Lets talk about a theoretical IPA that is being brewed in 20bbl batches. No hop extracts being used and 25lbs of hops being added at some point in the kettle/whirl and a 1lb/bbl dry hop.
At the end of the boil you have 20bbl of wort ready to move to fermenter.
How much would you expect to make it into the fermenter?
Into the brite?
Into the keg?
Our yields are lower than I am expecting (10-11bbl into kegs from a 20bbl batch) and if our demand/volume takes off in the future, it will matter a lot more than it does now where we are doing 90% of our volume through a high margin tap room.
Brian
At the end of the boil you have 20bbl of wort ready to move to fermenter.
How much would you expect to make it into the fermenter?
Into the brite?
Into the keg?
Our yields are lower than I am expecting (10-11bbl into kegs from a 20bbl batch) and if our demand/volume takes off in the future, it will matter a lot more than it does now where we are doing 90% of our volume through a high margin tap room.
Brian
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