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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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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 need a refrigerated room to store kegs and extra bottle inventory anyway, it might be a bit cheaper to go with the non-insulated tanks. Although serving tanks have a minimal holding load, they'll still be the largest group of items needed to be cooled in that particular space. So it might be wise to price-out both the cost of a cold room for keg/bottle storage only vs. a refrigerated room used solely to store the serving tanks. 

That being said, the glycol-cooled tanks might be a better investment, considering they'll cost you more initially but you'll end up saving money in the long-run by only chilling when you need to. 

Basically, what it boils down to is this: as far as the cost(s) go, you won't know until you get quotes for both the glycol-cooled tanks and the cost of installing a larger-sized cold room in your facility. 
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