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Messages - majorvices

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Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 09, 2011, 06:39:03 PM »
Well, if you can only sell 3bbls of beer a week you are in trouble. Our problem has never been selling beer, its been keeping up with demand. It has been a HUGE problem. Let me just say that again: a FRIGGIN HUGE problem.

That said, our philosophy was to start out to create demand first and then fill that demand. Still wish I started out at the size I am now and grew into a 7 or 10 bbl system. The fact of the matter is any size brewery smaller than 3 bbl brewery means you will be working lots of hours for free. In fact, I have a 3bbl system and I am working 40-50 hours a week for free now.

The Pub / Re: Just have to say thanks...
« on: August 09, 2011, 06:32:35 PM »
You should post her number here so we can all cross reference it and make sure we have the right one.  :P

Going Pro / Re: Equipment Laws for Brewery
« on: August 09, 2011, 06:21:42 PM »

Are we allowed to brew in open top keg systems like we homebrew now?

Yes, open top system is not an issue, least not in my location - but indoor propane very well might be. But if you are on well water you are going to have a huge issue if you ever grow past the homebrew size batches. You use so much water that you would easily fill a septic system very, very quickly. Perhaps you could manage some type of run off system on you acreage, I dunno.

I strongly encourage you to start with the largest brewery you can afford. Even at a 50 gallon size batch you won't even come close to paying for your amount of effort. At the very least you need a 3 bbl brewery or you are just spinning your wheels.
We would be starting small with a brewery, just as we started farming small, because we believe it's better not to go into debt and rather build up slowly.  

I hate to sound like a pessimist but in my experience sooner or later you will have to either go in debt or crack into your life savings or both (or find an investor). The numbers simply don't work out any other way. You are not going to make enough money on a 12 gallon system to float the boat and save up for expansion unless you plan on brewing for 100 years. Professional brewing is a venture with super high overhead and low profit margin.

Going Pro / Re: Equipment Laws for Brewery
« on: August 09, 2011, 06:09:11 PM »
I certainly agree with the above, to a certain extent. Unfortunately you will find than much of the used market is either hard to come by or as expensive as new. Even the old used dairy equipment is going for a premium now. we started bidding for a used 7 bbl brewery and got outbid. We could buy it new for cheaper. OTOH we end up having to wait for the new equipment to be constructed. So you end up either paying a premium for used or paying for new and waiting 6+ months.

Yeast and Fermentation / Re: Wyeast 3068 Weihenstephan Wheat
« on: August 09, 2011, 05:29:54 PM »
First off.... never ever NEVER pitch any beer that warm. EVER! Bad idea for just about any beer IME. But especially not weissbiers. Generally you don't want to pitch until they are in the low 60's or high 50's for best results. Temp control - and even yeast pitching temps - is one of the single most important things you can do to improve the character of your beer. I never pitch any yeast over 70 degrees, ever.

As far as what happened. The yeast was working and generating Co2 which was trapped in solution. When you shook the carboy it was like shaking a 2 L bottle of soda. I've had this happen a few times as well.

The Pub / Re: Just have to say thanks...
« on: August 09, 2011, 05:20:09 PM »
I'll just say +1. Amen brother.

+2. I lost her number as well.

Going Pro / Re: Equipment Laws for Brewery
« on: August 09, 2011, 03:45:12 PM »
Oh yeah - one other thing to check is how much your lic. to sell is going to cost you. Depends on your state but it costs us $1000 per year just for the right to sell alcohol to our distributors. We can't sell our beer without that license.

Going Pro / Re: Equipment Laws for Brewery
« on: August 09, 2011, 03:33:10 PM »
definitely check with your local health authorities first. For instance, I opened a brewery about a year ago. We were not allowed to use a mash paddle unless we had a three bay sink (one for soaking, another for rinsing, another for sanitizing) that was big enough to fit the paddle in. We had to spend $5,000 on food grade lights and another $5,000 for an interceptor out front to keep yeast, glass and grain from getting into city sewer. We also ended up hiring an architect to help get around all the city pit falls. By the time we were done with our facility we had dropped at least $50K and hadn't even brewed a batch of beer yet.

Also, just a warning from a guy who has been doing this for about a year now. Frankly, your just going to be pointlessly spinning your wheels on anything smaller than a 3 bbl system. I started with a 55 gallon kettle and that was foolish. I've now worked my way up to a hobbled together (nearly) 3 bbl system. I work about 40-50 hours a week basically for free - I take about $100 out of pettty cash to pay for gas and lunch. I am growing a business and we hope to have a 7bbl system installed by October but just realize how much work it is and ask yourself why you would want to basically brew for free so that others can drink it up.  ;)

Just be sure you know what you are getting into.

Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 09, 2011, 03:15:06 PM »
Is $30K enough? It will really depend on what your local regulations are, or what type of facility you can manage to find. I can tell you that the location we chose cost about $50-60 grand to facilitate into a brewery ready facility. Some of that had to do with local regulations. Also, if you don't have enough money to open up at least a 7bbl brewery expect to work 40-50 hours per week for free - or nearly for free.

Ingredients / Re: Cara Red .... it ain't red
« on: August 08, 2011, 11:24:39 AM »
Sorry it took so long. Being on dial up at home and spotty internet reception at the brewery causes me to have isssues with images.

The Pub / Re: Just have to say thanks...
« on: August 07, 2011, 04:01:15 PM »
I think all your wives are hot. I'm snakin' on your moms too. :-*

Ingredients / Re: Cara Red .... it ain't red
« on: August 06, 2011, 06:56:00 AM »
I might try that. I didn't really want a lot of raisin character though.

Will try and post pic soon. May be tomorrow though.

General Homebrew Discussion / Re: Broke a carboy,.... salvage the beer?
« on: August 05, 2011, 12:31:11 PM »
I agree with tossing this beer, but glass is great for long storage, unless you happen to have an overwhelming supply of kegs.

If you don't have kegs, and you can fill close to the neck of the carboy, glass is good for long time storage. That said, I dunno about now, but back when I was buying kegs you could get them for $10 a pop. Carboys were $40. I had way more kegs than carboys.  ;)

General Homebrew Discussion / Re: Clear Weizen beer?
« on: August 05, 2011, 11:39:36 AM »
I'd skip the rest at 133 and dough in at 111 for a ferulic acid rest then follow the rest of your schedule. The rest at 133 might be breaking down the proteins to clear up the beer. that said, a lot of the haze in a hefeweizen is from the yeast.

OTOH if you let it sit too long in the keg the yeast will start to drop out. Drink 'em up faster!  ;) Or blow some Co2 up through the dip tube. A lot of breweries store their wheat beer kegs upside down until they are served to keep 'em cloudy.

Ingredients / Re: Cara Red .... it ain't red
« on: August 05, 2011, 11:12:44 AM »
I'm pretty sure carared is just a proprietary name... its basically C 20....

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.
but says you can use up to 25%... obviously its gone thru a slighty different process...

Next your gonna tell me that CaraVienne is just C 20 and Cara Munich is C-40 or 60.  :P

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