[dannyjed]

very nice and i like the way those fermenters fit in there so nice

[pinnah]

Did you paint those kegs?  Errr is that just some industry standard?

I don't know what it is
but black kegs are just cool.  Especially with your logo on there.



BTW, that brew dog looks like it is ready for you to quit taking pics and head out for a walk.

[a10t2]

Looking good, Keith. I'm jealous of your fermentation temperature control.

[majorvices]

Home away from home, huh, Keith? 

Right now its not much more than 40 hours a week, though I have put a few 60 hours weeks in when need be. I know your reservations on making brewing a living but at this point (so far at least) I have never been so satisfied in my work as I am now. Haven't had even one day where I have "dreaded" going in, and have to force myself to take a few days off (because you could work there forever and never find the end of it!)

 I know in our county that I couldn't get away with the same setup because those aren't commercial freezers;  you didn't have any difficultly with regulations? 

I don't know if they are up to code or not, we had some reservation as well, and when we had the building inspected we had the fermenters out in ambient and never mentioned the freezers.  That said, I would do it much differently now, given hind site. I wouldn't go with anything smaller than 3bbl fermenters.

What are your bright tanks from?

Those bright tanks were picked up from the pharmacy industry. They were a boon, and work great. When we grow larger I think I may use them as brewery serving tanks. Especially if we ever have a tap room or "growler to go" sales.

Did you paint those kegs?  Errr is that just some industry standard?

We got our kegs from here - http://www.plastickegsamerica.com/ - these fit our budget and so far have worked great.

[bluesman]

Truly inspiring for me Keith. Looks quite like I had expected. I figured you would increase your capacity sooner than later because why go through all of the motions more than you have to.

Looks very nice. How many batches do you make in a weeks time?

Congrats!

[majorvices]

Two or three times a week usually. I also brew small batches on the homebrew scale about once every two weeks.

[bluesman]

Two or three times a week usually. I also brew small batches on the homebrew scale about once every two weeks.

I think brewing on a small scale is key for your new development brews. 

[a10t2]

Don't forget to save your receipts either. All your home brewing supplies are deductible now.

[beersk]

Awesome.  Awesome to the max.

[tschmidlin]

Looks awesome, great stuff!

[jaybeerman]

1. I don't know if they are up to code or not, we had some reservation as well, and when we had the building inspected we had the fermenters out in ambient and never mentioned the freezers. 
2. That said, I would do it much differently now, given hind site. I wouldn't go with anything smaller than 3bbl fermenters.

1. Haha, that always works; until the day that inspectors become brewing experts.  (Then we're all screwed)   
2. I think it might be about getting your foot in the door.  I know of a few local brewpubs that started with 30 gallon batches before making the total transition to 3-1/2 or 7 bbls.  They say the same thing you said (go with 3-1/2 bbls or more) but I'm not sure the local guys would have made it without the slow transition (hard to tell).  cheers, j 

[tubercle]

I don't know if they are up to code or not, we had some reservation as well, and when we had the building inspected we had the fermenters out in ambient and never mentioned the freezers.

 There are no laws or codes that specifies that beer has to ferment within a specified temperature range or at least none I have ever seen. Too warm and the yeast die and too cold they hibernate. So, beer can be legally brewed at ambient temps or controlled to be fermented cooler or warmer, Brew-master's choice.

 If not, then you couldn't have steam beer which are lagers fermented at ale temps or ales that are crash cooled.

  You could use swamp coolers if you wanted to. The inspectors are concerned with consumer (and employee) safety, not the intricate tweaks of your product. Ambient fermented beer doesn't present a hazard, just bad product if not in the proper range.

 Processing meat or produce is different because improper storage, cooking or handling temperature becomes a consumer safety issue.

 And the coolers you are using doesn't endanger the finished product, like its actually coming in contact with the beer, its just controlling the environment around it.

 This is science as Tubercle understands it.

[dano14041]

Awesome pix! A place with a brew dog has to be a great place to work./be.  

Those kegs and the link you posted are fascinating. I wonder how long it will be before homebrewers are using plastic corny kegs.  

[jaybeerman]

There are probably no laws or codes that specifies that beer has to ferment within a specified temperature range or at least none I have ever seen. So, beer can be legally brewed at ambient temps or controlled to be fermented cooler or warmer, Brew-master's choice.

The code refers to using a non-commercial (for home use) fridge/freezer in a commercial setting.  cheers, j

[tubercle]

There are probably no laws or codes that specifies that beer has to ferment within a specified temperature range or at least none I have ever seen. So, beer can be legally brewed at ambient temps or controlled to be fermented cooler or warmer, Brew-master's choice.

The code refers to using a non-commercial (for home use) fridge/freezer in a commercial setting.  cheers, j

 I gotcha'

 Commercial premises require "commercial" equipment.