How does one go about determining size of your walk-in cooler in a "production" brewery?
We're looking at a maximum output of about 15,000 bbls, roughly 1/2 cans and 1/2 kegs. No pasteurization or sterile filtering, so keeping beer cold would be essential, but of course we'd ideally ship out finished beer in short order.
We're looking at a maximum output of about 15,000 bbls, roughly 1/2 cans and 1/2 kegs. No pasteurization or sterile filtering, so keeping beer cold would be essential, but of course we'd ideally ship out finished beer in short order.
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