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UniTank vs BBT

I am struggling with the decision to have more Unitanks or to have 1 or 2 BBT in addition. I am looking at starting with all Ales and am going to do

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We've been using CO2 to transfer our beer (through a 20" long hose) from the fermenter into the bright at our 2bbl brewhouse. This seems to take a bit longer than necessary and uses up a considerable amount of CO2 in the process. What's the way to move beer between vessels?

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What are other brewers' experience of using kegs vs. serving (or "brite") tanks in order to satisfy your taproom/brewpub's sales demands?

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I want to increase my brewing capacity and was looking to buy a third fermentor. Someone suggested a bright tank instead. Should I?

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I'm considering purchasing a bright tank, and I'm curious to know why brewers use brites instead of fermenters? What's the temperature difference between the fermenter vs. a bright tank?

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How many fermenters and bright tanks would I need to have a 7BBL set up?

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What's the appropriate hose size and/or head pressure to use when transferring from a bright tank to a keg? Is one size more prone to creating foam than others?

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What's the best way to go about doing tank management?

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I’m opening a 15BBL brewpub and all my bright tanks are labeled and listed as tax tanks with the TTB. Nevertheless, we have a small system that will be used to test batches and this one is not registered. In other words, it will never reach the listed tax determination tanks. What should I do?

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We have a 30BBL bright tank that is positioned in a corner. What’s a good brush to use for reaching hard to get places?

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I have a 3BBL system, which I'm thinking about carbing. Would carbonating stone in the bright tank be the best way to go?

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What is the process for dealing with an empty bright tank? Can it be exposed to oxygen?

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Should I keep my bright tank completely sealed and do a water wash, acid wash and peracetic acid wash in-between refills? I plan on doing a complete breakdown after 5-10 refills, just FYI.

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I read somewhere that kegs should be carbonated slowly, for a few days and in low temperatures. How can brewpubs do it? If they produce about 50 kegs a week, isn't this a logistical nightmare?!

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On the topic of carbonation, how do commercial breweries accomplish this? Do they wait for days for a batch to become carbonated? Seems like an awfully long time to wait for a beer to carb up...

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On average, what's the general timeframe for carbing a batch of beer if using both a carb stone and brite tank?

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Do any small breweries out there have experience with using oversized bright tanks to carbonate batches? I'm in the process of arranging a 3-5BBL brewery and plan on brewing both single and double sized batches. Would using a 10BBL bright tank for a 5BBL batch run the risk of losing beer quality and/or aromas?

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How do you calculate the pressure in a bright tank when using a carb stone?

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There are crystalline sediment deposits on the line to the bright tank. Where do they come from and how do stop the deposits from forming?

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What does the fermentation process look like in some of the larger, commercial breweries? What type of equipment do they use?

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I'm about to purchase a bright tank and I'm curious to know - does the maximum pressure of the bright determine the amount of time it will take for the beer inside to carbonate?

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How many bright tanks does a typical micro-brewery have? What sort of capacity does that amount of brights usually allow for?

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What should I know about purchasing a bright tank? I want to make sure I'm covering all of my bases so that I don't miss anything critical!

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I'm having trouble getting my beer properly carbonated in the bright tank in less than 6-7 days. I've heard other brewers are able to carb their batches in just one day - some in merely a few hours! What seems to be the problem here? Why does my carbonation process appear to be taking forever??

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How do I calculate the right amount of space needed for my brewery? How many square feet should my facility be?

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I'm currently in the process of planning a 30-seat brewpub with a 3.5 bbl system that includes 4 serving tanks and 3 fermenters. Trying to decide between purchasing glycol-cooled serving tanks vs. building-out a refrigerated room to store the serving tanks. Most likely I'll need a cold area for storing a few kegs and bottles anyway? What are the pros/cons of each option and how do the costs - both upfront and for routine maintenance - compare in each situation?

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