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Ok guys, so here is the gist:
I have worked on a nano-scale (1.5bbl), and have a client (I'm an attorney by day) that is hiring me ("brewer" me) to install and manage startup of a new brewpub system in an existing restaurant/bar of his. Current site is 10,000sf on 11 acres, and he is planning on custom expansion for the brewhouse setup. He has the space and ability to do a large custom walk-in for brites and keg storage, and we anticipate year 1 production to be around 600-750bbl. He has a dedicated glycol expert on staff, as well as in-house construction crew for anything we need. Money is not really an object, but he does want to keep costs reasonable since he is also bearing the construction for the space. We have sufficient utilities, gas-fired would be preferred.
Question is this: Under these parameters, what sort of setup would YOU want to work on, knowing the problems faced due to poor planning/setup as it relates to equipment?
Other considerations:
Initially wanting to start with 3 conicals, 4 brites;
He wants to start with pre-milled malt, so no milling area to start;
Will be pushing lines almost 100' from walk-in to taps;
HLT v. Direct firing tun?;
Any other thoughts would be certainly welcome.
JJM
I have worked on a nano-scale (1.5bbl), and have a client (I'm an attorney by day) that is hiring me ("brewer" me) to install and manage startup of a new brewpub system in an existing restaurant/bar of his. Current site is 10,000sf on 11 acres, and he is planning on custom expansion for the brewhouse setup. He has the space and ability to do a large custom walk-in for brites and keg storage, and we anticipate year 1 production to be around 600-750bbl. He has a dedicated glycol expert on staff, as well as in-house construction crew for anything we need. Money is not really an object, but he does want to keep costs reasonable since he is also bearing the construction for the space. We have sufficient utilities, gas-fired would be preferred.
Question is this: Under these parameters, what sort of setup would YOU want to work on, knowing the problems faced due to poor planning/setup as it relates to equipment?
Other considerations:
Initially wanting to start with 3 conicals, 4 brites;
He wants to start with pre-milled malt, so no milling area to start;
Will be pushing lines almost 100' from walk-in to taps;
HLT v. Direct firing tun?;
Any other thoughts would be certainly welcome.
JJM