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Messages - majorvices

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Yeast and Fermentation / fermentation issues
« on: March 08, 2013, 05:33:37 AM »
Starter or pitching an appropriate amount of yeast may be the key, but more info into your process is also needed to. As was mentioned above: Recipe? Extract or All Grain (I guess that would come with recipe ;) ). If you are an extract brewer try subbing some plain table sugar for some of your malt extract. Sugar is near 100% fermentable. If you are an AG brewer, make sure your thermometers are calibrated correctly. Those last two keys are just as important as pitching enough yeast.

This is embarrassing...

The Pub / Re: Gut wrenching
« on: March 05, 2013, 11:08:53 AM »
I'd like to throw that bastard who is responsible for that off the same overpass in front of an 18 wheeler.

Beer Recipes / Re: double IPA recipe help
« on: March 05, 2013, 11:05:56 AM »
usually when i make a beer that big i only get about 55 % eff.
:o Gosh that's low! I may get a 5% drop but that's on 1.090 and up!

I recommend keeping a back of light DME available if you don't know what to anticipate as far as efficiency loss goes.

Beer Recipes / double IPA recipe help
« on: March 05, 2013, 10:07:49 AM »
I don't disagree with you Tom but if you go timid on the hops or if you are worried about turning away people who are not a hop head from you IIPA then yer not brewing a IIPA

Beer Recipes / double IPA recipe help
« on: March 05, 2013, 09:25:51 AM »
In my opinion a IIPA at 6 months is starting to get long in the tooth the fresher the better.

None of that means you are an idiot, but I think your idea of what a IIPA is way different from mine or most of the people on the forum.

But the recipe you have will make a tasty beer if you brew it, so if that's what you want - go for it. But if you are asking help with a IIPA recipe then all the advice given here sound. And FWIW a IIPA should definitely not have a "big, sweet mouthfeel".... Least, not the ones I care for. Think IIPA as a deceivingly high gravity session beer. It should be fairly dry and surprisingly drinkable for the gravity.

Going Pro / Starting a brewery
« on: March 05, 2013, 06:51:19 AM »
Agree, you have to have strong marketing. don't know that I agree that "any brewer on this board could make great commercial beer... Just sayin'. ;)

hehe that's why i said 90%!! :D

There's some damn good brewers on the forum, don't get me wrong, but I don't even believe 90% of commercial breweries out there are making "great commercial beer"....

Beer Recipes / double IPA recipe help
« on: March 05, 2013, 05:03:05 AM »
An IIPA is a hop showcase, plain and simple. It''s not about balance, it's about hops. If you cant afford to go absolutely  crazy with your hops addition I'd look too scaling back down to IPA or just brew a barley wine.

Also, what's the wheat in there for? Not that it will hurt but it ain't really there for anything either. If it is for head retention hops actually have better head forming qualities than wheat.

Going Pro / Starting a brewery
« on: March 04, 2013, 04:40:29 PM »
Agree, you have to have strong marketing. don't know that I agree that "any brewer on this board could make great commercial beer... Just sayin'. ;)

Going Pro / Starting a brewery
« on: March 04, 2013, 09:24:36 AM »
Fwiw in certainly not implying starting tiny isn't doable because I'm testament that it is. All I'm saying is be prepared for a lot of work and no money. It wasn't until ver recently, like the last 6 months, that I felt like I was really running a brewery I could feel proud of, and not because of the beer quality but because of the amount of labor I was investing for such an insignificant amount of beer but if you Re willing to put in the labor - and you have solid recipes and make great beer - you can make it work.

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. 

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.

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.

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

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.

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