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What kind of beers do you pour from your Lukrs?

$6 a glass smh

Interesting. Do you just plumb the thermal heating fluid into existing steam in/out ports on the tanks or are there additional changes needed?

Hey Andy. Sorry I didn't know you had closed Tanglefoot. I own Bare Arms Brewing in Waco -- we've met a coupe times -- and we're building a new brewery from the ground up this Spring. Ours isn't on the scale of Old Gregg, but significant for us. Let's talk about documenting our build -- if you want to!

would you prefer weyermann barke pilsner over weyermann floor malted pilsner for the base malt for the czech dark?

These guys are speaking my language. Krausening beer! Keep us informed on that. I'd like to see their processes once they set sail. I only Krausen carb my beers, but I am just a homebrewer. The quality of what Old Gregg produces is starting out well thought through. Cheers.

That is a neat build out.

In Europe direct fire with natural gas is way way cheaper than electric version, for example in December 2024 1 KWh of natural gas is 0.066 USD while 1 KWh of electricity costs 0.28 USD

Clear, precise and straight to the point, thanks 🍺

Organised chaos 🤪

Thanks!

Super overlooked; great vid!

If there is no barrier to entry then there is no profit. A million bucks is not a barrier in any business. Period. Why I passed on a brewery 10 years ago, didn't want to ruin my favorite hobby 🙂

Lots of great candid discussion there! Cheers!

What is going on at 21:51? Some HVAC foil tape and insulation on 2/3 the top of a tank. Is there a steam pipe that runs nearby?

Great video and really useful guide. But IMO this isn't 'traditional' as so many people claim. Before pressurised beer storage and dispensing, this wasn't possible or available ... so yes it's how you find the beer served today, but is it really traditional? Look at Guinness as a great example of a brewery that has totally reinvented 'traditional' ... the nitro pour is a million miles away from traditional.

One tip about non-alcoholic Guinness: Be sure to serve it as cold as possible, preferably poured into a frosty glass. At the very least cool the glass with cold water before pouring the beer in. Trust me, it makes a world's difference to the experience. I recommend this with normal Guinness too, but it is even more important with the non alcoholic one. The recommended serving temperature of 10 degrees Celsius is just nonsense, it gets a lot better at around 5 degrees Celsius (50 and 41 fahrenheit, respectively).

Non-alcoholic Guinness is a new find for me, and it is the only non-alcoholic beer that I actually like. Safe to say, my beer consumption has skyrocketed since this discovery as now I can drink a shit ton of beer without getting drunk. I find that non-alcoholic Guinness is especially good with Mexican style foods, such as tacos or chili con carne, highly recommend it. In truth, I'm eating chili con carne and drinking non-alcoholic Guinness as I'm writing this comment. Another thing I've noticed is that for some reason my stomach really calms down after getting dark beer, such as stout or porter. I've got no idea why that is, but I can achieve the same effect with 0.0% Guinness. This is the only non-alcoholic beer that I've bought more than one can of, and I'm absolutely going to keep buying more.

Kudos to you and Kelly for having this conversation. Lots of good discussion here! Cheers to y'all!

I was taken aback by the interviewer's comment about Austin not having a strong lager scene. Really? ABGB, Meanwhile, Hold Out, Lazarus and perhaps my favorite lager producer in the city, Oddwood. Austin, without question, has the strongest lager game in all of Texas, with Central Texas being one of the top lager regions in the entire country.

I also turned 21 in Phoenix. Had my first beer at Bandersnatch brewery in Tempe...not sure if its still there. This was back in 1998.

Thanks for explaining CO2 volumes with typical ranges - the calculators out there just assume you know what CO2 volume you are after.

this was the best example of opening these bags , will never have trouble again THANKS

Aren't some kegs also made of aluminum?

Thank you fella. This will help me out.

Thanks for sharing the journey. <3

Your very fortunate to find a owner/operater that shares your passion. Great work on set up

Is there any consideration to install a water modification system (e.g., RO system) to lessen the mineral content of the well water?

Glad it found a new home and you got a little more fun out of the old system

I saw that they had gotten a brewing license from TABC. Glad to know that they are going to be offering up quality beer.

Mate, thats great to see. Wishing you and John much fun and success with the first few brews and beyond. regards from London UK

Any idea when the beer will be ready/available in the taproom?

Glad it's found a new home and that you are still brewin

Triple decocted, right?😅 Cheers!

I started watching the channel to learn about running a brewery and really appreciated the transparency in the challenges. The videos I enjoyed the most were the frank and in-depth discussions about the state of the industry, the state of your brewery, etc. I love the video when you were talking about trying to figure out how to upgrade your system but running into the problem that your current brewery would struggle to generate the revenue to accomplish this. Certainly, your postmortem following the closure about what went well and what didn’t go well was profound. I would love to see more videos about start up costs, decision points, different business models, how to do a brewery business plan etc. (how do you choose a logo? How do you figure out your market?). perhaps talking with other breweries about their operations, how they got started, challenges, etc. no matter what you talk about, the “secret sauce“ of this channel is your personality, honesty and reflections drawing upon your experience so no matter what you do, I feel like it really needs your experience and give you a platform to talk about your perspective PS. The other bonus whether it is a direct goal to communicate or it is something that is simply implied, everybody becomes better from the things that don’t work out and everybody goes to what you are going through. Role modeling how you navigate this, normalizing the challenge of finding your place is another thing that really is special about this channel

I’d say more actual drinking of beers in the videos. So we can drink along with ya!

Love Czech lager!

I am sure that over your 12 year journey (the lessons of hard knocks) you have learned a lot. Sharing what things you have learned and how you envision the future of the craft beer industry would be interesting. Cheers!

I’d be interested in seeing the different systems that brewers operate on. From completely manual to automated, small to large, etc., and the pros and cons of them. For example, sure it might be a lot of work to manually stir a mash ton while graining in, but you don’t have to worry about maintaining rakes or getting anything caught in them as they spin. Or, while a system might have automated, pneumatic valves, they can sometimes fault

Hey sir! What about something that deals with talking about specific breweries in and around the Austin area. You could share your thoughts on what’s your favorite local beer and why or even your favorite brewery and why. My family and I love going to breweries for the love of beer and talking about the space as well. I think that could help local breweries or share insight on specific beers that people haven’t tried yet.

Think smaller? Consider being the brewery of your neighborhood and not a regional brewery. Open a place near where you live and make excellent beer. Stay in the 1-3 bbl size to start. Make the channel follow this path. I loved the idea of Czech beer but maybe that’s not what’s popular. Figure out what people want and brew that…possibly be a purely seasonal brewery where you’re always revolving what’s on tap.

One idea would be to do the Texas beer version of this guy: youtube.com/@antsbbqcookout?si=kxidUK32b8lmtlQR He travels around and showcases different BBQ spots and what makes them special. So the idea would be to do the same but with Texas beer/breweries

A "day in the life of a brewer" would be an interesting series if you have connections in the industry. It brings attention to smaller breweries and the unique people that run them. It brings engagement from people who may be curious on what its like behind the scenes similar to your other videos.

Took the survey. didn't apply to your demographic as I'm in Europe but thought you'd benefit from the information. I think the reason that your survey resulted in people heavily leaning toward desiring equipment over trying to obtain an entire brewing installation comes down to cost, your audience being home brewer types with a desire or dream to expand and thus output. Who, in that situation wants a 20hl mash tun 6 fb's and rent on 500 m2 to start a venture? I have limited experience in commercial brewing, but do have what I consider good knowledge of how to produce a good beer which I'd like to explore in terms of commercial production. Why would I pay a whack for a bundle when I could pick up a 2hl tun and 4hl pressure tank to start on the fly? I subscribed because of your early brew day videos of what by brewing standards is an old school, gas fired tun (if I recall, no control unit). this gave me hope. Maybe this is a clue to your audience.

Here’s a question. For starting a home brew system 110 or 220? Dose it matter 5, 10 20 gallon, ? I have brewed before but wanting to enter at a more controlled professional level. Love your content

Do more of the same on a disc golf course instead of a parking lot.

Dude, that is the best keg washing video I have ever seen

I find the Heineken to be hideously undrinkable. I hate it so much. I really like Corona Cero and Desperados Virgin.

Solid take braj! Lets stream it up soon