r/TheBrewery

Hi friends!

We had a day trip planned for two weeks from today that unfortunately we can't make work because of the drive time. I'm trying to find something else for us to do that would be educational and different than what we're used to. Thought I'd see if any of y'all have some ideas?

I've reached out to a local winery that we used to buy wine barrels from for our mixed ferm program. I was thinking we could do a tour there. I also just reached out to a local cooper. I've reached out to him before to commission a stichfass but never heard back from him. Thought it would be cool to learn how to construct barrels. I really like the second idea, but I fear he'll miss the email again...

Any other ideas semi-adjacent to brewing? We're based in central Virginia, just fyi.

Thanks in advance <3

Hi r/CraftBeer ! In case you haven't seen any of my prior posts, I'm a writer for BevWire, and I come here to ask the community questions for research. I asked about what makes you guys taproom regular a while ago, and got SO much feedback - thank you guys so much! If you want to check out the thread, the original one was at this reddit thread.

I hope you guys enjoy the article, and thank you for your support!

Hi All,

I am interviewing for a Senior Manager position/role and was wondering if a DUI would automatically disqualify me? I’m just wondering if it’s worth the hassle of interviewing if a DUI would ruin it lol. I would not be driving for this role.

For reference, the DUI arrest was three years ago but the court dragged it and I was barely convicted last year. I’m California-based.

Thanks!

Hey Everyone,

I just sat down for the first episode of the Beer Reviews Magazine podcast in the taproom with Kyle Ciske, head of brewing operations at Ope! Brewing in West Allis, Wisconsin (lovingly referred to locally as Stallis). We talk about his origins in craft crewing, his brewing philosophy, what led him to Ope! Brewing, his views on the state of craft brewing today, branding and taproom layout as part of craft brewing, his views on the current state of craft beer and brewing, the beer program at Ope!, and his successful career as a drummer and love of music.

You can reach me by sending an email to beerreviewsmagazine@gmail.com. I work in the beverages industry and want to use this platform to create community and highlight the best of craft beer. Happy to chat and answer any DMs sent my way as well.

Hey,

I’m looking for some info on the Lallemand essential line, especially the number 1 Ale and Lager dry yeast.

Does anybody have some feedback on this strain?

I would like to use it in a NZ Pils and a Helles.

It is much cheaper than 34/70 in my country and it is really tempting to make the switch.

This feels so silly to post but y'all are my people...

I have sweaty feet and wearing waterproof boots doesn't help that. My feet always feel clammy and I'm in a never ending cycle of athletes foot. I'm currently wearing a cotton sock but was wondering what everyone recommends. (I'm allergic to wool)

Hey gang. First time posting but I need advice. The brewery I work at has no CO2 line. They have bottles connected to each FV and have the line soacked in paa before each use. It is teadious and expensive, and it seems overkill to me. I have worked at places where there is a line in place that is not sanitised, just purged and connected whenever needed. So I was wondering was is yall current setup, and how do you keep it free from contamination. Sorry if this is a dumb question, it is not my background so I am seeking information. I take any resources youcan give in that regards.

Hey gang, my 5bbl brewery has been running into an off flavor issue. Over the last year, we’ve had random batches pop with rubbery/smoky off flavors. We’ve tried everything we can think of to eliminate this issue but it keeps popping up. It’s not consistent in specific fermenters or recipes. We’ve replaced every rubber everything in the brewery and deep cleaned every surface and part of every fermenter etc.

We feel like we’re up against a wall and so I’m turning to the hive mind for help. Do you have any ideas on what this is/how to fix it? Happy to answer any questions to help diagnose the issue.

Also - do you recommend any brew-side consultants we could potentially fly up to our brewery to get a fresh set of eyes on this issue? At this point we’re willing to try anything.

Thanks in advance!

We made this with the Brewers Association - simple little listing of who's pouring what this week. Hope everyone has a great show! pace yerselves..

Hey, all. Hoping to be able to pick your brains and get some advice.

I am a homebrewer currently at the stage where I am seriously considering opening a small, local spot without much delusion of becoming rich or endlessly spiritually fulfilled. However, brewing is something I love doing, and I am fortunate enough to be at a stage in my life where I can have this as a serious consideration. So, I know I will forever regret not giving a try.

All of that being said, CBC is right in our backyard this year so we will attending. Well, just the tradeshow portions. As much as I would love the seminars, the ticket price jump made it not an option for us.

I still want to get as much out of this event that I can, though. How would you all recommend I do so? Are there certain vendors you all think are good to talk to in this spot or in general? What types of suppliers should I look at? We plan to buy most of our equipment used. So, I was thinking chemical suppliers, hops, and yeast would be of highest value? Am I overthinking this?

Anyways, I appreciate anyone who took the time to read this. Hope you have an excellent time if you are also attending.

Hi all,

We bought our own building and are moving into a more reasonably-sized space.

We have designed the brewery and coldroom envelope based on our projected space needs, but I would like some help with the tank/space layout within that envelope. We have a working design but review would be good. Can anybody recommend a brewery design consultant who would do this sort of work on an hourly basis? The long/narrow space feels hard to optimize. Drain is not installed and can be moved.

We are teeny-tiny. 100 bbl a year. 3.5 bbl system. 4 unitanks and a brite. Everything sold through the taproom. 700 sqft for everything brew side + 230 sqft coldroom.

Current rough design below. Thanks.

https://preview.redd.it/ytoaqnkqltvg1.png?width=960&format=png&auto=webp&s=bf08024cf6606ba52a3c55d4d532e1032c103dfc