The element that I see most often neglected is that most small start ups that actually turn profitable don't just do beer, they do food too. And they do it well.
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People always say,"good beer! You should open a brewery!"
Yeah, I've gotten that a few times. My response is something like "thanks, but I don't want to borrow 50-100k from anyone to open a brewery."
Tryy 500-1000k and you will be way closer to the mark. You need at least 250k to really even consider making enough beer to kinda even think about paying anyone even min. wage.
I'm really tired of random numbers the government pulls out of its you-know-what. I trust myself on the road with a 0.15% BAC a lot more than some of the drivers I just encountered today.
did you read the article? it's hardly a random number. it's been well tested and studied in real world situations it sounds like.
I know that I do not trust myself at .08 in fact I don't think I would trust myself at .05. for me, at... let's just go with 200 lb. it's close enough I can have a drink and then drive or two or three drinks over an evening with food and drive. that's where I feel safe and I think I likely am, although not as safe as I would be on no booze at all.
very nearly everyone that get's behind the wheel when they shouldn't thinks that THEY can be trusted more that those other guys. I am not saying that you are an unsafe driver but if I was hanging out without and you had enough booze to be at .15 I would not get in a car with you and I would STRONGLY suggest that you at least wait a while before driving.
If everyone would be responsible, rational, and honest with themselves and others about their current level of safe driving ability all the time then we wouldn't need BAC limits but they aren't and we do. and it does in fact reduce fatalities. Driving in public is a privilege not a right.
I haven't had the beer, so take this with a grain of salt, but I can't imagine that recipe would taste anything like a hefeweizen, or even an American wheat a la Widmer. I'd try a weizen strain for the primary yeast first and go from there. Maybe start with a hybrid like Wyeast 1010 if you think the weizen strain is going to be too much.
Logically, I just can't imagine a brewer keeping a highly specialized strain like that and using it just for bottling. Was the beer bottle-conditioned, or force-carbonated?
Edit: I misread "Bavarian yeast strain" as "Bavarian wheat strain". It could be a lager yeast. That would help to explain a little diacetyl too.
I agree with zimaclone, and would add anything over 145* will make it safe. So if you think about the amount of time it takes to get it from that to boiling and then back down below you should be good to go.
Also don't agree with the kegging vs. bottling thing. I think kegs are pretty crucial to professional-tasting homebrew.
Haven't read the post yet but if anyone thinks you don't save time kegging over bottling they're definitely "mad". Takes 10-15 minutes to strip apart a corny and another 10-15 minutes to rack. And I would argue it isn't necessary to strip apart a corny every time. I also think homebrewed draft beer often tastes better than homebrew bottled beer due to oxidation in bottled beer.
Seems like a natural extension of the organization's objectives to me. The only big bright line I see is the federal legality and that's the one the AHA doesn't want to cross in their lobbying efforts. Our hobby is making booze. Why is distilling that booze verboten?
The Name of the Wind by Patrick Rothfuss - Newish epic fantasy novel. Stumbled across it because he interviewed my favorite "Urban Fantasy" author Jim Butcher at Comic con. (And of course I just tore through "Ghost Story", Book 13 of Butcher's Dresden Files series)