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You'd be incorrect. Great food and currently represents 72% of pretax revenue.

Kelly's in Jasper, Ga. Stop in sometime and say hi.

And this bar sells a lot of beer. I make beer... Good beer... And it is cheap to make. How do I obtain a license to brew and consume on premise in the great state of Georgia?

Personally, I'd be more concerned about boiling a day in advance. When you heat your water, you lose all the chlorine. As it cools over those 24 hours, you risk an infection since you'll not have any free chlorine to kill whatever bugs happen to go swimming.

I'd spray some starsan solution on them and see if any bubbles start to form. Starsan is like soapy water and should make for a pretty decent leak checker. If you don't have starsan, you need it.

Sage advice. Points well taken... And no, I am not pulling any triggers. Just trying to ascertain whether the idea merits the research you suggest. Note: yes, I am an all grain brewer but far less experienced than most here. However, I am the founder and owner / operator of an ongoing...

Just kegging. In fact, my friend would be happy to use the cornies that I currently use. I know it sounds crazy, just thinking that since I already own the building and already have a customer... I could start with relatively low risk, and grow from there.

Oh, I agree about that... I was mostly talking about variable costs. If one has low variable costs, why share and invite more competition? The licensing requirements are pretty straightforward on the web.

Psychobrew makes a 2-3 barrel system for around $12 k, brand spanking new. This would work, no?

Something tells me that an existing brewery, even one recently started, would be hesitant to share. As a business person, I surely wouldn't.

At that scale, any idea what the variable costs would be per "5 gallons?" I do know what it costs me now but, I don't buy grain in bulk.

Oh, forgot to answer your second question.... A small brewery, big enough to handle his demand and not much more. If it becomes popular in his bar, who knows? I own another half acre adjoining my building. :-)

Yes, I own the building. It is in an industrial park so I'm assuming zoning would not be a problem.

I'd start my own. Already have the building and it is a hundred yards from his bar.

I've got an unusual opportunity that I'm mulling over. I have a friend who owns a bar that sells a lot of beer. He loves mine and wants to sell it. He says he is confident that he can sell at least 50 gallons a week... Probably closer to a hundred. I have checked and it appears that it'd...

I've never used a blowoff tube and never had a problem. However, all of my beers spend at least their first two weeks in either of my two fermenting buckets... Both of which have ample headspace. I also make sure to keep my temps below 70... Which makes a difference.

Thanks Shinglejohn. I don't have my recipe handy, my guy at the LHBS whipped it out for me. Can you tell me about how much cocoa and lactose you add? Also, do you add it during the boil? Thanks! PS: SWMBO really loves it but, like most women, wants more chocolate. :)

I made a batch of chocolate porter... Using 4 oz of cacao nibs, steeped in secondary for a couple weeks. The outcome is really good but next time, I'd like a more chocolately taste. I was wondering about cocoa? Will it work? How much to use for a 5.5 gallon batch? When to add? All responses...

Oh the joy of cleaning out the trub each time also.

You are doing this to avoid buying a plastic fermentor bucket? Personally, I would not go there. Sanitation, temperature control, and simply the hassle of moving liquids would be enough potential problem to scare me away... Especially given the fact that you'll end up spending more for your...