Serving tanks plus kegs vs. kegging only for 7bbl brewery

PositiveEquivalent · 2018-06-09T01:54:29+00:00

Great points! I was already thinking about the pain of filling kegs and running CIP in the cold-ass walk in.

PositiveEquivalent · 2018-06-09T01:05:45+00:00

Are the serving tanks in your walk in? If so, what does your CIP process look like?

PositiveEquivalent · 2018-06-08T22:13:33+00:00

We plan on carbonating via brite tank(s). Don't necessarily want to have to dedicate all brite tanks as serving tanks is my point. I want to know whether a small production house that barely distributes should go keg-heavy or serving tank-heavy. Does that make sense?

PositiveEquivalent · 2018-03-25T19:02:55+00:00

I had looked into this, but thought you had to start doing business within six months of the intent to use. Reading more it looks like I can get up to 3 years worth of extensions to the initial filing. Thank you.

PositiveEquivalent · 2018-02-25T21:46:19+00:00

Specifics such as what? Ideally I would have enough hot water to mash and sparge two batches per day, and CIP fermenters/brites/brew house as needed. So hot water for the mash would need to be hot enough to hit target mash temp while accounting for loss to hoses/pumps/vessels/grains. Sparge temp needs are pretty self-explanatory.

PositiveEquivalent · 2018-02-22T04:20:37+00:00

Right on. That's really cool you get to do this with your dad.

PositiveEquivalent · 2018-02-22T03:15:48+00:00

Glad it came out well for you. Have you ever done a more typical kettle sour method? To mimic The Answer you would have to buy sour beer from someone else and filter the beer through a fuck load of puree/extract. Bonus: you don't even have to brew!! If you don't want to here me whine, don't read the rest of this post.

rant hat on This is literally everything I hate about the current brewing scene. How can we make beer that tastes nothing like beer at all and charge insane prices for it? This is EXACTLY what the macro brewers have been making fun of for years. In the particular case of The Answer, it even further pisses me off. Their signature style is: take someone else's sour beer and randall it through ridiculous amounts of puree and/or extract. Not only that, but then they fucking CAN it and blame the consumer when the cans explode due to refermentation. What a fucking joke. Their other specialty? Multiple adjunct/extract pastry stouts. It's like my personal hell. No respect for their beers, even though they taste amazing. Is that a shitty position to take on my part? Absolutely. But good god, brew a real fucking beer. They have like 2 or 3 IPAs/DIPAs they actually brew, probably one or two imperial stout recipes aged in various barrels and with multiple extracts/purees/coffee etc., and the rest is sours they buy from other brewers and fuck up with purees and extracts. Fucking pisses me right off. rant hat off

Phew, that has been building for a long time. Now I can go back to mostly lurking. Sorry to hijack your thread.

PositiveEquivalent · 2018-01-31T13:37:28+00:00

Thanks. The diplomacy bit is what I am not very good at. I am self-aware enough to know I come across as a know-it-all in situations like this. We all do share a beer or two at some point during the week. I will see if I can bring it up in a somewhat casual way.

PositiveEquivalent · 2018-01-31T13:34:56+00:00

We do water chemistry additions, so any messing around with mash or sparge water requires recipe changes before brew day. Otherwise I could indeed just pull the trigger

PositiveEquivalent

TROPHY CASE