John Nervo wrote:

> I started brewing about two years ago. I mainly concitrated on wine
> and mead I gess b/c I enjoy drinking wine and I don't like most
> commercial brews that I have tried(I am always open to trying new
> brews). I recently(Sept 04) worked a wedding reception that served
> only home-brew. The beer was great and inspired me to try a beer brew.

So let me get this straight: until last September, you'd never brewed a
beer in your life. Correct? You'd been making wine and mead (not
brewing, wine-making and mead-making) for the last couple of years.

> I started with an "old brew" dark and rich (Brewmasters Bible-brew
> named Happy Jerry's Strong Ale).

All-grain or extract? Don't have this book handy.

> I really enjoyed that brew and ended
> up Kegging most of it to bring with me to "turkey day". It was a hit.

Five-gallon batch? Ever brewed a 3-bbl batch? 7.5-bbl? More?

> Then I brewed a Tarwiben( from kit)

What the hell is that? Or is that a "Tarwebier?" That would be
Dutch- or Flemish-style wheat beer. From a kit, not all grain.

> and an IPA also from the Bible.
> Now that I have a feel for brewing I am trying to develop my own
> formulas.

From brewing beer since last October - partly from kits - you have
"a feel for brewing?" You've medaled at competitions? Gotten solid
honest critiques from respected people in the trade?

> John Nervo
> Age 24

Ah. This explains a lot. So you've brewed a few batches, they didn't
completely suck, and now you're ready to open a brewpub. Damn if youth
and enthusiasm, not to mention a touch of naïveté, ain't a cute li'l
thing. But that's not what it takes to make a buck in the brewpub biz.
--
dgs