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Messages - anthony

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121
Going Pro / Re: GREAT Surplus Auction of MC Brewing Equipment
« on: December 05, 2012, 09:17:21 PM »
This auction has been pretty heavily promoted on Probrewer, I'm sure most of this stuff is going to shoot up near the end of the auction.

122
Going Pro / Re: getting 30 bbls on line
« on: December 02, 2012, 08:08:19 PM »
I have 6 3BBL serving tanks and 2 5BBL jacketed fermenters from the GW Kent micro line. None of it is in use for production yet but I have water tested all of it. The serving tanks were pretty much perfect when they arrived. A few of the welds were a little rough and there were some fairly insignificant surface scratches inside the tanks. The fermenters were more of the same, except for one of them which had some sort of a weld burn-through on the bottom of the cone. This causes a small, but significant leak from the jacket. GW Kent has offered to pay for a local welder to repair the hole, but of course finding a qualified stainless welder in my area who won't end up making the problem a hell of a lot worse is a challenge.

The 3/4" MPT threads on the jacket for attaching glycol in/out are atrocious too. A couple of them look like they tapped them more than once. They all had bits of metal and pipe dope (I assume from the back-gassing process during manufacture) in them. And they were a challenge to get fittings to mate into, in the end, lots of teflon, elbow grease, and finger crossing made them water tight.

BUT as mentioned, often times, you can't beat GW Kent's lead time. I had the serving tanks within 4 weeks of ordering them and I had the fermenters within a week of ordering them. They are often sitting on tanks/fermenters/whatever up there in Michigan, sometimes from other breweries' who end up not being able to purchase the items, sometimes just timing I guess.

123
Going Pro / Re: Going going gone . . .
« on: November 16, 2012, 08:15:30 AM »
Depending on how many kegs you're going through, what your margin is now, and if you have any pricing flexibility, you may be able to get away with something like http://pubkeg.com. The shells plus one insert are about $24 a piece (including shipping). Replacement inserts are around $10. So you're looking at adding $0.25 per pint but saving space, need of an air compressor, use of caustic, etc.

124
Going Pro / Re: What have I done?
« on: November 16, 2012, 12:10:49 AM »
Good luck :)

125
Going Pro / Re: Some figures for opening a pub.
« on: November 07, 2012, 09:01:00 AM »
For the math muggles like me, what did you use to solve that function?

126
Going Pro / Re: OK, we DID it!
« on: November 02, 2012, 01:04:44 PM »
Got ours today; submitted on June 19th.

127
Kegging and Bottling / Re: Champagne bottles
« on: October 05, 2012, 05:59:19 PM »
The beer page has what you're looking for: http://www.unitedbottles.com/catalogue/beer.php

Unfortunately, you're looking at minimum orders of 1200+. You'll need to find a few friends to share :) I can't share exact pricing, but they are over $0.50 and under $1.00 each... plus shipping, etc.

128
Going Pro / Re: How I Raised $1.25 Million To Start My Brewery
« on: September 26, 2012, 06:48:44 AM »
Don't forget, you can always sell shares in your brewery that are not voting shares.  You may have fewer takers, but it is one way to retain control.

Very true. There is a little place called BBC that did that.

Even without an offering of shares, you can still structure your operating corporation so that managers have the majority of control and members essentially only vote to replace managers. Plus Larry has spent the last several years trying to buy those shareholders all back out again. Aside from the complexities of doing a stock offering, a lot of thought should be given before bringing on any sort of equity partner, be it voting or non-voting.

129
Going Pro / Re: How I Raised $1.25 Million To Start My Brewery
« on: September 25, 2012, 06:56:36 PM »
I think a lot of it depends on how much money you're trying to raise. If you're starting relatively small, you might be able to gather some friends and family to sign promissory notes for your startup capital. You're not transferring any ownership and assuming things go well, they will net a decent return on their money. If things don't go well, it can be structured as an unsecured loan and you won't be on the hook to pay it back (though you might permanently damage friend/family relationships). Hopefully you incorporated and they are entering into agreements with your corporation.

As you look to get bigger and raise more money, there are lots of clever structures that can work without ceding operational control or even ownership in the brewery itself. For instance, an LLP could buy/own all the equipment using the equipment as loan collateral within the LLP and then the LLP could rent the equipment to an operating LLC. This has lots of advantages, perhaps the biggest being if the LLC goes belly up, the equipment is still safe with the LLP. Plus the LLP can't necessarily exert any real operational control over the LLC. So you're a little better insulated against investors trying to impact brand/marketing/etc.

Again, hopefully if you have business partners, you've incorporated and you're bound by an operating agreement that you all agreed to; an operating agreement that you had your personal attorney review to be sure your personal interests were looked after. Further, if one or more of your partners will be doing duties day-to-day at your brewery, while others may be in a more visionary/investor/hands-off role, hopefully you drafted an employment agreement that outlines what your responsibilities are, what your compensation is, and what the procedures for amicably splitting up, etc. are.

130
Going Pro / Re: Dumb Question
« on: September 20, 2012, 02:41:51 PM »
Let's try this again... one vessel is mash/kettle the other vessel is lauter/whirlpool. In many startup sort of systems, only mash/kettle is fired. Dough-in in mash/kettle, do steps if desired, etc. transfer mash to lauter/whirlpool, sparge back into kettle. Start boil. Clean lauter/whirlpool. Run back into lauter/whirlpool for trub separation (and to free up mash/kettle), after whirlpool is done, run through heat exchanger... while simultaneously doughing-in your next batch in your hopefully rinsed out mash/kettle.

The vessels can't perform the same function. Only lauter/whirlpool has the false bottom/lauter pipes. Only mash/kettle has a mixer that can actually mix the mash around without forcing a bunch of debris/flour under the lautering mechanics. On cheaper systems, the lauter/whirlpool is insulated but not fired. Often there is a HLT under the lauter as well.

BUT it really depends on whose equipment it is because there are manufacturers that also do kettle/whirlpool designs. The lauter/whirlpool designs originated with the Germans... and that system design allows you to easily do decoctions, steps, etc.

131
Yeast and Fermentation / Re: Microscope
« on: September 02, 2012, 08:52:26 PM »
Can you explain how you use ImageJ?

132
General Homebrew Discussion / Re: White House Brew Recipe
« on: September 02, 2012, 08:47:50 PM »

133
Going Pro / Re: OK, we DID it!
« on: August 09, 2012, 08:48:04 PM »
When did you originally submit?

134
Going Pro / Re: realistically, what does it take?
« on: August 06, 2012, 12:49:16 PM »
Quote
Sadly it's also on who "interpets" the laws of your state.  I know some brewers/clubs have done so without any problems. Other brewers/clubs in the same state have asked the ABC and have been told no.  As a homebrewer I think this is a case of "it's better to beg forgiveness, than ask permission".

Are you referring to selling beer at festivals or just giving it away?

Both. For instance, this just came down the pipe in Illinois: http://goo.gl/Bb5xU


135
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 06, 2012, 12:39:29 PM »
...Greg Doss from Wyeast gave a very interesting seminar about a mash temp vs. fermentability experiment he'd done.  Surprising results which kinda make me question a lot of things about mash temps.

I'm very interested in that one as well.

The one thing I remember fro it is that he found a 153F mash temp produced the most fermentable wort.  Surprised me!

What was the equipment set up for this? How did he maintain temperature?

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