Well folks, today is the one year anniversary of our first commercial delivery and the single bar we sell to will be tapping our “Kelly’s Stout.” This was served at NHC in San Diego in the hospitality suite, if any of you remember. It was the beer we won a homebrew contest with that allowed us to brew with a Nano brewer in town, who then convinced us to get our Brewer’s Notice. We have brewed 20 bbls, 10 gallons at a time. What a blast of a year it has been.
But, the better news is we just secured the equipment to start 1bbl batches. Gotta love that. We’ll just triple capacity every year 'till we take down AB. From best I can tell, it will only take about 20 years.
Congrats Mic! I’m going on my 3rd anniversary myself and started out on a 1 bbl system … well, 55 gallon kettles. You can actually produce about 2.5 bbls of beer (a little over, actually) by adding two 55 gallon BKs and two 55 gallon MTs and you can have just 1 HLT. It’s not really that much extra work to run two BKs. The plastic conicals in a cold room wrapped with heat wraps and insulation make great fermentors and you can get precise temp control. In the end, it all boils down to labor and production - the more beer you can make in said amount of hours. If you can make 2.5 bbls in the same amount of time as you can make 10 … welll … you get the picture.
