First, thanks in advance to all on ProBrewer helping us make our dream come true! Cheers to you guys, without whom we would never have made it beyond the garage and the glass carboy.
We're another couple of homebrewers opening a small brewpub! We're studying like crazy, enrolled in intensive courses and doing pilot brews as often as the day job will allow. But there's one problem -- we're going to be funded, with equipmet on order in the coming months, and we've never brewed at this scale. (5BBL, 60 seat brewpub in a small town.) In other words, we're going into commercial brewing blind. We've got classes coming up, and some hands-on brews with local brewers, but we're trying to get a grasp of this stuff pre-classroom.
We're reaching out for any wisdom about the process, the brewhouse, and daily operations that isn't in the books, or readily available online. What can we expect as far as learning curve at the helm of the brewhouse? Is anyone willing to step us through their personal process, keeping in mind I'm well-versed in the basics and the equipment ON PAPER but have no true experience.
Think of it this way: We know the basics of the valves, the controls, the CIP system, the heat exchanger and glycol system... but we've never turned a butterfly valve or heated 5BBLs of sparge water.
Feel free to comment, PM or email me directly. You can't imagine how much pro advice helps us along the way.
Again, Thank you!
Tim
brewing@omearabros.com
We're another couple of homebrewers opening a small brewpub! We're studying like crazy, enrolled in intensive courses and doing pilot brews as often as the day job will allow. But there's one problem -- we're going to be funded, with equipmet on order in the coming months, and we've never brewed at this scale. (5BBL, 60 seat brewpub in a small town.) In other words, we're going into commercial brewing blind. We've got classes coming up, and some hands-on brews with local brewers, but we're trying to get a grasp of this stuff pre-classroom.
We're reaching out for any wisdom about the process, the brewhouse, and daily operations that isn't in the books, or readily available online. What can we expect as far as learning curve at the helm of the brewhouse? Is anyone willing to step us through their personal process, keeping in mind I'm well-versed in the basics and the equipment ON PAPER but have no true experience.
Think of it this way: We know the basics of the valves, the controls, the CIP system, the heat exchanger and glycol system... but we've never turned a butterfly valve or heated 5BBLs of sparge water.
Feel free to comment, PM or email me directly. You can't imagine how much pro advice helps us along the way.
Again, Thank you!
Tim
brewing@omearabros.com
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