Q 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?
A Considering any type of refrigerated room/cold area is a good thing to have when planning any brewpub, regardless of size and/or holding capacity, it depends. On one hand, since you'll ... Read On