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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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Tom Hennessy's avatar

Looks like someone already beat me to the punch! But as Dana said below, that's exactly how we do it. Easy Peasy

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Dana's avatar

You heat it in the kettle then pump it over to the mash tun. Then you heat up what you need for the sparge and push it to the HLT and let gravity do the work.

In our case, I found that I can sparge using my on demand water heater. So now I have a nice HLT shaped trophy. Lol.

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