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Messages - anthony

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76
Going Pro / Re: BROP software for a 1bbl brewery
« on: April 13, 2013, 11:44:24 PM »
I have Beer Run pricing from the CBC.

Not sure if it is cool to post the exact details in the forum or not. But for less than 1000 BBLs a year, it is ultimately about $4k a year to use.

77
Going Pro / Re: Need some input
« on: April 12, 2013, 05:38:25 PM »
Be sure you don't sell yourself short on compensation. I went in with 3 other partners. We all invested the same amount of money but I invested substantially more time than all three if them combined X 10. If I did it over again I would have insisted that I either got a larger percentage of the company or guaranteed compensation down the line.

Ditto on this. I own 1/3 of our brewery and though I get compensated, it still doesn't really compare to the other partners who also own 1/3 of the brewery but also keep their lucrative day jobs.

78
Going Pro / Re: There you go Anthony B.
« on: April 10, 2013, 10:07:15 AM »
 8)

Filling the two fives this week, which will hopefully give me time to get the chiller+electrical sorted out for the two sevens which will be filled next week.

79
Going Pro / Re: Starting a brewery
« on: April 07, 2013, 07:47:08 PM »
I would also think long and hard about dedicating 100+% of yourself to something like this without some form of ownership to not only give you incentive but to insulate yourself against strange choices management might make in a vacuum otherwise.

Also, you mention that this person has a business plan but no sales projections. I'm sorry but that isn't a business plan.

80
Going Pro / Re: There you go Anthony B.
« on: April 05, 2013, 05:20:02 PM »
6 weeks on and adding more fermenters and other assorted tanks. Still sort of surreal.


81
General Homebrew Discussion / Re: mash temp for belgian blond?
« on: April 04, 2013, 12:35:02 PM »
Whatever yields a nice, high attenuation on your system. On our setup, that is a long rest at 150ish.

You want a dry finish with a sweetish flavor... i.e. some complex dextrins, pilsner-candy-like sweetness combined with a nicely low gravity.

82
Going Pro / Re: Credit Policies...
« on: April 03, 2013, 07:57:14 AM »
So can you use the "Square" program to accept a retailer's credit/debit card, or is this even more risky?

2.75% per swipe sucks. You'll be fighting thin margins to begin with, don't throw away almost 3% of your margin.

We do the flat fee of $275 with Square. I obviously can't share exactly what that works out to percentage wise, but it is well below 2.75% in our case.

83
Going Pro / Re: Rost your own grain
« on: March 23, 2013, 04:37:34 PM »
Need more variables to account for in your brew day? Add DIY malt to the mix!

84
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: March 22, 2013, 07:28:18 AM »
In my very limited experience with this yeast, if you just let it ramp up and go, it will blow past the phenolic stage. The fruityness is much more pronounced at temperatures over 75F. You also seem to need to follow their pitching rate guidelines. I effectively turned off the jacket on our fermenter when I pitched this and it went up from 68, topping out at around 85 before hitting terminal gravity and falling back down on its own.

85
Going Pro / Re: Filtering
« on: March 21, 2013, 06:54:59 PM »
Not to hijack, but how many of you guys who aren't filtering are using finings?  And, for those using finings, are you adding them in addition to a cold conditioning period or in place of one?

My preferred SOP:
  • Crash conical to 0°C for 72 hours.
  • Harvest yeast if needed; dump yeast/trub.
  • Add 30 mL/bbl BioFine Clear A3; agitate with CO2 to mix.
  • Let settle 24 hours, dump trub; repeat.
  • Add 30 mL/bbl BioFine to bright; rack beer.
  • Let settle 24 hours, dump trub; repeat.
  • Carbonate and serve.

It's a *very* time-intensive process (8 days from crashing to serving) but this will yield beer brighter than coarse filtration. If time is critical I won't repeat steps 4 and 6, or will skip the conical finings entirely.

I hadn't considered dosing twice with Biofine. Right now I crash in conical, dump yeast/trub, harvest yeast, and then dump again before transferring to bright where I have 30ml/bbl Biofine waiting. Then after 10-12 hours, I add gelatin, hook up the carbonation stone + flow meter, unhook after 6-8 hours, then wait a couple of days for reasonably clear beer. It would be more clear if I dumped a few more times from the bright tank.

86
Going Pro / Re: Filtering
« on: March 20, 2013, 08:53:47 PM »
What sort of waste? Do you anticipate any sort of customer reaction to finding out you're filtering? I have a fair number of people ask if we are (we don't, we currently use a two-part fining regimen).

87
Going Pro / Re: Homebrew clubs
« on: March 14, 2013, 10:08:00 PM »
I don't know, at some point it becomes like Michael Jordan showing up at the local one-on-one tournament and entering to win the $500 cash prize.

I am hyper-competitive, and in that analogy, I would be super psyched to go one-on-one with Michael Jordan.

88
Going Pro / Re: Dumb question about tanks
« on: March 14, 2013, 09:48:46 AM »
On the production side, you figure out what you are projecting to produce, you figure out the average time the beer will spend in the fermenter, you figure out what your batch size will be, and you solve for x.

For example:

You project that you're most likely to produce and sell 1000 BBL a year. You're brewing 7 BBL batches. Your beer spends, on average, 14 days in the fermenter. That means, at its maximum, every fermenter can ferment 26 batches.

26 cycles * 7 BBL = 182 BBL per fermenter, so you would need at least 6 fermenters to produce 1000 BBL a year in that setup.


The other tanks depend on what your overall business plan is. Is it a brew pub, is it a tap room, is it a distributing brewery, etc. And the fermenters can vary based on the same things. Maybe you project that you are going to make and sell 1000 BBL a year but that 750 BBL of that will be of the same beer. Then you would want to double-batch beers, maybe you would get 2 15 BBL fermenters and 2 7 BBL fermenters.

89
Going Pro / Re: There you go Anthony B.
« on: February 28, 2013, 09:50:05 PM »
Congratulations, Anthony!

Went there last week on Friday, and I must say well done, sir! Very delicious beer. The beers I had--the Rye Mild, and Cascadian Dark Ale--were exceptional. I think I will be going there tomorrow night as well.

Perhaps, I will introduce myself this time as well. :)

Cheers!

-Kyle

No rye in the Mild but I appreciate it nonetheless :)

90
Going Pro / Re: There you go Anthony B.
« on: February 27, 2013, 10:09:53 PM »
Nice article about Tryptich brewing.
http://www.e-malt.com/IndexNews.asp?ID=23350

Thanks :)

Here is the original where you can see some pictures: http://www.news-gazette.com/news/arts-and-entertainment/miscellaneous/2013-02-22/triptych-brewing-has-grand-opening.html

Right now we're tiny but actually selling people beer has felt pretty good.

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