farmbrewernw
Well-Known Member
True the resale value of stainless is going to be much better, hopefully you wont need to sell them though. I like to be positive. Stainless kegs come up on probrewer all the time for around $100 a piece.
After seeing your pics that 10' width seems kinda small, I was going to go 8' on mine, will i be able to turn around in there??
Hoss, the brewshed looks great. Hope things work out with the old brewpub building.
I did notice you have flourescent lights in the shed, couldn't tell about the cold room. Beware of the UV from those lights, especially if end up fermenting in something clear or not UV resistant. I read somewhere that beer can skunk as fast as 5 minutes, though I can't recall if that was from sunlight or flourescents (obviously, flourescents put out much less UV than the sun). Just wanted to throw that out.
Cheers
Hoss, the brewshed looks great. Hope things work out with the old brewpub building.
I did notice you have flourescent lights in the shed, couldn't tell about the cold room. Beware of the UV from those lights, especially if end up fermenting in something clear or not UV resistant. I read somewhere that beer can skunk as fast as 5 minutes, though I can't recall if that was from sunlight or flourescents (obviously, flourescents put out much less UV than the sun). Just wanted to throw that out.
Cheers
It's the sun NOT fluorescent bulbs, they have zero effect on beer.
Take a look at this thread
https://www.homebrewtalk.com/f13/fluorescent-lights-skunking-brew-89985/
for some talk on fluorescent bulbs. Anything under 500 nm wavelengths will skunk beer.
Are you going to have a lab area for microbiological testing and yeast culturing?
How are you going to be cleaning and kegging your beer? Have you bot either a keg cleaner or filler? I'm getting ready to go micro-pro in SD and that's my last hurdle. Prost!
Are you planning on selling soda-configured kegs into commercial establishments then? Are you providing them the whole setup then?
We haven't found any traction with non-Sanke down here, so I have to convert or buy a whole fleet of sanke sixtels.
Is your cold room operational? I'm looking for any tips possible, as my brew shed project just got moved up to right now!!
I'm only selling by the glass and bottles. Right now I'd rather not deal with selling kegs to establishments because that usually entails maintenance etc..
In the future I may build a few rental boxes or something.
12oz or 22oz? are you going to have them customized with a label or just reuse storebought ones? if 22oz, are you going to ask the bars to return the emptys?
How's progress Hoss?
How can you distribute without a distributor?
What happened to the necesarry 1-2-3 laws? Brewer-Distributor-Retailer
how much has this cost you so far? i mean licencing, permits, equipment...? this is truly epic
How can you distribute without a distributor?
What happened to the necesarry 1-2-3 laws? Brewer-Distributor-Retailer
I have nothing to add except that this is totally awesome. This is what beer used to be and should be again. A locally produced, locally consumed product. Good luck to you!
Capa: That is the wave you can ride right now sir. I mean if you can make a good product you can get a huge local following. I can't wait until I move back to Oregon cause Salem is just ripe for a brewery and a lot of locally produced things such as restaurants and markets have really started growing fast down there, I know that local beer would be a huge hit.
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