Walk-ins vs. Glycol

[CSBC]

I am making plans for a brewpub addition to our family's restaurant in Cumming, GA (Way north Atlanta!) We have a decent size retail location next door to the restaurant. We plan to knock a wall down to create an entry way. The restaurant was turned into a restaurant from a market. I have a few questions regarding the refrigeration and glycol needs of a brewpub and trying to figure out if we can salvage the existing refrigeration system for our brewing side.

Currently, there is a 26hp Copeland compressor that is currently only using 6 or so amps for the small food walk in refrigerator and freezer. I am expecting to continue to use this compressor for our walk in for the serving tanks.

Can this refrigeration compressor chill glycol, or is that completely different compressor/system?

My main point of focus is primary fermentation and do I build another walk in for the FVs, since I already have the compressor, and having single wall FVs which are cheaper, or do I install a glycol system and use jacketed FVs.

What are advantages and disadvantages of a glycol system over walk ins and vise versa? I know the obvious precise temperature control for individual FVs, but I am mostly concerned in cost.

Is a glycol system and installation and jacketed FVs more or less expensive than walk in build out and single wall FVs?

Any input and advice is greatly appreciated. Thank you.

[lhall]

Your serving tanks will need to be at 36-38 F. During primary fermentation the fermenters will need to be at around 68 F for ales, maybe 56 F for lagers. Best bet is a walk-in for serving vessels and jacketed tanks for fermenters.