« on: September 20, 2012, 06:59:42 AM »
But not many smaller breweries have separate MT/LT. I know of small regional breweries who don't. It's a good distinction though.
My brewery is very much the same as a homebrew set up, except I have a glycol unit instead of a refrigerator. Also, you need a clean in place set up because the tanks get too big to clean by hand. Outside of that it just boils down to scale. You will need at least one real brewery pump, a large plate chiller, some way to fire your kettle/HLT ....
For a brew pub I think it reasonable to start off fairly small, but I'd recommend at least 2.5 bbl system. You can pretty much hodgepodge that together (though it won't be as pretty visually, if you want it displayed to the clientele.