Sean
Well-Known Member
If you set up a 1 bbl system in a local pub/restaurant, how would you do it? All the licensing and permitting would be in place. I am just thinking of the system. Not on the total cheap, but best price with workability. This is probably fiction, but who knows.
Ales only
31 gallons, one batch per week maybe every two weeks
Probably 3 42 gallon fermenters
No distribution, only in house draught service
My thoughts:
Three tier system
Electric heat on mash and sparge water
Mash in 150 qt. marine cooler with copper manifold
Two 20 gallon kettles
Boil on stock pot burners
Cool with immersion cooler
Pump into fermenter
A cool room for fermenting AC at 65 or so
This is just a basic outline. What are your thoughts? Punch holes in it. I dont know anyone who has brewed a 31 gal batch.
Ales only
31 gallons, one batch per week maybe every two weeks
Probably 3 42 gallon fermenters
No distribution, only in house draught service
My thoughts:
Three tier system
Electric heat on mash and sparge water
Mash in 150 qt. marine cooler with copper manifold
Two 20 gallon kettles
Boil on stock pot burners
Cool with immersion cooler
Pump into fermenter
A cool room for fermenting AC at 65 or so
This is just a basic outline. What are your thoughts? Punch holes in it. I dont know anyone who has brewed a 31 gal batch.