Cider Discussion Part 1 - Got your juice...now what?

by beckel

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 > > >

11 years, 1 month

Re: [mba] Cider Discussion Part 1 - Got your juice...now what?

by beckel

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 >> > >

11 years, 1 month

Sad news - Eric Crist RIP

by Al Boyce

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

11 years, 1 month

Re: [mba] Cider Discussion Part 1 - Got your juice...now what?

by popice＠juno.com

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

11 years, 1 month

2014 Club Cider Buy

by beckel

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

11 years, 1 month

Cider Discussion Part 1 - Got your juice...now what?

by Dave Royer

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)

11 years, 1 month

Homebrew equipment for sale

by Brett Glenna

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

11 years, 1 month

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mba October 2014