Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - phunhog

Pages: 1 ... 3 4 [5] 6 7 ... 17
Going Pro / Re: Biggest barrier?
« on: April 24, 2014, 07:19:54 PM »
How many folks here have tried and failed?

Funny thing about the Internet, people love to talk about how awesome they are, but they get real quiet when they fail. It's really too bad, because I think there's a lot to be learned from failure, and better still when it's others' failure.

That's a great point!!  The other thing we never hear about is how much are breweries making?  I have heard/read countless times that it takes almost 1 million to establish a 15-30bbl production brewery.  I am sure it varies quite a bit but what is a ballpark ROI in the first couple of years? 

Going Pro / Re: Biggest barrier?
« on: April 12, 2014, 09:18:24 AM »
I imagine the biggest barrier would be a full understanding of how much work it is, how much bureaucracy crap there is, how little return there may be, and a fear of getting in too deep before you discover an even bigger barrier

+1!!   I think this is why there will eventually be quite a few breweries closing.  Too much work for too little pay. You can do that for a little bit but at some point enough is enough.

Going Pro / Re: Biggest barrier?
« on: April 11, 2014, 07:25:33 PM »
I think the licensing and permitting at the local level is big roadblock.  Unless you live in the country you can't just turn a back garage/shed into a legal production brewery.  Which of course necessitates renting a space with all associated permits/fees.  Then you MUST have more capital to really pull it off.

General Homebrew Discussion / Re: Noob judge observations
« on: April 11, 2014, 12:23:37 PM »
For the judges out you think the size or round of the comp influences your judging?  In other words do you judge a beer more critically in the second round of the NHC vs. a local club comp? 

General Homebrew Discussion / Re: Noob judge observations
« on: April 11, 2014, 07:30:28 AM »
In recent years, I've started to view guideline differently. I used to brew to style and chase medals. Not anymore. Some of the best commercial beers are technically out of style in some way. Now, I value a score sheet if the judge detects a flaw (DMS, diacetyl, etc...). That can tell me to reevaluate my process. Otherwise, I make it my goal to brew a great tasting beer, regardless of style guidelines. I know I can brew classic styles. Now, I just tweek a classic style to my taste, BJCP be damned :). Of course that will hurt me sometimes in judging, but I'm ok with that. 

Sent from my iPhone using Tapatalk

I agree.  I recently was lucky enough to have a Grand Master II judge three of my beers.  He really enjoyed two of them. But the best comment he wrote on all three score sheets was " No technical faults"  :)

Homebrew Clubs / Re: Fundraiser Question
« on: April 10, 2014, 11:41:36 AM »
The new California law is pretty straightforward and might be a model for other States to adopt.  It basically says, you can donate homebrew to a nonprofit and they can sell it at fundraisers (as long as they have a serving license), full stop.  It specifically says you CANNOT sell it as a benefit for your homebrew club (i.e. you can't get around the permitting laws just by calling your brewery a club!).

This is one of the primary reasons why I'm interested in starting a homebrewing club here.  Many local nonprofits would be happy to serve homebrew at their functions.

As an update there is currently legislation to change the law so that the non profit CAN be a brewing related charity.  This is being done so that AHA can have the NHC in CA.  But I do wonder if then a legally recognized non-profit homebrewing club (501c3) COULD have events where they sell their beer and all profits go back to the club.

Going Pro / Re: So You Think You Want to Open a Brewery...
« on: March 18, 2014, 09:35:48 AM »
I plan to brew full time once I retire. I don't mind cleaning, but I'm not going to bother with regulatory, licensing, payroll, financial, contracts, distribution,  or customers. I figure that ignoring that stuff means that I can brew whenever I feel like it and not go belly up as fast as some of the breweries that do.

That's pretty much where I am at now.  I call it "semi-pro" brewing!   With the new CA homebrew law I am donating/pouring a ton of beer at charity events.  The tax deduction and t shirt sales make it a break even proposition for me  plus as you mentioned I don't have to deal with all the bs! 

General Homebrew Discussion / Re: 9 oz tumbler
« on: February 27, 2014, 07:34:10 PM »
Just like a lot of you I can stand to lose a few pounds but give up beer??.....Not going to happen!! I have been using this site  Basically you just track EVERYTHING you eat and your workouts and it calculates all of your calories for you. Working great so far...down 10 lbs over a month's time and I can honestly say I haven't given up beer at all.

Homebrew Competitions / Re: NHC Lottery Limbo
« on: February 13, 2014, 09:44:22 PM »
I will try not to get too pissy yet....the site said they have until the 19th to notify everyone.

General Homebrew Discussion / Re: Interesting Judging Phenomenon
« on: January 31, 2014, 02:05:42 PM »
I still enter contests but I wonder why....If I do well I second guess the judges and if I do poorly I second guess the judges.  Judging beer can be so subjective and as others have pointed out influenced by a myriad of factors.  Just remember the most important judge is YOU and whether you are happy with your beer!

Pimp My System / Re: As simple as it gets for a mash tun thermometer
« on: January 26, 2014, 08:25:45 PM »

It must be a lot colder where you are than where I am.  A cooler in my garage never loses more than 2-3 F over the course of a mash, even with ambient temps in the 20s.

Denny...So do you even bother to compensate for the 2-3 degree of temperature loss?  If you hit your mash temp of say 152 and after an hour you are down to 149-150 do you just roll with it?   Of course we all know it will make beer but I have always wondered how important it is to maintain the exact temperature for the full 60 min duration.

General Homebrew Discussion / Re: Being Water Wise
« on: January 24, 2014, 12:35:51 PM »
I have heard some of the larger breweries are going to use wastewater from their public urinals in the tap room as "grey water" for cooling purposes.

Not really but I am sure someone has plans to do something similar

General Homebrew Discussion / Re: AHA Financials
« on: January 24, 2014, 11:19:50 AM »
I would like to see the AHA financials. Not because I think anything is wrong but I think it is important for the membership to know where our money goes.

General Homebrew Discussion / Re: Being Water Wise
« on: January 24, 2014, 11:18:05 AM »
Double batch!! The cooling water from the first back goes right into the MLT and HLT for the next brew. 

All Grain Brewing / Re: Single Infusion Mash Time
« on: January 08, 2014, 09:10:32 PM »
I have always been interested in this subject.  I was keeping track of my OG with a refractometer throughout a 60 minute mash at 150-154.  My basic conclusion was that I was not seeing any increase in OG past 40-45 minutes.  Now I have a question...Is there a correlation between OG and fermentability....or anything else?  In other words if I mash for 45 minutes at 152 and have reached an OG of 1.060 is there any benefit of mashing another 15 minutes at 152 if the OG is still 1.060?   Are there other reactions taking place(other than starch conversion) that we need to be worried about?

Pages: 1 ... 3 4 [5] 6 7 ... 17