One of the most frequently asked questions from Passage customers is: "Can I actually make money from a live broadcast event?"
That's an understandable concern: the rise of free live streaming platforms like Facebook and Instagram Live, YouTube and Twitch - which offer no way to secure access to your event and offer limited options for donating. (or chomp on you with a fee) - left the event producers are wondering if it's even possible to run a profitable event or fundraiser.
But here's the thing: your fans still want to support you. They still want to engage with you. You still have a lot to offer.
Whether your live-streamed event is paid or free, here are seven things you can do to increase donations.
1. Use the Donate button
With many live streaming services, you have to either agree to let the platform take a large chunk of your donations, or concoct your own system that uses a donation engine, streaming platform, and ticketing service. different. That's a lot to ask of even experienced streamers.
Passage is a simple, all-in-one platform. Using their payment information already saved in their account, guests can donate with two clicks: enter the amount they wish to donate and click “donate”. It really is that simple.
You can choose whether you want to display the Donate button, but events that use this feature generate more revenue.
2. Remind guests of the Donate button
It might seem obvious to you, but your guests might miss that big onscreen donation button. They are focused on the show!
Schedule several mini-breaks throughout your event to talk to guests about the giving function, ask them to give, and be sure to explain how their donations are helping you support you.
3. Ask for a specific amount
Suggesting specific amounts improves the performance of donation forms by increasing the average size of online gifts. Research confirms it again and again.
Instead of asking your supporters how much they want to donate, suggest a handful of amounts. This takes the guesswork out of the equation (“how much should I donate?”), Making it easier for guests. This can have the added benefit of encouraging supporters to donate larger amounts than they would if they were left alone to make their own decisions.
Our friends at GO! Implemented comedy their own fun version of this strategy.
When their improv theater temporarily closed for in-person performances, they launched a series of virtual shows and set up a “support tickets” page where guests could donate at different levels. The page suggests different amounts, ranging from a mere $ 5 to the Bezos Special ($ 1 million). It is smartly written and makes it easy for supporters to choose the amount of their giveaway. Check it out here.
Want to set up something similar for your event? Schedule an onboarding call with our support team! We will put everything in place for you.
4. Display the donation total
Many events hesitate to do so. Some fear that they will achieve their goal and it won't look if customers see that only a few dollars have been given.
But remember: supporters love to see the difference their donations make. There is a psychology behind posting your progress that helps donors feel motivated to help you reach those last dollars. Some may end up donating two or even three times throughout the event to help you achieve this.
There are a few keys to making this strategy work:
- Set a reasonable goal. Pulling a number out of nothing will not prepare you for success. Use your previous income or donations as a starting point and consider other factors such as the number of tickets sold, the type of event you are producing, and the current economic environment when setting this goal.
- Make a plan to achieve this goal. Just like you plan the income and expenses of an in-person event. Some events set a fundraising goal that includes the income they expect to earn from ticket sales. By the time the virtual event begins, they've already reached half of their goal. Others set a separate and lower amount that they plan to generate from donations alone in the event of an event.
5. Make the impact tangible
Donors like to see where their money is going. That's why so many charities use messages like "Sponsor a child for only $ 2 a day" or "$ 20 provides a family with a flock of chickens."
This can get tricky when you don't already have an accurate cost breakdown, such as "$ 20 buys healthy meals for a family for an entire week" or "$ 8 helps a child learn to read."
Think about the costs you have and how they could be framed into manageable items that donors can digest:
- What does your electricity bill look like? Divide that into a total per day. "$ 10 turns on the lights for one more day."
- Are you leading a mixology class? "Buy a drink from the bartender: $ 5."
- If you are running a sports team, think about the costs you have: "$ 50 provides a player with new equipment for the season."
- Do you have full time staff who need to be paid? Offer a cute donation tier like “CEO for the Day” with the amount needed to employ your team for a day, or try something like “Buy Pizza for Our Volunteers: $ 20”.
You don't have to spend donations on these specific items, but it helps supporters imagine the impact their donation will have on your organization.
Even if this strategy doesn't make sense for your individual event, you can still make a gift tangible for the supporters by using this following tactic ...
6. Give something back
Some of the most successful live broadcast events we've seen use what we would call the public broadcasting model, where supporters are given freebies or prizes for donating a given amount.
Our friends at Chinook Festival introduced a unique system at their virtual music festival that we thought was really innovative - and successful! Chinook Fest handed out prizes throughout the event; for every $ 10 donation, guests earned an additional entry into a giveaway. It was a great system for encouraging multiple donations and for making it easy for fans to decide how much to give.
There are many other ways to implement this strategy for your live broadcast event. Offer exclusive products or special experiences like a one-to-one meeting with the group or a private and virtual yoga class. These are things fans can't buy off the shelf when they want to, so there is a sense of urgency and limited availability. If they don't jump at the chance now, they may never get another.
7. Say thank you
This one might seem obvious too, but it has a huge impact on how your supporters think about their giveaway. Everyone loves to hear these two magic words. You can even call donors during the event. It's free and it makes donors feel appreciated, so they're more likely to give again in the future.
Need help setting up your virtual event? Schedule a welcome call with our support team and we'll put everything in place for you!
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 options 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 options, 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 to Brew by John Palmer to the uncountable forums 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 coffret 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 kit beers.
tera 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 conteneur. 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 45 minutes at room temperature and you should start to see fermentation activity.
The length of time for fermentation on the side of your pack beer can is almost definitely not long enough. The manufacturers are in the of selling product and these indications 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 queue 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 solo stage fermentation is fine.
If you are looking to control fermentation temperature, place the fermenter in a grande conteneur of water to cool it and prevent temperature fluctuations. Wrapping a wet towel around it and pointing a amateur ou amatrice 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 d'environnement. 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 récipient of wort in a temperature conductive container ( i. e. your brew récipient ) than a large 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 working 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 shops 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 récipient 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 trouble 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 incomplète 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