I'm in the very early stages of a brewery buildout and was hoping to get some feedback on my layout (see below). The leased space is just under 4300 sq/ft. I'm aiming for a balance between a decent-sized taproom and some flexibility in the brewery space. This layout can accommodate five more fermenters in the 15-30 bbl range, two going next to fermenter D and three more across from those three. If that ends up being the case, the milling room and grain storage would move to the expanded space to make room for the fermenters.
The brites I have are single-wall and will only be used for packaging. Packaging will be kegs only for the first year. My goal is to have some kind of junction in the cooler wall so I can hook a hose up from a fermenter to the junction and use a smaller hose within the cooler from the junction to the brite tank.
Any advice/thoughts as to issues I could run into with this layout are greatly appreciated. I'd like to make sure I've addressed any possible issues that could've been avoided. Cheers!
Matt
The brites I have are single-wall and will only be used for packaging. Packaging will be kegs only for the first year. My goal is to have some kind of junction in the cooler wall so I can hook a hose up from a fermenter to the junction and use a smaller hose within the cooler from the junction to the brite tank.
Any advice/thoughts as to issues I could run into with this layout are greatly appreciated. I'd like to make sure I've addressed any possible issues that could've been avoided. Cheers!
Matt
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