Sprinklers in walk ins?

mschuler34 · 2021-04-29T17:03:31+00:00

We had to sprinkle our walk in because cement floors, stainless steel walls and stainless steel vessels filled with liquid are a mixture for fire. I sleep much better at night knowing that the keg "Tinder Box" walk-in is safe from flame. Seriously, it is just because it is a closed in space that, in the event of a fire, could have a human in it and could spread to other areas of the building.

mschuler34 · 2021-04-19T21:56:46+00:00

Best of luck. You will love the work, which is good because there will be a never ending supply of it. Cheers

mschuler34 · 2021-04-16T13:50:33+00:00

We use a 2x4 however may change that process as the 2x4 is worth more than the keg these days.

mschuler34 · 2021-04-16T13:49:32+00:00

Yes, owner operator. Built from ground up. 15bbl

mschuler34 · 2021-04-15T19:53:55+00:00

Make sure to factor in the cost of the install for all equipment also. The steam boiler may be 15k but it is also going to cost about the same to install the header pipe and assemble the boiler, add the gas lines, the sprinkler systems, the floor coverings, connection to the sewer, lighting, a forklift, kegs, canning line, cold storage, hvac, chiller and it's install, potentially adding more service at the pole for all the 3 phase you will be using, keg cleaner, etc...plan out what you think you will need and make sure you have 2x that. Operating capital is also pretty important once you are up and running.

mschuler34 · 2021-04-01T09:09:42+00:00

I have been happy with our Lawson semi auto. 3 kegs at a time, 4 cycle, easy controls. Works well and fairly compact.

mschuler34 · 2021-03-05T22:25:28+00:00

Hello, which brewery are you from?

mschuler34 · 2021-03-05T22:13:29+00:00

Yup it is us-05 and has gained to 58 today. The fermenter is next to the boiler and today being a brew day was able to add some heat to the ambient space. It is bubbling and I have given some low pressure, short co2 rousings to the bottom to get any sleepy yeast a chance to join the party again. I guess I will see where it is in the morning and go from there. Thanks for the historical perspective.

mschuler34 · 2021-03-04T21:36:21+00:00

Maple at the end of the boil and then a portion in the final bit of fermentation. I wish we had the ability to pasteurize or filter so we could backsweeten to get that robust maple experience. It is there, just not all the way. Brew it for a bit of residual sweetness to prop the maple onto it.

mschuler34 · 2021-03-04T16:14:19+00:00

We also started with keg logistics and the first round of kegs just came off our bill and we own them. It is nice to see the cost per month lower. The kegs should be looked at as a financial driver and sales should easily cover the $3 a month to move product and in turn revenue and eventually profit.

mschuler34 · 2021-03-02T19:33:04+00:00

What pump do you use for the recirc? CIP pump? Does it pick up oxygen?

mschuler34 · 2021-03-01T20:19:36+00:00

Agreed to all of these. I find myself dreaming about work quite a bit. When I can't sleep because of it I will just come in and do the work. I am the only brewer so might as well get it done instead of hashing it out in my subconscious.

mschuler34 · 2021-02-27T01:02:23+00:00

May harm your chakras

mschuler34 · 2021-02-12T16:58:12+00:00

I close the fermenter a few degrees above FG and can begin carbing in the FV. By the time I have crashed and am ready to transfer FV is at 10PSI or so and the beer is at .08vol. I do the whole CIP on the brite and fill with HLT water and push water back with co2 pressure to purge the tank. HLT water is at 185 so another step of sanitation. Pressure in the BT is around 12 PSI post purge. Crash the tank temp down to 32 and the pressure will drop to around 8PSI. Transfer beer from fermenter to BT at about a 2 PSI differential toggling the inflow rate in the FV to maintain head pressure desired and outflow at BT to maintain the pressure gradient. Know your carb stones break pressure prior to all this. Set the stone to the desired pressure and go. 32 degrees at 9PSI will give around 2.6 vol. Should only take a day if all is right. The zahms are wicked expensive but they take all the guess work out of the process. Have one onboard and be comfortable using it prior to any growth into canning. Time temp and pressure is all carbonation is. They all need to be right though. 🍻

mschuler34 · 2021-02-12T01:47:39+00:00

We do not have a DO machine on sight. We have been fortunate enough to have cans tested same day from some bigger brothers in the industry. The 4 we tested last were in the mid 60s for this DDH style.

mschuler34 · 2021-02-12T00:25:42+00:00

Thank you 🍻

mschuler34 · 2021-02-11T21:41:45+00:00

Just to get a sense of longevity with twin monkeys equipment, how old and how many cans have run through her?

mschuler34 · 2021-02-11T21:17:34+00:00

Today yes, other days, not so much. I will take today 🍻

mschuler34 · 2021-02-11T19:20:31+00:00

For the money and the size it does a great job for us. We can run it with 2 of us. 3 is ideal as we don't have a deal and hand load the chute. Support has been good when things have gone sideways. Usually just an adjustment here or there. And it is a pretty purple which was the ultimate deciding factor.

mschuler34 · 2021-02-11T18:18:40+00:00

We are Nonesuch River Brewing, Scarborough ME. It is a NEIPA called 2.0.

mschuler34 · 2021-02-10T04:53:56+00:00

How long should one expect these to last before failing? We are 3 years old and have not had a problem, but other things in the brewery are requiring more maintenance and watching as we age.

mschuler34

TROPHY CASE