Awesome isn't he! 😁👍

“Talent is always conscious of its own abundance, and does not object to sharing.” -Aleksandr Solzhenitsyn

@@seechadfarm6271 Great quote! I sometimes ask brewers for recipes or ingredients of beers I really like. One sent me the actual spreadsheet he uses, I had to convert from 300 gal batch to 5! It isn't like I'm gonna drop $250-$500k and start a rival micro-brewery just because I have a recipe!

@Tom Otim Beer was invented multiple times in multiple places throughout history. People like alcohol.

Me also. Where ya located? I'm in Albany Oregon

@@SuperNoncents Were located about 30 miles north of New Orleans in Slidell, Louisiana.

Hi James, we'd be happy to speak with you about setting your own brewery up -- the dream can come to fruition!

Bittersweet Brewing www.bittersweetbrewing.com/ exists in Grover Beach, CA. Good peeps and good beer.

kool and I thought I was accidently original! good name though!

Hi Njeri, How far have you gone in your journey? time for a logo yet?

A future endeavor for me as well

Thank you Mark. There is more information on the website (budget, architectural drawings etc.) you might find helpful: brewhaequipment.com/blogs/howtobrewbeer/how-to-successfully-open-your-own-microbrewery

what would you say a ball park figure is for his system is...give or take...

Scott -- their total budget for their 30BBL brewery (renovations, utilities, equipment, furnishings etc.) was just under $200k. You can see detailed drawings and budgets on the website at: brewhaequipment.com/blogs/howtobrewbeer/how-to-successfully-open-your-own-microbrewery

Hi Jeff, you can contact 3 Dogs directly regarding your employment interest. Or, an alternative, and what many customers do is purchase a smaller system that they can learn the ropes on as that experience directly translates to the larger systems.

I'll have to confirm with Scott at 3 Dogs on this, but I believe he uses a little Irish Moss in the boil.

Yes Irish Moss at the end of the boil. We have used Whirlfloc but prefer the irish moss.

Hi PM -- this is BREWA Equipment Co's channel and we have the BIAC brewing system for sale; naturally we are partial to it and would be happy to discuss it with you if you email us at brewing@brewha.co. If you were looking for Scott's (3 Dogs) opinion (other than he already gave in the video), you could try reaching out to him directly--Scott is not affiliated with BREWHA in any way, just a happy customer.

Much appreciated your response. Currently I am being out of the State and will contact you when I am back for good. thanks

The solids settle to the bottom of the conical fermenter where they can be removed out the bottom port.

I probably should have asked the question better. With the amount of trub a 5BBL system produces can you simply dump it down the drown or do they have to capture and dispose of it a certain way?

Yes, the solids move the bottom and can be simply dumped.

It is a really hard business to start. Sure; do it (if it is your dream), but do it with both eyes open and well-researched. Notice he went 7+ months dumping time and $ into it before he ever sold the 1st pint. He also kept the equipment small and simple.

Whilst positivity is a good thing, using the example of the successful business does skew the reality. If you are a farmer, with a spare barn, and a few fields you can make your own barley - you might make a decent turn over selling bottled beer onwards. But as soon as you, take on commercial premises, a bar / tap room it becomes alot of overheads and you need to sell volume quickly - big risk.

The BREWHA website has several options for simple setups for home brewing: brewhaequipment.com

Hi Randy, lagers (of which pilsner is one style) generally need about 6 weeks in the fermenter so this means you need about 300 gallons of fermentation capacity. For that volume, you could either go with one 5BBL BIAC and one additional complete 5BBL 4-in-1 (200gal/month), or if you wanted a little more batch option, one 3BBL BIAc and two additional complete 3BBL 4-in-1s (190gal/month).

Hi Chase, if you haven't brewed before, we would recommend getting brewing equipment and start brewing; learn all you can about it. If you do have brewing experience, start doing research on the business side; visit other microbreweries/taprooms and take note of what you like/dislike, and what you think makes them 'work' (or not work as the case might be). Feel free to email us any questions you have! brewing@brewha.com

Hi Matthew, there is an article on cleaning in the Learn section of the website (or search for 'clean' in the search bar). Floor drains while helpful, are not critical as a hose can be ran into whatever is available. The volume of water for cleaning is much less so this makes it more practical. Regarding power consumption, one will use about 70kw for a complete 5BBL brew (chilling not included).

For the 5 bbl system we have 100 amp 3 phase 208 volt dedicated circuit.

An the ventilation problems

Beer can be made in the BIAC system using just extract. In that scenario, a mill would not be needed (and the Mash Colander and hoist wouldn't necessarily be needed either). But by starting small comfortability can be gained, and CKightZero is right that it's basically the same equipment used for small or large so one can gain confidence and then just scale up. And you can also add equipment slowly; for example, you can have a homebrew shop crush your grain until you are comfortable and want to crush your own, or with the BIAC system it isn't essential that you use a pump so you can ease that in too.

Maybe try switching to all grain brewing. There are a lot of videos here on KZfaq on the subject. The equipment is essentially the same (literally everything you just mentioned is used in homebrew as well), just a lot smaller than the gear you'll use in a brewery.

If i can do it, im sure you can too. Im actually pricing out an electric brew system im goi ng to put in my basement. I can say definetly go electric. Its going to cost about $2500. Next year ill probably get a conical fermenter. By the end of the summer, when its finished ill post a video.

All grain is the way to go my friend. It will reduce your costs and you will be able to gain more control and options of grains for your beer.

This is a BREWHA video (3 Dogs is one of our customers but we are not affiliated in any way) so if you want their opinion, you can reach out to them directly through their website. If you have any questions about equipment, we would be happy to answer them -- you can email us directly at brewing@brewha.co

Open your own ?? .... and you have never brewed before??😂😂😆 dude.. slow down crawl before you walk

lol since this posting I have connected with a successful brewer already and now getting investors. The co-owner of this brewery didn't know anything about beer when he started either but he's doing quite well now. Anything is possible ;)

Jibber Jab Reviews sure, anything is possible, but if you’re not making a quality beer, investors and permitting won’t mean a thing. I wish you the best of luck, but you will need an expert brewmaster. Competition these days is far too strong to “wing” it. It would be akin to someone who has never cooked opening their own restaurant.

You connected with a brewer but you have stated weather or you yourself have brewed or made your own recipe . I’m not trying to sound like an a$& how is that going to work

Hi Lucas -- pricing for the various systems is on the website. If you contact us through the form on the website we can offer you a quote.

@@Brewha Hi there, would like to start with a small brewery in my city and maybe become bigger....what is the best small brewery kit that you guys have

@@ricardotrevino2632 Hi Ricardo -- most of our microbrewery customers have started with one of our Large MB BIAC, Complete Accessories with Chiller.

@@ricardotrevino2632 hi, need a logo yet?

why would they

Hi Matthew, I can't answer for 3 Dogs but I've never heard of any issues there -- many craft beers are unfiltered.

In the US, I would say at least half the craft breweries don't filter (the number could be higher). Now that is an estimate but I'm opening a brewery later in 2018 and I visit a lot of breweries. I don't see why Canada would be any different. For what it's worth, I've owned one of Nathan's 60L systems for 2yrs now that I'll use for a pilot system with my larger brewery.

Filtering beer is not for removing biological contaminants. After boiling for 60 to 90 minutes the wort is sanitized. With the Brewha system you are fermenting in the vessel you just boiled in so it is sanitized as well. so the contamination risk is greatly reduced over a conventional system. We have never had a contaminated batch of beer with the Brewha system. Filtering beer improves the clarity. Most large breweries actually don't filter they spin the beer in centrifuge to take out any particulates. Some will argue the filtering or centrifuging affect the taste as you are pulling out some of the good stuff that adds to the beers character. I'm not saying this is s fact just some opinions. We cold crash before kegging which drops a lot of the particulates out. By choosing yeasts that have a higher flocculation properties, hop spiders, and carefully crashing the beers we can get beer as clear as any filtered beer if we want. Often though with some beers we want the slightly hazy character for the beer.

There are some health benefits to unfiltered beer. The yeast has certain vitamins which work against hangovers and certain proteins you won't get in other foods.

Oxygen during cell growth keeps the yeast healthy during fermentation

@@Brewha Thank you, obviously i am a beginner, but have the bug. I have an oxygenator, the type used in hospitals, i image that would work.

Same question…

Interesting you ask that -- I was at a beer event recently in TX with the owners of Jester King and Live Oaks (I believe Henry Nguyen of Monkish and Trevor Rogers of De Garde were part of that conversation as well) and was a little surprised to hear them describing their tank volumes and processes in L. If they are any indication of where things are headed, maybe more than possible!

what's cask ale?

It's the unique British way of serving ale and stout. The beer is delivered to the pub in casks where it carries on its fermentation process, as opposed to in a keg where it arrives pasteurised. It's not to everyone's tastes, but for many people in Britain it's the ultimate expression of beer. You'll get flavours from a cask ale that you wouldn't from a kegged ale.

@Airbnb Universe I'm guessing you are talking about the big mega-breweries and not the craft industry which has grown immensely in the last 20 years.

​@@Bishbashboshboshbosh realizing this comment is old enough for preschool,but quite a few craft breweries here in the US do serve some beers in casks. It's a beautiful thing.

I would guess annually. $350x1,600 sq. Ft. = $560,000 no way they're making over 6 million annually.

@@markreedy823 Thx. Makes sense. I never bothered to do the math.

Czech Pilsners are made using a double decoction mash & a liberal helping of Czech Saaz, both of which aren't necessarily used a lot in the average NA brewery. It's a rare style, but it is made. I actually had a local Canadian beer that basically tasted like a fresher version of Urquell, although I've never had Urquell on tap sadly.

@@nonamesam Thank you very much for the explanation. One other suggestion is the Pilsner Urquell foam. I kid you not but the foam taste like creamy butter. In fact the local ladies in Czech Repulic order the drink 1/4 liquid beer and 3/4 foam.

@@hap1n355 And Pilsner Urquell wasn't even my favorite beer there, so many better ones in my opinion. Recently I saw a video about the importance of water in the brewing process, and I know the Pilsner Brewery has a huge water tower that they use for all their brewing. I took a tour of the Brewery and there was a whole section where the tour guide talked about the tower and the water they use. They also use all local ingredients. So with those two factors alone I don't think an American Brewery could ever replicate a pilsner. Alternatively I know BevMo sells Pilsner Urquell, is you want to be taken back! Cheers

Try anything from Belgium. Then try some NEIPA’s. And then some fruited sours and mashes. Much better stuff out there than plain old urquell

I have been to that brewery at least 5 times. I love that beer. 😀

Hi Geoffrey, Nathan here, I don't believe we have received any emails from you. We can be reached at brewing@brewha.com.