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Messages - majorvices

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4261
Going Pro / Starting a brewery
« on: February 25, 2013, 06:31:07 AM »
I started my brewery with 3 other partners and myself. We each put in equal amount of money and started very small. Brewed for a year to build a brand and a concept then approached a bank for a loan. Grew for a year and approached the bank for another loan. We started as a single bbl brewhouse and now have a 15 bbl brewhouse with 30 bbl tanks.

It's not easy. I worked 40+ hours/week for over a year for free, still make far less than I did working in the business world and still have a long way to go to grow my business. But it has been a lot of fun and a great challenge and I love it.

15 years brewing is the experience I had under my belt when I went commercial. I think that is one of the most important things you can have to open a brewery. You really need to know how to make good beer and you need to iron out a handful of recipes.

Only other thing I will warn you of is everyone and their brother is opening a brewery now and the market is getting tight. You will be a year or two out from getting a hop contract unless you stumble on some good fortune. And this industry is in unsustained growth right now, especially in certain parts of the country.

4262
The Pub / Babalu
« on: February 23, 2013, 04:09:45 PM »
As much as we want him to come back and post it may still be too big of a challenge for our old friend. Prayers and thoughts still with you, brother.

4263
Ingredients / Polenta
« on: February 22, 2013, 08:00:20 AM »
yeah, I've never used corn starch but all you have to do is taste it - it doesn't have a corn flavor like grits or even flaked maize.

4264
Going Pro / Combining Batches
« on: February 22, 2013, 05:33:51 AM »
You even can tipple brew.

Unlike Major I pitch yeast after first batch I double brew in one day and I am on verge to start tipple brewing. You should not put more wort in the fermenter after 24 hours from pitching. (well you could. Nobody will stop you).

Good Luck

Yeah, the reason I don't pitch right away is because I run off the first batch at about 75 or so into the fermentor and use the glycol to lower that temp down into a few degrees below the temp I am targeting, then I run the second batch over at 70-72 and the blending causes both to hit in the mid 60s. If I was to run both off at same temp I'd have to run pumps slower. Simply a way for me to run off faster into the fermentor, saving around 30-45 minutes or so off brewday.

Lots of ways to do it, not necessarily right or wrong.

4265
Going Pro / Combining Batches
« on: February 21, 2013, 10:18:08 AM »
That's how a lot of breweries do it. I have a 15 bbl brew house and 30 bbl fermentors. I have to brew twice to fill one. usually in one dayt but sometimes I will mash and bring the second batch to 200 degrees or so and bring back to boil the next morning.

I pitch my yeast all at one time but some pitch after the first runoff. Like in homebrewing different breweries have different ways of doing stuff.

So are you planning on opening a brewery or are you just curious?

4266
Ingredients / Polenta
« on: February 20, 2013, 06:10:20 PM »
I find corn to be a pleasant addition to a few beers. I like the way it "softly" lightens the body as opposed to sugar which lightens the body but doesn't leave anything but alcohol.

I'm working with some recipes right now with corn grits that I am fairly excited about.

i used instant grits in my cap last summer and was pretty pleased.  i don't know about commercial use of instant grits and if cost effective over non instant and having to cook, but i doubt you will be dissapointed in the product

Hard to find instant grits in bulk! But yeah, I used to use instant grits and I liked the results as well.

4267
Beer Recipes / Barley Wine by Fal Allen & Dick Cantwell - Opinions needed
« on: February 20, 2013, 08:40:32 AM »
Champagne yeast has genetically selected to consume fructose, not maltose. In my experience it is less attenuative in a beer than brewer's yeast.

4268
General Homebrew Discussion / Suggestions for Beer for Cinco de Mayo
« on: February 18, 2013, 08:29:39 AM »
I have been toying around with the idea of a "Mexi Lager" but made with Agave sugar and lime zest. Finally going to do it this year, but probably not by Cinco de Mayo.

4269
Going Pro / Yeast Nutrient
« on: February 18, 2013, 08:27:45 AM »
Next big purchase (before microbiologist!) is DO meter.
You can't buy microbiologists dude! ;D

Rats!

4270
Ingredients / Re: Polenta
« on: February 17, 2013, 04:14:30 PM »
I find corn to be a pleasant addition to a few beers. I like the way it "softly" lightens the body as opposed to sugar which lightens the body but doesn't leave anything but alcohol.

I'm working with some recipes right now with corn grits that I am fairly excited about.
You should be able to source some quality local grits down there.

Edit - what do you plan to do for a cooker? Or are you going to go the instant grits route?

Yeah, there is a mill just north of us called Falls Mill. They are one of the only water powered mills in the states. Beautiful place, too - http://www.fallsmill.com/

I want to get a cereal cooker. Right now I'm working on 10 gallon recipes. Once I dial in and brew it commercially I'll be sure to pay my debt I owe to you and your friend. (I never brewed the StickeAlt this year. We screwed around and messed up our winter seasonals. Ooops).

4271
Beer Recipes / Re: Is this a Blond or Saison?
« on: February 17, 2013, 07:17:31 AM »
Saison has a very specific yeast character. Also, saisoins should be highly attenuated. Belgian strains are very attenuative but saison strains in particular are even more so. All that said, saison is probably the loosest style on the planet.

4272
Going Pro / Re: Yeast Nutrient
« on: February 17, 2013, 07:04:02 AM »
I disagree, I would be growing yeast from slants if I had a microbiologist on board. That's my goal at some point in time. I'd also like to hire a real master-brewer at some point in time too. The more people you have to kick around the better!

I use the Wyeast nutrient. It's cheap and effective. I think you will find on both homebrew and pro level that a little nutrient will help speed up fermentations and help remove or prevent some sulfur compounds. I do agree that it is even more necessary if you are harvesting yeast regularly.

And, fwiw I use pure o2 fro aeration. I've experimented with inline aeration but prefer to aerate the entire volume. Next big purchase (before microbiologist!) is DO meter.

4273
Ingredients / Re: Polenta
« on: February 17, 2013, 06:58:36 AM »
I find corn to be a pleasant addition to a few beers. I like the way it "softly" lightens the body as opposed to sugar which lightens the body but doesn't leave anything but alcohol.

I'm working with some recipes right now with corn grits that I am fairly excited about.

4274
The Pub / Re: Why does Budweiser just not get it?
« on: February 17, 2013, 06:55:09 AM »
It's a challenge to maximize profit when your sales in the US are slipping every year.

That said, I kinda recant what I said earlier about Bud not getting it. InBev does a good job with their massive portfolio and what is in the Bud Line actually all makes sense. They have Pils style beers in their "Becks Line" and that's where InBev is striking out. They could come out with a truly great German Style Pils made right here in the US made under the "Becks Line" and what they come out with instead is the mediocre-at-best Black Sapphire.

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