Oh yes, as a homebrewer I would definitely be exceeding the 200G limit. But I have a Brewer's Notice from the TTB and a Beverage Manufacturer's license from the New Hampshire Liquor Commission, so the sky is the limit now .Hello from VT -
Very nice setup, and you can brew regardless of wind, rain, snow etc.
From the looks of the size of your vessels, comrade Obama may suspect you are exceeding the 200G limit !
I get all of my labels printed by Smith and Town Printers up in Berlin, NH http://www.smithandtownprinters.com. I typically get them printed off in batches of 1000, but they will also print off smaller quantities of 250 or 500 if I'm doing a custom batch of beer or something. I couldn't be happier with the quality and their prices were considerably less than the quotes I'd received from other companies. The labels are self-adhesive, so I apply them all by hand. Its a bit time consuming, but I'm still a bit too small to get into automated labeling machines. If you have any other questions, let me know.How do you print your labels and apply them? Are they self adhesive, etc...?
I've been using dry yeast for the ease of use and repeatability. I don't have worry about under pitching from a failed starter, or contamination from reusing yeast. Buying fresh dry yeast is fairly inexpensive and to me is worth the piece of mind. So far I'm happy with the results.Wow, just found this thread- incredible job! I hope everything is still going well for you. I'm curious about what you do for yeast- I saw something in the thread about the costs (twenty something per 500 grams) but not much more. Are you making starters? Just pitching a lot of dry yeast? Reusing yeast?
Yes, some of the flavors in my beers changed when I ramped them up to one barrel. This is likely due in part to the change in temperature that occurs in a one barrel fermentation compared to a 5 or 10 gallon batch. Other variables that may have played a roll include switching from propane to electric, better crush from my Monster mill, utilization differences from using bags to contain the hops in the boil, efficiency differences of my larger mash tun compared to my old Igloo cooler, and chilling the wort at a different rate using a plate chiller instead of an immersion chiller. I don't think my quality went down as a result of these changes, but some recipes taste a bit different now and I've had to make some adjustments as a result. The length of time I keep the beer on the yeast varies from beer to beer. I'll let it sit longer on a barleywine than on a wheat beer. I don't know what the optimum times are, but my system seems to be working pretty good for me so far.Hopefully last question for a while. Did you notice any loss in flavor/quality from upsizing to the conicals? Or any loss with the bigger batches. How long do you keep the beer on the yeast? Thanks for all your help.
Sweet Jesus! I have been throwing around the idea of a nano-brewery for a few months. But after all the research, I'll probably wait til I leave GA in the next few years. You're story is definitely an inspiration though. Looks like things are going pretty well.Maybe you all have been wondering how the brewing was handled now that we are up and running.
The attached photos are the 6 42 gallon conical fermenators from Blichmann.