New brewery start up and we're trying to nail down our processes. Figure out where its worth investing time and energy vs where its worth buying net new. Some context. We're two guys with day jobs so our time is limited. No brewing employees (yet). One of the major questions we toss around is the trust cost (in time and money) of investing in a yeast brink, washing out yeast to reuse. Im sure just like anything else there are a million ways to split this question up. And honestly if it comes down to "just too similar of a cost/overhead" we're probably just pitch net new. However i'd love to hear thoughts on this.
Some facts:
* Again pretty new brewery, our demand has definitely NOT over run our capacity
* Two guys, little time and bless enough to have a decent cash flow.
* While i've washed yeast dozens of times at a home brew level, holding yeast at a 15 gallon level and keeping it viable, healthy and used in the correct time has us worried we may just lose our shirts on a batch where we did something wrong with the yeast vs pitching new.
* 7 barrel minimum and 15 barrel max per batch
* We use maybe 7 different yeasts but trying to consolidate that down to 5
Side note, if anyone has some good literature on starting up a new brewhaus and all the gotchas at a technical level i'd love to see it.
Cheers
Some facts:
* Again pretty new brewery, our demand has definitely NOT over run our capacity
* Two guys, little time and bless enough to have a decent cash flow.
* While i've washed yeast dozens of times at a home brew level, holding yeast at a 15 gallon level and keeping it viable, healthy and used in the correct time has us worried we may just lose our shirts on a batch where we did something wrong with the yeast vs pitching new.
* 7 barrel minimum and 15 barrel max per batch
* We use maybe 7 different yeasts but trying to consolidate that down to 5
Side note, if anyone has some good literature on starting up a new brewhaus and all the gotchas at a technical level i'd love to see it.
Cheers
Comment