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 - Thirsty_Monk

Pages: 1 ... 3 4 [5] 6 7 ... 157
General Homebrew Discussion / Re: New brewery
« on: March 10, 2016, 02:53:34 AM »

Hey everyone, I am in the early planning stages of going pro here in Juneau, Alaska.  Please take the time to check out our Facebook page.  Like, share, repost, and whatever other social media terms are out there.

Thanks in advance for the support

Good luck. As a small brewery you should focus on local customers.


Thank you Marc. Now we need to figure out how to get your beer to our BierHall.

Maybe give a shout if you are headed through Wausau. If I find some headed over to you or if I decide to road trip to see the new place.

We could meet there. Great idea.


Absolutely you do need good recipes or you could just borrow some very good internet recipes.;) It can be done and yes you can make money. I'm proof of that for the last 2 of 3 years any way.

 It all depends on how you approach it. Opening a brewery is way to much for one person to do alone. You have to realistic about it. New stuff and labor cost a lot of money and unless you have that million, you have to borrow it and pay it back. So comprise is the rule, (for me anyway), everyone likes the nice new brew house and all that is needed to make it go, who doesn't. I didn't have that million, but I did have craigslist and the benefit of a mentor who took the same plunge a couple years earlier to lean on. (Thanks Leos!)

That said my equipment looks like huge homebrew equipment made from dairy equipment and plastic fermenters. I have had to build a few things like a keg washer, bottler and labeler. There is a lot of work involved, a big thank you to the forklift inventor. I was fortunate to have had a job in manufacturing so I had a very good idea on the how boring this work can be and is at times. A brewing education would be a plus. Just like any occupation you have to really be into it, to survive and thrive in it.

Thank you Marc. Now we need to figure out how to get your beer to our BierHall.


Having guest brewed my beers a few times, I can say with conviction, Why ruin a good hobby?

I tell people that, and I also say I know how to make beer, I don't have any idea about selling beer.

AGREED!  I've spent enough time brewing in a commercial brewery to convince me it's not something I'd ever want to do as a job.
It is a job but not a bad job to my opinion. Now I am responsible for 10 people thou.

Beer Recipes / Re: Antibiotic beer recipe
« on: February 18, 2016, 02:46:36 AM »

Beer Recipes / Re: Czech Amber Lager Recipe Help
« on: February 17, 2016, 03:26:54 AM »

I brewed this in November.  It came out awesome.

Polotmavé Speciální (Czech festbier)

10 gallons, 1.057 OG, 28 IBUs

11 lbs. Avangard Pilsner
9 lbs. Durst Turbo Vienna
7 lbs. Avangard Munich
10 oz. Weyermann Caravienne
6 oz. Weyermann CaraRed
5 oz. Weyerman CaraFa III

Mash 60 min at 148, add boiling water to 158°F for 15 min

Batch sparge to collect 14 gallons of wort

1 oz. Perle 90 min
1 oz. Spalt 90 min
0.9 oz. Hallertauer Mittelfrueh 30 min
1 oz. Spalt 10 min
1.4 oz. Saaz 5 min

It looks like nice Vienna recipe. Then who is to say the Vienna beer brewed in Czech Republic is not their Amber.

There are multiple ways how this is done on commercial scale in Czech Republic.
1) brew Pilsner, Brew dark. Ferment separately and post fermentation blend both beers.
2) Brew Pilsner wort, Brew Dark wort blend wort together into one fermenter and ferment as single beer.
3) Brew Amber beer as a single recipe beer.

I have 5 BBL brew house and 15 BBL fermenters. I will use method 2) this summer.

Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 17, 2016, 03:04:50 AM »
Now I have done a fair amount of fermentation with 2124. Some people had a chance to taste the results. I fermented from lagers to ales and even a little bit of Belgian. This is a very versatile and clean yeast.

Now can you tell me what is a difference between ale vs lager? Made them all with the same yeast.

Happy brewing.

Equipment and Software / Re: 2016 ProMash .dat Updates
« on: February 15, 2016, 11:50:42 PM »
You should use services like Google Drive or drop box to prevent any mishaps. Good luck with restors.

All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 15, 2016, 11:39:04 PM »
This reminds me guy going under BFI. You may continue this thread at homebrewtalk forum.

All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 10:21:27 PM »
I love to blend base malt. No muddy flavor there.

All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 07:53:30 PM »
Yes specialty malts are more expensive than base malts. From material point of view, less SKUs you have simpler it is.

I can not answer your question how much specialty malts other Brewers use. May be a little research on your part can help. Good place to start is Can you brew it podcast from Brewing network.

When you look in raw material cost. Malt is sold in lb here in US. If you are serious about commercial brewing, find a malt supplier in your area and ask for price sheet. There are other cost like hops, yeast, labor, energy, water, rent ... That translate to final product cost.

Good luck.

All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 14, 2016, 07:13:33 PM »
Commercial Brewer are not limited an any way how many speciality malts they use.

It is matter of opinion, intention and taste. That's that simple.

Equipment and Software / Re: 2016 ProMash .dat Updates
« on: February 14, 2016, 02:53:55 AM »
Thank you for the updates.

Gambrinus used to be independent brewery next door to Plzenský Prazdoj.

Trick to these flavorful and low alcohol beer is to have enough body left over when done fermenting.

All Grain Brewing / Re: repitching lager yeast slurry
« on: January 23, 2016, 03:23:20 AM »

Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

I was guessing that was the case.  Talk about creating your own house strain!
He he. And why not. It is a beer.

And quite fine beers from you, Leos. I can't wait for my spring fishing trip to Hayward, WI - I pick up a growler when we get gas at Eau Claire, but maybe I can convince the guys to time it so we can stop at your taproom this year.
That would be great. We just moved to new location. We are open every day.

Pages: 1 ... 3 4 [5] 6 7 ... 157