Does anyone else have anxiety dreams about brewing flaws? I had a dream last night my IPA turned to cardboard. I've only made one seriously oxidized beer (old hops) but it was the worst beer I've ever had.
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Hmmmmm. I'm going to try that.
I'd have subbed US05 for a recipe calling for alt yeast. Highly attenuative and low esters.
Much better to set a desired production capacity and size the system and cellar appropriately. Say you're starting a brewpub with a target capacity of 2,000 bbl/year. With two brewers you can probably brew comfortably three times a week, so your batch size needs to be 13.3 bbl. In practical terms, you need a 15 bbl or 20 hL brewhouse. If your average turn-around time on a tank is 20 days (to account for the occasional lager) you need: 3 brews/week * 2.85 weeks/tank = 8.6 fermenters.
My brewhouse calendar lists everything I have planned for each day for at least the next two weeks. Brewdays with FV#, transfers with FV/TDV, cleaning ops, yeast crops/counts, etc. right on down to which days I'm squeegeeing the floor vs. a full scrub-down. IME that's the only way you'll *ever* be able to schedule a day off (assuming you can at all).
I agree. At one of the presentations at last year's NHC the brewer said, "the yeast run the brewery", not you.
Start rant - "EVERY BELGIAN-STYLE BEER DOES NOT HAVE TO HAVE WHEAT IN IT !" - end rant