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Messages - majorvices

Pages: 1 ... 359 360 [361] 362 363 ... 593
5401
Extract/Partial Mash Brewing / Cherries in the snow
« on: April 21, 2012, 04:19:39 PM »
Oh yeah, good point. Those are generally sweet cherries. Would be nice if they would freeze sour cherries though.

5402
The Pub / Met John Palmer This Morning
« on: April 21, 2012, 03:05:00 PM »
Cool! Did you walk up to him and say "I thought you'd be taller."?

5403
Going Pro / Re: "The Grand Timeline"
« on: April 21, 2012, 01:13:24 PM »
True dat.

5404
Going Pro / Re: "The Grand Timeline"
« on: April 21, 2012, 12:39:18 PM »
+1 to Narvin.

As far as age goes, I don't find it as much of an issue as some might. I'm not sure how good a brewer I would have been at 24 but that doesn't hold true for everyone. I was making pretty good beer after 2 years of brewing. I was making (IMO) excellent beer at about 8-10 years in. In my case any success I have is all situational. I took a buy out from my employer of 15 years. My wife works a good job so that I can do this. I have three partners that helped me fund it, along with a bank loan. This would not happen for me if any one of those puzzles had not fallen into play.

As far as Fritz goes, good post Wiley. But I think you underestimate the power of marketing. Clever marketing can turn around a bad brewery assuming the beer improves. I'm not saying it's easy. BUt it's easier than starting up a brewery from scratch. In Fritz's case he not only had a brand, but he had a story - the Cali common. That's a gold gem right there, worth $250K at least.

Also, a lot of problems go away when you throw money at it. If I had $100K sitting around I could olve a lot of my problems. OTOH that would just open up more problems and then I'd need $200K to trow at them.  ;)

5405
Ingredients / white wheat malt
« on: April 21, 2012, 06:12:15 AM »
Some wheat is also a different size and could cause issues during grinding depending on your mill gap. I know the German wheat is always relatively close to the size of barley malt, American is sometimes smaller.

5406
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 09:19:11 PM »
I don't doubt you are right. I just hope I make it that far. It's a tough rd. but like you said, so is any small business.

5407
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 09:08:57 PM »
Sorry If that shocked you, joe jr. Life is shocking. So is opening a brewery.

How many employees do you have working for you?

I have three partners. I could not do all this on my own, though I do the majority - and all the brewing. Likewise I could not afford to fund an operation like this on my own. I am hoping to be able to hire some help on this year.

5408
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 08:53:11 PM »
Sorry If that shocked you, joe jr. Life is shocking. So is opening a brewery.

5409
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 08:22:50 PM »
Ok - its like you live in a rented trailer and work part time at the convenience store and want to have kids. That's the way I see many people who want to open breweries. You don't have a plan to get the 250 grand you need and (maybe) don't make very good beer to boot.

I'm not saying that this is necessarily the case on every instance. But it is the warning in case that's what you have in your cards. You better have your s*** together - because those of us who have done it know what it takes to get it done. Your ten gallon home brew set up will not cut it. Your $20 grand from your 401k won't cut it either. Every damn time you turn around you need to sink 5 grand, or maybe more. That's the way it is. Thats what happens every month - you need a pallet of grain, you need kegs, you need yeast or your cold room expanded or you glycol system breaks down because you were struck by lightening, or, or, or, or......

It's fricking EXPENSIVE as hell. And there is no end and no cheap way to do it. And it always wants more money, because you can't make the money you need without the equipment and as soon as you have the equipment you need more kegs and more grain and more money ... On and on and on.

Dont get me wrong, I love it. All I am saying is no matter how hard you think it is .... It's way harder. Do it! Just do it knowing what you are getting I to. Do it knowing the facts of what you can use to make it work.

5410
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 07:45:11 PM »
Anchor steam??? Common giys. We are talking about building a brewery ground up not starting with an established brand and family fortune. Doesn't work here. Rich guys are racing yachts not home brewing.

5411
Going Pro / Re: "The Grand Timeline"
« on: April 20, 2012, 04:55:47 PM »
I think there is a parallel here with the advice one receives when the first child is on the way. It's all about how hard it is, how little sleep you will get, how much it will cost, etc. It's not that people are trying to discourage you as much as they don't want you to look back and say 'why didn't anyone tell me it would be so hard?'

It's all true, I don't sleep, have no money and have never worked so hard (a child for me, not a brewery but same same) but I wouldn't trade it. I think Major and the rest of the dream catchers on here would feel the same way about their 'babies'.

You can imagine how wonderful it will be, it's harder to imagine how hard so everyone is trying to 'help out'.

Good analogy! I don't want to discourage anyone's dreams. I just want to apprise everyone what's in store. Cream rises to the top. don't look at it as someone stepping in front of your dreams, look at it as telling you the facts - and if you are going to do it this is what you need to get ready. It ain't homebrewing!

5412
Beer Recipes / Re: American wheat
« on: April 20, 2012, 07:56:11 AM »
I like the KISS approach. 50% wheat, 50% Munich and a touch of chocolate (1-2% at most).

So ... 101-102%?  ;)

That's a great approach but it's difficult to do with extract, unless there is a 100% wheat extract and 100% munich extract. Problem is, most wheat extracts are a blend of pils and wheat malt. Still, I don't think the wehat adds that much to the style, you could go 50% wheat extract and 50% munich extract. the yeast is the key here.

5413
Beer Recipes / Re: American wheat
« on: April 20, 2012, 07:23:45 AM »
I can see where this can get confusing. definitely don't use black patent. I think a little chocolate wheat would be ok for the style. Briess has a "midnight wheat" and a "blackprinz wheat" that will add color and chocolate flavor but is mellow on the roast, which is what you want. In low doses you will get almost no roast character from it.

A traditional dunkleweizen would be something like 40% munich and 60% wheat or dark wheat with maybe a small amount of pils thrown in for the enzymes. A small amount of carafa special huskless or even cholcolate wheat could also be added to darken the color whithout adding roast character. But you may have a difficult time brewing this to style via extract. I would try a mini mash with Munich and wheat, or dark wheat and then add the rest a wheat extract and a small amount of the roasted malts I mentioned above (choc. wheat, the briess specialty malts or carafa special).

5414
I had problems every once in a while but usually the lauter went without a hitch. I think there is something to the ferulic acid rest, but I think yeast choice is way more important. As I said above a single infusion works very well. It's what I usually use.

5415
The Pub / RIP Levon Helm
« on: April 19, 2012, 01:36:59 PM »
The Band has always been one of my favorites. Never get tired of listening to them. RIP.

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