Hi all - I am the new brewer for a 3bbl brewery in Colorado and am having some fermentation issues.
Here is an outline of what I have to work with and I was wondering whether anyone knew more solutions.
1. We do not have glycol, so I can only knock out at 60 degrees (at the lowest temp - or whatever the lowest city water temp is)
2. Our fermentation tanks are 3bbl size and are stored in a large cooler - all the tanks have to be the same temperature... so the cooler is always 60-70 degrees
3. Our brite tank has to carbonate in the same cooler area... so I am unable to cold crash any beer
4. Because of this, it takes FOREVER to carbonate beer and it's never brite.
Are there other solutions besides requesting that the owners purchase glycol, jacketed fermentation tanks?
I really need help with this, as I've only worked for breweries with this capability.
Thanks and cheers!
Kim
(kimcollins.brewer@gmail.com)
Here is an outline of what I have to work with and I was wondering whether anyone knew more solutions.
1. We do not have glycol, so I can only knock out at 60 degrees (at the lowest temp - or whatever the lowest city water temp is)
2. Our fermentation tanks are 3bbl size and are stored in a large cooler - all the tanks have to be the same temperature... so the cooler is always 60-70 degrees
3. Our brite tank has to carbonate in the same cooler area... so I am unable to cold crash any beer
4. Because of this, it takes FOREVER to carbonate beer and it's never brite.
Are there other solutions besides requesting that the owners purchase glycol, jacketed fermentation tanks?
I really need help with this, as I've only worked for breweries with this capability.
Thanks and cheers!
Kim
(kimcollins.brewer@gmail.com)
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