Hello ProBrewers,
I'm interested in opening up a brewpub but I've got a question about minimum space requirements/best use.
Planning a 10HL(7BBL) direct fire brew system with 4 10HL Unitanks for fermenting and 1 10HL brite tank as serving tank. Planning for 5 taps, 1 tap is direct to brite tank and 4 taps to kegs in cold room.
I estimated 10HL batch would fill 30~ pony kegs(30L kegs), is this normal? I feel this is a lot of space. Would getting more brite tanks be better/space saving?
Planned initial brew schedule 3x per month. Fermenting and carbonating in unitanks.
Currently looking for a space around 2,500-3,000 SF, with 4 taps I could possibly have 120 pony kegs at one time. How big of a cold room would you recommend? Will need space for hops/yeast as well.
Please let me know if im missing an important step in the process.
Thank you,
Harry
I'm interested in opening up a brewpub but I've got a question about minimum space requirements/best use.
Planning a 10HL(7BBL) direct fire brew system with 4 10HL Unitanks for fermenting and 1 10HL brite tank as serving tank. Planning for 5 taps, 1 tap is direct to brite tank and 4 taps to kegs in cold room.
I estimated 10HL batch would fill 30~ pony kegs(30L kegs), is this normal? I feel this is a lot of space. Would getting more brite tanks be better/space saving?
Planned initial brew schedule 3x per month. Fermenting and carbonating in unitanks.
Currently looking for a space around 2,500-3,000 SF, with 4 taps I could possibly have 120 pony kegs at one time. How big of a cold room would you recommend? Will need space for hops/yeast as well.
Please let me know if im missing an important step in the process.
Thank you,
Harry
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