The board would like to take an inventory of the fermenters stored at the brewhouse. Last week, I re-arranged some of the fermenters stored above the barrels, to make room for three new barrels, and noticed some were not labeled with names and some were for folks who are no longer members or in Chicago. Sort of like the inventory Brock and I did in the ferm room, its good to occasionally go through and cull/organize things, to maximize our use of the space we have.
So two things:
- If you are storing fermenters in the brewhouse, you may want to double check before Tuesday evening August 2nd that they are legibly labeled with your name.
- Would anyone like to join me on this project? It should only take an hour or two. If you've wanted to help out with something related to brewhouse maintenance, this would be a great way to do it. Beer may be consumed . . . .
Great idea, Jim. Thanks for leading it! I'll be out of town.
Thanks for taking this on Jim. Unlike John, I'll actually help you though.
I can help. I may also parlay a pseudo-bar organization into it, depending on time.
Thanks, Rich and Kyle! Does 7 pm work for you both? Or would a little earlier or later work better?
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Earlier would be better for me - I'll be coming right after work, so ~5ish.
I can always start and you can take over when you get there, though.
5:30 is about the earliest I could get there. If you wanted to start on the bar area at 5, that would be great. Rich, does 5:30 work for you?
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I'm available that day as well if you need extra hands.
Come join the party, Mark!
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Ugh, I was casually reminded this weekend that Tuesday is National Night out and I already have plans. Sorry to back out so late!
Jim - Sorry I must have missed your question somehow. 5:30 should work, I'll just head over after work. If you are not already doing it, maybe we should print a membership list for brewers, so we will know which ones are abandoned. Also, are we enforcing a limit of how many each member can be put there? If not, I think we should.
I'll print out a membership list, Rich. I can't remember what we tell members about limits on the number of fermenters they can store at the brewhouse. I'll ask around. I think once we organize it a bit, get rid of some abandoned and unlabeled fermenters, we'll have a bit more room. If someone has an extraordinary number of fermenters, we can always talk with them about it, too. See you tomorrow!
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I think it was 2 at the old place, but I could be wrong. Of course, we have a lot more people now, so maybe one is more practical until/if there is more storage space.
I'm pretty sure there is no standing limit on beers that can be in the ferm room. I'm not opposed tom along one, but I would suggest 3-4. We're all such big drinkers that shit doesn't usually stay in there that long. Thanks for doing this guys!
I'm sorry. If you meant empty fermenters then it is defiantly 2
Empty fermenters and thanks for confirming that its two, John. I think thats in the membership stuff, isn't it, if I'm remembering correctly?
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Jim I will show up to help out.
I'll be there bottling but can maybe lend a hand when finished if you guys are still working.
Thanks, Jay and James. I suspect this will be a two or three person job, like the ferm room inventory was - one person to read the labels and the other to record them. There will be some moving of fermenters around, but when they're empty, that's not such a problem. Rich. Mark and I can handle it.
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Hey guys, there was some barrel swapping that happend with brew buddies and there is an unlabled one of my carboys (plastic bucket) somewhere there. I know you'll take picks and stuff; and I'm pretty sure I can recognize mine, especiall if it has a lid. Sorry for the trouble. I'd come down and help but I'm out of town this weekend.
Can you describe it, Kris, so I can label it for you? Is it a carboy or a bucket? Clear, blue-ish, straight sided, ridged, or ? I'll try to post some photos later today.
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Kris,
I do not believe there were any buckets in the ones we pulled out, so it is likely still there, probably on the lower shelf.
It's a bucket and was possibly over the wood barrels (josh emptied it and put it somwhere). Thanks guys.
Kris, the only bucket we removed was Bill Forgette's, because he's moved to Ohio.
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Thanks to Mark Paris and Rich Rawlings for helping with this. We removed about a dozen fermenters that either weren't labeled, or we couldn't read them, or they were from former members. There were two with phone numbers on them, I've texted both numbers and haven't received a response. I've gotten ahold of a couple of the former members to let them know what's going on and find out what they'd like us to do with their fermenters.
The fermenters we removed are in the bar area for now. The board of directors will discuss what to do with them when we meet on Sunday.
This freed up quite a bit of space in our storage areas, we've still got fermenters stacked on the barrel rack, but not as many and its not all about ready to topple over - things are neater and more organized. Right now, we have 103 fermenters in the storage area.
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Thanka for tackling this, guys!
Thanks a lot for doing this!!! Now I have room for my 2!!!!!
No you don't, John, because some people have 15 or so, which needs to be addressed as well.
[Looks at Struck]
The unlabeled or unclaimed carboys are upfront, in the bar area. If you want one, grab it and label it. I'll be recycling any that are left over when I'm at the brewhouse tomorrow (Thursday) night.
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Whoa! Don't recycle them! I said I have an unlabled one in there and I want to get it.
It's a bucket and was possibly over the wood barrels (josh emptied it and put it somwhere). Thanks guys.
As Rich and I both said earlier, we only removed one bucket, Bill Forgette's. I spoke with Bill (who now lives in Ohio) and he doesn't want it any more. Your bucket isn't among the ones we removed. I'll put Bill's bucket back in the racks and you can take it, if you want it.
If you meant you have an unlabeled carboy, let me know what it looks like and I'll retrieve it (or one like it) for you. My phone is 630-267-8325 if you want to call or text.
This thread started weeks ago, July 19, and we now need to get abandoned fermenters out of the bar area.
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Please define "fermentor".
There are literally a hundred + "fermentors" on the walls in the hallway. Are you saying all of those except one bucket was labled? If there was only one unlabeled bucket, and it was a white bucket, it was mine then.
Fermenters = carboys (plastic or glass) or buckets.
There were no unlabeled buckets. We removed one bucket, which belonged to Bill Forgette, who moved to Ohio.
Rich R., Mark P. and I removed more than a dozen carboys that were either unlabeled or had been left by former members.
When I'm at the brewhouse tonight, I will label Bill's former bucket as yours and put it back in the storage racks. We might have missed yours so it could still be in the storage racks, or it might have been labeled and you just forgot, or maybe someone saw it was unlabeled and used it. In any case, if you don't want Bill's former bucket, you can toss it or give it back to me.
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fer·ment·er
fərˈmen(t)ər/
noun
a container in which fermentation takes place.
an organism that causes fermentation
Kris - As we both have said, if your bucket was there, it was put back. The only bucket removed belonged to Bill Forgette. Not sure what the disconnect here is. If you are worried about your bucket, maybe swing by and grab it and put your name on it. We didn't do anything with it.
Hey, it's all good guys. The break down here is that I can't believe all of those buckets were labled. But hey, w.c.y.d? Better that way than the other.