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Messages - majorvices

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The Pub / automatic tip
« on: April 16, 2013, 04:03:18 PM »
This thread has inspired me to come up with an "automatic tip of the day"

Tip of the day, don't drink a beer labeled "Urine Specimen".

Going Pro / What Am I Missing in This Artcle?
« on: April 16, 2013, 03:59:59 PM »
Interesting take. 

I don't think any brewery "deserves" business. 

I think if your brewery has horrible chlorophenol problems, or sells infected beer, you "deserve" to go out of business. You're doing the entire craft industry a disservice by selling s***ty beer, as well as siphoning off sales that would otherwise support a good brewery that knows what they're doing.

Oh I certainly believe some breweries deserve to go "out of business,"  I just don't think any deserve to be in business.  They must earn it.  Every day.

Shouldn't that go for every business? Except Microsoft, of course. ;)

Going Pro / What Am I Missing in This Artcle?
« on: April 16, 2013, 03:44:59 PM »
I think breweries better get used to getting a smaller and smaller piece of the market share. Part of the problem is that everyone thinks they are going to make money with a least enough to support themselves.  This is where I think we can learn from the wine industry. Many, in fact I would say most, wineries/vineyards are started by people who made their money somewhere else.  I have looking at the plethora of new wineries in my general area and most, if not all, are started by people in their 40's-60's.  Most are only open 3 days a week and have very limited distribution.  I see this as the future of breweries.....not a 15bbl brewery that is trying to get their beer in every store, bar, and restaurant in sight.

I hear what you are saying except they are two entirely different business models. How many people are going out to local pubs and ordering local wines? How long does it take to produce a wine as opposed to a beer? I think there are things in both industries that can be borrowed and/or copied, but at the crux of the issue they are two different business models entirely.

IMO you have a lot of pico breweries who are either going to succeed because they have great beer and great passion to work for pennies or are going to fail because, regardless of the quality of the beer the brewers are going to decide the passion is not worth the loss of freetime and weekends.

Going Pro / What Am I Missing in This Artcle?
« on: April 15, 2013, 07:11:41 PM »
You guys scoff, but it can be done. Assuming magic elves will be involved.

Ingredients / citra with?
« on: April 15, 2013, 03:44:41 PM »
Think out the box on these hoppy beer additions. I use French Strisselspalt in combo with Simcoe and Centennial with fantsastic results.

That said, for a saison I think you should use citra sparingly. Have it accent the yeast character, not dominate it.

All Things Food / Fermenting Crock
« on: April 15, 2013, 03:41:13 PM »
I make it once or twice a year but I can see keeping a batch going year round now. I'll post photos when I get mine.

If this one works out a may get the 20L as well. :)

Ingredients / citra with?
« on: April 15, 2013, 01:07:38 PM »
I have thought about using citra in a Saison. Consider keeping it very moderate and maybe adding in a European hop as well, like sapphire.

All Things Food / Fermenting Crock
« on: April 15, 2013, 11:53:26 AM »
Just ordered a 10L fermenting crock complete with weighting stones. Planning on using it mainly for sauerkraut. Anyone else use one? It wasn't cheap. $125 or so. But free shipping.

Yeast and Fermentation / Re: Holy Attenuation Batman!
« on: April 14, 2013, 01:15:16 PM »
Hopefully this won't be the case for you but I find extremely dry IPAs to be less than desirable. The loss of body usually makes for a harsh drinking experience.

That said, just because both hydrometers read the same doesn't mean they are both accurate. Test them in room temp tap water and see if they read 1.000. I have two hyrdometers and one reads 2 points off the other reads 4.

Going Pro / Re: Need some input
« on: April 12, 2013, 12:27:52 PM »
My opinion of "experienced" is a competent brewer who has worked in a brewery for at least a year or two who I could train up on my system in a couple weeks and who already knows how to CiP tanks, clean and fill kegs, etc. At this point I would not be able to offer health care compensation but would certainly make it a priority ASAP.

Going Pro / Need some input
« on: April 11, 2013, 03:26:58 PM »
I think for an experienced brewer 35k - 40k would be ok to start. Hope to make that much myself eventually. ;)

I'd look to getting some form of partnership and a contract, too.

Going Pro / Need some input
« on: April 11, 2013, 11:19:49 AM »
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.

Commercial Beer Reviews / Bruery Saison de Lente
« on: April 11, 2013, 04:43:35 AM »
Love everything of theirs I've ever tasted.

Going Pro / There you go Anthony B.
« on: April 10, 2013, 05:11:39 AM »
Nice! Can't help but notice all but one are empty. Get to work, boy! ;)

Just buy new fermentors. It's not worth the risk of all the work of a brewday not to mention cost of ingredients.

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