A friend wants to start a micro brewery and restaurant. I'm still fairly new to all grain. But he asked me to look into equipment, grain, hops, and yeast cost. I'm wondering if any one here would be able to help me on some of these. This will be in the quad cities or maybe LeClaire IA. He is currently going to a culinary school.
I need to find some places to get the equipment. I'm thinking we would need to brew about a hundred gallons at time. This means we will need six kegs for each batch after it comes out if the fermenter. So in the start up phase I have to decide how many ferminters we need. Also how many kegs should I consider getting at start up?
I have looked at stout tanks and kettles three bbl system. But what other companies can I look at? There is a lot to this, I almost have to talk to someone that has done it and is willing to help, explain what they went thru and their start up cost.
I'm going to be all over here. It would be nice to have jacketed and cooled ferminters. Or would it be cheaper to cool a larger room and start off fermenting them all at the same temp?
I know I will need a larger walk in cooler for keg storage, a nice dry storage room, cooler for yeast, a way to store hops. This is going to be a big undertaken. He needs some good numbers to start working on a business plan.
Can you guys offer me some much needed wisdom?
I need to find some places to get the equipment. I'm thinking we would need to brew about a hundred gallons at time. This means we will need six kegs for each batch after it comes out if the fermenter. So in the start up phase I have to decide how many ferminters we need. Also how many kegs should I consider getting at start up?
I have looked at stout tanks and kettles three bbl system. But what other companies can I look at? There is a lot to this, I almost have to talk to someone that has done it and is willing to help, explain what they went thru and their start up cost.
I'm going to be all over here. It would be nice to have jacketed and cooled ferminters. Or would it be cheaper to cool a larger room and start off fermenting them all at the same temp?
I know I will need a larger walk in cooler for keg storage, a nice dry storage room, cooler for yeast, a way to store hops. This is going to be a big undertaken. He needs some good numbers to start working on a business plan.
Can you guys offer me some much needed wisdom?