Hope this is the right place for this.
We are opening Moldova's 2nd craft/micro brewery and are working on what is, best considered, a boot-strap budget. As a long time home brewer, opening his first, pro style operation I think I've hit nearly everything I need, but would love, love, love any feedback on the set-up as I'm pretty confident I am overlooking something.Also, I do have a few questions along the way.
One note: For the past 20 years of my working life I have worked largely in the refrigeration/cooling/heating industry as a technician and installer, so if I gloss over elements related to that part of the process, please forgive, I'm bad at taking that part for granted. Also, I have lived in the former USSR for much of the past 13 years, Moldova, specifically, for the past 5 and a half, so don't see the need to move this post outside purely mechanical issues.
Second Note: Assume a 3 brews per week schedule.
Brew House:
We are sourcing a brand new 1000 Liter (actual volume 1600 liters) electric brew house manufactured, next door, in Ukraine.A small factory in operation for 6 years, all necessary documents and certifications to export to the high standards of the EU. No real questions here. Obviously, our largest expense and why we're looking to save a few dollars down the line.
Cold Crashing:
Heat exchanging flow plate cooler sized to the brew house capacity. Nothing special here.
Fermentation:
With 1000 liter stainless tanks running around 4000 euro/per, this is where costs started to get a little mean. Our solution- giant 600 liter plastic eggs! At 550 euros each, a significant savings.
https://shop.speidels-braumeister.de...re?action_ms=1
The plan is to install (at least 6) of them in a temperature controlled room, and since we aim to make only ales (for now), feel like we can avoid the expense of jacketed, temperature controlled tanks, at this time.
So first question, are there any drawbacks to splitting a 1000 liter batch of wort into two separate fermentation vessels? Assuming, we're on top of our sterilization game, and do our job right when pitching the yeast in equal amounts to both containers, I can't see a problem, am I wrong?
Forced Carbonation:
I feel I should mention here, our aim is to package only in kegs and brite tanks. Another thing, I have 0 experience with forced carbonation.
So...The plan is to buy one 1200 liter (1000 liters + 20% head space) stainless tank that can hold the pressures for this, is outfitted with a carbonation stone, and is jacketed and temperature controlled. So, on carbonation day (for kegs), to move the contents of two fermenters to the stainless tank and force carbonate.
1) In all my reading, I have not been able to find an idea of how long it will take to force carbonate the 1000 liters. I understand, different styles may require differing amounts of time. But does anyone have a ball park number of hours/days I can expect this to take before I can keg.
2) I am most concerned about this, because of my lack of experience with it, and because with only 1 tank for carbonation I see a potential bottleneck in production.
Thoughts?
CIP:
The brew house comes with a CIP system for itself and an associated keg cleaner, Obviously, hooking our egg ferementers to the CIP system, is going to be some sort of DIY, Frankenstein's Monster, so I don't expect any feedback here...If there's enough curiosity, I'll be happy to post pictures after we figure it out.
Brite Tanks in our Walk-In:
Thanks to this very site, I recognize that I had overlooked CIP for these, but now have it figured, I think. My proposed solution is too build them their own walk-in, where I can shut it down for cleaning, avoiding the hot moist air issues, etc. I feel pretty comfortable with issues here, after 20 years walk-in cooler experience.
Conclusion:
Even if you have nothing to add or opine on, I'd like to say thanks, just for reading this far. And, of course, any and all feedback is much appreciated, don't worry about hurting my feelings. I'm a noob here, and every criticism, I figure, either makes a better product or aims my finances more efficiently, and that's a great thing!
Naroc! (Now you know "cheers" in Romanian/Moldovan language)
We are opening Moldova's 2nd craft/micro brewery and are working on what is, best considered, a boot-strap budget. As a long time home brewer, opening his first, pro style operation I think I've hit nearly everything I need, but would love, love, love any feedback on the set-up as I'm pretty confident I am overlooking something.Also, I do have a few questions along the way.
One note: For the past 20 years of my working life I have worked largely in the refrigeration/cooling/heating industry as a technician and installer, so if I gloss over elements related to that part of the process, please forgive, I'm bad at taking that part for granted. Also, I have lived in the former USSR for much of the past 13 years, Moldova, specifically, for the past 5 and a half, so don't see the need to move this post outside purely mechanical issues.
Second Note: Assume a 3 brews per week schedule.
Brew House:
We are sourcing a brand new 1000 Liter (actual volume 1600 liters) electric brew house manufactured, next door, in Ukraine.A small factory in operation for 6 years, all necessary documents and certifications to export to the high standards of the EU. No real questions here. Obviously, our largest expense and why we're looking to save a few dollars down the line.
Cold Crashing:
Heat exchanging flow plate cooler sized to the brew house capacity. Nothing special here.
Fermentation:
With 1000 liter stainless tanks running around 4000 euro/per, this is where costs started to get a little mean. Our solution- giant 600 liter plastic eggs! At 550 euros each, a significant savings.
https://shop.speidels-braumeister.de...re?action_ms=1
The plan is to install (at least 6) of them in a temperature controlled room, and since we aim to make only ales (for now), feel like we can avoid the expense of jacketed, temperature controlled tanks, at this time.
So first question, are there any drawbacks to splitting a 1000 liter batch of wort into two separate fermentation vessels? Assuming, we're on top of our sterilization game, and do our job right when pitching the yeast in equal amounts to both containers, I can't see a problem, am I wrong?
Forced Carbonation:
I feel I should mention here, our aim is to package only in kegs and brite tanks. Another thing, I have 0 experience with forced carbonation.
So...The plan is to buy one 1200 liter (1000 liters + 20% head space) stainless tank that can hold the pressures for this, is outfitted with a carbonation stone, and is jacketed and temperature controlled. So, on carbonation day (for kegs), to move the contents of two fermenters to the stainless tank and force carbonate.
1) In all my reading, I have not been able to find an idea of how long it will take to force carbonate the 1000 liters. I understand, different styles may require differing amounts of time. But does anyone have a ball park number of hours/days I can expect this to take before I can keg.
2) I am most concerned about this, because of my lack of experience with it, and because with only 1 tank for carbonation I see a potential bottleneck in production.
Thoughts?
CIP:
The brew house comes with a CIP system for itself and an associated keg cleaner, Obviously, hooking our egg ferementers to the CIP system, is going to be some sort of DIY, Frankenstein's Monster, so I don't expect any feedback here...If there's enough curiosity, I'll be happy to post pictures after we figure it out.
Brite Tanks in our Walk-In:
Thanks to this very site, I recognize that I had overlooked CIP for these, but now have it figured, I think. My proposed solution is too build them their own walk-in, where I can shut it down for cleaning, avoiding the hot moist air issues, etc. I feel pretty comfortable with issues here, after 20 years walk-in cooler experience.
Conclusion:
Even if you have nothing to add or opine on, I'd like to say thanks, just for reading this far. And, of course, any and all feedback is much appreciated, don't worry about hurting my feelings. I'm a noob here, and every criticism, I figure, either makes a better product or aims my finances more efficiently, and that's a great thing!
Naroc! (Now you know "cheers" in Romanian/Moldovan language)
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