Messages

31

Going Pro / Re: Logo Feedback

« on: April 26, 2013, 10:51:13 AM »

At any rate, my point was that branding that's totally unrelated to beer doesn't preclude success in this industry.

Yes, sometimes brands succeed despite bad marketing, but brands never succeed because of bad marketing.

One of the most successful restaurateurs in Denver had about a 5-year timescale for each venue. It'd open, get a lot of business because it's the hip new thing, ride that until it's not as profitable anymore, shut down, remodel the space, and open a new restaurant with a different concept.

So even if your marketing is bad now, you can always rebrand later, assuming you don't go out of business in the meantime.

A guy who runs several bars (at a time) explained that exact business plan to me one evening.  He would remodel a bar, do an intensive ad campaign and be open for 4 to 6 months.  3 months to recoop cost and 1 to 4 months profit depending on business.  Then close it, remodel it and repeat.  He typically had 6 to 10 bars open at any given time and was making a 7 figure/year income.

Paul

32

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 12:15:05 PM »

Now that I've seen them...

Of the ones posted I'd choose #1 also.  For the same reasons as others have said.  I think I would go for a more detailed, bigger bug.  Nothing that looks like it could eat the kids or anything.  The ones posted get the idea across but don't really stick with you. 

Sorry for riding the Facebook alt.thread.  8^(  My only redeeming grace there is you should have seen the rant I didn't post.  That one would have gotten the thread locked.

Good luck on the brewery planning!

Paul

33

Equipment and Software / Re: Boiling question for propane burners

« on: April 24, 2013, 12:05:29 PM »

Measuring evaporation would be tough for me to judge. Are you saying its doesn't need to be an explosive boil the whole time?

for sure not explosive. and you will learn your systems range of evaporation. think boiling pasta.

A steady boil is plenty.  If you leave the gas on high you will quickly get introduced to what is called a boil over and have nice mess to clean up.  The wort is sugar loaded water that will stick/burn on every surface it runs out on to.  I had one happen last Saturday, in fact.  I was reading this forum instead of watching my brew.  luckily I have a power washer so clean up wasn't too much trouble.

One thing to remember is the pot will continue to absorb heat after you turn off the burner.  My stand will have some spots that are red hot after I turn off the gas.  That heat has to go somewhere so a lot of it gets  absorbed into your brew kettle.  Take the kettle off the burner and set it on the ground/patio/garage floor/deck(with a towel or something under it) and let it cool a bit there before you put in the plastic container.

Paul

34

Equipment and Software / Re: Considering next step

« on: April 24, 2013, 08:33:59 AM »

I'll try that thanks.

"Friends don't let friends drink bad beer"

Don't forget, once the chiller is on consider it the cold side and sanitize well!

+1

35

Equipment and Software / Re: Considering next step

« on: April 24, 2013, 08:28:39 AM »

Ya I have a wort chiller. Seems to take about 90 to get down to 65. I've only done back to back batches twice. Last one o only chilled to 80 then finished in cold crash over night in the freezer set at 45. 

I'll be building a second chiller when I make this move to two boil pots.

"Friends don't let friends drink bad beer"

Wow!  90 minutes is a long time.  I suppose it really depends on ground water temp.  This time of year I can still get down to 59-60F with my IC in 30 minutes or so.  Not so easy in July-Sept though.

As Mort said, you could get the first batch down to 80 or 90 and transfer to your primary.  Then let it cool further in the fridge or in a bucket of ice before pitching the yeast.  That would speed the second beer along a bit quicker.

Paul

36

Going Pro / Re: Logo Feedback

« on: April 24, 2013, 08:22:58 AM »

Not having it is the highest privacy setting lol. Its all good just not my thing.

"Friends don't let friends drink bad beer"

Facebook is just more proof the only thing Orwell got wrong was the date. 

Paul

37

Equipment and Software / Re: Considering next step

« on: April 24, 2013, 08:00:56 AM »

Thanks. I'm hoping it will have a positive effect on my Denny factor. Best beer, most fun, least work. Right now, waiting 90 minutes or so for the first batch to cool so I can drain the second batch... yuk.  Two at a time would rock.

I want to add a second freezer too for lagering.  Having one that can hold four fermentor at 50-70 and one for storing full cornys at 35-40 would be sweet

"Friends don't let friends drink bad beer"

Do you have a chiller?  I do back to back brews most brew days and never have to wait 90 minutes for the first to cool down.  I use an immersion chiller to cool the first batch while I heat water and do a mash out on the second batch (I only have one burner).  My second mash of the day can get to be quite long but it seems to work for me.

I probably don't completely understand your setup but definitely would recommend a chiller as your next step if you don't already have one.

Paul

38

Kegging and Bottling / Re: Extending the life of chest freezers question

« on: April 21, 2013, 05:32:19 AM »

I wish someone made a 14 cf chest fridge.

"Friends don't let friends drink bad beer"

I believe companies build professional equipment in that range but not for general use.  Price is the issue that stops most folks from buying a True commercial fridge for their keg storage.  Small used commercial units still cost hundreds, if not not 1000+, $$ for a smaller units.

Paul

39

General Homebrew Discussion / Re: Second thoughts on brewing

« on: April 20, 2013, 07:24:55 AM »

As others have said, don't give up.

I started out on the kitchen stove with no chiller.  My wife got a candle hobby out of it.  8^)

I used RO water from the store.  I would buy 6 - 1 gal jugs.  Boil 2.5 gals and put the rest in the freezer for 5 or 6 hours.  Then I'd use the now chilled water to top off the fermentor.  Depending on how close to frozen I got the water in the freezer, I could easily drop the temp into a good range.

Relax man, you'll get there.

Paul

40

General Homebrew Discussion / Re: I'm only 48, but I've decided on my retirement home.......

« on: April 18, 2013, 02:59:52 PM »

I wonder how the 100 gal/person up to 200 gal/household rule will hold up in a retirement home?   By apartment or by front door? 

Paul

41

Ingredients / Re: Simcoe hop question

« on: April 18, 2013, 02:03:13 PM »

I definitely think Simcoe would be out of place in your wheat beer. It's mainly dank and piny with some citrus notes (and a dash of cat piss to some).

+1.  Forgot to mention this.  I think Simcoe could have a bad effect on any wheat beer.

I think Simcoe might be the saving grace for an American style wheat beer!

I use Simcoe for aroma in my American Wheat.  The only change I'm making is to increase both the bittering and aroma hops a bit to up the hop presence a little.

I get very good feedback from friends on this beer.

Paul

42

Equipment and Software / Re: First kit questions

« on: April 18, 2013, 05:38:31 AM »

Welcome to the hobby !  When I started brewing (way back), I was on a budget and used an enamel coated 8 gallon canning pot which I got from a hardware store. It allowed me to full wort boil which improved my beer. I replaced it eventually with a SS pot, but I got a lot of batches from it. They're an affordable option as a start up.

Just be careful not to chip the enamel.  They can corrode pretty quickly.

Paul

43

All Grain Brewing / Re: Angry Beer?

« on: April 18, 2013, 05:37:05 AM »

It is probably nothing to worry about.  A lot of my ales look like ice cream malts in a blender for the first couple of days.  They probably get a little warm and just go nuts.  Everything will settle out when it gets done.

Paul

44

General Homebrew Discussion / Re: Greetings from Florida

« on: April 17, 2013, 02:07:52 PM »

Welcome to the obsession!

You can get a ton of good information here.

Paul

45

All Grain Brewing / Re: Brewing Today

« on: April 17, 2013, 12:46:34 PM »

Not brewing until Saturday.  I will be making a Rye IPA and an Amber.  Then going to the high school musical "Damn Yankee's".  It might be tough to stay awake during the play. 

Paul