Messages

76

Going Pro / Re: Starting a brewery

« on: April 09, 2013, 09:03:02 am »

There's no actual ruling that one is judgment proof, the facts of life make somebody judgment proof. You could still get judgment against the partner but there's nothing to execute judgment against to sell or lien to satisfy judgment. If the partner has personal assets out there he will most likely declare bankruptcy to limit your ability to recover.

Yeah, thanks for clearing that up. I'd trust RAM on that one. You're in law school, right?

Graduated and halfway through the two month wait to see if I passed the bar. I don't know which is worse, the three day bar exam or the two month wait to find the results.

77

Going Pro / Re: Starting a brewery

« on: April 08, 2013, 02:40:32 pm »

I'm wondering if 50% ownership comes with 50% responsibility for the debt he will accrue.

Actually, depending on how the business is set up, you could be liable for 100% of the debt. In a traditional partnership or limited partnership, the partners or general partners, respectively, are jointly and severably responsible for the entire amount of debt. If your partner is a deadbeat, your business creditors will come after your assets, and it's up to you to sue your deadbeat partner to recover your losses. If he's enough of a deadbeat, a judge could rule him "judgment proof" meaning you'll never get anything back from him.

There's no actual ruling that one is judgment proof, the facts of life make somebody judgment proof. You could still get judgment against the partner but there's nothing to execute judgment against to sell or lien to satisfy judgment. If the partner has personal assets out there he will most likely declare bankruptcy to limit your ability to recover.

If your state allows you to form an LLP or LLLP, that'd be a much better way to go. Make sure you're aware of the applicable laws in your state regarding liability in those situations.

You can rarely ever have too many L's in your business entity.

78

Commercial Beer Reviews / Re: La Folie

« on: April 08, 2013, 07:14:52 am »

I like La Folie but it's not my favorite sour. It's more acetic than I prefer but I've come to like it a lot more than I did the first time I drank it. Sadly, the price has gone up faster than my enjoyment of the beer. It used to sell for $6-8 for a bomber and now it sells for about twice that.

79

Hop Growing / Re: What do mixture do you use for your hops?

« on: April 08, 2013, 07:05:24 am »

I planted in a combination of garden soil and manure compost. The local soil is terrible here so I planted in containers.

80

General Homebrew Discussion / Re: Brewing Attire

« on: April 08, 2013, 07:00:08 am »

Birthday suit.

81

General Homebrew Discussion / Re: National Beer Day

« on: April 08, 2013, 06:56:25 am »

I had too much fun at a beer festival on Saturday so I was not drinking on Sunday.

82

Going Pro / Re: Starting a brewery

« on: April 08, 2013, 06:55:16 am »

Anyway, this guy who works for the dept. of ag. told me he was looking for a brewer for this restaurant he wants to open.  I told him I'm interested, and he told me he'd be willing to give me up to 50% ownership.  He said he has a business plan, but I don't how detailed it is.  I'd have to look at it.  He seems like a good guy with a lot of passion for good food.  I don't think he knows too much about beer, and has no clue what it takes run a brew pub.  So that's why he's looking for a brewer.  I really don't know where this is going to go at this point, but I do want to steer him (and myself) in the right direction.

I wouldn't even have a serious thought about going into business with him until I saw the business plan and knew how the equity comes in your name. I would be concerned that not only does he not know anything about beer but that he knows nothing about running a restaurant and nothing about running a business in general. If he doesn't have a solid plan and a good idea about how he is going to put it all together he's no different than every homebrewer that goes to bed at night dreaming about running a brewery.

83

General Homebrew Discussion / Re: What's Brewing This Weekend - 4/7 Edition

« on: April 08, 2013, 06:48:00 am »

I'm bottling some beer off some yeast experiments today or tomorrow. I need to break down the mason jars of washed yeast into vials to go into the freezer this weekend. I need to get some other stuff done this week so I might brew some more beer next week.

84

Ingredients / Re: sweet orange peel

« on: April 05, 2013, 10:12:41 am »

I'd just add it at knockout. Fifteen minutes is going to boil off some of the oils you want for flavor. It will smell nice in the steam those last fifteen minutes but that's probably not your goal.

85

General Homebrew Discussion / Re: What's Brewing This Weekend - 4/7 Edition

« on: April 05, 2013, 10:05:30 am »

Brewing a doppelbock right now. I won't drink it until the fall, which is not doppelbock season, but it will make for a nice cool weather brew.

86

Beer Recipes / Re: Please critique my Mole Spiced Beer grain bill

« on: April 03, 2013, 10:11:07 am »

I wish I knew more about the recipes for these beers to help you out. I generally love these mole beers. I think you're on the right track as far as the grain bill but maybe the special B is a bit too much. I'd take out the vanilla addition at 15 minutes because I think you'll just boil out the flavor and aroma. I'd add it at knockout instead.

I seem to think there was a mole stout recipe in BYO or Zymurgy not too long ago that might provide some guidance. You could try emailing some of the breweries that make that style. New Belgium is hit or miss about responding to requests. Ska and Copper Kettle also make great versions and might be willing to share some details.

87

Ingredients / Re: Technique to try ingredients before you brew with them.

« on: April 02, 2013, 10:16:54 pm »

He is using fermcap to prevent boilovers.

I'm still surprised he's getting no boilover even with the fermcap. I guess I am underestimating the power of fermcap.

88

Yeast and Fermentation / Re: What's your home yeast lab look like?

« on: April 02, 2013, 10:15:25 pm »

No pics, but a yeast lab does not need to be as sanitary as some other labs.

They are probably not dual use surfaces that share duties with food prep/consumption nor is there cat hair adrift in the air. I'd like to have a space where I don't have to move yeast cultures around to make dinner and don't have to worry about the cats knocking something over. There's just not space available at home for a decent work space plus some storage space for some other yeast handling equipment.

89

Ingredients / Re: Technique to try ingredients before you brew with them.

« on: April 02, 2013, 03:43:50 pm »

Do I understand correctly that you are running your microwave for 60 minutes straight? How are you keeping that from boiling over? I've microwaved wort in a mason jar before and once it hits boil I have to stop it every few seconds and it never seems to get beyond that boilover stage.

90

All Grain Brewing / Re: Lid on partially?

« on: April 02, 2013, 09:18:50 am »

If you think DMS will be an issue leaving the lid on partially take a look at almost every commercial system and see how it is entirely covered except for the part where the chimney is.