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Messages - micsager

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46
I have the old Blichmann pots, and I love them.  That new valve seems interesting.  Not sure I like the idea of more o-rings though.  It'll be interesting to hear a couple years from now, how well they do. 

47
Going Pro / Re: Starting a Nano Brewery at an Existing Craft Beer Bar?
« on: October 15, 2014, 08:56:59 AM »
To be blunt, the questions I would ask of anyone considering opening a nano are:

Have you done the math on how much revenue/profit you can actually generate?
Are you able and willing to do this full-time while also working your day job?

My wife and I own a nano.  There is enough revenue to pay for ingredients/supplies, repair parts, utilities, and an upgrade from time to time.  Some equipment is still capitalized.  We look it as a way to be able to brew a lot.  We simply love making beer, and watch people drink the beer we brewed.  Sure, cleaning kegs and mopping the floor is not the funnest thing I do, but it's a labor of love.  Today, I will work my day job, then go home and brew another barrel of our Amber.   

It's certainly more fun that re-runs of Hogan's Heros.  LOL

48
Going Pro / Re: Starting a Nano Brewery at an Existing Craft Beer Bar?
« on: October 13, 2014, 10:04:07 AM »
Denny gives great advice. 

I could give you the answers for Washington State, and it would include dividing the building by lease agreements and physical barriers, you'd be selling beer wholesale to the pub, etc, etc.....

But none of that means anything in Florida. 

49
General Homebrew Discussion / Re: Keggarator
« on: October 07, 2014, 01:51:54 PM »
Thanks Dude. 

50
General Homebrew Discussion / Re: Keggarator
« on: October 07, 2014, 01:42:37 PM »
Be sure to prime the chalk board or else it will be near impossible to get it clean. Can't tell in the picture if you did.

Awesome idea though. I've seen plenty with the paint on the front, but on the top make so much more sense.

Can you explain this a bit more?  I'm thinking of doing somehting like this for the door of our fermenting room, but want to make sure the chalkboard works right. 

51
Steve is right on the money.  I did this very thing for many years.  Works great. 

52
Hop Growing / Re: Crown removal
« on: October 07, 2014, 07:25:57 AM »
el_capitan,  it's a great time to do that sort of thing.  One big benefit is that the soil is usually easier to work with at this time of the year, as many times you're dealing with a bunch of mud in the Spring.  Not only is it messy, but you can harm your soil structure when it's wet. 

The other huge benefit is that those cuttings that are moved will be able to begin developing new roots until the soil freezes.  When you do this in the spring, root growth/development is very slow until the soil warms enough to get them going.  Try one crown this fall and I think you'll be pleasantly surprised!

Interesting.  We have four hills going, and all are in half wine barrels.  two will need some work, and I had intended to clean them up in January or so.  Are you saying it's better to "harvest some rhizomes" now?  I've done this type of thing with rhubarb for years, and had planned the same M.O.


53
Wood/Casks / Re: Bourbon Barrel Aging
« on: October 06, 2014, 11:40:08 AM »
That makes sense.  Thanks.  As I referred to, all accounts get a keg of the same beer for the same price.  And they all charge a slightly different per pint cost.  Plus, some do happy hours, some don't.  Some have a $10 growler fill on Wednesdays, some don't. 

But, thanks for the information, we may be able to back into something there. 

54
Wood/Casks / Re: Bourbon Barrel Aging
« on: October 06, 2014, 11:22:24 AM »
very nice! wish I was near you!

I wouldn't be surprised to spend 8-10 bucks for a 10 ounce pour of aged RIS at the bar. what kind of margin do you give your tap account(s)?

Not sure what you mean by giving them a margin.  In my state, all accounts must get same price wholesale.  Once they buy it, it is theirs to establish a retail price. 

I hope it continues to be this tasty.  We're gonna back fill the barrel with our stand stout tonight.  Gotta keep that thing full. 


55
Wood/Casks / Re: Bourbon Barrel Aging
« on: October 06, 2014, 10:34:12 AM »
OK, so we kegged this beer last night.  It is tasty real good.  It's being force carbed now. 

We plan to age in the kegs until just after Thanksgiving, and then try to sell it.  Have to figure out pricing though.  this can't be sold at the same price as our regular production stuff. 

56
Going Pro / Re: Good Resources for Exploring Going Pro.
« on: October 02, 2014, 09:10:46 AM »
I would like to start a micro or nano brew business in my small town. I'm not looking into starting big as I only will be producing in kegs for local bars, resturants, pubs and clubs. So my question is can i self distribute or do i need a distributor in order to sell? Also would this be a good way to start? Thanks

Leos (Thirsty Monk) makes some very good points. 

Although, you have pretty much described our brewery.  But from the start, my wife and I chose to do this as a hobby.  Both of us are employed in other industries with fairly secure paychecks.  But, we love to brew.  And being able to sell our beer makes it quite a bit easier to brew 1-2bbls a week.  In my state I can self-distribute.  Plus, we got an outbuilding on our residential property licensed by state and feds.  If we had to lease space, we couldn't do this.  If we had to use a distributor, we couldn't do this. 

But we are doing it.  And it's a boatload of fun.  (although last night cleaning kegs wasn't "superfun" LOL)

57
Kegging and Bottling / Re: Can I save my under carbed beer?
« on: September 16, 2014, 03:04:50 PM »
Thanks guys!

I will give it one more week and see how it goes.  I'll report back.

This could have been a subliminal slip up to convince the GF into getting into kegging sooner.  Going to keg our second batch next weekend. :)

(Just tell her force carbing will fix the problem) 

58
Kegging and Bottling / Re: how to keep beer lines cold in a keg tower
« on: September 16, 2014, 03:03:00 PM »
Here's the one I bought.  Quite similar to the other post.  Works like a dream.  I initially bought only one to try it out.  Two weeks later, I ordered the second. 

http://www.amazon.com/dp/B00IGBTZDI/ref=pe_385040_30332190_TE_3p_dp_1

59
Going Pro / Re: new keg product
« on: September 04, 2014, 07:54:27 AM »
I did it pretty much the same way I sanitize Cornies.  Cleaned it really well the sprayed the whole thing down with a Star San solution.  (Inside and out)

I like that part because you can actually see it. 

60
All Grain Brewing / Re: Mashing Question Using Canned Pumpkin
« on: September 03, 2014, 01:19:32 PM »
I've done a few pumpkin beers, it's always been a 60 minute mash.  One thing I've learned is to put the pumpkin in the top of the mash, and slowly stir into the top half of your grain bed.  I had a seriously stuck sparge the one time I stirred it all together.  I fly sparge. 

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