Third Monk Mocha Stout
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- @?,*???&?
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Third Monk Mocha Stout
Just bottled another batch of this stuff tonight.
Can't find a way to get the price below $21 a 6-pack. Even buying in bulk, supplies are expensive because I'm using triple the malt for this one.
Anybody else brewing?
What kind of water are you using?
Can't find a way to get the price below $21 a 6-pack. Even buying in bulk, supplies are expensive because I'm using triple the malt for this one.
Anybody else brewing?
What kind of water are you using?
Brewing rules. I've been getting into making mead lately.... the more I brew/drink mead, the less interested in beer I get.
I always use spring water for my brews, that I collect from a local spring into a glass jug (water has never seen plastic). Don't want no plastic tea in my brews....
http://www.findaspring.com
I always use spring water for my brews, that I collect from a local spring into a glass jug (water has never seen plastic). Don't want no plastic tea in my brews....
http://www.findaspring.com
- the finger genius
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Really, that seems exceptionally high? A friend of mine has a huge home brewing setup and told me he has cut his beer costs in half by making his own. He also buys all his supplies in bulk. I'll ask him for his distributor.
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I'm using triple the malt of any ordinary beer and there are other ingredients. This latest batch combined a dry and liquid yeast ($5.95 a packet) for fermentation.the finger genius wrote:Really, that seems exceptionally high? A friend of mine has a huge home brewing setup and told me he has cut his beer costs in half by making his own. He also buys all his supplies in bulk. I'll ask him for his distributor.
Big areas of cost are in three places:
Malt Extract
Water
Bottles
Everything else is pennies.
I've talked to local brew supply shops and they can't give a break on the malt extract. I can buy direct from the distributor, and the bulk discount is only free shipping for orders over $100.
What I did notice is that the liquid yeast cleaned up much better by the end of fermentation with this batch- sort of like dithering audio!
Last edited by @?,*???&? on Fri May 14, 2010 9:26 am, edited 1 time in total.
- the finger genius
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Wait, are you buying bottles for each batch? My friend used to recycle his bottles and now has a kegging system. If you're buying bottles for each batch that would probably pay for itself in a year or less, it also saves a lot of time.
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That said, what I'm gettin' at is, perfectionism is for the truly defective.
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I just used recycled bottles for this batch, but am sitting on 48 brand new brown glass bottles.the finger genius wrote:Wait, are you buying bottles for each batch? My friend used to recycle his bottles and now has a kegging system. If you're buying bottles for each batch that would probably pay for itself in a year or less, it also saves a lot of time.
Regardless, one still has to buy the original beverage and pay for it before you can use the bottle. Unlike most states, here in Michigan there's a $.10 bottle deposit so everyone returns bottles to the stores for the deposit.
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Right, but once you have enough bottles for one batch, then you have enough bottles for future batches (assuming you're recycling the old ones.) In any case, if you want to save time and money in the long run, I'd definitely look into a kegging system.
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Absolutely, but now that makes me reliant on the people who buy the beer to return the bottles! So far, only a third have returned their bottles! But your logic is right, for a regular customer, they need only buy one 'set' of bottles and then buy later at a discount.the finger genius wrote:Right, but once you have enough bottles for one batch, then you have enough bottles for future batches (assuming you're recycling the old ones.) In any case, if you want to save time and money in the long run, I'd definitely look into a kegging system.
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- the finger genius
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I do mead in 3 gallon batches, 1 gallon of honey (about $35 from a local apiary) and 2 gallons of spring water (free, I collect myself). Plus yeast, oranges or lemons (for citric acid) and some black tea (for tannic acid), plus whatever fruits/flavorings I decide to use comes out to about $40/batch, which yields about 12 wine bottles full of exquisite yumminess.
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