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Strange Brewing S.A Brewery/taproom layout (~8.5 barrel)

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  • Strange Brewing S.A Brewery/taproom layout (~8.5 barrel)

    Hey guys,

    We have just finished the negotiations on our lease for our brewery/taproom in Buenos Aires, Argentina, and will be moving in and starting preliminary construction work this coming week. With that in mind, I figure it’s time to reach out to you great folks here at Probrewer in an attempt to get a sanity check and some feedback on our tentative layout that we’ve been fiddling with over the last couple of months.

    A little background: We’re aiming at being Buenos Aires’ first production brewery with a taproom, and our market research indicates that with the quantity of beer we will be able to produce to start with, most of our volume will probably be sold on premise. As you will be able to tell from the drawings, our system is a 10 HL (~8.5 BBL) brewhouse with 4 single brew-length unitanks.

    The reasoning behind going for single-length unitanks instead of double-length and opting out of serving tanks is that we will have a constantly rotating tap list mostly based around hoppy beers, farmhouse ales, and kettle sours, some of which will be fruited with seasonal offerings. We hope to be able to expand to double- and quadruple-length fermentors with time as we grow.

    Our main source of hesitation is getting the design and layout right from the get-go, and optimizing the use of space, both on the brewing side of things and in the taproom. Any immediate red flags that stick out to you, as well as other feedback on the layout would be greatly appreciated.

    Besides that, a couple of more specific questions relate to the following:

    We have neighbors on all sides, and thus locating our 5HP glycol chiller outside, which is clearly the best way of doing it, poses a big challenge. The keg washing and workshop/equipment storage area that can be seen in the layout and in the photos is an already existing concrete structure within the warehouse that rests between 5 and 10 feet beneath the sloping tin roof. As of right now, our best solution seems to be to open the roof, build a platform to put the glycol chiller on, ensuring it pokes out, and then to rebuild the roof around it. Does this seem like a good idea? Our other alternatives would be to put it outside on the patio in the back, which we can’t get a permit to host people on anyway, but that ends up being a very long draw to our cellar with our current layout.

    Another question mark is whether to keep the current brewery layout with the fermentors against the wall (for easier glycol plumbing), or to swap their location for the brewhouse’s. In either case there should be enough room to expand our cellar capacity once (hopefully) our finances allow for it. Thoughts?

    Finally, the question of where to dig the drains is another salient one. If you guys have any strong opinions on this, we would be very grateful if you would be so kind as to share them.

    Thank you guys for the wealth of information you have generated on this forum. We hope to be able to contribute and repay the community in the years to come.

    Link to layout: https://www.docdroid.net/DUJ5pTj/pro...ayout.pdf.html
    Pictures:
    1. Taken from entrance looking inwards.
    2. Picture of existing concrete structure (workshop and keg storage in the layout)
    3. Possible location for Glycol chiller.
    4. Picture taken on top of concrete structure, facing towards the entrance.
    Attached Files
    Last edited by Hlenes; 10-06-2016, 04:13 PM.
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