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Old 02-18-2010, 10:36 PM   #11
mikefromcu
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Jan 2008
San Diego
Posts: 88

~ three thousand for the brewery build out, couple thousand for kegs, paid little over 4 grand for our cold room, plus some more for getting it hooked up, pay a buck a foot for warehouse space. Grand for a bond. Soon the "miscellaneous" column I'm sure will be quite large!

Surprises? Well, I don't know if it's a surprise, but the sink requirement at the DEH has been surprising.

So far, it's been fun. We haven't sold anything yet though...'course it's just been a week or so since licensing.

 
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Old 02-18-2010, 10:44 PM   #12
schristian619
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Jan 2008
San Diego, CA
Posts: 574
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Very nice. I came across your blog not too long ago and have been following. I'd also be interested in start-up investment related issues/questions like Spiny, as I plan to get something started in a few (hopefully less than 5) years. Start up costs being my biggest hurdle. Maybe we can stop by for a beer and chat one of these days when you're not too busy (chuckles).

 
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Old 02-18-2010, 10:59 PM   #13
RegionalChaos
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Jan 2008
Drain, OR
Posts: 605
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Man, start up costs are always the hurdle. Takes money to make money I guess. I have about a half dozen business ideas kicking around (brewery being one) that could all be ran from a large warehouse. If only I owned a large warehouse!
__________________
How I brew: Stir plate starters, Extract, Full boil in a Keggle, 10 gallon batches.
Brewing upgrades in progress: temp controlled ferment, stir plate re-work, building mash tun, milling station

Planned House Ales: an Amber, an IPA, a dark IPA, a Mango Ale, a blueberry oatmeal stout, a dry Irish stout, a honey wheat, Apfelwien

What kind of R-Value does your ferm chamber need? - http://www.homebrewtalk.com/f51/what...hamber-190459/

 
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Old 02-19-2010, 02:56 AM   #14
DrawTap88
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Jan 2010
Joliet, IL
Posts: 1,066
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Quote:
Originally Posted by mikefromcu View Post

The burner I'm using is "the monster" in fact it just got delivered today. I bought it from www.tejassmokers.com, scroll down on this page: http://www.tejassmokers.com/castironburners.htm till you see this, "Maximum Heat MONSTER Cast Iron Burner". That's my huckleberry.
Are you using propane or natural gas to run that bad boy?

 
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Old 02-19-2010, 06:52 AM   #15
mikefromcu
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Jan 2008
San Diego
Posts: 88

That's propane. I spoke at length with the owners who heard my concern about just crapping gas all over the place and he told me it was very efficient. We shall see!

 
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Old 02-19-2010, 07:19 AM   #16
ThePig
 
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Dec 2009
Seattle
Posts: 46

I dig it! ................

 
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Old 02-19-2010, 07:20 PM   #17
schristian619
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Jan 2008
San Diego, CA
Posts: 574
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Thanks for the info! When are you opening to the public for tastings?

 
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Old 02-19-2010, 09:09 PM   #18
Cliff897
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Dec 2009
NJ
Posts: 468
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if you haven't cut the metal yet give a shop vacuum a think or two.
Suck the spent grain out like who dun it.

 
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Old 02-19-2010, 09:39 PM   #19
Dr_Gordon_Freeman
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Dec 2009
Black Mesa
Posts: 259
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After reading your blog I have come to the conclusion that government control over opening a business in this industry is FREAKING RIDICULOUS! Tyrannical would be a good descriptor.

I guess not a big surprise from the same people that brought you the fining of children for operating lemonade stands.

 
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Old 02-19-2010, 09:41 PM   #20
John Beere
Deep Six Brewing Co.
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May 2006
Valdosta, GA
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Interesting thread.. while I'm not going pro (yet), my new brewery will be very similar in size to yours.. I plan on ~47 gallon batches to fill 3 sankeys. What are you using to ferment? I haven't seen many options this size except to split the batches..

I am using natural gas and found this 14" burner for my boil kettle: http://www.amazon.com/exec/obidos/tg...E44NQ&v=glance

They also make a propane version if the burner you bought doesn't work out..

 
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