But I do see the advantage of having many different varieties.
Updates, updates!! We need updates!!!
I saw this thread when it first began and I'm glad to see you've made it to your Grand Opening. How are things going? If you are using 2 55gal blichmanns for the boil, what are you using for a Mash Tun to get that final volume? And if you're splitting the boil is there inconsistency since the 1st runnings will be higher SG than the last runnings? Hop utilization in 1 kettle could be different than the 2nd kettle? Since you're not going all into the same fermenter and splitting the 3bbls between all your carboys is there a difference in SG between each carboy? Do you only batch sparge or is there a fly sparge used? How do you use LP propane inside - exhaust hood sufficient? All corny kegs being used? I have so many questions... I currently have a 1bbl system and am looking to do a similar operation and upgrade to 2bbl for my future nano dreams. Are you able to keep up with demand, and are there any thoughts about expanding after all the work of assembling the 3bbl system? Any growing pains or learning experiences you care to share? I am accumulating carboys with you as inspiration since they're economical, inert, and much cheaper than the huge investment SS conicals would take. The inductor tanks are a good idea and all, but hell, wine fermenters while not conicals are SS and reasonably priced.
Cheers to you my friend
I saw this thread when it first began and I'm glad to see you've made it to your Grand Opening. How are things going? If you are using 2 55gal blichmanns for the boil, what are you using for a Mash Tun to get that final volume? And if you're splitting the boil is there inconsistency since the 1st runnings will be higher SG than the last runnings? Hop utilization in 1 kettle could be different than the 2nd kettle? Since you're not going all into the same fermenter and splitting the 3bbls between all your carboys is there a difference in SG between each carboy? Do you only batch sparge or is there a fly sparge used? How do you use LP propane inside - exhaust hood sufficient? All corny kegs being used? I have so many questions... I currently have a 1bbl system and am looking to do a similar operation and upgrade to 2bbl for my future nano dreams. Are you able to keep up with demand, and are there any thoughts about expanding after all the work of assembling the 3bbl system? Any growing pains or learning experiences you care to share? I am accumulating carboys with you as inspiration since they're economical, inert, and much cheaper than the huge investment SS conicals would take. The inductor tanks are a good idea and all, but hell, wine fermenters while not conicals are SS and reasonably priced.
Cheers to you my friend
So I take it you're turning a pretty decent profit then? How many employees do you have, if any?
I see in one of your pics there's bottles of Corona and some Buds in a cooler. Is that just to have an option for non craft beer drinkers to spend money at your brewery or is there another reason? Do you sell a lot of it?
Looks like you're having fun
