need advice - go semi-pro? - Page 3

**Polboy** · 02-07-2012, 08:05 PM

In my opinion if they can take care of the legal stuff, sales and equipment then getting 100-200 gal a week is possible on weekends. Starting with 3 barrel system and 2-3 fermenters +3-4 serving tanks should be sufficient and allow you to brew 2x a week. If starting small like that i would make sure there is enough space to grow in case business is successful.

Dok · 02-08-2012, 12:35 AM

There is some great advice here. As a business owner I learned that mistakes cost money and if you hire on someone to consult you with some experience that will help you avoid learning the hard way. Good Luck

**two_one_seven** · 02-08-2012, 01:09 AM

http://www.homebrewtalk.com/f14/425-bbls-per-year-227055/

This is along the same lines. It worked out pretty well for these guys.

kgoode25 · 02-08-2012, 02:44 AM

Quote:

Originally Posted by ajm163

My 2 cents is you need to make it worth the effort for both parties... the problem is they say they want ~100 gallons a week now but what if it takes off and now they need 500 gallons a week this is going to mean allot more work for you to deal with. you need to make sure you are not getting payed a flat rate like $300 a week or something because you will be working way harder if it takes off.... One idea is to tie what you make to actual beer sales. for example if you were compensated 50% of the sale of your brews... if they take off you get rewarded and it also protects them if you brew bad beers that no one wants. the percentage could be adjusted depending on who owns the equipment and who buys the raw materials. you would just need a contract in place and always try and own the recipes that gives you a large bargaining chip if they ever want you out

Prob best way to go about it. Shared responsibility. Everybody wins if it takes off, figuring out how to make more beer because of demand is a good problem.

wncbrewer · 02-08-2012, 11:19 AM

I am currently apprenticing at a local micro with a 10 bbl brewhouse, 4 fermenters and 6 brights. In my experience, the brewday process is very similar to what we do at home, its cleaning and packaging that is quite different. I would recommend contacting a brewery that is currently up and running to see if they will let you hang out and see all their processes. This would also give you a better feel for what sort of equipment you will need if you decide to go for it. I also question the salary range listed as when I say I'm apprenticing what I really mean is working for free on my day off from my day job. Wish you the best and hope it works out