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Messages - alaingomez

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Sweet!  That makes it a heckuvalot easier.

Lol.  Yes I did know that you measure the sugar, not the actual alcohol.

I'll check that book out.  I've been reading through the Brooklyn Brew Shop's Beer Making guide.  Pretty decent overview of basic concepts.

So if I were to get just a refractometer, I would be able to at least ballpark my ABV?

What's OG and FG?

Sorry, I'm a total newbie at this still.  I've only brewed three batches so some of the terms are still unfamiliar to me.

Equipment and Software / recommendations for measuring alcohol content?
« on: August 16, 2012, 09:14:41 AM »
What's better to use?  A refractometer or hydrometer?  Which is easier?

Any good brands you'd like to recommend?

Going Pro / Re: And now comes the REAL test
« on: August 15, 2012, 12:04:36 AM »

He found us really.  We won a local pro-am and brewed with him, on his system.  He encouraged and helped us through the TTB and LCB process, and bought our first keg.  And before the night was over, I brought him a second.  It was so wild.  We brought the keg down about 4pm yesterday.  Some out of town folks were there, and one had a pint right away.  They were homebrewers from Seattle.  (I'm 100 miles West of Seattle)  They shared that pint, got up, and bought three growlers. 

Of course my head grew about three sizes with that......   LOL

That's so cool!  Best of luck.

Going Pro / Re: And now comes the REAL test
« on: August 11, 2012, 07:27:41 AM »
This afternoon we are making our first retail keg delivery.  Just a corny, but the fiance' and I are quite nervous/excited/worried, whatever.  It's an American Amber.  Started with the BCS recipe, but tweaked it over the last couple years. 

I sure hope someone buys one.  And then decides on another.

How did you go about finding a buyer?  If you don't mind me asking...

Going Pro / Re: realistically, what does it take?
« on: August 11, 2012, 07:26:40 AM »


So far, we brew on weekends, and do two batches in about 8 hours.  I only have one tap to keep supplied at one bar, so we'll see how it sells. 

For the wedding is some homebrewed IPA, and Jalapeno IPA.  Plus, a member of our local club is brewing a clone of Avery's Maharaja for us.  He's probably the best brewer in our club, so I'm sure it will be a very good clone.

Mmm... I'm a huge fan of Avery.  Have you tried their Beast beer?  It's up there in my top 10 favorites.  My boyfriend and I want to make a Colorado brewery pilgrimage because of them lol.

Ingredients / Re: What type of yeast should I get?
« on: August 08, 2012, 08:16:51 AM »
I may be alone on this, but I don't think Chico (001/1056/US-05) is a good choice unless you're filtering. It just never. Drops. Clear.

Something like the Anchor (051/1272) or Whitbread (1099) strains will ferment every bit as clean at low temperatures, but flocculate much better.

Even when you use a clarifying agent? 

Going Pro / Re: realistically, what does it take?
« on: August 08, 2012, 08:15:20 AM »

As I've always said, I like to hear everyone's point of view.  I live in a town of about 30,000. the next bigger town is about 75 miles away.  I'm not in this to really make a money.  But, I will say that my business (that is working out so far) shows that my partner and I will net, about $120 for a full day in the brewery?  The math works out to be about $6/hr.  I know of know other hobby that I love so much that will aactually pay me $6 to do.  Can I quite my day job?  NOT EVEN CLOSE.  And it may be that after a couple years of this, we decide it's not worth it.  But I can tell you that a day in the brewery with the woman I love, making darn good beer, is a very enjoyable activity.  We met because of homebrew two years ago.  And, we're getting married on the 18th. 

But, I know our model does not work for most folks when they think about "going pro."  I post my story and experience to show it is actually quite simple to go legit, and sell one's beer.

That's really cute  :)

I hope you serve amazing beer at your wedding and invite us all  :P

What kind of schedule to keep for your brewhouse?  Do you just do weekends?  In order to keep your day job...?

Going Pro / Re: realistically, what does it take?
« on: August 07, 2012, 06:13:21 AM »

Well, I must say my experience is much different than what folks are talking about here.  I just wanted to sell a few kegs (and corny ones at that) to the local bars in my small town.  I just got another homebrew system, set it up in fiance's shop, applied to TTB and my state LCB, and I'm legal.  I can still homebrew on my previous system in the garage.  It's a bit of a pain keeping the ingridients seperate and all that.  But, that's fine.  I've got the first 10 gallons on the commercial side carbonating right now, and will be sold on the 18th. 

TTB cost $100 for the brewers bond  (and every year thereafter)
State was additional $100 one time cost
Product liability inurance through USAA is $420 per year.

So, I can sell kegs to local bars and growlers to the public for offsite consumption.

But your fiance's shop had to be up to local commercial code though, correct?

Ingredients / Re: What type of yeast should I get?
« on: August 07, 2012, 06:09:21 AM »
Looks like US-05 is my best bet then for right now.

I'm a n00b so bare with me on this one... but does the yeast really affect the flavor all that much?



21 day free trial.


It might be worth investing $20 in beersmith or similar. in fact, I think beersmith has a free trial you could check out.

then you can look over the styles and pick one that intrigues you, give it the batch size and it will help you design that recipe, pick how much extract to use, etc.

Is that beer making software or something?

Ingredients / What type of yeast should I get?
« on: August 07, 2012, 01:37:19 AM »
What type of brewer's yeast should I get to just have on hand?  Up until now I've just been using the yeast that came with pre-made kits.

Going Pro / Re: realistically, what does it take?
« on: August 06, 2012, 07:43:56 PM »
Sadly it's also on who "interpets" the laws of your state.  I know some brewers/clubs have done so without any problems. Other brewers/clubs in the same state have asked the ABC and have been told no.  As a homebrewer I think this is a case of "it's better to beg forgiveness, than ask permission".

Are you referring to selling beer at festivals or just giving it away?

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