Two or three times a week usually. I also brew small batches on the homebrew scale about once every two weeks.
I think brewing on a small scale is key for your new development brews. 
Don’t forget to save your receipts either. All your home brewing supplies are deductible now.
Awesome. Awesome to the max.
Looks awesome, great stuff!
- Haha, that always works; until the day that inspectors become brewing experts. (Then we’re all screwed)
- I think it might be about getting your foot in the door. I know of a few local brewpubs that started with 30 gallon batches before making the total transition to 3-1/2 or 7 bbls. They say the same thing you said (go with 3-1/2 bbls or more) but I’m not sure the local guys would have made it without the slow transition (hard to tell). cheers, j
There are no laws or codes that specifies that beer has to ferment within a specified temperature range or at least none I have ever seen. Too warm and the yeast die and too cold they hibernate. So, beer can be legally brewed at ambient temps or controlled to be fermented cooler or warmer, Brew-master’s choice.
If not, then you couldn’t have steam beer which are lagers fermented at ale temps or ales that are crash cooled.
You could use swamp coolers if you wanted to. The inspectors are concerned with consumer (and employee) safety, not the intricate tweaks of your product. Ambient fermented beer doesn’t present a hazard, just bad product if not in the proper range.
Processing meat or produce is different because improper storage, cooking or handling temperature becomes a consumer safety issue.
And the coolers you are using doesn’t endanger the finished product, like its actually coming in contact with the beer, its just controlling the environment around it.
This is science as Tubercle understands it.
Awesome pix! A place with a brew dog has to be a great place to work./be. :)
Those kegs and the link you posted are fascinating. I wonder how long it will be before homebrewers are using plastic corny kegs.
The code refers to using a non-commercial (for home use) fridge/freezer in a commercial setting. cheers, j
I gotcha’
Commercial premises require “commercial” equipment.
Other than durability and service life, can’t see how it makes a difference. Someone will be along shortly to school me…
You’re correct it doesn’t make a difference, it’s a stupid rule. Nevertheless, our local (in many other locations as well) code states that you cannot use a non-commercial (for home use) fridge/freezer in a commercial setting. They apply this to restaurants, bars and brewery settings alike; just goes with the trade. cheers, j
Got it. Looking good major!
Plastic kegs? Try cutting the top out of one of those and lighting a 90,000 btu burner under it…NO SIR, I DON"T LIKE IT! ;D
Exactly! Don’t be too surprised when, in the next ten years, most breweries will be going to plastic kegs. They have just recently worked out some mechanical issues with them and now more and more breweries are moving in that direction.
How long did the planning and execution take from the conceptualization to the first day of operation of your brewery?
I am also planning on using them.
Price is right and they do not have SS scrap value.
It took us about a year from the very first meeting. Then about 6 months paying rent on the facility until we had the building turned into the brewery, and then it simply took about 2 months waiting before all the legal mumbo-jumbo went through.
I can go ahead and tell you also that it was about an 80K investment just to get up and running. We just recently secured a 50K loan to grow. But we are also making about 5K in sales per month right now on the small system, and in a week or two we should be able to double our capacity. Hell, I might even start making a little pay check soon.
Very cool, man. Glad to hear it.
Very cool.