OpenSights
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- Joined
- Dec 9, 2017
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Today was my second commercial brew day. This one was an oatmeal stout and I was given 5 gallons of pre-pitch wort. The other 250 gallons will be split in three, one as is for tap and the other two are experimental/limited release. My 5 gallons will be my Christmas beer, chocolate covered cherry stout.
The brewery is one of 8 former club members who have gone pro.
I’m wondering how many home brewers here have the ability to brew commercially and thoughts on the difference between brewing, say 5 gallon gallon systems vs a, say 7 barrel systems. I guess it’s really not much different if you look at percentages, but it’s still hard to see the last 3-5 gallons go down the floor drain... but that’s like the last little bit that I leave in my kettle.
My club has an event called firebrew, a 7 barrel system that we make 150-250 gallons. The two systems are quite different, but I’d like to become a better master brewer for my club. I’ve already learned quite a bit about brewing with such a large system, but I want to get to the point of running the show, maybe even brew one of my beers there to put on tap there someday.
The brewery is one of 8 former club members who have gone pro.
I’m wondering how many home brewers here have the ability to brew commercially and thoughts on the difference between brewing, say 5 gallon gallon systems vs a, say 7 barrel systems. I guess it’s really not much different if you look at percentages, but it’s still hard to see the last 3-5 gallons go down the floor drain... but that’s like the last little bit that I leave in my kettle.
My club has an event called firebrew, a 7 barrel system that we make 150-250 gallons. The two systems are quite different, but I’d like to become a better master brewer for my club. I’ve already learned quite a bit about brewing with such a large system, but I want to get to the point of running the show, maybe even brew one of my beers there to put on tap there someday.