share your figures
Reply With QuoteI guess i should share mine first:
- brewhouse size
25hl
- Annual production
14000 hl per year
- Automated or not brewhouse
manual
- how many brews per day/ week
10 -12 (record 16)
- no of fermenters (size dbbl, quadruple brew sized)
14 x 50hl (2)
2 x 100 hl (4)
- how many days per week are you filtering / day per tank
5-7 tanks per week (we have 3 BBTs)
- No. of persons working full time in production area. Not interested in Bottling.
2 persons we take shifts first 7-3, 3- ? (usually 8,9oclock)
Average day for the first shift:
-mash in (brewing during the following)
-start up filter
-mill in for the second batch
-sanitize the clean FVs also for batch #3
-sanitize and harvest yeast for first batch
-Near the end of the first boil, after mucking out the first mash mash in #2
-monitoring the filter, brewing I usually have to go and clean kegs and fill them 20-50 at a time
-Milling for 3rd batch Mucking out the 2nd mash, brewing batch #2 and start #3
this is about the time when the other brewer comes in, he will contine to knock out #2 and finish #3 brews, finish the filtering. He will then all in good time,Clean newly emptied FV, set up the filter (sheet) for the next day, mill in for the next morning, heat up the water (HLT and Mash) >Clean up and close down the brewery.
So you can see Im doing laps around the brewery all day to keep it flowing, Imput?
