![]() ![]() We discuss planning for future expansion and how you can help to future proof your brewery up front if it is successful.John talks a bit about packaging options and how packaging fits into the overall business plan for a brewery.We discuss tricks pro brewers use to get their beer into the bottle/keg as quickly as possible.John talks a bit about batch scheduling and handling multiple overlapping fermentations.We talk about how commercial breweries use double and split batches to make the most out of their fermenters and brewing system.John talks about the boilers and whirlpooling in a large system.We discuss the physical considerations of crushing and mashing large amounts of grain.John explains how to properly size your brewing equipment and we talk about a calculator he has online to help you decide on how many fermenters and brite tanks are needed.We start with a discussion of the differences between home and pro brewing equipment. ![]() Back in episode 199, John and I discussed some of the business aspects of planning and opening a brewery, so this week we’re focusing on many of the equipment choices to be made.We open with a discussion of some of John’s new products and also some details on pressure fermentation to create lagers at room temperature.We covered pressure fermentation with John and Chris White back in episode #163. John is the President and founder of Blichmann Engineering, one of the premiere suppliers of home and professional brewing equipment. This week I welcome back John Blichmann.Your browser does not support the audio element. Subscribe on iTunes to Audio version or Video version or Spotify or Google Playĭownload the MP3 File– Right Click and Save As to download this mp3 file. ![]() John Blichmann joins me this week to discuss professional brewing equipment and many of the equipment options a new Craft brewer faces when setting up a brewery. ![]()
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