« on: April 09, 2011, 12:39:44 PM »
We're hoping that a little polling will help settle a debate at my LHBS about drinking while brewing. Thanks!
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Yeast should be pitched into wort as soon as it is cooled in order to avoid infections and off flavours. You might get lucky, but are fairly likely to pick up an infection.
I wouldn't go as far as "fairly likely". With good sanitation, a day or two should be no problem at all.
I should have given a bit more info, the beer has been in the secondary for about a week and when I took a sample this morning the gravity dropped another point. I gave the sample to my wife and she thinks its a bit off but can't pin point the problem. I think it might be best to dunmp this batch go over my notes and try again.Keep in mind that a flat, warm sample out of the secondary will most likely taste significantly different than a carbonated, chilled, finished beer. Don't dump it unless you're positive it's infected.
When I dump beer (mostly due to age issues cause I can't drink nearly as much of it as I brew) - I say a little prayer to each of the barley husks that I shredded to make that beer. I thank the rain drops that fell tear like to eventually wind up in my kettle. I thank the hops for surviving downy mildew to become the bite of my brew. I thank the gluttonous little bastard yeast cells who spored, burped and peed in my suds.
And then I spray the keg out with hot water and go about my business.
Do you face East when you do this?
Zymurgy 1991 special issue, page 70 has a recipe for "She Will" which is a clone of the Chimay red.
I've brewed it many times and have my starter going to brew it tomorrow.
I do a partial mash with extract, but I can find the issue and scan the page if you want all grain.
Here is what I transcribed in 2005 for a 5 gallon batch
8 lbs light DME
2 lnbs pilsner
1/2 lb munich
1/2 lb wheat malt
7 oz. candi sugar
3 0z Hallertau (4%) 60 min
1 0z Tettnanger (3.8%) 60 min
1 oz Saaz (3%) 30 min
3/4 oz. Centennial (9%) 2 min
Wyeast Abbey II 1762
I have an MBA and did some research regarding this. The best advice I got was from the folks at the AHA. It takes about 1,000 customers to sustain a homebrew store. If you can find a market with that demographic, you're off to at least a somewhat profitable start.Great post. Thank you
Here is the body of a note I got from Gary Glass. I strongly suggest that you give him a call and discuss. I had considered opening a store in NJ and did some of the research.
Want To Open A New Homebrew & Winemaking Shop?
Before you spend too much time on a business plan, here are a few calculations to determine if your market is likely to support a retail supply shop.
The first rule in deciding whether or not to open a homebrew supply shop is DON'T MAKE ASSUMPTIONS. The second: DO YOUR HOMEWORK. If your reason for opening a shop is "there isn't one in town and I have a lot of friends who like to brew," that may not be reason enough.
Demographics are accurate -- you may bend them, but you can't break them. The easiest demographic to find and work with is population. Experience shows it takes between 250,000 and 500,000 people to support a "stand-alone" homebrew supply shop. Here's how the numbers break down based on industry estimates.
• There are between 500,000 and 1 million homebrewers in the United States. There are estimated to be at least 4 million home winemakers in the United States.
• The average homebrewer spends between $100 and $150 per year on his/her hobby. (This represents an average of those who get a kit for Christmas and never brew, to those who brew every week for a while.)
• The average home winemaker spends between $100 and $150 per year on his/her hobby.
• It takes a minimum volume of $100,000 per year at retail to support a shop. Here's why:
Cost of goods, including freight ..... $60,000
Rent & utilities ...................................... 12,000
Promotion ............................................... 6,000
Net ......................................................... 22,000
And you haven't paid anyone a salary yet.
If you are the owner/operator, $22,000 may keep you alive, but it may not be enough to make you a happy, independent business owner. However, if you double your volume to $200,000, the net rises by $40,000 because the cost of goods is the only number that applies to the second $100,000.
What does it take to get volume to $100,000 given the above parameters? Using the most conservative numbers, you'll need 1,000 brewers and home winemakers spending $100 per year for a volume of $100,000. If there are one-half million brewers and winemakers, then one in about every 500 people in the country is a brewer or winemaker. If you need a population of 500 to get one brewer or winemaker, you need 500,000 people to get 1,000 brewers or winemakers. If you estimate that each brewer/winemaker spends $150 per year, you need a population of 333,333. If you think there are 1 million brewers/winemakers in the country, and each spends $100, you need a population of 250,000. At the most optimistic, if you estimate 1 million brewers/winemakers spend $150 per year, you would need a population base of 167,000 to make $100,000 in annual revenue.
It's our best guess that the low end of these numbers is too optimistic and the high end too pessimistic, but we are not far off. This example only brings you to $100,000 in volume. To reach the more desirable $200,000 mark, double everything. At the very best, if you'd like to open a shop and have it produce meaningful income, you'll need a good quarter million people in your potential customer base, at least in your market area, free of competition.