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Messages - a10t2

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2641
Equipment and Software / Refractometer FG Calculator (now with PHP!)
« on: January 07, 2012, 05:07:01 PM »
I've had quite a few requests, so I figured I'd post something to let people know it's finally done.

Refractometer Calculator

Any help with error checking and such would be appreciated. Cheers!

2642
am I missing something?

No, but I am because we want surface area, which is (2*27*40)+(2*40*24)+(2*24*27) = 5376 in^2 = 37.33 ft^2. And the power required is 249 BTU/hr.

Apparently I shouldn't have done that late at night.

2643
All Things Food / Re: shelf stable eggs
« on: January 06, 2012, 04:57:27 AM »
A better way is to roll a thin layer of sausage around it, then batter and fry.

Scotch eggs!

I actually just found some 15-year old pickled eggs while cleaning out my basement. They're awesome.

2644
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 03:45:39 AM »
It's a great bittering hop. No onion/garlic like you get from late additions.

It's also really nice for dry-hopping, although there are lower-alpha varieties that will get you roughly the same effect.

2645
OK, so the area is 27*40*24 = 25920 in^2 = 180 ft^2. Going with an r-value of 4.0 ft^2-°F-hr/BTU-in:

(180 ft^2)(40°F)/(1.5 in)(4.0 ft^2-°F-hr/BTU-in) = 1200 BTU/hr.

2646
If you want someone to check your math, you have to give the r-value for the insulation.

2647
I think people should fill their entries slowly, to minimize oxidation.

2648
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: January 05, 2012, 04:53:27 PM »
Big highs and big lows. Recently I had a guy come up to me and tell me he liked all our specialty/seasonal beers. He didn't care at all for our flagship beers, but really loved our specialty beers.  ::)

I get that all the time. Some people just like novelty, plain and simple.

2649
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: January 04, 2012, 10:55:34 PM »
They might get their money back some day, but they shouldn't expect to.

Isn't that the definition of an investment?

2650
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: January 04, 2012, 08:03:14 PM »
My personal feeling is I think you could make it work with a tasting room, off premise sales (growlers to go) and low volume local distribution on a 3 bbl scale. Maybe even a 2 bbl scale. Especially if you could sell growlers for sale at grocery stores/beer vendors. You may even be able to make a living at it, as long as you don't mind eating ramen.

I just finished the outline of a businesss plan for a 1.5 bbl nano (in CO) and concluded that I could pay myself minimum wage as long as the capital costs didn't need to be amortized (i.e. I paid cash for the equipment, buildout, and initial licensing).

As has been mentioned (possibly even in this thread), much of the startup costs for a brewery are in construction, and much of that will be dictated by local health codes. If you have to put floor drains, or stainless steel work surfaces, into an existing facility, then you'll probably never break even on a nano-scale system.

Seriously, I wouldn't be doing it to get rich - but I would need to pay the mortgage (luckily a small one!) and feed my family.

Obviously I'm just guessing here, but I doubt you'd be able to do that.

2651
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: January 04, 2012, 05:59:23 PM »
What I'm wondering is, if that last requirement is in fact changed to allow on-premise sale and consumption of beer without the 4oz limitation, how much does it change all of the assumptions within this forum (and elsewhere) regarding minimum system requirements for profitability?

What kind of liquor license do you need? How much would it cost? What would your insurance premiums be? Bars tend to be high-volume, low-margin operations.

2652
The Pub / Re: English pronunciation
« on: January 04, 2012, 05:55:12 PM »
Love it!

2653
Yeast and Fermentation / Re: Desperately need some yeast advice!
« on: January 04, 2012, 04:36:32 AM »
I will be kegging also.  I haven't force-carbed the fast way yet.  I usually do it over 5-7 days.  I think I will try carbonating at 25 PSI for 48 hours.

What I would suggest doing instead is setting the keg to your serving pressure and shaking it as often as you can for ~48 hours, then letting it settle for 24 hours before pouring off the sediment.

You can actually get the beer fully carbonated after just an hour or so of more or less continuous shaking by doing this, and you avoid any risk of over-carbonation.

2654
Yeast and Fermentation / Re: Desperately need some yeast advice!
« on: January 04, 2012, 04:22:33 AM »
002 and 007 would be among my top choices for a pale ale. Either will be much more flocculant than 001, so they should help with your fast turnaround. Nothing wrong with S-04 either.

2655
All Grain Brewing / Re: Double Choc Stout help
« on: January 03, 2012, 11:55:48 PM »
The only thing that seems to be missing is the dark crystal from the original. That, and you may want to up the maltodextrin and/or mash really high to get the same fermentability as the dark extract.

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