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Messages - Thirsty_Monk

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1261
General Homebrew Discussion / Re: Cream Ale vs. Blonde Ale
« on: September 11, 2011, 06:20:09 PM »
Cream ale has corn in it.
Blond Ale does not.
Both of then are low IBU beers.

1262
The Pub / Re: Presenting... Doughboy Brewing Company!
« on: September 11, 2011, 06:18:23 PM »
Wishing you all the best Phil, can't wait to get started on the labels!

Just wanted to let everyone know that working with Phil on the logo design has been a pleasure. Most clients have no ideas, no direction and no clue, but Phil was ready with a unique "background story" that made my job so much easier. As a designer, a lot of what I do is translate feelings into reality, story into substance. When you have the emotion and the story its so much easier to create a design, and when you have a client that lets you do your job and also provides great input, you come up with what I believe is a great result.

Thanks for being such a great client Phil, you deserve all of the good things that will come to you! Congratulations and all the best!

TonyP
Any free graphic work for ProBrewers  ;D

1263
The Pub / Re: Presenting... Doughboy Brewing Company!
« on: September 11, 2011, 06:17:25 PM »
Phil
Congratulations. As other said keep it fun. Brewing is just a small portion of having a brewery.

1264
Going Pro / Re: Brew Pub capacity
« on: September 11, 2011, 01:22:36 PM »
I think 1.5 mil is money you would need for everything in loading building and operate for some time without profit.
The same statistic say that for production brewery you need to have $1 mil.
I open my brewery for much less than that but I do have large "home" made equipment that does not make me very productive.
I spend way too much time there and I compensate with my time for lack of money.

The same can be true with the brewpub. Difference is that you will deal with more people (emploeeys) in brewpub and you can not ask them to work for nothing till you become profitable.

My comment about business plan is just my own experience. If you are entering new industry and opening your own business there is not too many people that would share insider Info with you. so you read a lot, observe even more calculate possibilities and make the best judgment from I go you have.

Please stop by when you are in the area and ask away.

1265
Equipment and Software / Re: Tempature control for fermentation chamber
« on: September 10, 2011, 06:34:51 AM »
You can google "dual stage temperature controller".  Here is an example of one I haven't used.
https://morebeer.com/view_product/16664
At Tom mentioned you need to get dual stage temp controller. One from Morebeer works great 
http://www.pexsupply.com/Ranco-ETC-211000-Two-Stage-Temperature-Control-w-Sensor-120-240V-Input-11632000-p
If you are handy you could wire it by yourself.

1266
Ingredients / Re: Organic Rhizomes
« on: September 09, 2011, 08:46:04 PM »
One would think so but there are regulations/guidelines to make stuff marked "organic".

1267
Equipment and Software / Re: hop back design
« on: September 09, 2011, 08:40:47 PM »
Would not you want that your hopback is in-closed instead loose lid?
Just a thought.

wow an 8:30 AM drunk? ahh the exciting life of a pro-brewer eh? :D

easy on the monk, man - english isn't his first language  ;)

No offense intended. I had no idea. From other posts I would not have guessed.  Sorry thirsty
No problem.
I figured this was not English essay writing forum.

1268
Going Pro / Re: Brew Pub capacity
« on: September 09, 2011, 08:34:37 PM »

http://www.soundbrew.com/small.html

Thanks. I've read that before and I do agree with much of what is in there.
My logic behind a brewing area is that the location that I'm looking at is fairly small and I would prefer to have the space devoted to seating and kitchen instead of brewery.  And, I have to admit, I'm not the neatest guy you'll ever meet although I take sanitation very seriously.  I'd prefer to brew in the basement, out of sight but I do understand what you are saying about a viewing area.  

The town I'm looking at is small, about 12, 000 people and there are bars and restaurants in the town already but they do not serve craft beer nor do I find the food to be very good.  The buildings on the main street are standard small town store fronts and are mostly smaller stores.  The downtown is still active.  There are other towns nearby but again, there is almost no craft beer presence.

I have to admit, this is something of a mid-life crisis issue as well.  I'm 40 years old and I feel I have to make a decision whether to try something new or resign myself to the fact that I'll be working for someone else until I retire.  Basically, what do the next 25 years look like.  My wife has an income although it is not high and I would need investors to help get started which is why I am thinking of fleshing out a business plan.  Basically, the beer I make is pretty good but the business end will need help which is what scares me and what will probably make me abandon this project but I feel like I have to at least investigate it and decide what my options are.  And of course, it doesn't help that I have others encouraging me to pursue this (friends who enjoy my beer).  I know the reality is that you can't support a business on the praise of your friends, no matter how sincere they are.

I will start with a 7 bbl set up in my plan.  
First a few statistics:
You make money in brewpub on food.
Brewing beer is your differentiator.
From total sales your beer sales are about 10-15%.
You need about $1.5 mils to open a brewpub.
12,000 town should be large enough to support you (if you have appealing story, good food and good beer).
When you talk about a brewpub you talk about available seating first instead of brew system.
If you can not sell enough beer to justify the brewing expense, just buy the beer from distributor.

You could look at it the other way around.
For 7 BBL system how many available seats do I have to have.
Do I have enough people to fill the seats (is the market big enough).
Remember the Business plan is just the best guess at the time you are making it.
If you would know the industry you would be already working there.

1269
Ingredients / Re: Caramunich II vs Crystal 45
« on: September 08, 2011, 08:53:06 PM »
I would agree with Paul.
I think American C40 is sweeter with less character.
You talk about British C45. Is it like Carastan?
That should have a lot of character too but I have never used it.

1270
Equipment and Software / Re: hop back design
« on: September 08, 2011, 08:40:34 PM »
Jay,

What I wanted to say was that to my opinion it should be sealed inclosed vessel.
Something like Blichmann Hop Rocket.


You can put it inline and make sure that wort will flow thru it.
I can not imagine doing this with loose lid like more beer has.

I do not promote the Blichmann product nor I have one.

Here is the video:
http://www.youtube.com/watch?v=FEO75CszMcI

1271
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/9 Edition
« on: September 07, 2011, 07:33:37 PM »
Apparently LA decided to have it's "oh my god how freaking hot is it" hot spell. So no brewing for me!

wuss  ;)

No brewing, but am hoping all the parts for my new electric system arrive by Friday so I can start destruction...er...construction on the kettles.


Do you have a wiring diagram?
I could give you mine that P-J did for me.

1273
Equipment and Software / Re: Hop Rocket - used as Randall
« on: September 07, 2011, 07:23:35 PM »
Why don't I let John Blichmann show you himself! ;D

http://www.youtube.com/watch?v=FEO75CszMcI
Looking good.
Unlike the Morebeer that has a loose lid.

1274
Equipment and Software / Re: march pump
« on: September 07, 2011, 07:09:05 PM »
Yup, I ordered the R93, as I didn't care about spending the extra money for the self primer, without even realizing the heat limitation.
You can you it for cold transfers.

1275
Equipment and Software / Re: hop back design
« on: September 07, 2011, 07:06:30 PM »
Would not you want that your hopback is in-closed instead loose lid?
Just a thought.

wow an 8:30 AM drunk? ahh the exciting life of a pro-brewer eh? :D

easy on the monk, man - english isn't his first language  ;)
Thanks Paul.
It was Double brew day today.

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