20 replies to this topic

[TonyBrown]

helped my buddy install his new rig for his bar this weekend and get the inaugural batch started. new rig has 4 large stainless fermenters and a big ass boiler for mash/etc. the whole system is by a company called Seidel. https://morebeerpro.com/search/103840/ I'm told by the MoreBeer rep that was on site Saturday that my friend took delivery of the first one sold in the USA, lemme tell ya, it is ####ING SWEET!!! he also has a glycol cooling system to maintain his fermenting temps. should end up being a sweet little deal for him.manufacturer says it is "rated" to handle 90lb grain bills, but they piloted a couple 110lb bills before it shipped to him to push its limits, more than enough for his typical 6%ABV house brews and should be able to match up with some of his bigger beers as well.https://www.rusticbrewing.comhe's still getting the bar area together but he's hoping to make his grand opening by around July 4th.

[positiveContact]

that seems like quite a bit of money to invest up front for the batch size. how many fermentors does he have?

[HVB]

Is this a fancy BIAB system?

[djinkc]

Is this a fancy BIAB system?

Yeah, I'm trying to figure out how you can sparge with it. Interesting though.eta - can't believe it doesn't qualify for free shipping.

Edited by djinkc, 29 May 2012 - 12:58 PM.

[TonyBrown]

that seems like quite a bit of money to invest up front for the batch size. how many fermentors does he have?

see above, he has 4 of the fermentors.

[TonyBrown]

Is this a fancy BIAB system?

que??

[TonyBrown]

Yeah, I'm trying to figure out how you can sparge with it. Interesting though.

he probably batch sparges...

[djinkc]

que??

Brew In A Bag. Mash in bag, lift it out of the kettle, drain and boil. Essentially a no sparge.

[MyaCullen]

he probably batch sparges...

Traditional Sparging Optional Because of the constant movement of wort, the high ratio of liquid in the mash and the unique grain bed filters, the efficiency of removing sugar from the mash is good. This eliminates the need for a traditional sparge. However when you shift from Mashing to the boil by lifting the grain bed out of the tank you can rinse the grain with hot water, performing a more traditional sparge if desired.

[positiveContact]

how do these guys survive making such small batches?

[MyaCullen]

how do these guys survive making such small batches?

I know a homebrewer with a bigger system

[TonyBrown]

Brew In A Bag. Mash in bag, lift it out of the kettle, drain and boil. Essentially a no sparge.

well, not a bag, but a large stainless cylinder with a perf'd bottom and it seals against the bottom of the boiler, its interesting to see actually.

[SchwanzBrewer]

90lbs of grain? That sucks. I use 32+ just to make DCRIPA 10 gallons. I could only make 1BBL of that at a time with that system. Might as well get a big ass cooler and save some dough. Basically he's only gonna get 1-2bbl per brew. Also, he can't brew back to back very easily because his mash tun is also the kettle. Ingredient costs are gonna be higher too.This must be for a brew pub and he must not expect to go bigger.

[beach]

how do these guys survive making such small batches?

Paw Paw Brewing has been brewing 2 bbl batches pretty much 5 days a week for the last year on a Sabco brew magic system. Head brewer does 3 batches back-to-back-to-back during his shift then the assistant brewer comes in and does the same thing. All that wort goes into a large plastic conical and gets wheeled into a cold room to ferment. That's a lot of work for 2 bbls of beer.Beach

[positiveContact]

90lbs of grain? That sucks. I use 32+ just to make DCRIPA 10 gallons. I could only make 1BBL of that at a time with that system. Might as well get a big ass cooler and save some dough. Basically he's only gonna get 1-2bbl per brew. Also, he can't brew back to back very easily because his mash tun is also the kettle. Ingredient costs are gonna be higher too.This must be for a brew pub and he must not expect to go bigger.

a brew pub where most people don't drink the beer made on premises.

[TonyBrown]

how do these guys survive making such small batches?

its a bar (no foods), he's not going to be bottling and will have only to keep enough on hand to supply his 4-5 taps, all bottled beer will be available, he tells me that he very specifically wants to keep in the tradition of using predominately WI brewed beers to augment his own tapped stuff. he figures he'll be getting ahead on his brewing up front, he's got like 45 - 10 gal kegs for the taps and a walk-in in the rear for storage. says he'll try to get all his kegs filled prior to opening then work on "maintenance" brewing to keep them filled.

[SchwanzBrewer]

Paw Paw Brewing has been brewing 2 bbl batches pretty much 5 days a week for the last year on a Sabco brew magic system. Head brewer does 3 batches back-to-back-to-back during his shift then the assistant brewer comes in and does the same thing. All that wort goes into a large plastic conical and gets wheeled into a cold room to ferment. That's a lot of work for 2 bbls of beer.Beach

6 batches for 2 barrels? They are brewing on a 10 gal system? That's just crazy. They could be brewing 1bbl at a time for $1500.

[Murphy]

he sunk a lot of money into that system so I hope he had enough left for a redundancy plan (plan B if you will) if that thing should break.

[SchwanzBrewer]

he sunk a lot of money into that system so I hope he had enough left for a redundancy plan (plan B if you will) if that thing should break.

What does any other brewery do? Save up for another system. It's tough to be redundant in a small brewery.

[beach]

6 batches for 2 barrels? They are brewing on a 10 gal system? That's just crazy. They could be brewing 1bbl at a time for $1500.

Last time I was up there (a few months ago) they said they will be opening a new brew house soon. Something like15-20 bbls. kegdude or breakpoint may know more, pretty much their back yard.Beach