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 - Wheat_Brewer

Pages: 1 ... 9 10 [11] 12 13 ... 16
We're hoping that a little polling will help settle a debate at my LHBS about drinking while brewing.  Thanks!

All Grain Brewing / Re: Is This A Problem?
« on: April 09, 2011, 12:30:53 PM »
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.

+1 to this.  Remember there's some "microbreweries" that have a brew house in one location, they then truck the wort to the "microbrew" location, pitch yeast and serve.  If they can truck it across the country in a semi for a couple days you can let it sit a day or so...provided there's been proper cleaning done first. 

General Homebrew Discussion / Re: Possible Infection?
« on: April 09, 2011, 12:26:42 PM »
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.

+1 to that!  I'm continuously surprised at how my finished beer tastes so much more different that a room temp, just fermented beer.  If there was an infection you'll usually get a smell of it, a white lining on your beer, or a strong off-flavor.  I'm going to guess the "can't quite pin it" taste may be from the dry hopping, and it just needs to settle down with some carbonating and aging.   

General Homebrew Discussion / Re: My first all-grain brew , a tripel
« on: April 09, 2011, 05:55:45 AM »
Congrats on the success!  In addition to the question about what your next beer is...the other big question is what's going to be your next toy for the brew system?

General Homebrew Discussion / Re: Mariage proposal
« on: April 09, 2011, 05:51:50 AM »
Skip the cooking...make him clean carboy's, haul full buckets around, clean out the cooler after you mash! 

Thinking of doing an ESB, throwing in a hand full of black patient, then doing the second runnings as an English Mild...wild thoughts at this point since I haven't even looked at the recipes. 

General Homebrew Discussion / Re: Dumping Beer
« on: April 08, 2011, 07:38:12 AM »
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? ;)

I believe you face the brew kettle, wack it like a gong with your mash paddle 3 times then end with "relax, don't worry, have a homebrew". 

General Homebrew Discussion / Re: have you had a chemay?
« on: April 02, 2011, 10:23:34 AM »
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 read in BLAM that the breweries often use brown sugar...which if I recall right means dark rock candy, but how interesting would that flavor be to put fresh brown sugar in?!

Been thinking about an ESB based on Charles' recipe!  I'm trying hard to stay focused on recipe design but with the weather here in Denver being almost 80 degrees it's almost impossible to not drop anything involving the inside and not go hiking or something!

General Homebrew Discussion / Re: Homebrew allowance?
« on: March 26, 2011, 10:34:42 AM »
Wow!  Where do you buy your ingredients?  I just spent $40 on an admittedly big grain bill, yeast, hops, and cane sugar.  Some of the cane sugar can go into other brews...but still $10?!  Wow. 

General Homebrew Discussion / Re: Homebrew allowance?
« on: March 26, 2011, 10:20:54 AM »
Luckily I've been able to do some cost saving parts to brewing; all grain not extract, culture my own yeast, occasionally score some free hops from the in-laws who just like the hops to grow.  With all this I'm able to brew about twice a month with some left over cash I can save up for a toy...You're right though I might need to plead to the wife for a little extra for a system.  

General Homebrew Discussion / Homebrew allowance?
« on: March 26, 2011, 09:54:01 AM »
I was reading another post in this category that stated the average homebrewer/winemaker spends $100 a year on their hobby.  This got me thinking about my $100 a month allowance on homebrewing...I don't even think this was enough!  Am I just crazy for thinking my allowance is low?!

General Homebrew Discussion / Re: Saaz and Cascade in an IPA?
« on: March 26, 2011, 09:49:50 AM »
I would think that depending on your grain bill you might be able to make a great Pale Ale!  This is just me thinking that the IBU's might come up a little low with Saaz and Cascade only, and not knowing the grain bill might fall a little short of your expectations for an IPA.  In either case the hop schedule you made looked ideal for what you have.  Just my opinion though. 

General Homebrew Discussion / Re: I'm really doing it!
« on: March 26, 2011, 08:11:28 AM »
Best of luck! 

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.

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.

+++end forward

Great post. Thank you

Second that, amazing post!  I think there's a moment when we've all wondered if we could open a homebrew store.  I also heard those same numbers for a what it would take to sustain a homebrew store, but nobody ever knew why 500,000 people.  Thanks!

Pages: 1 ... 9 10 [11] 12 13 ... 16