Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - dbeechum

Pages: 1 2 3 [4] 5 6 ... 163
Events / Re: SCHF 2017
« on: April 23, 2017, 04:14:55 AM »
Last I checked, I never really thought seats were in high demand during the talks except as shaded rest points!

The Pub / Re: BA Pubs
« on: April 21, 2017, 09:58:42 PM »
If by direct sales, you mean directly from the author, yes.  But if it's royalties, the author gets the same whether BP or Amazon sells the book.  That's why we do direct sales on the Experimental Brewing website.  We get more than the 80 cent royalty we get from the publisher.

Here's where I get to disagree with Denny and tell him he should pay more attention to his royalty statements. :)

Royalties vary based on retailer discount tiers that the publisher sells units to. Amazon is a deeply discounted seller so an author typically gets less royalty for a book sold through that retail tier. Would get a little more sold via a homebrew shop. Would get the most via direct sales.

Let's say the typical royalty rate is like 10% per copy sold. The first X copies go to cover the author's advance. Once that's covered, the publisher sends you new checks every quarter/half year based on contract.

So if your book sells wholesale at $10, you nominally get $1 per book at normal rates. A book sold through Amazon may only net $0.60-0.80 per sale. A direct copy sale from an author would be closer to $5-10. (Authors typically get the book for around half cover price and then usually sell at cover price.)

Classifieds / Re: Ball Lock Kegs for Sale - $50 (Los Angeles)
« on: April 12, 2017, 03:10:36 PM »
If you throw them up on the Falcons Facebook page - I bet they'll be gone in two seconds. (

It's one of my favorites.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 17, 2017, 07:00:23 PM »
Hey, no problem - I think the best part about the sous vide chicken is just how perfectly tender it is - much better than when I would poach or bake chicken breasts for use later.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 17, 2017, 06:16:27 PM »
I have two circulators (I'm a nerd, shocker) - One older Anova Model (this is the newer oner one) and a Joule from ChefSteps (newer, more expensive, but kinda badass - it's chugging away on my corned beef right now)

I really like mine. They just work.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 17, 2017, 03:54:07 PM »
As part of my "attempt to keep my weight down" efforts, I sous vide boneless skinless chicken breasts every week. I actually do two batches - one with cheap frozen chicken and no spices/salt/nada for the dogs, the other with good quality fresh chicken for me. That bag gets salt, pepper, smoked paprika, poultry seasoning. The dog batch gets cook to 153F for 80 minutes and is used for their breakfast. The batch for me gets cooked at 151 for 60 minutes. Both get flash cooled in an ice bath and sliced and re-bagged for storage in the fridge and use doing the week. It's instant sandwich meat, fodder for salads or just about anything else.

The texture on it is amazing and there are times when I just snack on chicken slices.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 18, 2017, 07:25:27 AM »
My LHBS owner told me today that Wyeast will be removing that yeast from their year-round inventory soon because not enough people are buying it often enough.

Yup - they hit the lager strains hard this year:
2000 Budvar Lager
2001 Pilsen Urquell
2035 American Lager
2042 Danish Lager
3333 German Wheat
3562 Forbidden Fruit
3942 Belgian Wheat

well, I don't know about the bylaws and what not - but I'm the ViceChairman of the GC.

The way the GC usually works is we're a sounding board for the plans the AHA is making. For instance, the annual plan is passed by us to get a looksee and sniff. We're also a dedicated volunteer crew that gives extra hands for things like survey analysis, etc.

In the case of the HBC name, that got passed by us as "we're thinking about a name change. What do you think?"

Now, efforts do get introduced by the GC - the insurance program is a great example of that - that's was Crispy and his work to keep driving. For ythe journal idea, it could be introduced by a GC member, but it would be ultimately up to the AHA to figure out how to budget and implement it if it fits into their annual plan. (We would have to convince them that it would be worth the effort)

There may be 100% of tasters accurately choose a bud from a bud light, statistically significant results.

And what's great - if you run the experiment - testers get it right about 33% of the time. e.g. random chance.

The Pub / Re: HELL YEAH!!!
« on: February 06, 2017, 05:54:51 AM »
I really need to find a new and less stressful sport to partake in  - like catching knives.

my heart rate spiked to 150 bpm during the 4th and OT.

General Homebrew Discussion / Re: Experimental Brewing podcast Episode 33
« on: February 05, 2017, 06:29:15 AM »
So what you are saying is that you were crafty and made this new pod so Drew would learn, so you could pass ALL the editing on to him... you sneaky devil.

I wont tell him...

ha - he wishes... Sadly for me - I proposed BF as a way to fill the gap weeks and then volunteered myself to edit when Denny balked. In the past our work has largely been split along these lines - Denny handles all the financials/sponsorships/recording/editing/phone nonesense, I handle the episode writing/outlining, IT, questions/feedback and experiment coordination side of hte biz and we both do Social Media.

Of course, I'm slower than he is at this editing stuff and I have a massively long houred day job and commute plus other projects. (***wah*** feel sorry for me).

SoDenny agreed to launch the second show because it's my baby and I agreed to eidt. Now I'm using the same edit suite that he is so that if we need to swing editorial duties back and forth, I'm kinda, maybe capable in the same way that a 3 legged ox can pull a wagon.

(Having said all that if y'all have ideas for BF - let me know)

General Homebrew Discussion / Re: Experimental Brewing podcast Episode 33
« on: February 02, 2017, 04:53:17 PM »
I like anything that means mroe work for Denny. :)

The episode originally contained an interview segment with Flatland BRewing out of Fargo, but we pulled it to tighten the running time. From the feedback we've gotten, we're trying to keep things between 90-120 minutes and the Brew Files to 20-40.

General Homebrew Discussion / Re: Experimental Brewing podcast Episode 23
« on: January 22, 2017, 05:43:37 PM »
Wouldn't it slosh a lot while you drive?

Perhaps that would help prevent attenuation issues while using underpitched high gravity yeasts in high gravity worts without aeration. Off to the Lab! :) (Inside joke...)

A New Week - A New Show - A New Format!

In our shorter format we're focusing in on a singular brewing topic. This week - it's recipe design. How and why did Denny make his famous Bourbon Vanilla Imperial Porter? What drove Drew to create his Springtime in Amarillo? Now you can find out!

Pages: 1 2 3 [4] 5 6 ... 163