gointomexico

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Here is the keg cleaning procedure:
1. fill with water
2. Scrub with brush:

3. use mr. sponge to get under the top and check to see if something is missed

4. rinse
5. sanitize

The few i have cleaned came out sparkling. I leave em sealed till its time to clean them.

Couple more pics of the brewery itself, all done up and a few upgrades. Some tables and chairs coming later this week, or next. I am a little worried about keeping up with production, gone through about 4bbls last month.

Here is the main taproom today:

well, that pic didn't have the pong table. What brewery is complete without beer pong?

And the dart room


Here is where I store kegs, so when I kick one I can replace it cold.


all and all, its been great! I have managed to pay my bills, and get a few upgrades along the way. Its allot of fun owning a brewery and chatting about beer all day.

__________________
http://www.facebook.com/JWellsBrewery
http://www.jwellsbrewery.com/

BraapBeer

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awesome set up! I like it

gointomexico

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thanks!

__________________
http://www.facebook.com/JWellsBrewery
http://www.jwellsbrewery.com/

kombat

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Any new photos? How are things running? Any new insights you've learned as you've gotten the brewery off the ground?

MuddyCreek

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Totally impressed with your startup. Of course we're all thrilled when people succeed with the nano model.

I do have a couple of questions regarding the accounting side of things. If you aren't comfortable answering these or would rather talk about it privately I understand. I am wondering what your weekly production and sale-rate is. What is ballpark profit margin per bbl? You said you had gone through 4 bbls in a month earlier in the thread, I have looked at a potential startup but can't really make all the numbers work for less than 3 or 4 bbls a week.

Anyway, I really appreciate your discussion of those unpleasant details like cleaning processes and nuts and bolts. Do you have somebody on hand to serve in the tap room or do you just do it yourself? Has this become a 'full-time' gig or do you still work a day-job?

You said you trimmed your corny lines about 1/4 inch to keep the sediment out, how long do you let them sit and age before you serve? Do you have a rotation schedule to accomodate that?

Ya, I know... lots of questions. It's because I'm really thrilled that you're living the dream. Very happy for you and like everyone else, I love to daydream about the day when I can finally make the leap myself...

__________________
Now Serving: Mandarin Wheat & HQ Ale

Aging: Muddy Creek & Scrounged Up Ale

On Deck: Easy Amber

cuda6pak

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Interested in all these same questions

gointomexico

Recipes 

So, about the corny lines, I fill them and shake to force carbonate. After they are chilled they are ready to go. So, about a day after force carbonating I will serve them. Some of the others age cus I can only fit 8 Cornelius kegs in my keezer.

I am the only person in the brewery, but I get occasional help from friends with running the taps while i pick up furniture. The local homebrew guys helped me brew a batch. Nothing planned usually, just hanging out and having a good time.

I have a FT contract position but as of March 4th I'm looking for another position. I am a jboss administrator by trade. The brewery does not make enough money for me to work full time there an support myself.

Yes, it appears that I am selling about 4bbl's a month. I can tell you I have sold about 8bbls so far. My maximum capacity is a little more than 7.5bbls/month (5 1.5 bbl fermenters). The brewery volume is increasing as were moving into spring. Jan-Mar are slow months for everyone in my area from what I understand. Also, the brewery is brand new (January 10th), and i did 0 marketing when I opened.

__________________
http://www.facebook.com/JWellsBrewery
http://www.jwellsbrewery.com/

slcdawg

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Funny, I read this thread a month or so ago and didn't realize you were in Boulder. We stopped by J Wells last night for the first time. Really enjoyed your beer! Really cool little taproom and my buddy and I (both homebrewers) enjoyed talking to you about your beers.

As I mentioned last night, I think you should take advantage of free advertising through social media. Try to post something on Facebook and Twitter frequently. Its crazy how some of the new CO breweries have built momentum through social media.

Good luck with your venture! I will definitely be coming back for some of those great beers and conversation...

SavoryChef

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He posts on facebook several times a week.

slcdawg

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Thats great! I hope my post didn't come across as critical - I was just offering a helpful suggestion. With such great beer, I'd love to see H Wells be successful.

We've had a dozen or more breweries open in Denver/Boulder in the last year. Some of them are really agressive, pushing that Pavlovian response with pics of beer and such on FB, Twitter, etc. Some of them (i.e. Cannonball, Fate and Mountain Toad) built a ton of momentum before opening.