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Messages - Wheat_Brewer

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151
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! 

152
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. 

153
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". 

154
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?!

155
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!

156
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. 

157
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.  

158
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?!

159
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. 

160
General Homebrew Discussion / Re: I'm really doing it!
« on: March 26, 2011, 08:11:28 AM »
Best of luck! 

161
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.

+++begin


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!

162
General Homebrew Discussion / Re: Mock Pilsener
« on: March 25, 2011, 04:28:47 PM »
If you're open to using an ale yeast instead of a lager you could do a Blonde with a lower ale fermentation. 

163
General Homebrew Discussion / Re: Feremenation - WYEAST 1214
« on: March 25, 2011, 04:27:16 PM »
I think your beer might come out tasting much better than you think!  If the high temps were late in fermentation that is.  Many of the trappist and monastic beers start with a pitched temp of about 64F and end in the high 70's or even low 80's.  Since 1214 is a Belgian Abbey yeast I think you could end up with something desirable...even Wyeast's website has a range of 68-78F.  You really didn't overshoot by that much for that long.  This is just my opinion though, I think only your beer tasting in a few weeks will tell the truth!

Cheers!

164
Finally brewing!!!! ;D  Got a Belgian Strong Golden recipe in mind. 

165
No brewing this week.  Driving to the wife's parent's place for a week for some vacation.  The whole drive though I'm doing recipe formulation and dreaming of all the beers I could be brewing  ;D

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