For planning/costing purposes, I'm trying to calculate required keg inventory. I realize this is a difficult question with so many variables, so here's some data:
- 3bbl brewhouse, 5 fermenters (3bbl), 1 brite (3bbl), estimated 365bbl/year production. Kegging off brite every 3-4 days.
- No distribution, all in house sales from taproom (production and taproom are separate premises, so serving tanks are not an option at this time)
Preference is mostly for 1/2bbl kegs to minimize handling, with a few of 1/6bbl for partial fills at end of brite.
On the surface it should be fairly simple - if I'm emptying kegs at the same rate as I'm filling them. But there are variables, such as saving up a pile of dirty of kegs to wash more efficiently in one go (ie. more than one brite emptying between keg washing) and seasonal fluctuations (the above numbers are an average across the year) etc.
Any insight appreciated! I've searched other posts, but most are for distribution only, or a significant proportion of distribution.
Cheers.
- 3bbl brewhouse, 5 fermenters (3bbl), 1 brite (3bbl), estimated 365bbl/year production. Kegging off brite every 3-4 days.
- No distribution, all in house sales from taproom (production and taproom are separate premises, so serving tanks are not an option at this time)
Preference is mostly for 1/2bbl kegs to minimize handling, with a few of 1/6bbl for partial fills at end of brite.
On the surface it should be fairly simple - if I'm emptying kegs at the same rate as I'm filling them. But there are variables, such as saving up a pile of dirty of kegs to wash more efficiently in one go (ie. more than one brite emptying between keg washing) and seasonal fluctuations (the above numbers are an average across the year) etc.
Any insight appreciated! I've searched other posts, but most are for distribution only, or a significant proportion of distribution.
Cheers.
Comment