So I have a unique opportunity in owning and operating a 7BBL brewhouse with a couple of partners.
We've done a ton of homework in the past, thinking we could start our own brewery but now we have this opportunity of running a brewhouse that is already established and has a customer base, all on real crappy beer. Most of the pains and hassles of starting up a brewery throughout the first year have been eliminated (legal, construction, startup costs, etc).
The current Restaurant owner knows our beer and wants us to take over as brewers and part owners. Must say an intriguing opportunity.
The brewhouse is 7BBL. 7BBL Lauter, 7BBL DF Brew Kettle/Mash Mixer, 8BBL HLT (I know, too small), 7BBL Unitanks x 3, 7BBL FV x3 all jacketed and glycol chilled. Dual stage heat exchanger. 2 pumps and 1 mobile pump. CIP installed. Allen Bradley control pannel (graphical display). And some other minor bells and whistles.
So my question is, what did you wish you knew about operating a large scale brewhouse upon your startup from a homebrewing operation? I'm referring to the specific operation of the system. I've read all of the articles about time commitment, paperwork, etc. etc. But I'm more concerned about operations.
If we decide to do this, I'm hoping to learn from mistakes of others that have ventured on the same path. Thanks in advance for any advise.
We've done a ton of homework in the past, thinking we could start our own brewery but now we have this opportunity of running a brewhouse that is already established and has a customer base, all on real crappy beer. Most of the pains and hassles of starting up a brewery throughout the first year have been eliminated (legal, construction, startup costs, etc).
The current Restaurant owner knows our beer and wants us to take over as brewers and part owners. Must say an intriguing opportunity.
The brewhouse is 7BBL. 7BBL Lauter, 7BBL DF Brew Kettle/Mash Mixer, 8BBL HLT (I know, too small), 7BBL Unitanks x 3, 7BBL FV x3 all jacketed and glycol chilled. Dual stage heat exchanger. 2 pumps and 1 mobile pump. CIP installed. Allen Bradley control pannel (graphical display). And some other minor bells and whistles.
So my question is, what did you wish you knew about operating a large scale brewhouse upon your startup from a homebrewing operation? I'm referring to the specific operation of the system. I've read all of the articles about time commitment, paperwork, etc. etc. But I'm more concerned about operations.
If we decide to do this, I'm hoping to learn from mistakes of others that have ventured on the same path. Thanks in advance for any advise.
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