GratefulBrewing
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- Joined
- Dec 19, 2013
- Messages
- 7
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Hello,
I live in Peru and want to open a brew pub down here. I am originally from Portland, Oregon. I can't get anything but the basic ingredients down here. All the fancy stuff you guys talk about is either not available or really hard to find. I couldn't find any sanitizer so I had to use bleach. I don't have much experience but I am going to try and fix that by begging some sort of internship at a small brewery when I go to the states this summer. That and brew as much as I can in the next year. My target is to open in about a year. I think I can make my brewing set up here with things I have seen on the internet. It will be fairly Frankenstein but I think I can get it done. I don't have much money either so I am trying not to buy any stainless fermentors now if I don't have to. they are like $500 each. One good thing about Peru is the red tape to just open up is almost non-existent. I can hear the collective gasp now but could I use plastic 5 gallon restaurant grade buckets to ferment in and then just transfer those into the 5 gallon kegs when I;m done? Like I said, I'm not very experienced so lots of holes I'm sure. If anyone has any advice I would appreciate it.
I live in Peru and want to open a brew pub down here. I am originally from Portland, Oregon. I can't get anything but the basic ingredients down here. All the fancy stuff you guys talk about is either not available or really hard to find. I couldn't find any sanitizer so I had to use bleach. I don't have much experience but I am going to try and fix that by begging some sort of internship at a small brewery when I go to the states this summer. That and brew as much as I can in the next year. My target is to open in about a year. I think I can make my brewing set up here with things I have seen on the internet. It will be fairly Frankenstein but I think I can get it done. I don't have much money either so I am trying not to buy any stainless fermentors now if I don't have to. they are like $500 each. One good thing about Peru is the red tape to just open up is almost non-existent. I can hear the collective gasp now but could I use plastic 5 gallon restaurant grade buckets to ferment in and then just transfer those into the 5 gallon kegs when I;m done? Like I said, I'm not very experienced so lots of holes I'm sure. If anyone has any advice I would appreciate it.