We are planning on a 7 bbl brewpub, with seating for around 125, and hoping for about 10-12 taps, some being for guests. We have approx 775 sq. ft for the brew house ceiling heights are 15' or more. Our original idea is for a 2 vessel steam system with one 14 bbl, one 7 bbl uni tank fermenters and a conditioning tank in 775 sq ft space. In the basement below, 6-7 8 bbl glycol cooled serving tanks and walk in for kegs directly below the bar. On demand hot water with filtration systems. Not really planning on any distribution in the first few years. With that being said, we've got some general questions. Is the space big enough for the brew house, with grain storage? Do the sizes, amounts seem about right? Are we missing anything major? Can we gravity feed the serving tanks? What if anything would you change? And lastly (for now) recomendations on brands?
Thanks for any and all advice!
Thanks for any and all advice!
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