Messages

1

Going Pro / Re: Starting a brewery

« on: February 25, 2013, 06:13:00 pm »

debt is cheaper than equity. Interest on debt is a period expense that reduces your net income, lowering your tax liability. Equity is taxed on its full value.

I guess that would depend on how you look at it.  In my experience, debt can be expensive.  It's just less expensive lately.  I would rather have 100% equity and no debt service.  Sure, you don't get to expense any interest, but the other 85% (after corporate taxes) you keep.  You still have to spend the money to call it an expense.  That said, borrowing money is an essential part of starting a business.  And with rates like they are these days, it's not too expensive to borrow.  Just watch your ratios and be careful.

2

All Grain Brewing / Re: My First Batch Sparge

« on: February 25, 2013, 04:47:52 pm »

No need to change your sheets just yet.   

Could be the hotter sparge rendered the remaining sugars more soluble, and you were able to extract more of them.  Sort of like when you are squeezing a bottle of maple syrup.  It comes out kinda slow at room temp... but if you put it in the microwave for a few seconds it pours a lot easier.

I've seen hotter sparge water increase efficiency, but I don't believe it's due to reduced viscosity of the sugars.  I think it's due to the more complete gelatinization and conversion of the remaining starches.

Interesting.  I had always thought after the first 40 minutes or so most starches were broken down.  Of course, that assumes all the available starches have been accessible.  If there are starch granules that haven't been penetrated by the water I could see where this would bump up efficiency. 

3

All Grain Brewing / Re: My First Batch Sparge

« on: February 24, 2013, 07:25:44 am »

Ok, I usually have gotten 70% efficiency with my brews to about +/- .002 of the estimated OG. I had always batched sparged around 170-175. After reading what Denny said about sparging at 185-190, I did so yesterday with my Red IPA. My target OG was 1.070....I hit 1.078. Could this be a result of the sparge water having a higher temp? Or did I totally s*** the bed when calculating the grain bill?

2 Row Pale Malt = 9 lb 8 oz
Munich Malt = 4 lb
Flaked Oats = 1 lb
Caramel/Crystal 80L = 1 lb
Caramel/Crystal 60L = 4 oz
Caramel/Crystal 120L = 4 oz
Chocolate Malt = .5 oz

Again, these amounts were derived from calculating 70% efficiency.

No need to change your sheets just yet.   

Could be the hotter sparge rendered the remaining sugars more soluble, and you were able to extract more of them.  Sort of like when you are squeezing a bottle of maple syrup.  It comes out kinda slow at room temp... but if you put it in the microwave for a few seconds it pours a lot easier.

4

NM / Learn to Homebrew Day - Albuquerque

« on: October 12, 2011, 08:47:26 am »

Southwest Grape and Grain (www.southwestgrapeandgrain.com) is hosting a brew-in for Learn to Homebrew Day.  At least a half-dozen brewers have volunteered to bring in systems of various design to show the general public what homebrewing is all about!  Brewers from the Dukes of Ale Homebrew Club (Albuq) and the Wort Hogs (Rio Rancho) will be present to help answer questions and explain their systems, while brewing their favorite recipes.  

Saturday, November 5th
10am to 3pm
2801-N Eubank NE Albuquerque 87112
505-332-BREW
Eastdale Shopping Center