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The Landlord Issue, Where We Are Now

I wanted to keep all of our landlord issues private but due to the severity of his actions I have to make them public.  Then I  wanted to make them public on a separate website as to not disturb my ongoing business.  Those website have been delayed due to circumstances beyond our control(apparently every nutjob in the world wants to start a racist website after Charlottesville so the hosting sights have to approve them one by one) so we’re going to put our posts here.

Instead of telling the drawn out backstory I will address the most pressing issue, our pending eviction.  He’s been trying to evict us for several months.  I now have a summons for a Summary Eviction for later this month.  Here it is:

Things to notice on this form

He is taking me to court for:

  1. Failure to pay TICAM due in the amount specified for April-July 2017.
  2. Failure to pay for a change order in the amount of $2303.73 in a timely manner, which he claims was due on 2/25/16
  3. Attempted to make payments on change order and TICAM in arrears but still owes $112.88
  4. He does not want me to pay for the rest of the rent and TICAM due on the lease, about 3.5 years worth, he just wants possession of my space.

What’s the deal with each?

1. TICAM was $398.02.  I’ve paid rent based on that for over a year, no problems.  The landlord is contractually obligated to provide me with proof that what he says he spends on Taxes, Insurance and Common Area Maintenance is what he actually spends.  He has repeatedly refused to provide that info.  Here’s an email where he says he the real estate agent sent me that info.  He never sent that info, just the dollar amount.

Shortly thereafter his lawyer sent this completely made up TICAM schedule:

They now claim TICAM was more than the $398.02 and I owed them $600.07 in back TICAM form last year.

The next page of that same document is this:

I guess that means I owe $1087.12 back-TICAM instead of $600.07?   Who knows…It looks like he decided to charge me for water even though he neglected to sub-meter my water as he said he would.  He also neglected to sub-meter the gas as he said he would.  Anyway…

The final page of that document says TICAM is now $611.27 per month!  So he originally says the TICAM didn’t change, now he’s gone back and increased it more than once. Hmmmm….

Since then my lawyer asked for proof that these estimates and expenses are justified.  Most of them are inflated and some are just plain made up, like the window washing.  I’m only responsible to pay for window washing at empty units.  There are no empty units!

Here’s an excerpt from an email the landlord’s lawyer sent my lawyer:

Comprehensive Settlement Agreement Offer Summary of all above Terms:

  1. Homecrafted, LLC’s payment of $800 for TICAM underage for 2016, and the new 2017 monthly TICAM rate of $611.27;
  2. Homecrafted, LLC’s agreement to pay the  $2,303.73 for the 200A upgrade;

I wrote this check for $800 to cover #1 even though I knew it to be untrue. 

 

My lawyer suggested that pay the highest amount the had asked for which was $1087.12.  A difference of $287.82.  So I wrote a check for that amount:

I’ve been paying the completely false TICAM amountof $611.27 since then.  Problem solved! Right? On to the next claim…

2.  This one is a little more complicated but still simple enough.  I will elaborate more on this after I handle the eviction concern.  The short explanation is: Before the lease was signed we were told to speak with their contractor Rob and tell him everything we needed in this space.  He would draw up an estimate based on what we discussed and that amount would be rolled into our lease.   Rob and I discussed electric brewing at length and I told him I would need (3) 240V outlets for brewing and (1) 240V outlet for a walk in cooler.  Rob said based on that info I would need a 200A breaker box.

Sometime after we signed the lease they fired Rob or Rob quit, depends on who you ask.  I was never told about him leaving until I asked weeks later why the project was not yet complete.  They blamed the delay on his departure.  Later, the landlord and his cronies tried to install a 100 amp breaker box in this 2600 sq ft commercial space to save themselves money.  Your house more than likely has at least a 200 amp box.  100A is definitely not sufficient for a space this size, regardless of it’s intended use, but especially since we intend to do electric brewing.   They said the space was always designed for a 100A breaker.  If I wanted 200 amps I would have to pay for it, it would be $2303.73.  In order to keep the business going I  had to agree to that even though I knew it wasbased on a lie.   This was one of many times where they put me in a position of take it or leave it.  If I didn’t agree to what they wanted I would have to shut down my business. I did agree to pay for it but I let them know I knew I was done with their lies.  I was able to make copies of the construction plans which showed the original drawing submitted on 9/15/15.  I signed a lease addendum to “upgrade” the breaker box to 200 amps on 1/11/16.  5 months after those plans were submitted!  The first pic shows the 200 Amp capacity:

This pic shows the date the plans were submitted:

Later I asked the landlord for other supporting document for this and other buildout issues.  He declined.  I was tired of being lead along so I so I refused to pay for the soon to be finished breaker box and I offered him a compromise:

He agreed to pay for he box.  Hurray!  My realtor, Baxter, told me over the phone that he would pay for it if Sean did not.  Hurray!  I told him to send that in an email. Here it is:

Problem solved right? Nope!  In an effort to punish me for asking him to adhere to our agreement the landlord demanded I pay him for that breaker box even though he had agreed to pay for it over a year ago to avoid me taking him to court.  Per my lawyer’s suggestion I wrote this check for the full amount of the breaker box “upgrade”:

To summarize: the landlord said he would pay, the realtor said he would pay, I wound up paying…and still got evicted!

A few weeks ago I reached out to Baxter about him making good on his promise to pay and I sent and email to follow up which shows where he agrees to pay.  I have yet to get a response from the email but over the phone he said he only remembers offering to pay the difference of what the upgrade was quoted at originally, $2008.56, a difference of $295.17.  He sent that email on 1/11/16 so I would sign the Addendum to “upgrade.”:

The offer to pay for all of the breaker box upgrade was sent much later on 2/19/16.  Good thing I learned not to trust these peoples’ words.  Sean or Baxter are responsible for the breaker box.  Next issue…

3.  Neither me nor my landlord can figure out where the $112.88 is coming from.  The landlord did not give us a dollar amount for the shortage until we received the eviction notice.  Of course we would have paid that to avoid going to court.  That’s probably why they neglected to mention that.  They want to burn up our cash in court.  Big money bullying little money.  Next issue…

4.  The fact that he just wants to possess this space backs up what his lawyer told my lawyer: he doesn’t want to be a landlord and he needs this space.  Well, we signed a 5 year lease and there is nowhere else for us to go.   Maybe he has another potential tenant willing to pay more.  I’m sure he’ll spin this that he is just letting me of light but that’s BS.  Regardless, who knows what’s true.  He might just be an asshole.

Since I first started talking about this I have been threatened will a libel suit.  I have yet to receive the suit but I expect it to come.  I will post more info as it becomes available.   I will also post the backstory and all of the lies that were told before I even moved in or signed a contract.

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New Products

We are stocking Better Bottles again!  They’re available in 3, 5 and 6 gallon sizes.  Better Bottles are made of the same material as our current PET carboys but have a higher punt in the bottom and the sides are ribbed.  The higher punt allows you to siphon less trub from the bottom.  The ribbed sides made the walls more rigid which prevents the liquid from sloshing when picked up/carried.

Better Bottle pricing

 

The OxyWand is a 2 micron diffusion stone mounted to a stainless steel rod and makes it easy to aerate your wort.  This is a great addition to our aeration kit.

The Bouncer Filter is a simple and inexpensive way to filter trub(hops, yeast, proteins) from your fermenter.  It does not require pressurized CO2 or a pump to use, just attach it inline to your kettle spigot or siphon.

Check out this stainless steel Dry Hop Filter! 2.75″ x 11.5″ and 300 micron is the perfect size for dry hopping in primary, The Fermonster or a keg.

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2 Days, 2 Sales!!

We’re doing 2 great sales 2 days in a row!

We’ll be open on Black Friday from 10 AM-2 PM.  We’ll have ALL equipment 10% off!  Yes, all equipment: Spike and Bayou Classic Kettles, new Torpedo kegs, draft equipment, fermenters, tubing, ball valves, siphons, literally all equipment (including The Grainfather) will be 10% off Friday only.

We’ll be open our regular hours on Small Business Saturday, 10 AM-5 PM.  We’ll have all ingredients 20% off*.  All hops, yeast, grains, extracts, adjuncts, beer kits, wine kits, etc. will be 20% off Saturday only.
*50 and 55 lb. grain sacks will be 10% off

On both Friday and Saturday we’ll have all beers $3 each.   Beer Buckles and our homemade soy candles will be 30% off as well.  These both make great gifts.

Our website has most of our items listed.  Some new items have not been added yet.  All sales are while supplies last unless noted otherwise.

www.homecraftednc.com

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Current Seasonal Yeasts:

Wyeast:

1026 – British Cask Ale

A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart.

Origin: Britain
Flocculation: Medium-High
Attenuation: 74-77%
Temperature Range: 63-72F, 17-22C
Alcohol Tolerance: 10% ABV

Styles:
Extra Special/Strong Bitter (English Pale Ale)
Northern English Brown Ale
Special/Best/Premium Bitter
Standard/Ordinary Bitter

1882 – Thames Valley Ale II

This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Alc. Tolerance 10% ABV
Flocculation     high
Attenuation      72-78%
Temp. Range   60-70°F (15-21°C)
Styles:
Ordinary and Special Bitters
ESB, Northern English Brown
Robust Porter, Dry Stout
Foreign Extra Stout

3739 – Flanders Golden Ale

This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.
Alc. Tolerance 12% ABV
Flocculation     medium – low
Attenuation      74-78%
Temp. Range   64-80°F (18-27°C)
Styles:
Belgian Pale Ale
Belgian Specialty Ale
Belgian Dubbel
Triple and Quad
Belgian Strong Golden and Dark Ales
Belgian Blonde Ale

3822 – Belgian Dark Strong

Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.

Origin: Ingelmunster, Belgium
Flocculation: Medium
Attenuation: 74-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

Styles:
Belgian Dark Strong Ale
Flanders Brown Ale/Oud Bruin
Saison

3864 – Canadian/Belgian Ale

From a Franco-Belgian Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.

Origin: Chambly, Quebec, Canada
Flocculation: Medium
Attenuation: 75-79%
Temperature Range: 65-80F, 18-27C
Alcohol Tolerance: 12% ABV

Styles:
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Witbier

White Labs:

WLP022 – Essex Ale

Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Attenuation
71-76%

Flocculation
Medium to High

Optimum Ferment Temp.
66-70°F (18-21°C)

Alcohol Tolerance
Medium

WLP039 – East Midlands Ale

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

Attenuation73-82%

FlocculationMedium to High

Optimum Ferment Temp.66-70°F (18-21°C)

Alcohol ToleranceMedium

WLP017 – Witbread Ale

Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Attenuation67-73%

FlocculationHigh

Optimum Ferment Temp.66-70°F (19-21°C)

Alcohol ToleranceMedium

WLP709 – Sake #9

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeasts development of high fragrance components. Also a fairly strong fermenter but producing a foamless fermentation.

Attenuation:72-78%

Flocculation:Low-Medium

Optimum Ferment Temp.:62-68F

Alcohol Tolerance:15-16%

WLP815 – Belgian Lager

Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

Attenuation72-78%

FlocculationMedium

Optimum Ferment Temp.50-55°F (10-12°C)

Alcohol Tolerance5-10%

WLP860 – Munich Helles

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.

Attenuation – 68-72%

Flocculation – Medium

Optimum Ferment Temp. – 48-52°F

Alcohol Tolerance – Medium

WLP885 – Zurich Lager

Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Attenuation 70-80%
Flocculation Medium
Optimum Ferment Temp. 50-55°F (10-13°C)
Alcohol Tolerance Very High

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We’re hiring!

New Homecrafted Logo

We’re growing and we want to hire experienced and passionate homebrewers.   Qualified applicants must have extensive knowledge and experience with brewing ingredients and techniques(i.e. extract, all-grain).

Retail Sales Associate

Homecrafted is a homebrew supply store that has been in operation since April 2014. We have opened a new larger store in the Holly Springs Business Park where we will be able to expand into new product categories and services. We’re seeking to add employees to our growing business who have a passion for homebrewing and want to contribute to a growing business as part of a small and dynamic team!

Summary: The Retail Sales Associates will be responsible for all aspects of store operations and customer service including, but not limited to, receiving and moving inventory, stocking, direct customer sales, customer education, answering phones calls, cleaning and other tasks as needed. Ideal candidates would be able to work effectively as part of a small team. This is a part-time position and will report directly to the business owner. Due to changing demands in the retail space, flexibility is necessary with this position. Desired availability is weekday afternoons but any qualified applicant will be considered.

Essential Duties:

  • Receiving orders and shipments and processing them in our system
  • Moving current inventory both in the stock room and in the retail sales space to make room for new product
  • Greeting, assisting, and offering a high level of customer service to any customer who enters the store as well as incoming phone calls
  • Educating customers on the different product lines to achieve their desired outcome
  • Daily cleaning to maintain a clean and orderly environment
  • Other projects and duties as needed

Required Qualifications:

  • Candidate must be a US citizen or permanent resident
  • Ability to demonstrate excellent interpersonal skills and a high level of customer service
  • Homebrewing and/or Winemaking experience and knowledge of key ingredients and techniques
  • Ability to demonstrate initiative and to proactively engage with the needs of the business
  • Flexible work hours Monday – Sunday between the hours of 10am and 7pm
  • Basic math skills necessary to operate a cash register
  • Must be at least 21 years of age due NC ABC regulations

Preferred Qualifications:

  • Prior retail sales experience
  • Passion for homebrewing and winemaking

Physical/Environmental Requirements:

  • Ability to lift and carry a minimum of 55lbs
  • Ability to stand for up to 6 hours at a time

To apply please send you resume, cover letter optional, to support@homecraftednc.com or mail to:

Homecrafted

101 Tradition Trail

Holly Springs, NC 27540

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Wyeast 2016 Q1 Private Collection Yeasts

Wyeast 1026-PC British Cask Ale™

Beer Styles: Blonde Ale, English IPA, English Pale Ale, ESB, Southern English Brown Ale, English Bitter

Profile: Wyeast 1026-PC is a great yeast choice for any cask conditioned British ale style, and especially well-suited for hoppy bitters, IPAs and Australian ales. A good attenuator that clears readily. Low to moderate ester production in fermentation, letting malt and hops come through, finishes crisp and slightly tart.

Alc. Tolerance          9% ABV

Flocculation              medium-high

Attenuation               74-77%

Temp. Range             63-72°F (17-22°C)

 

Wyeast 1768-PC English Special Bitter™

Beer Styles: Blonde Ale, English IPA, ESB, Oatmeal Stout, Southern English Brown, English Bitter, Sweet Stout, Pale Ale

Profile: A great yeast for malt-predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.

Alc. Tolerance          9% ABV

Flocculation              high

Attenuation               68-72%

Temp. Range             64-72°F (18-22°C)

 

Wyeast 1882-PC Thames Valley Ale II™

Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout, English Pale Ale and IPA

Profile: 1882-PC produces crisp, dry English ales with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent, resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Alc. Tolerance          10% ABV

Flocculation              high

Attenuation               72-78%

Temp. Range             60-70°F (15-21°C)

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New Location, 101 Tradition Trail, 27540

Homecrafted’s new location will be 101 Tradition Trail, Holly Springs, NC 27540.  Due to construction delays we’ll temporarily be at 220 Premier Drive, Holly Springs, NC 27540(GMA Supply) which is part of the same building as 101 Tradition Trail.  We expect to be in this temporary location through the end of the year and we’ll update as construction proceeds.  We will still offer the same goods and services, including milling.

A few scheduling changes as we move:

  • We’ll be open Wednesday the 25th, the Wednesday before Thanksgiving
  • We’ll be closed until Sunday the 29th
  • Homecrafted will open at 220 Premier Drive on Monday, November 30th
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RVA Yeast Now in Stock!

RVA 806 pic

Homecrafted just received our first order from RVA Yeast Labs.  These have over 200 billion yeast cells per vial, that’s twice as much yeast as the competitors!  No need to make a starter.  Check out their website at RVAYeast for a complete list of available yeasts.  See one you like?  Let us know and we will get it on the next order.  Here’s what we have so far:

RVA 101 Chico Ale (Sierra Nevada): This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage.  The American IPA has gained international acclaim and this is the yeast that did it.  

Flocculation: Medium
Attenuation:  70- 75%
Suggested fermentation temperature: 67-73º F
Alcohol Tolerance: High (11%)

RVA 103 Pacman Ale (Rogue): A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.

Flocculation: Medium-High
Attenuation:  74- 78%
Suggested fermentation temperature: 62-72º F
Alcohol Tolerance: High (12%)

RVA 104 Hoptopper Ale (Alchemist): Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load.  Great for a variety of pale ales and bitters.

Flocculation: Medium/Low
Attenuation: 75-80%
Suggested fermentation temperature: 64-76º F
Alcohol Tolerance: High (11%)

RVA 131 Chiswick Ale (Fullers): This classic English strain will produce a very clear beer with some residual sweetness.  Perfect for classic bitters, milds, English style porters and stouts.

Flocculation: Very High
Attenuation:  65-72%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: Medium (8 %)

RVA 141 Scotch Ale (McEwans): Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.

Flocculation: Medium
Attenuation:  70-75%
Suggested fermentation temperature: 65-70º F
Alcohol Tolerance: High (11%)

RVA 501 Brettanomyces claussenii: A low-intensity strain. Contributions from this strain are mostly aromas of pineapple and fruit. This strain prefers higher temperatures (85º F), but will produce nice aroma and subtle flavor at normal ale fermentation termperatures (68-72º F).

RVA 806 Lickinghole Creek Ale:  Isolated from the wilds at Virginia’s farm brewery, Lickinghole Creek Craft Brewery, this strain captures the terroir of this premier craft brew lover’s destination. With citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.

Preliminary Data:
Flocculation: Medium
Attenuation: 78-85%
Suggested fermentation temperature: 68-74º F
Alcohol Tolerance: High (12%)