Hi folks,
I just spent my entire sunday working out brew house floor plans, designs, etc... my partner asked a question:
is it better to just chill the fermenters with a glycol system which allows them to live right out in the open part of the brew house, or carve out somewhat precious space in the walk in cooler and keep the fermenters cool along with other goods in the cooler?
thought process here:
1. - to chill the fermenters adds cost in glycol system, adds cost in that fermenters are more $$ as well.
2. - putting the fermenters in the walk in means the walk in has to be bigger, and the cooling system for it must be much larger...but at a saving in cost of FV's
anyone willing to share comparison figures of their projects? seems like every brewery I have visited - i see it done both ways. there must be a cost justification to do it one way or the other.
as a bonus question - im curious how chilled fermeters work in the first place. I assume cold glycol comes in one side and exits slightly warmer out the other side. is there issue of temperature stratification within the fermenter? do you attach a pump and move the beer around to make sure there are no hot/cold spots?
or does the rising C02 cause enough mixing that the temp stabilized by offgassing action?
I just spent my entire sunday working out brew house floor plans, designs, etc... my partner asked a question:
is it better to just chill the fermenters with a glycol system which allows them to live right out in the open part of the brew house, or carve out somewhat precious space in the walk in cooler and keep the fermenters cool along with other goods in the cooler?
thought process here:
1. - to chill the fermenters adds cost in glycol system, adds cost in that fermenters are more $$ as well.
2. - putting the fermenters in the walk in means the walk in has to be bigger, and the cooling system for it must be much larger...but at a saving in cost of FV's
anyone willing to share comparison figures of their projects? seems like every brewery I have visited - i see it done both ways. there must be a cost justification to do it one way or the other.
as a bonus question - im curious how chilled fermeters work in the first place. I assume cold glycol comes in one side and exits slightly warmer out the other side. is there issue of temperature stratification within the fermenter? do you attach a pump and move the beer around to make sure there are no hot/cold spots?
or does the rising C02 cause enough mixing that the temp stabilized by offgassing action?
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