Beer Forum

Hey all,

I am busy putting the finishing touches on the talk that I will be giving at NHC. I will be discussing going from homebrewing to brewing on a professional scale. I will address recipe scale up, yeast handling, and hopping rates with a special focus on whirlpool and dry hopping. I will be pouring samples of my Professor IPA, a 6.6% - 65 IBU (measured) beer, that is essentially just whirlpool and dry hopped.

I would love to use my time effectively as possible to cover exactly the questions that folks might have. If anyone would like me to include anything in this talk, let me know here.

Look forward to seeing a shit-ton of TM at this, my first NHC!

Mills

Do you have to wear pants while brewing as a professional? Or can you still go no-pants like us homebrewers?

You can't dry taint a beer with pants on, can you?

Mills

Mills wrote:You can't dry taint a beer with pants on, can you?

Mills

When has your taint ever been dry?

That's fair.

Mills

New BJCP style:

Taint Pale Ale

Too bitter to be a Pale Ale
Not bitter enough to be an IPA
Plus a light touch of funk to liven things up.

Are you going to let us in on the secret that pro brewers make a shitload of money, but tell people the pay sucks so everyone doesn't want to do it?

I'll make sure to wear my BN shirt that day of your talk!