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Greg Sheppard's avatar

My 1st brewhouse was 150 sq ft.

2 bbl system double batched into two 3.5 bbl unitanks. Made for long days but this a journey, not a destination. Moving to new location by rehabbing a 1940s restaurant. For this location I just bought a 7 bbl brewhouse and added one 7 bbl unitank. Keeping the Ruby Street Alpha with side kick for some 1 bbl batches and experiment with some some barrel aged beers in new location.

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David Moss's avatar

Love this idea, but a question about the HLT. If your example is uninsulated and no heat source, how is the water heated for a brew day?

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