Here in Portugal the craft beer scene is getting pretty big and there is a trend raising harder each month, while me and my brew-bro are doing a couple small time brew (10 gals more or less each batch) we are thinking to go pro.
Our plan is to produce something around 260 gallons per month divided into 2 or 3 beer styles.
Our biggest concern is that we have to bottle condition the beer and (see my 1st thread here in homebrewtalk) we are a little afraid that things might go bad.
In your opinion, since you guys are certainly more experienced than we are, is bottle conditioning viable for small craft scene? Are there many brands selling "living" beer, or do they just pasteurize the beer to be sure?
First let's assume we don't make any mistake during the process.
What are your thoughts on this topic? How many of you have gone pro/creating a brand and are selling it? Do you know any stories of bottles exploding? Any tips on going pro?
Share your stories with us!
Our plan is to produce something around 260 gallons per month divided into 2 or 3 beer styles.
Our biggest concern is that we have to bottle condition the beer and (see my 1st thread here in homebrewtalk) we are a little afraid that things might go bad.
In your opinion, since you guys are certainly more experienced than we are, is bottle conditioning viable for small craft scene? Are there many brands selling "living" beer, or do they just pasteurize the beer to be sure?
First let's assume we don't make any mistake during the process.
What are your thoughts on this topic? How many of you have gone pro/creating a brand and are selling it? Do you know any stories of bottles exploding? Any tips on going pro?
Share your stories with us!