Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
Good luck Cole!! You got this
Well unfortunately we're still not quite big enough. They really liked our beers, especially my pilot of watermelon Berliner, but said we're still about a step or so away from being ready to work with them. Need more buzz, distro, etc. Almost there, it's going to happen.
That's definitely promising. What size system are you working with?
Hell if it's profitable that's all that matters. Originally I was planning a 15bbl production brewery. Now I'm thinking a 3bbl system in a 1,000 sq/ft warehouse with small taproom. The difference in upfront capital needed makes getting started way easier. Just gonna be working my ass off with hopes to need an expansion within year 2.
Its not quite profitable yet but we own all our equipment and have no debt. So pretty much breaking even while we grow the name. Its a tough location though because we essentially exist within another business(a sandwich shop/bakery/restaurant supply store) so we don't have our own full time tap room with our say in business hours. That along with not being allowed to sell growlers has made growth slow. We've got some stuff in the works though were confident were going to make it happen.
My 2 cents.... the idea of a smaller system and a tap room is the way to go. Max your capacity out while you establish a following and decide how to expand into from there.
Not many people here feel the same about smaller startups, but it allows me to open without taking out massive loans or begging for tons of money from investors and having to give up majority ownership. Hell, my business partner and I know a guy that is willing to invest $100k, I could get $50k from him easy and that should be enough to get me open or at least close to it.
It might not make you the next biggest thing in your state overnight but thats the way we've looked at it. Theres enough examples to look at of others that did it the same way IMO.
This is true. All the bigger guys here say you can't start with less than 10bbl and you have to serve food to be successful. I have seen enough smaller breweries make it and not serve food to know that the model does work. It may not make the most money up front, but I make more money pouring in the tap house than distributing.
Been busy brewing for the past three months. Every weekend 
. The results...the following tap list.
Outside kegerator: grapefruit ipa, blind pig clone
Garage keezer: dfh 90 min, Maharaja Iipa, Equinox ipa, pliney, pumpkin ale, gum ball head wheat ipa, sculpin IPA, and a Lawson's double sunshine.
In the fermenter ready to keg this weekend is a white wit beer
On deck magic hat #9 and 2 lagers yet to be determined.
. The results...the following tap list.Outside kegerator: grapefruit ipa, blind pig clone
Garage keezer: dfh 90 min, Maharaja Iipa, Equinox ipa, pliney, pumpkin ale, gum ball head wheat ipa, sculpin IPA, and a Lawson's double sunshine.
In the fermenter ready to keg this weekend is a white wit beer
On deck magic hat #9 and 2 lagers yet to be determined.
Finally getting around to an experiment Ive had on the back burner. Im aiming for a beer that tastes like cinnamon raisin bread. Theres so many ways to approach the different flavor aspects so this will be very hit or miss but hopefully I can figure it out. The good news is the recipe is pretty simple....
OG - 1.045
FG - 1.011
IBU - 8
ABV - 4.5%
Yeast - Notty
Grist - single infusion, 155f for 60 min
4lb German Pils
4lb White Wheat
12oz Special B
Boil - 1/8oz Magnum @ 60min
Secondary - 4oz Raisins + 1/2 cinnamon stick
OG - 1.045
FG - 1.011
IBU - 8
ABV - 4.5%
Yeast - Notty
Grist - single infusion, 155f for 60 min
4lb German Pils
4lb White Wheat
12oz Special B
Boil - 1/8oz Magnum @ 60min
Secondary - 4oz Raisins + 1/2 cinnamon stick
Is this a 5gal batch? If so, not sure the raisins will come through with that quantity but I've never brewed with raisins either. Curious on your results. Been wanting to brew a Belgian dubbel and add dates as a winter warmer so will be paying attention here as I feel it will be similar.
Yea just a 5gal pilot. Ive never used raisins either but I figure I'll see what I can pull from a heavy dose of special b in the grain bill. I love the dark fruit character it adds to stouts so hopefully it makes a nice contribution. For the actual cinnamon and raisin Im thinking of boiling them down in water then adding to taste which is why I have such little raisins written down for now. Still unsure though. Im hoping to get close enough too see where the adjustments need to be made. If I can get that much I can dial it in from there.
Maybe blend in some caramel 150L and roasted barley/black patent, just a touch to give a dryness to the sweetness of the crystal/caramel malts. Raisins = dried grapes. It shouldn't impact the color to badly. Get a nice red out of it.