So you want to put a brewery indoors. The city wants to know how you want to do this. Fine, and that’s not really a bad thing. You will be either burning natural gas and creating carbon monoxide, or sticking electrical heating elements into water, after all. It seems like a good thing that someone who knows how these things should go together would sign off on your plans. The problem becomes creating a hierarchy of decisions that need to be made, while thinking far enough down the road that you won’t have to do it again anytime soon.
I want to brew in 1 barrel batches. I can get 6 corny kegs out of a barrel, and it makes accounting for things easy, being a nice round number. The problem with 1 barrel (or 1 bbl) systems is that it sits right between fancy home brewer (15 gal/1/2 bbl) and low-end professional territory (3-5 bbl). There aren’t a lot of brew setups in this range. Most people just weld their own stands and wire their own control panels. I have a few specialized skills and I learn fast, but I don’t weld, and I don’t fuss with electricity when it needs to plug into a wall. So what are my options?
First, gas fired boilers,
or electric brewery?
And you have “gravity fed” systems, like the Blichmann Top Tier, which goes for about $600, and requires magical gravity forces to move the goods from tier to tier. For the record, this is the only piece of equipment that Blichmann (Blingmann) makes that will instantly save you money:
My biggest problem is space. The hood has a footprint of 7’x3.5′, which would barely fit a single tier setup, if it was 1/2bbl. If I hang it with enough clearance for proper ductwork overhead, I can’t use the Top Tier unless I bury the top shelf up inside the hood. The answer came in a hybrid of the two that should leave me some flexibility for the future, and the pots below eye level. Using a Top Tier, I can take advantage of it’s modular design to put two tiers at the same height and use a pump for that transfer. Small footprint, and not too tall, kind of like this guy’s setup:
The only problem with the Blichmann Top Tier is that you can’t fit their 55 gal pot on the stand, so you are limited to what you can brew on the next size down (30 gal), which maxes you out around 20 gal of finished product, or 4 corny kegs at a time. Not horrible, but certainly not a cash cow of a setup. The good news is, for an extra $700, you can get this bad boy, allowing automation of your burners and pumps, letting you clean/sanitize, take inventory, or do data entry while you brew, without constantly being paranoid that you are about to boil over or lose your mash temp.
So that’s the plan I’m settling on. I should be able to get a deal straight from Blichmann (they offer a deal to breweries) and hopefully get kettles, burners, stand, pumps, and automation for under $3k and be off to the races with minimal reworking of the existing space.