Looking to get some opinions on yeast management for a brewery expansion project we're working on. We currently operate a 7 BBL brewery, typically juggling between 2 and 4 strains. We handle yeast pretty primatively in the environment, corny kegs and the like, as the yeast is always in easily luggable volumes. Now we're in the process of planning out a packaging facility that'll utilize 90 BBL fermenters and we're getting into the MEP stages where we really need to start pinning down floorplan and resources for equipment.
We plan to open with 6 x 90 BBL fermenters, with a final capacity of 12 x 90 BBL fermenters (absolutely final -- no room for upward or outer expansion beyond that). One third of our initial tank capacity will be used to produce a 12 P lager, with the rest utilizing one ale strain. It's possible that those ratios will continue as we expand the tank quanity, or perhaps the second six will just be ale fermentations. Given that we will continue to operate this 7 BBL facility, this gives us a nice intermediary propagation stage for one offs in the larger brewery as well.
Working with these volume, I'm curious as to what folks would recommend for yeast handling and storage. We've seen a pretty wide range of recommendations so far, from agitated, jacketed brinks to modified 100L "kegs." We're not shy about investing in the right equipment for the job and certainly prefer to "work smarter not harder" whenever possible. Any thoughts?
We plan to open with 6 x 90 BBL fermenters, with a final capacity of 12 x 90 BBL fermenters (absolutely final -- no room for upward or outer expansion beyond that). One third of our initial tank capacity will be used to produce a 12 P lager, with the rest utilizing one ale strain. It's possible that those ratios will continue as we expand the tank quanity, or perhaps the second six will just be ale fermentations. Given that we will continue to operate this 7 BBL facility, this gives us a nice intermediary propagation stage for one offs in the larger brewery as well.
Working with these volume, I'm curious as to what folks would recommend for yeast handling and storage. We've seen a pretty wide range of recommendations so far, from agitated, jacketed brinks to modified 100L "kegs." We're not shy about investing in the right equipment for the job and certainly prefer to "work smarter not harder" whenever possible. Any thoughts?
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