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Messages - newrocset

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Going Pro / Re: Fermentation Temperature Control
« on: June 01, 2013, 09:03:27 PM »
Help me clear the mystery on the stickies.
Which temp do I go with, since the color change on the sticker seems to indicate 3 temps.  I typically go with the highest reading assuming that this is the temp in the center of my fermenter where the most activity is presumably occuring.

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 11, 2013, 05:36:43 AM »
Here's the book the guys on rave about, and it's only $20:

I've been thinking about getting this book myself, and from what I'm reading on this thread, it sounds like the way to go.  I know I need to concern myself w/financing, overhead, licensing, marketing, branding, etc...and the partners I am working with seem to a have good handle on these issues. I would rather concern myself with making great beer and gaining intimate knowledge of commercial equipment.  So I'm thinking of skipping out on this new publication for now so I can spend my money on the operations manual.  Amazon also has Palmer's "Water" and Jamil's "Yeast" both for $11 right now, and I think they would be extremely valuable for me to read. 

Going Pro / Re: Cleaning chemicals
« on: May 05, 2013, 08:01:34 PM »
I have been using Birko Cell-R-Master to clean my stainless kettles, kegs, and glass carboys for the past year and love it way more than PBW.
Is this a liquid or powder.
What size containers it comes in? Is it Acid or Costic/Base?
I heard a good things about Birko.

Powder Form, I think we got a 25lb. order that came in a 5 gallon bucket, but you can order up to 450 lbs.  Their website says they make mostly acid cleaners.
Here's a link to their website.  If you click on the "matching products" tab, it gives you the 5 star equivalent.
I've brought a solution of this cleaner to a boil to clean my plate chiller and have had excellent results.

Going Pro / Re: Cleaning chemicals
« on: May 04, 2013, 10:54:17 PM »
I have been using Birko Cell-R-Master to clean my stainless kettles, kegs, and glass carboys for the past year and love it way more than PBW.  A few of my brew club members piggybacked on a bulk order with one of our breweries who uses a lot of their products.  I haven't tried any of their other products.

Going Pro / Re: Guide to Starting Your Own Brewery (2nd Edition)
« on: May 04, 2013, 09:58:29 PM »
Does anyone know if this is the same item that is available pre-order on Amazon?

Going Pro / Re: Logo Feedback
« on: May 04, 2013, 09:56:32 PM »
I think you need to put your bug on a hop or tuft of grain.
I also think the bug would work if it's cute and had a personality, but you don't want it to appeal to children.
I think you should develop a hybrid of #1 and #2.

Events / Small Batch Brew Demo, Tulsa, OK 4/28/13
« on: April 26, 2013, 06:32:03 PM »
Hey all you Okies, if you have any friends that are interested in brewing, send 'em out to Guthrie Green this Sunday.  I will be at the Okie Crowe Booth giving a demo of my 2 gallon all-grain kit.  We'll also have some cool tee's, soaps, onsies, hand scrubs and pet stuff.  Vendors will be out from 10am - 4pm and there will also be a concert on the green featuring J.D. McPherson! Should be a fun time for all!

Going Pro / Re: There you go Anthony B.
« on: April 10, 2013, 01:16:50 PM »
Nice work! I am also glad to see that you have lots of 3% on tap!  There seems to be a lot of emphasis in the craft beer community on big beers.  It's nice to see someone taking it in a different direction.  Now people can enjoy some awesome brew without worrying about getting tanked!

Going Pro / Re: Starting a brewery
« on: April 10, 2013, 09:57:01 AM »
I think he just wants to be sure I stick with it when it gets tough.  He has an investor so the funds are there and I'm not planning on borrowing anything to make this happen.

So you'd own 50%, and the investor and him split the other 50%? Really? Is the investor OK with him giving away half the equity?

It's entirely possible all of the people in this situation are acting in good faith, but it's also entirely possible no one in this situation knows what they're doing. It's also possible someone in this situation is scamming someone else, whether they know it or not.

He initially said 25% if I wanted, then he mentioned 50...I think he just got excited that he may have found a good lead, that is all.  Nothing is in writing and it's all speculation at this point.  I have been talking to him briefly through email and he seems pretty solid.  I'm opting to do 25%, if anything at all.  I will be meeting with him next week and get things more sorted out then.

Going Pro / Re: Starting a brewery
« on: April 10, 2013, 06:02:26 AM »
I think he just wants to be sure I stick with it when it gets tough.  He has an investor so the funds are there and I'm not planning on borrowing anything to make this happen.

Going Pro / Re: Starting a brewery
« on: April 08, 2013, 08:38:40 PM »
The other side of the question, how often does a 7 barrel brewhouse need to be used to pay for itself. Brewing on it twice a month might be convenient for you, but that is really expensive equipment sitting idle for 28 days per month.

- Sent by my R2 unit

And it is certainly something that I want to avoid.  The best choice in this scenario would be to hire a full time brewer that could make this happen.  It would be stupid for me to let equipment stand idle and lose money on account of my ego.

Going Pro / Re: Starting a brewery
« on: April 08, 2013, 08:33:15 PM »
You're right that brew pubs in OK have an uphill battle because they can only serve 3.2. You mentioned college town, so it's either Sooners or Cowboys! How well do you know your market?

I'm a STW import, and if that's where youre looking, I'd be cautious about bringing in a brewpub, simply because the market is not very deep. Its limited beyond students and they're perfectly happy with cheap domestic long necks. Add in a handle of established bars with good craft selections for good prices, and you'll struggle to shift a bunch of 3.2 at brew pub prices. Especially if I can get a double IPA for the same price or less next door. I just don't see brew pubs in OK being successful until laws change.
That's a really good point.  I thought about it briefly, then left it on the backburner.  It gives me reason to make the case to open this restaurant in Tulsa rather than Stillwater.  I think a 3.2 brew pub would do fine in Tulsa as long as the beers tasted good.  There really are a variety of low point styles to choose from that are still good.  I think the problem with brew pubs in OK is that they are all trying to make high point beers into 3.2 beers, which is just plain stupid and makes brew pubs looks bad.

Going Pro / Re: Starting a brewery
« on: April 08, 2013, 04:19:18 PM »
I would be concerned that not only does he not know anything about beer but that he knows nothing about running a restaurant and nothing about running a business in general.

That was my first thought.

Mine too!  There are certainly a lot of things that can go wrong with this....very wrong!  Actually, when he told me that he would allow me 50% ownership, that raised a red flag.  If it were my business, I would want to own 100% and simply hire the people to handle the areas I don't know (i.e. food prep, management, brewing, etc...), so I'm kinda curious as to why he would want me to own 50%.  Maybe he just wants to make sure I stay - again, kinda weird since he doesn't know me.  I'm sure I'll find out in due time...but I'm not making any commitments until I'm sure of it.
On the liability front, I have been under the impression that an LLC will offer at least some protection to your personal assets?  At any rate, I'm not going to borrow any money for this venture, so I'll be sure to think twice before taking any offers of ownership.

Going Pro / Re: Starting a brewery
« on: April 07, 2013, 09:07:51 PM »
In all honesty, this came about when a guy came up to me last week during an event at our State Capitol.  My wife and I own a company that makes soaps w/hops and malt, dog treats made of spent grains, and other bath and pet products.  We also launched a small batch brew kit line that we are currently working to promote.

Anyway, this guy who works for the dept. of ag. told me he was looking for a brewer for this restaurant he wants to open.  I told him I'm interested, and he told me he'd be willing to give me up to 50% ownership.  He said he has a business plan, but I don't how detailed it is.  I'd have to look at it.  He seems like a good guy with a lot of passion for good food.  I don't think he knows too much about beer, and has no clue what it takes run a brew pub.  So that's why he's looking for a brewer.  I really don't know where this is going to go at this point, but I do want to steer him (and myself) in the right direction.

As far as I'm concerned, this is an excercise in figuring out what it would take to open a successful brewpub operation.  The state of Oklahoma is just beginning to see an emerging craft beer scene, but the brewpub scene sucks.  There are only a few in the state and the ones that exist are crap.  Given that scenario, this is good time to open a brew pub - as long at is can serve quality 3.2 ABW beer (as per OK statute).  I realize the challenges ahead of me are great, but I would be pretty upset with myself if I didn't try.  What sucks is the attitude among brewers in this state that 3.2 beer is no good.  I'm positive I can prove them wrong.

The least I can do at this point, is to give him an estimate of what it would cost to run a brewpub, and figure out a way to get a full-time brewer on site.  It's really kinda far!

Going Pro / Re: Starting a brewery
« on: April 07, 2013, 05:22:37 PM »
I'm not doing this so I can fart around, and play with professional equipment, but I would like to learn how to use it.  I realize the seriousness of it, the risk, the hard work, the learning curve, and the dedication needed to make this work....It would be a helluva lot easier for me to sit back with a sweet homebrew system and play with that all day, but I know that I have the ability to do something more.

I posted on this forum because I am trying to conduct serious research on this and I value the feedback.  I have read each and every post on this forum in my effort to develop an understanding of what it takes to make a good thing happen for me and the craft brewing community in my state.  In fact brewpubs suck in Oklahoma, point blank.  They are limited to serving 3.2 beer so they constantly try to make a stylistically high point point beer into a low point beer and it never works.  I would like to change that by showcasing the wonderful low point beers that are available amongst the styles.  Hopefully the laws here will change, but right now we gotta work with what we got.

It would be great to able to ditch my job to be a professional brewer.  I can't afford to that now, but I can educate myself.  I apologize for my ignorance re: equipment and methods of a professional brewery, but again, that's why I'm here.

I really, really appreciate the feedback I am receiving and I take your comments seriously.  It's really helping clear up some issues I was foggy on and helping me see those avenues of research that I have failed to see before.  So if it's Okay with others, I will continue to post ideas and questions in an effort to receive some valuable constructive criticism  ;)

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