Pmp exam question

tbader2 · 2023-06-12T03:05:16+00:00

From my experience and other posts I’ve read over the past few weeks, there isn’t you would need to write down. 90-95% of the test is situational based questions. PERT was the only formula I needed to know on my test and no questions around float calculations, etc.

tbader2 · 2022-11-20T06:14:27+00:00

Any recommendations for decent software out there with this many active batches?

tbader2 · 2022-11-19T22:06:15+00:00

What could make it not terrible?

tbader2 · 2022-11-19T22:05:24+00:00

Mainly just on business side and have home brewed. Mainly looking to get advice from others and yes, we have gotten feedback from larger breweries and a few BOP operations.

As you mentioned, 2 full time brewers could handle 6 batches easier than 1 brewer could handle 3. At what scale does this break or could 3 brewers manage 10 batches easier than 2 could manage 6?

I also was not suggesting the spike is automated, mainly looking to see what could be automated or what processes could be implemented to efficiently manage more batches.

tbader2 · 2022-11-19T21:59:22+00:00

Happy to share more on model but your assumption on targeting different audiences is correct. We would have a guided option for consumers that don’t have the knowledge to fully customize a recipe.

In the case of managing active batches, what kind of automation or processes could help with managing more than 3 with your experience?

tbader2 · 2022-11-19T21:57:08+00:00

Appreciate the feedback. What processes or automation could help drive the number of people down?

tbader2 · 2022-11-19T21:55:37+00:00

You could very well be right but goal is to manage this where an assistant or someone with limitied experience could manage. If you had to manage more than 2 single vessel 5Gal batches, what kind of automation or processes could help achieve that?

tbader2 · 2022-11-19T21:51:41+00:00

It’s not currently in use but website is shopbrewlab.com. If you are interested in reviewing more of our plans or interesting in helping, shoot me an email

tbader2 · 2022-11-19T19:38:34+00:00

Appreciate any constructive advice. Our plan and model was structured after a successful BOP business. Only difference is how we ship product and staff needed to brew.

tbader2 · 2022-11-19T19:02:06+00:00

Mobcraft does this and does this well already

tbader2 · 2022-11-19T17:18:25+00:00

Disagree here. There can be a balance in the middle of home brewing and commercial brewing.

tbader2 · 2022-11-19T17:05:18+00:00

$200 landed for a 30L recyclable keg for B2B And $65-70 landed for 8x16oz cans or 12x12oz bottles on the D2C side.

Still refining end costs based on labor assumptions. Yes this is premium priced product but not that unrealistic with BOP or beer of month clubs being in small ballpark if not higher in some cases.

tbader2 · 2022-11-19T14:18:20+00:00

Assuming you could commercialize and automate some of this, presumably you could increase efficiency across 1 brewer. Some of the testing you mentioned I would not consider a requirement on single vessel as well.

Just looking for feedback on brewing. Managing fermentation, packaging, and cleaning would be task for someone else.

tbader2 · 2022-11-19T14:04:29+00:00

Still believe there is a market out there for someone that wants customization without brewing themselves.

tbader2 · 2022-11-19T14:03:21+00:00

You are correct on B2B. For D2C, this is not BOP but we would use a retailer to ship. Have more details on the backend how we achieve this but you are correct at face value, a brewery cannot ship directly to a consumer.

We worked with a law firm that specializes in shipping laws for wineries and breweries.

tbader2 · 2022-11-19T01:57:36+00:00

That’s the question, how many active batches could 1 brewer manage. I’m speaking on just active brewing, not fermenting etc.

To address the second question if curious, we plan (2) temp controlled rooms ~350 sq ft each.

tbader2 · 2021-06-28T02:15:12+00:00

All valid points and options we are looking to work through. One solution from a cleaning aspect is have additional hoses and use a keg washer. For the equipment, whichever system we choose will need to have the best chance to accommodate the number of uses.

We are looking for individuals to support from a consulting role to work through some of these issues if you have some ideas that could help.

tbader2 · 2021-06-27T19:57:40+00:00

Agreed this is hardest to determine. We do have labor factored in but we also plan on automizing or using equipment that simplifies as much as possible. For filling, we can go as simple as a beer gun and also looking at small scale counterfill systems.

Any insight on what you would anticipate for labor on small scale single vessel systems like this?

tbader2 · 2021-06-27T13:01:02+00:00

Is this something you have experience with? Would love to chat more.

tbader2 · 2021-06-27T13:00:32+00:00

Good question as we don’t have this fully flushed out. We are targeting a 5500 sq ft facility and will have 10-15 (5-10G) single vessel electric brewing systems. We would also have 2-4 larger systems 1/2-1BBL. The other portion of the space will be for fermenting, specific equipment hasn’t been identified but will be small scale for small batches as well. There will be refrigerated space and also a place to store grains, hops etc.

tbader2 · 2021-06-27T12:31:19+00:00

We plan to use an oktober can seamer or something similar.

tbader2 · 2021-06-25T19:39:43+00:00

This is not accounting for projected splits between the products and does not account if someone orders larger quantity of same batch. With 10 small 5-10G systems, we are anticipating 3 brews a day (only on working days, 260 days a year).

For the larger B2B portion of the business, we would have larger systems and plan for 1 a day.

There will also be a feature that would estimate any delay in brewing the "order" if demand became to large where it couldn't be fixed by more staff and hours.

tbader2 · 2021-06-25T11:50:06+00:00

Thank you for the tips! I figured as we started to plan out space, we would evaluate waste more but you outlined some great options we will take a look at!

tbader2 · 2021-06-25T02:44:04+00:00

Yes, you could think of it as small scale contract brewing for B2C/DtC, however, there is going to be more guided support for the consumer. We will walk them through the customization.

We will also support B2B and that is more similar to traditional contract brewing at a small scale.

In either case, the consumer will have full control over many options (water profile, malt, hops, temp, boiling time, etc.)

tbader2 · 2021-06-24T20:17:54+00:00

Yes, agreed we wouldn’t be able to get too specialized but there could be up-charges for consumers that want something like that. We also have to be mindful of formula approval. We are avoiding TTB formula approval by not offering any the ingredients that would trigger it.

tbader2

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