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Messages - micsager

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61
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. 

62
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. 


63
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. 

64
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)

65
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) 

66
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

67
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. 

68
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. 

69
Going Pro / Re: new keg product
« on: September 03, 2014, 09:12:51 AM »
Still haven't had time to give them a try.  Plus, I want to practice a bit with just water, to make sure I don't waste any beer.  I've been having some medical issues, so time is hard to come by these days. 


70
I don't understand why no LHBS demo brews. I understand not having samples, but demo brews? What about shops that offer classes?

I was wondering the same thing. As long as you don't pitch the yeast, it's really no different than making soup...

You got it.  Our club did a demonstration at a local farmers market.  In our state, making beer at that event is not legal.  We just didn't add yeast until we got it home.  That's an easy and simple way to handle it. 

71
Equipment and Software / When the therminator is not enough
« on: August 19, 2014, 08:34:02 AM »
I've been using the Blichmann plate chiller for several years, but now considering a larger unit.  The next step up seems to the Plate-Pro from Sabco, but it's about $800. 

Are there any plate chillers out there bigger than Blichmann, that don't cost so much?

72
General Homebrew Discussion / Re: Membership
« on: August 18, 2014, 07:42:20 AM »
Hey, I met Denny at NHC.  Nuff said!

Yes, one of the things I like best about being a member is the friendships that are created.  Homebrewers are generally great folks, and always willing to share their expertise. 

73
General Homebrew Discussion / Re: Where to start?
« on: August 01, 2014, 08:01:33 AM »
Never done anything besides drink beer.
Searched a few phrases here, but seems most of you guys are way more advanced.

Where is square 1 for learning to brew beer?  (the right way) 

I'm an IPA guy for sure.

Thanks for your time and input.

http://www.homebrewersassociation.org/how-to-brew/beginner/how-to-make-beer/ .... some of the best info around.

I would also suggest checking out the Let's Brew section on HomebrewersAssociation.org. There are step-by-step tutorials for various methods of brewing across different experience levels. I would suggest starting in the Beginner section or with the "Extract w/ specialty grains" tutorial in the intermediate section. Both utilize malt extracts for all the fermentables, but the specialty grains gets your feet wet in using raw grain ingredients without too much more hassle.

Also, check out Zymurgy: An Introduction to Homebrewing. It is free to download and covers the brewing process for beginners.

And, of course, ask us forum-peeps questions, too!

Cheers,
Duncan

Definitely a +1 on the Zymurgy pamphlet.  We got a bunch of them for the Big Brew Day and handed out to anyone who's never brewed before.  It's rather brief in some areas, but for a beginner, it really does a good job of telling you what your in for when you start this wonderful hobby. 

74
Going Pro / Re: Yellowhammer Article
« on: July 28, 2014, 03:29:44 PM »
If you guys are that close, You better come by Dungeness Brewing. 

(and th)n take me with you for the rest of the trip)

Since it's all imaginary, you bet!  :)

Way to kill a man's dream Denny.   ;D ;D ;D ;D

75
Going Pro / Re: Yellowhammer Article
« on: July 28, 2014, 01:01:20 PM »
If you guys are that close, You better come by Dungeness Brewing. 

(and then take me with you for the rest of the trip)


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