Is there a good way to figure out keg needs in regards to size and how much you're brewing? It's easy to figure out how many kegs you can fill in a fixed amount of time, but I'm having trouble visualizing how many full kegs we might be hanging on to, along with what's on tap to know how many extra we'll need so that we don't run out of kegs when it's time to empty the brights.
We're going to be a relatively small brewery that's serving mostly in the tasting room. I know an easy answer to this is "it depends" but if anyone at least has some advice as to how they figured out the number of kegs they needed starting out it would be greatly appreciated!
We're going to be a relatively small brewery that's serving mostly in the tasting room. I know an easy answer to this is "it depends" but if anyone at least has some advice as to how they figured out the number of kegs they needed starting out it would be greatly appreciated!
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