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Messages - majorvices

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3976
General Homebrew Discussion / A few ideas for better beer.
« on: March 04, 2013, 07:52:04 AM »
Brewing is a craft. Master as many steps as you feel comfortable with. But in the mean time if you don't feel comfortable messing with starters definitely pitch multiple packs/vials or stick with dry yeast (which does not require a starter). As far as aeration goes, at least shake the fermentor. The convenience of aeration stone is you can set it and walk away but with shaking you will need to shake it off and on for 15-30 minutes to it saturated with air enough. 

3977
Going Pro / Starting a brewery
« on: March 04, 2013, 05:43:33 AM »
IIRC, Dogfish Head was also the first brewpub in Delaware, so while it was a risky venture, there was some serious market novelty with Sam's idea. I think it may have been far more difficult to get off the ground with such a small system under today's market conditions.

Exactly. And, as Tom said, if you have your brewery on your property or some arrangement like that then circumstances are going to be different. But IIRC Mic was about 2 months into the 10 gallon system thing and was looking at going 1 bbl. And there in lies the problem. Every thinks they can start out selling their homebrew but then suddenly you are faced with the reality of how tiny that amount of beer really is. As long as you are doing it just for the love of it and don't plan on making money then you can make all the 10 gallon batches commercially you want. I am far more greedy with my time and beer. If I brew a 10 gallon batch I want to be sure that most of it goes primarily in my belly. :) But also, unless you have a specific agreement with an establishment don't expect pubs/restaurants to keep your beer on tap if you can not supply demand. Bars/Restaurants don't like having down taps, it's a waste of money. You may find that 10 gallons a week is not enough to afford one tap at one pub.

FWIW I'm not trying to squash anyone's dreams. Just giving some reality and perspective from hard learned experience.

3978
Going Pro / Starting a brewery
« on: March 03, 2013, 06:13:56 AM »
Just to keep everything in perspective, once you really start rolling an operating brewery, $34 thousand becomes a mundane amount of money (not saying the above mention post is opening with that or anything, just putting everything in perspective). We pay about that much a month just in bills. I know every homebrewer who ever cooked a batch thinks at some point in time about opening a brewery but few think about the capital really needed to open one, let alone operate one in reality. It's a business first and foremost and the profit margins are very slim and the cost to get off the ground on any reasonable amount of volume output are high. If I was to start over again and not be silly like I was whenI started I wouldn't dream of starting with less that $400,000. We are officially pumping out 30 bbl batches (back to back on a 15 bbl brew house) and we are still so tiny it is almost cute.... I just moved my 7 bbl fermentors out of the wet area last week (by myself, without a pallet jack or forklift, lol) and they are so silly and cute I thought about putting them in my pocket and taking them home and letting my kids take them to school for show and tell.

We opened on a total of 80K and nearly all of that went into the facility, we didn't spend hardly anything on brewing equipment. SO I'm not saying you can't go bare bones but expect to look and feel silly when you really start any type of output. At 1-3 bbl output you are barely producing enough beer to pay the lease on your building let alone pay yourself and you will never put money away to buy more equipment. The best you can hope for is build a reputation and get investors or prove the concept that you can stay aflot long enough to get a significant loan.

So if you are going to dream, dream really big and get some damn real money and don't think of starting of with anything smaller than a 10 bbl brew house if you really want to make it for real. $34K is a good start, but it ain't nothin', really.

3979
The Pub / Re: Hellbender Meadery owners indicted on drug charges
« on: March 02, 2013, 05:11:24 PM »
Dang. Those people looked totally legit!

3980
All Grain Brewing / Ultra Pale colored IPA problem
« on: March 01, 2013, 10:30:51 AM »
Does the pH check out? Ultra pale girst may need some pH adjustment or calcium additions if your yeast won't drop out.

3981
Beer Recipes / Re: Schwarzbier
« on: February 28, 2013, 04:11:23 PM »
  Now I think I may skip the chocolate and just use the debittered malts b/prinz and m/wheat for the first batch.

Like I mentioned above, sub the chocolate malt out for the midnight wheat. You'll be glad you did.

As far as crystal goes, I use cara vienne in mine.

3982
General Homebrew Discussion / Absolute NEWB with a question
« on: February 28, 2013, 07:25:05 AM »
Most cornies can take around 135 psi. so you don't need to worry about too much pressure for the keg.

Yeah but I wouldn't want to be anywhere near one that failed at that pressure!!!

3983
Yeast and Fermentation / a10t2 - Sean, why don't you like Chico?
« on: February 28, 2013, 07:23:27 AM »
I guess sean wasn't entirely clear with me....

3984
Beer Recipes / Schwartzbier
« on: February 28, 2013, 05:19:35 AM »
I love the blend of midnight wheat and black Prinz in my schwarzbier as well! I would use those and sub them for the chocolate. I wouldn't use any other roasted malt other than a carafa special or the midnight or/and Prinz.

3985
Going Pro / Starting a brewery
« on: February 28, 2013, 05:16:26 AM »
If I could be in front of a screen clicking icons, sure. Have seen that done.

If it is all manual, no thanks. I have done that twice on an archaic system. You realize at some point that you can do it one day, but not every day. Brewing is a young man's game. I am an old fart.

If I had a brewery, I know there is paperwork, inventory, cellar work, loading dock work, ordering, etc. Then there are the sales, marketing, website, e-mails from customers, acounting, beer fests, etc.

Brewing would be fun, but only a fraction of the job. The owners often are behind a desk, a youngster is brewing.

Preach it, Brother Jeff!  You've summed up my feelings exactly.

What we have here is a couple of old granny's, apparently. :p

Keith, a guy I worked with a long time ago said that he thought the difference in aging from 50 to 60 was about the same as the difference from 30 to 50. Check back in 17 years from now an let us know what you think! I am in pretty good shape for an old guy, but not as in good as shape as 15 years back. Just saying.

I'm just messin' with you guys. Seriously hope to be both more automated and cracking the whip on the minions by then. But thanks for the reality downer anyway....

3986
Yeast and Fermentation / a10t2 - Sean, why don't you like Chico?
« on: February 27, 2013, 09:07:57 PM »
He doesn't like it because it's difficult to clear and he hates filtering.  I asked him the same question.

3987
Going Pro / Starting a brewery
« on: February 27, 2013, 06:16:50 PM »
If I could be in front of a screen clicking icons, sure. Have seen that done.

If it is all manual, no thanks. I have done that twice on an archaic system. You realize at some point that you can do it one day, but not every day. Brewing is a young man's game. I am an old fart.

If I had a brewery, I know there is paperwork, inventory, cellar work, loading dock work, ordering, etc. Then there are the sales, marketing, website, e-mails from customers, acounting, beer fests, etc.

Brewing would be fun, but only a fraction of the job. The owners often are behind a desk, a youngster is brewing.

Preach it, Brother Jeff!  You've summed up my feelings exactly.

What we have here is a couple of old granny's, apparently. :p

3988
Pimp My System / Re: Blatzhaus Electric Brauerei
« on: February 27, 2013, 01:31:47 PM »
Guess I missed this when you first posted. Awesome set up!

3989
Extract/Partial Mash Brewing / Re: First Lager
« on: February 27, 2013, 11:54:50 AM »
Since it's your first lager be sure you pitch enough enough yeast, either the slurry from a gallon starter or multiple packs/vials.

3990
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: February 27, 2013, 10:35:53 AM »
I just ordered a brick of this to try out. Will post results in the next few weeks.

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