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Messages - majorvices

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The Pub / Re: "Never Again" beers
« on: August 16, 2011, 10:21:41 AM »
I'm not a big Fat Tire fan and LaFollie tastes like vomit. They have a few other very nice beers though.

Having both rehydrated and pitched directly onto the wort side by side many times I can't really say I have noticed a difference either way.

Often times dry yeast can take 12-24 hours to start up. I certainly wouldn't stress about a 10 hour lag. I have seen 42 hour lags that made fine beer before. RDWHAHB.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 05:16:42 AM »
my liver would kick both those beers in their teeth.  :)

Going Pro / Re: Becoming a professional Brewer
« on: August 16, 2011, 04:35:15 AM »
A local brewery near me hired on a part time college student 20-30 hours a week. AFAIK he is the only one who makes a pay check (min. wage - expect that). He started by volunteering, just like was mentioned above.

Ingredients / Re: Cara Red .... it ain't red
« on: August 15, 2011, 01:50:55 PM »
I don't think any will be left by then.

This is pure speculation, but if you're oxygenating I think there might be some benefit to pitching afterwards. It's possible that the O2 levels immediately around the stone could build to the point that they'd be toxic.

This is exactly my thinking as well. If you are using pumped air it might not make any difference at all, but I like to have the oxygen already available to the yeast when I pitch them in there so I always aerate first.

Ingredients / Re: Cara Red .... it ain't red
« on: August 15, 2011, 01:00:43 PM »
Awesome deny!! What time should I pick you up at the airport?  8)

Ingredients / Re: Cara Red .... it ain't red
« on: August 15, 2011, 09:16:55 AM »
kegged this today - WLP500 yeast finished at 1.009. Fr. Saison yeast finished at 1.004. Both are pleasant beers, not sure which one I like best yet. I'll geta  better feel once they are carbbed up.

Ingredients / Re: Rookie looking for guidance...
« on: August 13, 2011, 12:56:16 PM »
I think you could brew a wit with wheat DME, it's actually a very easy style and would be a nice intro beer.  Wheat DME  from Breiss is 35% barley, 65% wheat.  Go easy on spices and other additions though.

I think Keith said that because a traditional wit would use raw wheat and/or oats.

yeah, I just can't picture a Wit without a large portion of starch in the grist.

The Pub / Re: Endlessly Amusing
« on: August 13, 2011, 06:21:02 AM »
whats endlessly amusing to me is how some threads get shut down right away and some get to live for a while... all while bending/breaking the same rules... not exactly sure why so many restrictions or lack of consistency in the mods...

To be fair, I'm usually the one with the light trigger finger on locking political threads. I would have locked it right away, but I was on the road all day yesterday.

Ingredients / Re: Rookie looking for guidance...
« on: August 13, 2011, 06:15:27 AM »
It depends on what part of the country you live in. Northern Brewer has always sevred me well, but I live in SE and have been using and they are very prompt, very friendly and I have never gotten an order wrong from them.

Witbier  might be a difficult style to brew since it requires some mashing. It's one of those beers that really should be done all grain IMO.

Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 11, 2011, 02:27:30 PM »
If it weren't against the rules I would post what I sell my kegs for. It's certainly a premium. We can not keep up with the demand so I assume our marketing must be working.

If someone climbed from a 10 gallon brewery to a 10 bbl brewery they did not do so by building off their own profit base. Money came in from somewhere.

Like I said in another thread, there's nothing wrong with starting small and trying to create demand as long as you know what you are getting into. You're not making the house payment on a 10 gallon system. A couple 5 dollar footlongs might be in your future, however.  ;)

Going Pro / Re: Do I got what it takes?
« on: August 11, 2011, 02:05:51 PM »
You can still do it, just don't do it all on your own. Form an LLC with a handful of partners you trust and make sure everyone brings something to the table, especially money.  ;)

Another local brewery around these parts started with several partners and they have since ironed it down to four and have grown into a 20bbl brewery. Two of them brew and put in between 20-30 hours per week in addition to their full time jobs. The other 2 come in and help with cellaring. They also have a PT person they pay min. wage.

Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 11, 2011, 02:01:47 PM »
Read this:

Ahhhhh I wish I would have thought about posting that. It should be made a sticky at the top of this section. I will say that starting small is a good way to build demand and grow into it (as well as attract investors) but my entire point all along is that you will be working for free at anything smaller than a 7 bbl. If you are starting off small - at the very least 1bbl - be sure to understand what you are getting into. Long, hard hours often in unheated, unACed conditions, large capital upfront costs and low profit margin. You don't do this because you wanna get rich. You do it because you love it.

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