31
Going Pro / Re: Filtering
« on: March 09, 2013, 06:00:20 am »Stay away from DE.
That is my opinion.
Any particular reason? Is it too costly? Too difficult to maintain?
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Any particular reason? Is it too costly? Too difficult to maintain?
32
All Grain Brewing / Re: hochkurz mash
« on: March 08, 2013, 07:14:05 pm »
I used to get 88-90% efficiency with a hochkurz decoction mash. My normal BHE is closer to 83-85%.
33
General Homebrew Discussion / Re: Mississippi homebrew bill clears house and is sent to Governor's desk to sign
« on: March 08, 2013, 07:11:30 pm »
Congrats, y'all! I hope your neighbors to the east follow suit.
34
General Homebrew Discussion / Re: Pint of Reference: A Guide To The Federal Homebrewing Exemption Statute
« on: March 08, 2013, 07:09:10 pm »
Hey guys,
Thanks for the comments! I'm glad that people are getting something out of that post.
Stealthbrewer: to date, I have not heard of anyone being prosecuted for exceeding the limits or violating any removal/use restrictions. But I have heard of several state-level agencies enforcing state laws that are more restrictive than the federal homebrewer's exemption.
Keep on brewing!
Matt
Thanks for the comments! I'm glad that people are getting something out of that post.
Stealthbrewer: to date, I have not heard of anyone being prosecuted for exceeding the limits or violating any removal/use restrictions. But I have heard of several state-level agencies enforcing state laws that are more restrictive than the federal homebrewer's exemption.
Keep on brewing!
Matt
35
Going Pro / Re: Filtering
« on: March 08, 2013, 06:44:35 pm »
Nice! I've been looking into DE filters recently. Not sure if we will actually filter our beer, but I'd like to know more about it.
36
Going Pro / Starting a brewery
« on: March 05, 2013, 07:25:52 am »There's some damn good brewers on the forum, don't get me wrong, but I don't even believe 90% of commercial breweries out there are making "great commercial beer"....
It's like how 90% of people who work at music stores aren't virtuosos.
You've obviously never set foot in Guitar Center on a Saturday afternoon! #bigtimesarcasm #wankfest
37
Going Pro / Starting a brewery
« on: March 03, 2013, 07:34:36 am »
IIRC, Dogfish Head was also the first brewpub in Delaware, so while it was a risky venture, there was some serious market novelty with Sam's idea. I think it may have been far more difficult to get off the ground with such a small system under today's market conditions.
38
Going Pro / Re: There you go Anthony B.
« on: March 01, 2013, 06:47:57 am »
Congrats, Anthony! Great writeup and a very nice looking brewery!
39
Beer Recipes / Re: Schwartzbier
« on: February 28, 2013, 06:16:05 am »
Looks pretty good. I use about 4% carafa special III in my Schwarzbier, but I add it at mashout so as to impart the least amount of bitterness. You still get the color benefit from adding it this way. I also darken my Schwarzbier with about 1.5% (by weight) of Sinamar. For some reason, I also really like a little Special B in my Schwarzbier.
40
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 26, 2013, 11:01:19 am »Matt, I think I will give it a try. I will be subbing Mittelfrueh for the hops and using WLP830 for the yeast though. May even do it this weekend. Thanks.
Cool! Let me know what you think. This is sort of my take on Negro Modelo. The corn lightens the body slightly, which I like in this style.
41
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 26, 2013, 06:31:45 am »Looks good, Matt! Recipe? Or is it proprietary now that you're going pro.
Haha...not proprietary at all. Here ya go! (Not all of these ingredients are "traditional" for a Vienna lager, but it sure is tasty!)
3-A Vienna Lager
Author: Matt Schwandt
Size: 5.4 gal @ 68 °F
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 167.63 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.046 - 1.052)
Terminal Gravity: 1.012 (1.010 - 1.014)
Color: 13.33 (10.0 - 16.0)
Alcohol: 5.03% (4.5% - 5.5%)
Bitterness: 28.9 (18.0 - 30.0)
Ingredients:
4.5 lb (48.6%) Pilsen Malt - added during mash
2.75 lb (29.7%) Light Munich - added during mash
1 lb (10.8%) Caramunich® TYPE II - added during mash
.75 lb (8.1%) Corn Flaked (Maize) - added during mash
.25 lb (2.7%) Chocolate Rye Malt - added during mash
.50 oz (50.0%) Magnum (12.5%) - added during boil, boiled 60 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
.50 oz (50.0%) Amarillo (10.7%) - added during boil, boiled 5 m
1.5 L White Labs WLP833 German Bock Lager
Notes
Single infusion batch sparge
- .2g Ca(OH)2 added to mash ==> pH 5.3-5.4
- 18 qts @ 163 ==> Saccharafication @ 154 [60 min]
- 2 @ 212 ==> Mashout @ xxx [10 min]
- 15 qts Sparge H2O @ 183 ==> Sparge @ 170 [10 min]
- 1.5g CaSO4, 1g CaCl added to kettle
Target water profile: 54 Ca, 6 Mg, 16 Na, 50 Cl, 56 SO4
Ferment between 48-50
Results generated by BeerTools Pro 1.5.24
42
Re: leasing, I have no idea what that would cost, but we're way too small for microstar. I haven't heard of Keg Logistics, do you have a link? My googlefu is failing me.
Ahem...http://www.keglogistics.com/
43
You might want to consider looking into keg leasing, which is way cheaper than shelling out the dough for new kegs. We are going to go through Keg Logistics for our 1/2bbl and 1/6bbl kegs. They have pretty good monthly rates and at the end of the lease term, we have the option of buying the kegs at a discounted price.
44
Going Pro / Re: Starting a brewery
« on: February 25, 2013, 09:14:03 am »
I am about 90% finished drafting our business plan for a packaging brewery in Minneapolis, MN. You should go to SBA.gov and check out their business plan templates. They are extremely helpful. No need for software, IMO -- the web has a ton of free resources that provide more than ample guidance. Drafting a solid business plan is a huge undertaking, but I can't imagine not drafting one. Once you do it, you will have an entirely new perspective on your proposed business.
Also, you should join the Brewers Association as a brewery-in-planning. We could not have drafted our financials or marketing plan without the BA's statistics and industry averages. But you'll also have to do a crap ton of research on your own to see whether the numbers in your local market square with the BA's data. For us, the numbers were pretty similar with a few exceptions.
FYI, we are raising capital through a variety of ways: SBA 504 loan for equipment, crowdfunding via Kickstarter (this is really more of a PR effort), and a mix of privately invested debt and equity.
Re: competition in the marketplace -- yes, it's true that there are a ton of new entrants to the craft brewing segment. But, if you draft a solid business plan, capitalize your brewery sufficiently, bring something unique to the market, AND BREW GREAT BEER, you'll have a fighting chance of succeeding. To a certain extent, I think you need to put on blinders when it comes to the competition. If this is something you are ready to pour your heart and soul (and a hell of a lot of time/energy/money) into, then go for it!
Cheers and good luck!
Also, you should join the Brewers Association as a brewery-in-planning. We could not have drafted our financials or marketing plan without the BA's statistics and industry averages. But you'll also have to do a crap ton of research on your own to see whether the numbers in your local market square with the BA's data. For us, the numbers were pretty similar with a few exceptions.
FYI, we are raising capital through a variety of ways: SBA 504 loan for equipment, crowdfunding via Kickstarter (this is really more of a PR effort), and a mix of privately invested debt and equity.
Re: competition in the marketplace -- yes, it's true that there are a ton of new entrants to the craft brewing segment. But, if you draft a solid business plan, capitalize your brewery sufficiently, bring something unique to the market, AND BREW GREAT BEER, you'll have a fighting chance of succeeding. To a certain extent, I think you need to put on blinders when it comes to the competition. If this is something you are ready to pour your heart and soul (and a hell of a lot of time/energy/money) into, then go for it!
Cheers and good luck!
45
All Things Food / Re: What's For Dinner?
« on: February 21, 2013, 02:42:13 pm »
I used to make my own Jerk marinade/rub, but, honestly, the Walkerswood is just as good and they only use whole ingredients. The only non-whole-ingredient in the jar is citric acid.