I found out by poking around in another forum that Denny turned 60 on Feb. 14th (I think that's right). Happy birthday brotha! Whatdja do for the six-oh?
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I gotta say, the equipment and space requirements are probably nill if you look at what you already have. I use a 1 qt mason jar 2/3 - 3/4 full of wort. space requirements are a square 4 inches on a side on your counter. but try it both ways and see.
Thanks for the tips. I will probably just pitch the yeast w/o a starter (as i lack the space and knowledge to do so right now) I agree i look forward to getting to the point when i have the room, equipment, and knowledge to make better beer.
I don't really understand contract brewing. It seems to me either you're selling your beer in-house, or you're distributing it to other retail channels. So you're acting as a marketing company as well as a bar and/or a distributor. It seems like it'd be more profitable to just be a bar or a distributor and sell brands that are already established instead of spending the time/money/energy developing your own brand. Am I missing something?
Scmaltz Brewery Company started out contracting and was making enough money to expand pretty big. It looks like they're successful with the Hebrew beer line and the Coney Island beers.
The guy started out wanting a few cases as a gag for presents for relatives and realized there was a minimum batch size of 10 or 15 bbls.
Have you onsidered contract brewing?There is NO money for you in contract brewing.
Unless you are going to build up a brand up front and then build the brewery.
If you can find alternating proprietorship that might be better proposition.
I've found that too much Cents give my beer an unpleasant candy-like sweetness, so I've started to shy away from them. Maybe I just need to crank up the sulfates with some water treatment.
Thanks guys for your opinion. What I really needed to know was how important was bottling given the situation. This is because, if I had to put my money on it, I would guess the beer is finished brewing. And if bottle was going to help the beer minimize damage from the current situation by eating of o2 from brew and heading off infection with a little more fermenting, then I felt it worth the risk. I think I will just go back to my original plan which is checking gravities after 4 weeks of lagering and if the gravity is unchanged, bottling it.