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Messages - fightdman

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16
Going Pro / Re: First Steps
« on: August 17, 2011, 05:57:14 AM »
Fightman. I will answer your questions when I have a little bit of time.
Filtering today :)

I imagine that finding a bit of time can be a challenge when you are working for yourself.  Sounds like you need some volunteers working at the brewery.  If I was closer, I'd come over to help.

17
Equipment and Software / Re: Oxygen Flowmeter - Disposable O2 Cans
« on: August 12, 2011, 06:06:09 AM »
It's a DISS (Diameter Index Safety System) on the output that is hidden from view on the backside of the unit.  That matches up with the type of tubing/connector that hooks to an oxygen mask.  Not too hard to find if you know someone in an ambulance/doctor's office/hospital.  Or you could buy one here: http://www.amazon.com/Oxygen-Mask-High-concentration-adult/dp/B000WI9W7M/ref=pd_bxgy_hpc_text_c

18
Going Pro / Re: First Steps
« on: August 12, 2011, 05:53:31 AM »
That said, I'm fortunate to live close to the county line, so I have more than 1 (actually 5) counties to choose from that are within easy driving distance.  I'm sure ease of working with local govenrment will be a factor in deciding location.

19
Going Pro / Re: First Steps
« on: August 11, 2011, 06:26:45 AM »
2) check with city/county what they need from you (very important).
I'm in NC, so I know things will be a little different than WI, but what kind of things did the city/county need from you with regard to zoning and building requirements?  Did you have to get a zoning variance?  Did they require sprinkler coverage in the building?  What about your water and sewer requirements?  Parking?  ADA compliance?

7) If you are brewpub health department license if you are production brewery agg department food manufacturer license.

You know, if it weren't for government, starting a brewery wouldn't be as hard. ;)  My goal is to start as a production brewery.  Running a restaurant adds another massive level of complexity that I would rather not deal with.  Who did the inspection of the equipment?  Was it the building dept, health/ag dept or both?

Opening a brewery is not just brewing. You have to be accountant, salesperson and anything in between.
Brewing beer is easy.
Selling beer is hard.

I relish the challenge.

Good Luck.

Thanks.  I'm sure to need all the luck I can make.

20
Kegging and Bottling / Re: Full carboys
« on: August 10, 2011, 06:24:34 AM »
I'm not sure of the size of your carboys or the number of kegs that you have, but when I brew on my small system, I end up with around 12 gallons finished.  I rack four gallons each to three kegs and purge the headspace with CO2.

21
Going Pro / First Steps
« on: August 10, 2011, 05:55:50 AM »
Ok, so I've been thinking about this for a long time.  If your business plan is to have a bricks and mortar brewery (not doing contract brewing or alternating proprietorship arrangement), what's the next step (other than securing financing)?  Does one need to locate and establish a physical location so you can start the paperwork process?

22
I'm wondering the same thing. ???

23
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 04, 2010, 06:54:28 AM »
25 batches, 150 gal. + a batch of mead (yum)

24
General Homebrew Discussion / Re: AHA Membership
« on: December 03, 2009, 02:34:46 PM »
I joined a month ago and I have yet to see anything resembling membership materials! >:(

25
The Pub / Re: Who is a famous person that you've had a beer with?
« on: November 23, 2009, 10:14:31 AM »
Butch Patrick who played Eddie Munster on the TV show "The Munsters".  He was in Atlanta in the late '80's and showed up at a party that my GF (now wife) was hosting.  A very cool dude.  Said he wasn't making any money from the re-runs of the show and was a little bitter about that.

26
Equipment and Software / Re: Cooler Repair Needed - Please Help!
« on: November 23, 2009, 07:17:48 AM »
Thanks for the ideas.  I thought about an epoxy because of it would fill the void and be strong enough to hold the pressure from the strike water but I wasn't sure if it would leech chemicals in the water and leave an off flavor.  I also thought about filling it either with all silicone or a combination of 1/2 epoxy on the outside to serve as a plug and fill the remaining, interior portion of the hole w/ food grade silicone.  My only worry is that this may not be strong enough and w/ the pressure of the water pop the plug.


Though not pretty I think the stopper/bolt combo might be the best.  If you have any other thoughts I'm happy to listen.


Thanks!


Why not use the bolt and washers stopper as a temp plug, then fill the cooler with boiling water?  That way, you can tighten the bolt and bend the wall back into place.  After you have it back into place, drain hot water and rinse with cold to fix the sidewall into it's new position.

27
General Homebrew Discussion / Re: AHA Membership
« on: November 18, 2009, 08:33:26 PM »
How long does it usually take to get your membership card?

28
General Homebrew Discussion / Re: Beer Review Generator.
« on: November 18, 2009, 08:30:34 PM »
Pours a dense orange with a two-finger head. Beautiful lacing. Stunning buttery scent, accompanied by cola and tarragon. Lovely musty palate, with just a hint of raisin and circus peanut. Silky smooth mouthfeel and long, long finish. Score: 3.40/5

Ha! Not Jolly Rancher but Circus Peanuts!  Now there's an idea! :o

29
General Homebrew Discussion / Re: Nebraska State Fair Results
« on: November 18, 2009, 08:04:24 PM »
Congrats!  I guess I'll start listening to you! ;)

30
General Homebrew Discussion / Re: Hop stand for increased flavor/aroma
« on: November 12, 2009, 11:35:31 AM »
I remember the discussion about DMS from the other thread about this. Isn't it much of a concern--letting the wort sit for 80 minutes hot? Have any of you that have tried this noticed any negative results other than blatz's cloudy beer?

This would be my concern as well.  Maybe an experiment is in order.

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