The current craft beer market is booming. Passionate beer lovers seek out new beers and are willing to pay a premium price for new experiences.
Before we sold our first kegs of beer, I spent a tremendous amount of time investigating what similar products were selling for in our markets. I wrote about this in an earlier post, about the need to be careful about under or overpricing your product for a given market.
What not to do: Don’t leave a muslin bag filled with hops in your fermenter.
But first the good news.
Day two of this batch and fermentation was a thing of beauty. I needed that blow-off tube after all. The blow-off bucket was a riotous mess of activity. The tube was filthy with blasted out krausen. The water at the terminal end of my tube was no longer clear but muddy brown. And I could smell hints of banana and clove as the Weinstephan yeast did its thing.
After five days of steady bubbling I started taking hydrometer readings. The concoction was cooperating. The gravity was dropping consistently from 1.050 down through 1.020 to 1.016. I was thrilled....
We've finally gotten onto a rhythm in our brewing and bottling.
You've probably gotten the look. That look you sometimes get when you tell someone you're a homebrewer -- and you know they view that as someone who makes a lot of booze, cheap. If you're unfortunate, you've had to explain that homebrew is not the equivalent of bathtub gin and you don't have a still hidden in the woods. If you're fortunate, you were regaled with the "funny" tale of Uncle So-and-So, who used to make homebrew and stored the bottles under the porch (for some reason, it's always under the porch), but then one day they all exploded.
I'm always amused at the difference between the perception of homebrewers and the reality. This was drawn into sharp focus last weekend when I gave a talk on water chemistry for the Austin ZEALOTS. Keith Bradley, a longtime ZEALOT and award-winning competitive homebrewer, discussed hosting a water seminar for club members on our Yahoo (email) group and got several positive responses. Debbie Cerda, another ZEALOT, until recently worked at a water treatment facility and volunteered to discuss how our local water is treated. As a former chemistry major, I volunteered to explain a little bit about pH and buffers.
We ended up holding the event at NXNW (an Austin brewpub) at 11 pm on Saturday, and it was "sold out" -- we didn't charge, but the room only held 40 people and we had that many register before hand. Debbie, Keith and I discussed water for 3 hours to a room full of homebrewers who not only stayed awake, but had lots of good questions. Imagine that, 40 homebrewers willing to spend 3 hours of their Saturday learning about water.
Debbie started us off and discussed water treatment in the Austin area and how this affects our water. One part of this was how and why chloramines are used, and how to deal with these as a brewer. I took the second leg and talked about pH and buffers. The take home message of my segment was that you should measure the pH of your mash, your wort as you are running it off and your boiling wort (cool the sample down first), but you don't need to bother to take (or adjust) the pH of your strike water or sparge water. Because wort is much more heavily buffered, the pH of your strike or sparge water doesn't give you any information about what your mash or wort pH is going to be, unless you have worked out a correlation by trial and error (and if so, that information only applies to you). Keith finished things off with a hypothetical look at three beers -- a pale beer, an amber and a dark beer -- and what mineral adjustments you'd need to make to turn Austin water into a suitable brewing liquor. His presentation used John Palmer's spreadsheet to calculate all the possible options....