cdubbaya
Well-Known Member
Hey guys,
My boss, who's kind of an entrepreneur, wants me to help build a startup brewery in the basement of the building our office is in. Basically, he owns the whole building and there are 3 stories plus a basement. The first floor is a restaurant, the second floor is an event center, and the third are our offices (a web development company). The basement used to be at ground level in the 1800's when Minneapolis had waterways running through it for trade routes, so it has some cool history.
Basically, he wants to build a complete electric HERMS system (Kal's), with a few conical fermenters, refrigeration and freezers, cabinets, counters, etc. Right now the basement is split into a few big open rooms with drains all over. After a year or so of brewing and refining recipes, we'll decide if it's profitable to go pro and sell the beer out of the restaurant on the first floor. For now, this will just be a pimped out home brewery. It will start as a 10 gallon brewery, and we'll scale up as needed.
I'm looking for advice and ideas for laying out the brewing room. What works for you guys? Do we need counters next to the brew station? What kind of storage is needed? What are some of the ideas you love, or wish you had? We are starting from scratch, so we're open to anything!
My boss, who's kind of an entrepreneur, wants me to help build a startup brewery in the basement of the building our office is in. Basically, he owns the whole building and there are 3 stories plus a basement. The first floor is a restaurant, the second floor is an event center, and the third are our offices (a web development company). The basement used to be at ground level in the 1800's when Minneapolis had waterways running through it for trade routes, so it has some cool history.
Basically, he wants to build a complete electric HERMS system (Kal's), with a few conical fermenters, refrigeration and freezers, cabinets, counters, etc. Right now the basement is split into a few big open rooms with drains all over. After a year or so of brewing and refining recipes, we'll decide if it's profitable to go pro and sell the beer out of the restaurant on the first floor. For now, this will just be a pimped out home brewery. It will start as a 10 gallon brewery, and we'll scale up as needed.
I'm looking for advice and ideas for laying out the brewing room. What works for you guys? Do we need counters next to the brew station? What kind of storage is needed? What are some of the ideas you love, or wish you had? We are starting from scratch, so we're open to anything!