Hello all! This is my first posting, so bear with me...
[First, a little history...]
I have been [essentially] unemployed for about 16 months, even though I'm currently driving a limo to try to pay bills. When I did have a real job, I was heavily into homebrewing and actually took a week-off from work to attend the one-week "Microbrewery and Pub Brewing Operations" course from Siebel Institute in Chicago back in 1995. Things, then, got crazy and busy, and I didn't have as much time to brew as before. Now, I'm trying to get back in the swing....
[Currently...]
I was just talking with the owner of a chain of pubs in the Chicagoland area, and he expressed an interest in adding his own brew to the menus and might be willing to fund an operation to support 3 pubs. His challenge to me is to create about 3-4 recipes right-off-the-top. [So, I'm busy cleaning-out my garage to make room for my new, unused, 10-gallon system, which I purchased from "Beer, Beer, and More Beer" last summer for this very reason, to create new recipes and market them so I can be hired somewhere as a start.]
[Finally, to the question...]
I've been thinking that a 15-bbl system with 4 fermenters might keep him supplied at all 3 locations. Any thoughts?
[The second...]
Assuming the equipment mentioned above, along with the necessary supporting equipment, plumbing, grain handling, etc.,
what square footage would you suggest? Bear in mind that I'm a fairly large guy, so I need a little extra space to gain accesses.
[First, a little history...]
I have been [essentially] unemployed for about 16 months, even though I'm currently driving a limo to try to pay bills. When I did have a real job, I was heavily into homebrewing and actually took a week-off from work to attend the one-week "Microbrewery and Pub Brewing Operations" course from Siebel Institute in Chicago back in 1995. Things, then, got crazy and busy, and I didn't have as much time to brew as before. Now, I'm trying to get back in the swing....
[Currently...]
I was just talking with the owner of a chain of pubs in the Chicagoland area, and he expressed an interest in adding his own brew to the menus and might be willing to fund an operation to support 3 pubs. His challenge to me is to create about 3-4 recipes right-off-the-top. [So, I'm busy cleaning-out my garage to make room for my new, unused, 10-gallon system, which I purchased from "Beer, Beer, and More Beer" last summer for this very reason, to create new recipes and market them so I can be hired somewhere as a start.]
[Finally, to the question...]
I've been thinking that a 15-bbl system with 4 fermenters might keep him supplied at all 3 locations. Any thoughts?
[The second...]
Assuming the equipment mentioned above, along with the necessary supporting equipment, plumbing, grain handling, etc.,
what square footage would you suggest? Bear in mind that I'm a fairly large guy, so I need a little extra space to gain accesses.
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