For grain, it depends on the beer and the recipe. For hops, it depends on the equipment (what sort of utilization are you getting?) and your technique (how long are you whirlpooling? how long are you letting it settle? do you have a hopback?)
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Equipment limitations could also be a factor. In one brewery, I had to switch to a top-cropping strain (1332) because there was no way to reliably harvest yeast from the dish-bottom fermenters.
I just discovered that the material I posted was proprietary. I have deleted my post. I apologize to the BA for posting it.
I didn't care before but now I have to find out...
Even if you happened to walk into a German brewery where you were all setup for batch sparging and then decided not to decoct because 4 out of 5 Dennys agree that it doesn't make a difference, you would experience some serious problems because the system was designed around decocting (again just as Mr. Dornbusch shared).
Well, not necessarily. I know of at least two American brewpubs that have German-style, decoction-designed brewhouses but just use single infusion mashes.
Are these just gut feelings or do you have some data to support that?
I don't think there is a huge efficiency hit. I think that is a myth. The only limitation is the size of the MT. My MT has a motorized paddle so stirring would not be an issue. On lower gravity beers it would be possible for us to batch sparge and I have thought about it to save time but haven't.
Yeah, I don't get out to the western slope often. I do have a friend that brews at a pub in Durango and in general it does sound like it has some catching up to do
Say what now? We have four breweries for 18,000 people, plus a fifth one opening this year and a sixth in planning. Per capita, that would be like the Denver metro area having 800 breweries.
In some ways, I think Colorado has reached a point of super saturation where it is hard to draw parallels to other markets that are still developing. There are a few other places like this that come to mind as well.
You must not have gone to Grand Junction, because it's really nothing like anywhere else in CO (read: the front range).
Sometimes they are destinations. Drydock in Aurora CO is a great example. Horrible location, but doing very well.
In my hometown (Grand Junction, CO) I've seen a few good breweries with bad locations do poorly, and some awful breweries with good locations do very well.