Well, to update the thread: we sold the Sabco.
I'm still in the process of putting together all of the bits and pieces to go from a 10g brewery to a 2.5g brewery, but here's a quick pic of our new brewery, aka "the Z":
I'm having a blast with this thing. Brew days themselves went from being a chore (setup to teardown in about 7.5 hours) to something that I can fire off on a weeknight while cooking dinner. All the work is done upfront (recipe design, water treatment, grains & hops) and then chilling is stupid quick with our old chiller. I'm now able to perform experiments with nearly no consequence (little ingredient cost, minimal time spent) and collect the crap out of brewing data.
Here's a screen shot of my last brew day from their website/software:
I exported that data and overlayed the SG readings I took throughout the mash, just because I can:
We are also getting back into bottling. With the variety of beer that we can brew now, we can't keg it all and keep it on tap with just 6 taps. So we're in the process of donating two of our kegs to "bottling buckets" and bottling in a minimal oxygen environment with the Beer Gun hooked up to a keg that has the priming sugar and finished beer in it. One keg for clean beers, one keg for sours. I'm in the middle of setting up a little table that will be our "bottling suite" to make it easier/quicker. I've gotten rid of the 15 gallon plastic conical, but kept the commercial fridge ("Jurgen") that we had. Jurgen now has shelves and is now our cold bottle storage, which is something I've been wanting for a while.
We are also switching from Better Bottle type fermenters to Spiedels and doing closed transfer on anything that moves after primary fermentation, because we can with minimal effort.
Should be a fun little transition! I'll update with real pictures when it's not such a mess around here.