So, Wot’s… Uh, the Deal?

Obviously, I haven’t been writing.  Haven’t been brewing, really, either.  Three or four batches in the last year, which is pretty much an all-time low since I started all-grain brewing.

What happened?  As Raoul Duke said, “What’s the score here?  What’s next?”Fear-and-Loathing-in-Las-Vegas

 

*sigh*

I spent much of the summer of 2013 researching what was needed to start a brewery.  I’ll spare you the gory details, or I would if I hadn’t already written them, but the basic answer was obvious:  Money.  More specifically, money I didn’t have.

There are varying levels of investment for various levels of expectation.  I could start a brewery out of the garage for a relatively small investment of time and a few modifications.  My intent, though, was to create a new job for myself, and virtually no one is supporting themselves out of a garage brewery.  Income minus expenses would equal bankruptcy and loss of the brewery.

A real, income-producing brewery involves a much larger scale that I could not afford.  I had no industry experience to bargain with, or borrow against, as it were.  No one was lined up to invest, and even if they were, it would be difficult for me to relinquish any sort of control over the business.

The same was true for the taproom idea.  Leases, build-outs, employees, little cash, and no real experience to work with were not a winning combination.

The real deal breaker, though, was that over the months I had ceased to be income-positive.

So I went back to work.  Having a generalized IT background and years of experience means I can still get a job around here, in most cases, pretty quickly.  As it worked out, I found one within a couple of weeks and am still working there, this time as a supervisor.  Managing a team of six is a great opportunity, and the experience gained should help me when I revisit the brewery and taproom idea a few years down the road.

I’m eager to get back to brewing more regularly.  I brewed a stout and brown ale on back-to-back weekends and it was fun to get back to basics.  I only brewed five gallons, didn’t use the Tower of Power for anything but the hot liquor, and relied entirely on gravity to move the fluids around.  Hit all of my marks on the stout, but flubbed the brown a little.  Nothing fatal, but too hoppy.

Proximity to my LHBS has had an impact on me.  My previous job was less than five minutes from Larry’s.  Now I work a good bit further away, and Larry’s isn’t really on my way to anywhere, so I’m less likely to go.  I need to get over my aversion to ordering ingredients online.

bee and borageAt any rate, this site will probably be changing over the coming months.  I’m spending  time on other projects, like Madera Verde Garden, and I’d like to showcase some of that work (most of which is my wife’s).  I still enjoy writing, and I’m looking forward to presenting some topics for which I have a passion equal to brewing.

In the meantime, support another local brewery, and cheers!

Perfection in Five

I’ve been slowly progressing through what I call my “Perfection in Five” series. I haven’t been brewing the same recipes often enough to really dial them in.  By that I mean I haven’t defined a repeatable recipe and process.  Perfection in Five challenges me to produce one perfected recipe within five brewing sessions.

For years I’ve been brewing 10 gallon batches per session.  As I’m sure I’ve said before, it takes the same amount of time to brew five gallons as it does 10, so why not brew 10?  If I make a good beer, I want to drink it and I want other people to try it, so it works out well.  But if I don’t think the beer is good… well… it sticks around too long and becomes a burden.  Since Perfection in Five is an experiment that was meant to be completed quickly, I didn’t want a bunch of beer hanging around, so I decided that five gallon batches made the most sense.

Except I disposed of all of my “small batch” equipment when making room for my new equipment.

I’ve invested in a system where even a 10 gallon batch is small, so trying to produce five gallons really is asking too much.  I understand now that I want the option to scale back, so I decided to buy an industrial 10 gallon Igloo cooler for a mash tun.  This cooler is designed to keep water cold for a few days at a time, which tickles my fancy for mashing in a near-freezing garage.  My assumption is that it will do just as good of a job insulating a hot mash as it would a cold drink.  Yes, temperature control is a fetish.

I wanted another control for this experiment to be the ingredients, so I put together the recipe and calculated how much of everything I would need to produce five 5-gallon batches.  I gathered up enough grain and hops so that every run of my experiment would use the same batches of those ingredients.  Unfortunately, there wasn’t enough yeast available at my LHBS, so the control is slightly less controlled in that I will be using two different batches of the same yeast.

This is going to be fun for me, and it’s a great time of year to brew the German pils style I’m trying to duplicate with this recipe.

Submit

Today I submitted three bottles of my Oktoberfest Märzen (actually brewed in May, so…  Oktoberfest Maien?) to Larry’s for an upcoming homebrew competition.  Join me in Enumclaw next Saturday to indulge in some beer, food, and good times at Oktobeerfest, and check out the awards ceremony if you are around Saturday evening.  Git yer tickets here.

A personal plug for my favorite folks at Lind’s Custom Meats, who will also be at the festival.  Lind’s sold me the pork bellies I used for my bacon and pancetta project a couple of months ago.  Over the summer they were also a regular stop on my Saturday morning Kent Farmer’s Market runs.  Pepperoni sticks, beef jerky, steaks, sausages and smoked cheese are just a few of their regular offerings.  I was stoked to find out they are also “processing” the piggy I recently purchased from Whistling Train Farm.  Locally-produced pork, raised and butchered within five miles of my home, is what I call a recipe for sustainability.