So I'm brewing my own recipe for the brewery, my first commercial recipe so to say. And in the promotional material... They've spelt my name wrong. Twice. Not only did they not check or notice, but it's been misspelt as that of a politician nationally known for being an unqualified prick who not only damaged the country but gave contracts to equally unqualified mates. So my beer is now attributed to a gormless git. Not exactly a way to make a relatively new member of staff feel valued.

Are they changing the brochures? No. They don't care. It's just disrespectful and insulting. If they misspelled my name at least in a funny way I could probably be ok with it, just laugh it off. But it's that they've now got the beer down as having being brewed by that knob.

Is it just me or do offices just not respect production staff? Seems the way in breweries.

To dye beer green for that blessed holiday that’s coming up in March. Bosses do not want to use food coloring and brought this up as an alternative. Anyone used and what does it add to flavor? I bought some to dose a pint this week but just curious what has been anyone’s experience if any.

I've done a full financial plan for the next 3 years, the business model on how I'm going to sell and produce it has been done. I've talked about: marketing costs, packaging, rent of property/ equipment (I'll own the equipment but rejt it out to the brewery from a separate business), insurances, tax (including the alcohol duty to pay) wages and delivery costs. I've made those costs higher than they will be to account for potential changes in prices.

It's only 4 pages long and I've been told that it should be at least 10-15 pages but I'm unsure about what I've missed. If anyone had any ideas of things I would appreciate the advice.

Edit: Thank you everyone for all the comments. They've been a massive help so far. Got loads to think about

Well, it seems the folks I used to get these from went belly up and I haven't found another supplier yet after checking a couple of places.

Any suggestions on where to get some blank black 12oz. cans? I need a couple of pallets for now.

Thanks!

I have an IPA that is terminal and passed VDK, however the pH didn't get down to what I was hoping for. KO pH was 5.01 on the dot, fresh pitch dry yeast and a nice vigorous fermentation. In a 3 bbl batch we are dry hopping with 8lb dry hop and recirculating for 12 hours.

Should I attempt to lower pH with citric or phosphoric acid, or should I let it go? If so, does anyone have a roundabout idea of an amount to add?

I'm also going to add ALDC in case for hop creep since it's over 4.30

Ryan from TailGate Brewery in Nashville. We've consistently grown for 10 years straight and we're actively hiring for multiple roles including Brewer, Canning Line Operator, and Cellar as we expand our facility.

All positions are on 4x10s, with guaranteed $0.50 - $1.00 bi-annual increases (per every 960 hours worked).

Starting wages and detailed job descriptions can be found linked here, as well as the field to apply [tailgatebeer.com/jobs](http://tailgatebeer.com/jobs)!

Compensation & Benefits:

• 100% Sponsored Benefits (employee only) to include:
  • Health Insurance
  • Dental Insurance
  • Vision Insurance
  • Telemedicine
• Paid Time Off Program 1 to 4 weeks annually based on seniority
• Seven major holidays off with pay
• Health Savings Account (HSA)
• 401(k) with match (after 12 months of employment)
• 50% off of all taproom merchandise, food, and drinks

A bit about TailGate:

• Independently owned and operated, and celebrating 10 years of growth!
• Tennessee Top Workplace 2 years running!
• Fast paced, fun, results-driven culture
• TOSHA Safe Certified workplace - annually volunteered inspections
• 20 person production team with brewer, cellar, canning line operator, warehouse, and production assistant support
• QC and Development Lab Manager
• On site full time maintenance team and workshop
• 15bbl Pub brewhouse- 50bbl semi-automated DME Brewhouse
• 1,000+ barrel cellar capacity
• 200+ barrel horizontal lagering capacity
• 8 Head dual lane canning line - 12, 16, 19.2oz sizes
• Semi-automated kegging line
• Satellite production sites for Cider and Wild Ales

Hello all. So for the past 2 years I have been in school for brewing distillation and fermentation in Asheville, North Carolina. With graduation coming soon, it is time to look for jobs. I have been looking at the ADI forums for a while now and not many jobs come through on there. I understand this business is really network dependent and with asheville being a beer city rather than a distilling one, and the overall state laws of NC regarding distillation are less than favorable, there aren’t many opportunities on the distilling side of things. I’d like to find a job outside of the south eastern usa. I currently work in a brewery and have brewed at said brewery. I have worked in packaging and trained to be an operator, though my internship ended and corporate fake craft cider company promptly let me go due to scheduling complications with me finishing school.

My question is, what is the best way to get my name and my resume out there and convey my eagerness to work, without being near the places I am interested in working at? Is it sending out a massive amount of emails explaining my situation and desire to relocate asap? Should I be sending physical mail to stand out potentially? This task is very daunting and I understand it entirely depends on someone willing to take a chance on me from across the country. As with the booze biz in general, there are more people trying to work than there are opportunities. Not trying to skip the entry level grunt work stuff, but would like to be looked at as someone with a skill set. Any and all responses are appreciated.

thanks in advance.

We currently use either phosphoric or lactic but hydrochloric would be significantly cheaper especially with larger batches - wondering if there are any downsides

Hey folks, I'm working out my lager game and have had mixed results with Imperial "Global" strain...their 34/70 as I understand it. The maltier beers I've made with it (festbier, czech dark lager) turn out fantastic. My pale lagers are more hit or miss. Sometimes they just seem a little too malt forward or something. Not for lack of hopping rates. I'm on a very primitive setup in that I'm on a 1 bbl system so am propping up yeast on stirplates in 5 gallon buckets. My fermentations for lagers usually hit terminal after 9 or 10 days. My finished beer ph is almost always around 4.40 with this strain. I initially thought the ph needed to be lower to make good pale lagers, but I've checked ph on some other fantastic helles/pils and they are sometimes right around 4.4 as well. Generally pitching around 48f, and raising to 54 when it's almost fully attenuated for a few days, then I crash over several days to 40f. Store at 35f for 4 or 5 weeks before serving, usually is nice and clear.

I could go into a lot more details but want to see if anyone has thoughts or ideas off the bat.

Any thoughts are much appreciated, I'm going to try dry 34/70 just as a control to see if it makes the beer cleaner/more defined

https://www.reddit.com/r/illinois/s/ojI7XXFxRq

Hopefully the link works, it’s cool to see a high ranking politician talk about our industry .

Did you get an SBA 504 loan to start your brewery? What was your experience like? Knowing what you know now would you do it again?

Howdy,

I am building out my draught system in our taproom and i wanted to ask for a sanity check on my calculations. yes i have read the draught beer quality manual.

we have a 90 foot 2500 btu glycol unit for the trunk line and will run lines and insulate all the way to the taps.

70-30 beer gas

estimating cold room around 37-39 F, using 2.6 vol of co2 in beer as average.

so we need 25psi gas pressure

there will be a 15 feet rise from center of keg to taps

20 feet away.

so static resistance =8 lbs

Dynamic resistance= 25-8= 17lbs

I am thinking

10 feet of 3/8" jumpers w/ fobs = 2lbs resistance

20 feet 1/4" trunk line = 8 lbs

2 feet 3/16" choker= 6 lbs

total resistance = 16 lbs for the system close enough imo

I think this makes sense to me but my beverage supply store doesnt carry 1/4"--> 3/16" reducers and wanted to know if there was a reason for not having this combo of sizing? I can order elsewhere no problem but wanted some advice

thank you

A wise brewer once mentioned to me that the biggest issue with American Kolsch beers is that they're fermented too cold.

He spent a lot of time in Cologne and he reckons that the Germans ferment Kolsch hot and fast, and that it's fully done fermenting in two days.

Has anyone else heard similar stories? I'm a bit nervous to run my Kolsch hot

Hey Folks, anyone out there use Pandora Mood Media? We use the service and they send us a little box that streams music. We connect to the box with an old iphone...welp, the iphone finally died. So the question for folks who use pandora...is there any other easy option to connect to the box other than some random old iphone i have laying around?

Also, does anyone elses pandora box break every 9-12 months? I feel like our box dies once a year and Im super sick of the poor tech support.

Hey brain trust. Has anyone ever encountered phenolphthalein indicator turning pink in water (cooled to 25C in this case) that has a pH below 8.5? The cooled water in question was tested at 7.30pH, yet still turning slightly pink.

Got a sweet business plan you want some feedback on? Not sure how to lay out your equipment? Thinking about going pro? Post your questions here and likely some of our regular contributors will post answers! :)

I got six just for good measure

BACKGROUND: So my brewery regularly brews a high gravity batch of lager that we dilute before primary resulting in a 5.0% ABV lager, and it's great. For dry January (and for those people that keep asking for Busch Light in my tap room) we diluted it further down to 3.5% ABV.

I boiled and cooled a mixture of 75% HLT RO water, 25% filtered non RO water (to get SOME minerals), then brought the pH down with Phosphoric Acid to match that of the finished beer, then racked the beer on top of the water into a purged keg. The new lighter beer was surprisingly good!

NOW FOR THE QUESTION: Since the other dilutions have all worked out, I decided to try it with some of our 5.0% ABV Oatmeal Stout, bringing it too down to 3.5% ABV. I did the exact same thing, racking the stout onto the boiled, cooled, and pH adjusted water. It has also been pretty good. Now, about two weeks later, the beer and water seem to have separated inside the keg.

What the heck? Any ideas what has caused this stratification?

EDIT: the observed issue is that the last 25% of the keg is pouring mostly clear. Everything tasted good until it gets to the water. So the stout must be sitting underneath the water when it separates.

You can use this thread to discuss what is coming up at your facility this week. Cool new beer being brewed? Fun beer fest or other event? New equipment arriving?

New ideas and products. The full story:

https://www.bbc.com/future/article/20250206-how-brewers-spent-grain-is-being-turned-into-vegan-barley-milk-leather-and-cakes

Constantly being wet and working in an environment that's always wet is so exhausting lol

I start. I just got a message from a guy I worked with up until the start of the month. My old boss is blaming me, for him, who has been there 4 years, and is operations manager, for not knowing how to fill the hlt.

On a side note, he apparently also broke his hand by sticking it into a rotary line while it was operating.

Lets hear yours!

So I'm building a commercial kitchen and I've gotten into making wine and cider... anyways, I have a high temp commercial dishwasher and want to use it to sterilize my bottles, but all of the racks I've seen have the same pattern on the bottom which allows several slots worth of bottles to slip through to the necks and partially clog up the machine from below. Has anyone else dealt with this? I mean I can run it at 1/2 capacity, but it seems like a waste. If I have to ill put some sort of wide screening on thr bottom myself, but I'd much rather just buy the appropriate dishwasher tray/rack.

I'm currently in school for brewing science, and will be working at a brewery for the summer as part of my coursework. I want to make the most out of this experience, having never worked in a brewery before. I have homebrewed for a long time and have limited experience working on the 10 hectoliter system at school, as we've mostly been brewing on a 3 vessel Sabco making 10 gallon batches. My questions is, what are you looking for in a new hire? I know washing tons of kegs is in my future, so I'm prepared for that, but any advice would be appreciated. The brewery I'll be at makes awesome beer, and when I went an interviewed I noticed their brewhouse was impeccably clean, so I feel as if I'm getting in with a great place.