HOMEBREW Digest #5303 Thu 28 February 2008

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  Re: Brew Pub (Scott/Linda Bruslind)" <analabor@peak.org>
  Thanks to all for the Duvel Yeast info... ("Cave, Jim")
  Re: Brew Pub (Dylan Wilder-Tack)

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---------------------------------------------------------------------- Date: Wed, 27 Feb 2008 21:57:02 -0800 From: "Analysis_Lab (Scott/Linda Bruslind)" <analabor at peak.org> Subject: Re: Brew Pub Pete asks about part time brewpubs and we were neighbors to one 10 years ago in Albany, OR. The Oregon Trader started out as you described: open 3-4 days a week. If memory serves it was 3-8pm. It was licensed as a tasting room (similar to a winery) since the production occurred on-premises. It's doing quite nicely, full time, as Calapooia Brewing Co. Still a delightful local treasure. You may find a lot of help at www.probrewer.com (free) and the Brewers Association (www.beertown.org most of the really good stuff with membership.) The Brewers Association may be particularly helpful with insurance issues, but you have the luxury of having Peter Whalen and Whalen Insurance close by in Central MA. You'd think that insurance would be the least of your concerns, spitting distance from Hartford, and all. I insert the Probrewer Discussion Forum URL for a quick link. http://www.probrewer.com/vbulletin/forumdisplay.php?forumid=29 If you have the mayor on your side, you'll find a way. Consider contract brewing, or the idea I've always thought promising is to contract wort production and ferment/finish on-premises. Best of luck, Scott Bruslind Lebanon, OR 97355 (formerly of Sherman, CT a long time ago) Return to table of contents
Date: Thu, 28 Feb 2008 08:27:51 -0800 From: "Cave, Jim" <Cave at psc.org> Subject: Thanks to all for the Duvel Yeast info... I first brewed my Duvel clone some time ago before all the different Belgian Yeast strains were available as they are today. I was a member of a yeast sharing group: A mixture of microbiologists and other geeks from across the USA and Canada who had formed part of a very small list serve and who traded yeasts. There were only about 20 of us. This started when one of the individuals got some of the Weinstephan weizen strains, at a time (1993) when weizen yeast strains were unavailable in North America. At the time neither Wyeast nor White Labs had anything in the way of Belgian Strains or wheat beer strains for that matter. There was a student in one of the local universities doing his PhD in yeast research who was a member of the group. He looked after the cultures and their integrity and I brewed the beer. I can't remember all the details of how I brewed this beer. The contribution of sugar from the fermentables I think I got from one of Michael Jackson's books. I see from my logs that the beer was made on April 15, 1995. For 48 litres final volume: 10.48 kg Canadian 2 row malt. 0.2 kg malted wheat. 1.65 kg corn sugar. Targeted 29 IBU's with Rager calculation. Hop additions were 63 g 7.1 AA Northern Brewer for 60 minutes. Late additions were 14 g 4% Saaz 23 g 5% Hallertau for 10 minutes and 14 g 4% Saaz 20 g 5% Hallertau at knockout. It seems the beer was fermented with two different strains of the Duvel yeast. I have the following comments from my log... "All Grain Beer # 81 COMMENTS: Procedure was rather complicated. I mashed to 1.058 and pitched about 4 litres of very active starter. A strong ferment was evident about 16 hours later. At 24 hours, I added the dextrose to raise the effective gravity to 1.071. The yeast became sluggish, particularly Mike Sharp's strain. After a month in the secondary, Todd Gierman's strain was drier. The beer was put in cold storage for a month, after which Mt hood pellets were added. After the wit was finished, I took the Celis yeast used and added all of it to the beer fermented with Mike Sharp's yeast. This dried everything out nicely. The beer was put in cold storage until the 8th of September, when it was raked, blended, and allowed to raise to about 60 F at which time 650 mls of fresh yeast were added and about 2.25 cups of Dextrose were added. 9.5 cases of beer were recovered." Note that the yeast died on me, and the beer was quite sweet, so I used the yeast cake (Celis yeast, without the lacto bacillus) from a wit I'd just made and pitched it. It took off like a rocket and fermented out. I bottled one of my "Duvel clones" in a Duvel bottle, complete with cap. Then I bought a Duvel from the store. My wife opened the bottles and marked one of them. Then they were put in front of myself and a Master ranked judge. The Master Ranked judge was asked to comment on these two bottles of Duvel, unaware of the circumstances. She was puzzled and could only say that the one of the bottles (the real one) tasted older than the other. Needless to say, I was pretty pleased. I think I'll try and get the White Labs version as there is quite a bit of yeast in those tubes and I'll step it up with a large starter, maybe even brew a small De Konnick knock-off to crop sufficient yeast. Return to table of contents
Date: Thu, 28 Feb 2008 15:29:55 -0600 From: Dylan Wilder-Tack <dylan at io.com> Subject: Re: Brew Pub > Date: Wed, 27 Feb 2008 07:03:55 -0500 > From: Pete Limosani <peteLimo at comcast.net> > > 1) Could it make financial sense to open a brew pub that serves 150 > people 3 nights a week? I don't have any personal experience to share, but I stumbled upon a really neat book at my local library recently: The Brewers Association's Guide to Starting Your Own Brewery, by Ray Daniels, ISBN 0937381896 It was quite detailed, and had a lot of solid numbers to get you started. I also recently listened to a Basic Brewing interview with Worth Brewing Company. This is a guy that went pro with a 10 gallon sabco system. Yes, 10 *gallons* (not barrels). http://media.libsyn.com/media/basicbrewing/bbr12-20-07worthbrewing.mp3 I would also not be scared away by the insurance agent until you've got some hard quotes. There are a lot of costs to consider -- the liquor license (some places have reduced fees for "native" breweries), dram shop insurance, maybe extra property insurance. But you won't know until you add it all up... good luck, Dylan Return to table of contents
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