I'm in the process of putting together a pub brewery (3-4 bbl). I need some input on new-old dairy equipment. Most of the tanks, chillers and pumps they have seem to be 30 year old but unused. I will be going to see them in person later this week.
My first concern is with the cone on the ccvs (picture attached). It is far shallower than the ideal fermenter 60˚ cone (from the picture it looks more like 45˚). In this case I will probably go for flat bottomed open fermenters. and use these as serving tanks (they're rated for 27psi, capacity 600L).
I think I will set up the system with a direct fire boiler and water heater. Does anyone have advice on choosing tanks? Any questions, advice, insight, anecdotes etc. are welcome.
My first concern is with the cone on the ccvs (picture attached). It is far shallower than the ideal fermenter 60˚ cone (from the picture it looks more like 45˚). In this case I will probably go for flat bottomed open fermenters. and use these as serving tanks (they're rated for 27psi, capacity 600L).
I think I will set up the system with a direct fire boiler and water heater. Does anyone have advice on choosing tanks? Any questions, advice, insight, anecdotes etc. are welcome.
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