5 Myths about livestreaming sports
Instant reruns. Highlights of the game. Player of the week. Live video has played an important role in sports for many years, but it was once the preserve of the biggest professional games. Nowadays,...

Instant reruns. Highlights of the game. Player of the week.

Live video has played an important role in sports for many years, but it was once the preserve of the biggest professional games. Nowadays, it is becoming more accessible - both for fans and for local teams - and plays an increasingly important role in our lives at home.

Here are five myths about live-streaming sports and the truth behind those misconceptions debunked.

Myth # 1: Fans will only pay for live broadcasts from major professional sports leagues.

The Truth: Fans want to support their favorite semi-pro, college, and even high school teams.

Semi-professional sports are quickly becoming a contender for America's favorite pastime. They feel really local, personal, in a way that major league sports don't. The 2020 pandemic accelerated this trend, but it was evolving long before we all had to stay home for months at a time. The games are more affordable and the players easier to understand, but just as exciting to watch.

The opportunities for high schools and colleges are also increasing: students, parents and other family members can no longer attend games in many places. But we still want to support our school. Fans can watch your virtual games from anywhere, on their computers, mobile devices or smart TVs. You can even re-stream the game after it ends.

By giving fans access to your games live and on demand, you give them the ability to stay engaged even when they can't participate in person or if they are moving across the country. Fans who stay engaged become more passionate about their teams

Myth # 2: Live streaming is expensive.

The Truth: Passage Sports is FREE for teams.

Our fees can always be passed on to the ticket purchaser. There are no contracts, setup fees, or monthly fees when using Passage Virtual Events.

Plus, you can customize your fee setup - you might want fans to pay the service fee when purchasing virtual access, but your team to pay the fees for instant donations. Finished! It's as easy as a click.

Myth # 3: We will alienate our fans if we ask them to register.

The truth: you will have more meaningful fan engagement.

When you live stream a game on a platform like YouTube or Facebook, you get very little data on who took the time to watch your team. These networks control all data and decide what information to transmit. Additionally, social media platforms have made it increasingly difficult to reach your fans on their network organically, without paid promotions.

With Passage Sports, things are different. Whether a fan signs up for a game pass or for all-season access, you'll get their contact details so you can stay in touch with them on non-game days. Even out of season. Let them know what you're up to next season, share how training or scouting for new players is going, and have exclusive offers for fans who buy or sign up early.

Passage Sports helps you stay in touch with fans in a number of ways and streamline the business side of your team or league. Connect your Passage Sports account with more more than 2000 web applications through our partners at Zapier to create automations for everything from accounting to managing your team's calendar.

Myth # 4: Live streaming is a distraction from our in-person games.

The truth: live streaming is a new source of income.

We try to make things as easy as possible so that you can reach more fans and earn more money, and for your supporters to connect with their favorite teams. Here are some of the ways Passage Sports can help your team increase revenue.

  • Price Pay what you can: Don't know what price your fans are willing to pay? Let them decide! This is a great option for teams who are just getting started with live streaming, and for anyone looking to offer fan access on a sliding scale; each ticket buyer decides what is affordable.
  • Hybrid access: Sell ​​tickets for in-person and virtual games, and let fans choose what works best for them (or let them choose both!)
  • Product upselling: Invite customers to add fan material or other products when they purchase access.
  • Instant donations: Fans can donate any amount during your live stream with just two clicks using the payment information they've already saved. Encourage a $ 6 donation to show your support every time your team scores a touchdown, or invite them to donate equal to their favorite player's jersey number. Maybe they can help you pick this week's game player.

Passage Sports also offers a lot of features for in-person games! Schedule a demo to see for yourself how social distancing seat selection works, learn about season passes and more.

Myth # 5: We need a ton of new special gear to broadcast live.

reporter holding video camera in your face

The truth: live video will provide a positive return on investment.

Access to live streaming can really spark excitement around your in-person games and help you increase attendance next year, when it will hopefully be safe to bring back the capacity of your site at pre-pandemic levels.

Plus, capturing live video means you have a lot of dynamic content to edit and remix for weekly play clips, video marketing, and social media.

You don't need a ton of fancy cameras and mics to get started. A Go Pro premium plan will set you back around $ 500. Video camcorders come in a range of prices and features, from approximately $ 245 Until $ 2,496+ for professional quality equipment.

Ready to set up virtual access for your team or league? Schedule a welcome call with our support team. We will put everything in place for you!
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Whether it’s your first time with a pack, or your hundredth all-grain brew, you need to ferment it in something suitable. Most of the time your alternatives are between a bucket and a carboy. Carboys or demijohns look nicer, especially if they’re glass, but can be a pain to clean. Food-grade plastic buckets lack glamour, but are practical – just make sure you get one with a close-fitting lid that’s suitable for an airlock. As with most things there are more expensive possibilités, but while they’re good, they’re not necessary. You can find buckets and demijohns at Brew Store or The Malt Miller.

If you’re making beer, then you need to be rigorous about cleanliness during the brew. VWP is an absolutely no-nonsense cleaner and steriliser for getting everything ready beforehand. During the brew, a no-rinse sanitiser is invaluable. Between the two, spoilt and infected beer shouldn’t be a problem. You can buy cleaning products online from Brew Store and The Malt Miller.

Invest in some airtight plastic containers. Malt, kept dry and cool, should be fine for six months, but get rid of it after that – you’re only going to get stale flavours if you use stale malt. Likewise, dried yeast will keep, if sealed and chilled, but it will lose potency and reliability. Hops do not improve with age. Be doubtful of any before last year’s harvest, however cheap.

While a good book is an invaluable reference, there will be a time you come across something that flummoxes you. It’s very unlikely you will be the first, and just as unlikely someone else hasn’t discussed it. From the magisterial, if dense, How tera Brew by John Palmer to the uncountable cercles d'entraides and blogs discussing minutiae, such as Brewer’s Friend, there’ll be something to help.

Avoid grande amounts of table sugar, cane sugar or dextrose as fermentable sugars in your homebrew. They will ferment out completely and leave a very dry, almost ‘cidery’ flavour to your beer. This is what is recognized by many as the ‘homebrew’ taste. If you are looking for an easy way to improve this, swap these sugars with dry malt extract.

Most pack beers are designed to appeal to a wide range of people and therefore have a fairly simple flavour that it not very bitter. They are also generally bittered by using hop extract that adds bitterness but little hop flavour or aroma. Boil some water and add ½ an ounce ( 14 grams ) of any hop variety known for their flavour and aroma characteristics for 20 minutes. This will add a much improved change to the flavour of the beer. Add another ½ ounce ( 14g ) for the last 5 minutes of the boil to add a pleasant hoppy aroma. Simply strain the ‘hop soup’ into your fermenter with the rest of the top-up water. These simple hops additions will make a remarkable difference to your coffret beers.

to wake a packet of dry yeast up and ensure that it is ready to start work as soon as it is pitched, try rehydrating it. Boil a cup ( 250mls ) of water for 5 minutes and then pour it into a sterilized container. Wait for the water to cool down to at least 80°F/27°C and sprinkle your packet of yeast over the top. Leave this for about 15-30 minutes, when you should start to see it get nice and foamy. Once your wort has cooled enough, pitch this and it will start fermentation much earlier.

If you would really like to get things started, follow the process above but add a tablespoon of dry malt extract to the water before boiling it. After pouring the water to a jar, add your yeast when cool enough and place cling wrap over the top to protect from the environment. Leave for at least quarante cinq minutes at room temperature and you should start to see fermentation activity.

The length of time for fermentation on the side of your kit beer can is almost definitely not long enough. The manufacturers are in the business of selling product and these directives will make beer, but it won’t be great beer. This should be extended out to 10-14 days.

Although your beer will be carbonated after about a week in the bottle, leave it for a few more to allow for the flavors to settle. This is especially relevant for beer made from packs as it will help remove some of the tige found in young/’green’ beer.

In order to efficiently multiply and get to the of converting sugar to alcohol, yeast needs a sufficient amount of oxygen in your wort. If brewing using malt extract this can be reached a few ways including by shaking the water you are using to top up your wort, or by pouring it from a great height into your fermenter.

Don’t be too worried about removing your beer from the primary fermenter as soon as fermentation has finished. The Autolysis that you are seeking to avoid will take well over a month and in most cases a single stage fermentation is fine.

If you are looking to control fermentation temperature, place the fermenter in a grande container of water to cool it and prevent temperature fluctuations. Wrapping a wet towel around it and pointing a fou at it cools it even more through evaporative cooling. A few frozen plastic bottles of water are also perfect for cooling the water and your fermenting beer.

If you insist on using a two stage fermentation, use a bottling bucket ( or something else with a spigot ) for a primary. That way you only need a length of hose to rack into the secondary. The spigot will also be far enough off the bottom that the trub will get left in the primary with little extra effort – just tilt the fermenter forward at the end.

The activity of your airlock should only be seen as one indication that something is happening. There are many others indications and a faulty seal on your fermenter could stop anything from happening in the airlock.

The starting cell count is usually quite low with liquid yeast cultures. If you make a yeast starter about a day before brewing, you can avoid some potential issues from under-pitching the yeast.

If you are trying to cool a partial boil, place the whole brew pot into a sink or tub of cold water. You may need to change this water a few times but it is far easier to cool a small bocal of wort in a temperature conductive conteneur ( i. e. your brew bocal ) than a grande amount of liquid in a fermenter. Adding your cooled wort to even colder water ( or ice ) in the fermenter will serve to cool it even further and should hopefully get you close to yeast pitching temperatures.

Dry yeast packets are perfect for new homebrewers. They have a nice high cell count and are very easy to use. Hydrating these takes very little time and will help get fermentation sérieux earlier.

Get into the habit of sanitizing everything that will come in contact with your wort or beer after the boil.

Extract kits have come a long way from the dusty back shelves of Boots of yesteryear, and give you a simple, affordable way to try out the hobby with very acceptable results. Established breweries like St. Peters and Woodfordes have decent kits in boutiques and online at about £20, for example from Wilko or Brew.

Use a no-rinse sanitiser… This shouldn’t need an explanation and I am yet to hear of a real reason not to

Following on from above – Don’t use bleach as a sanitizer…ever. It is to rinse out and if any comes in contact with the maltose in your wort it has the potential to completely ruin your batch. There are so many better products available that this shouldn’t even be a consideration

Whatever sanitizer you use, put some of it in a spray bottle for quick sanitation during brew time.

Make sure you read and understand the recipe before you start brewing. Also make sure that you have all the ingredients handy before you start. These seem like simple things but the last 15 minutes can get a little crazy… especially if you started drinking while sanitizing

Beer is very resilient so don’t be too worried if you make a mistake while brewing. Although it may not be exactly the beer you were after, you will probably still have something tasty and worth drinking.

Leave the lid off your brew bocal while it is boiling. The process of boiling actually vaporises chemicals that are not wanted in the beer and they evaporate out. The lid doesn’t need to be completely off if you are having dysfonctionnement maintaining a rolling boil but should at least be enough for the steam to escape.

Keep a record of every beer that you make, no matter how simple the recipe. This record will allow you to recall and tweak your brews when all that remains in the future is a couple of stray bottles and a desire for more

Especially when starting out, keep your ingredients and brews as simple as possible. It is much easier to add to a simple recipe that is missing something than it is to remove from something complex

Start by getting a solid grasp of the sanitization, fermentation and bottling processes and work from there.

If you have a choice, choose a fermenter or bottling bucket with a spigot/tap over one without. The siphoning required otherwise isn’t hard but it is still one more unnecessary step.

Bulk priming your beer is a simple addition to your bottling process that will add much greater control and consistency in the amount of priming sugar in your bottles.

The quality of your beer will be relative to the quality of the ingredients used. Always go for the freshest and best quality possible. Always make sure that extract is within any specified dates, yeast is fresh and that hops are nice and green

But most importantly… just relax and remember that you probably aren’t going to ruin your beer – It isn’t as delicate as you think

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