Man I have to say I am so happy I stumbled across your videos. I have searched a lot for insights on brewery operations. I love the brewing process video immensely and learned so much. Thank you for taking the time to just simply explain the whats and whys of the process. Any content on recipe development, supplies ordering, production planning, or simple SOPs of a brewery would be wonderful to see. Appreciate what you are doing and look forward to more. Cheers!

Good job MIC

hi' would like here about the leap from home brewing to a commercial brewery

Really enjoyed your video, and appreciate you sharing your day. I guess if I could ask anything, it's what step in what order would you take growing from an 8 gallon system to a 215 gallon system.

This looks great! How much energy per unit of beer does this process consume?

Did I miss the part where you milled the malt? Or does it come milled?

hello. in the process of opening my own micro cidery, would love to see some packaging videos with cans/bottles, labels and also some things like pasteurization and or other ways of having that shelf life. Also from the distribution pov its still a great blur for me. Thank you for the videos and have a great day ahead.

Excelente vídeo! Processo muito bem detalhado. Parabéns ao amigo cervejeiro!

PPE? You should be wearing a mask when handling that much malt flour surely? In Nano brewing I hold my breath and use an extractor fan. Even then it sets off my "particulate mater" sensor *upstairs!* Then again. I don't know how dangerous inhaling a load of malt flour is. It might be good for you!

In terms of energy... using a fill of hot water to heat a tank is INSANE! Find another way!

awesome content, can't believe you have only 800 subs, subscribed!

Would love to see how you dry hop

These are great!! When are you gonna post the cleaning video :)

Water chemistry! Im having trouble With the water PH how to do it, how do i check things. How to setup and do a water treatment. All the brewing salts and options and how they work, any taste effects? Do you need to boil water once when you use the salts? And about cleaning is normal tap water good or should i use calcium free water for when im cleaning cause i can see a build up that looks like limescale.

Hi would like to see how your tap system is working and cleand. Love your content all the best greetings from austria

The brew video was great. I find shorter videos where someone is describing how to solve a specific challenge really helpful. In your full batch video the techniques you used for clarity, the grant and filter, were super interesting for me. Keep it up!

Definitely water chemistry! And some latest trends would be interesting too.

Oooof. 153 gallons of water waste just to heat the mash tun. There's gotta be a better way, right?

Set up a live stream on Thur/Fri/Sat pm that just lets people abroad enjoy a pint from their home.

Like mentioned above, how you worked through scaling recipes and even your approach to designing a recipe. From the brewery perspective: how have you established a brewing schedule to keep kegs full of the right beers. Finding the balance between the next trendy beer style to draw in new customers while still keeping your existing customer base happy. Finally maybe some unexpected costs or things that were needed that were not thought about during the planning process.

As a nerdy honebrewer I want to know everything. But here a couple of questions off the top of my head: do you use any pilot system for new receipts, and if you do, how do you adapt it to the production system? How do you plan capacity and demand, for example taking hop and yeast availability or conditioning times into account?

hello, can filling, fermenter cleaning etc everithing hahahha!

Greetings from Munich, Germany ✌️First of all, love your channel another openness you show! It would be interesting how you started the brewery and how your business plan was / is developed. Did you hit your targets? What are the challenges in ramping up business? 😊

Thanks for the vid. Great work! Just one point, you have oxygen in your line just before attaching to the keg. Any way of reducing that? Maybe a non return valve? The oxygen can reduce your shelf life.

Absolutely loving this video. I wish more breweries did similar videos. Thank you.

No I didn't hear it because you are playing background music with your video.

Great video, thank you! I was wondering about the efficiency and what the crush on the grain was? Even a small added 'fineness' would make a big difference, but it did not sound like you considered that much?

Agree with Beer Smith comment. on even bigger equipment is accurate.

one of the best out of millions of videos on youtube about brewing because your setup is close to a homebrewers, and you are so open and patient about explaining your whole process........that just so nice............some breweries with fancy gear know nothing about brewing.........cheers man.......great video Mike.....

how long is your brew day just by yourself?

Great video man. Would love to see a cold side video and process of dry hoping. Also do you have link to the mechanical filter you use?

Your mash tun has another port on top, why not use a vorlauf arm instead of the sparge arm to vorlauf so you don’t get all the holes clogged?

Mate that was Orgasmic how you showed everything was excellent THE BEST BREW DAY VIDEO EVER well done!!!!!!! Keep it up. Clean equipment next would be great.

Love this channel. Only just found you recently and I'm enjoying every video. You brew just like me. We should do a transatlantic KZfaq collaboration :)

Wow, just the tip!

Such a good video, great to see the brewing processes working at this scale.

Awesome video! Kudos to you on doing everything manually! Couple questions. You stirred the mash 3x at 15min marks, then did the recirc with the grant for 30 min. So your doing 75min mashes? you always do 75min rather than 60min? When your sparging, do you have the sparge volume already measured out in the HLT? or do you just sparge until the kettle reaches preboil volume? At the knockout it was 68 degrees, you said you wanted to slow it down to get to 80 degrees, wouldn't slowing it down make the wort cooler? you running water or glycol through the other side of the chiller? couldn't really understand the reasoning of knocking out to 80 degrees. I get you can then knock it more with the chiller/glycol to finish it, but just seems easier to me to get it close to pitch right away. Either way, great video man, and thank you...

Great video, lots of useful tips along the way , keep up the good work

As a South Dakotan it is always great to see other South Dakotans making a name for themselves. I can’t wait to come back home and stop by your brewery. Great work!

Hey, thanks for taking the time to record and shoot this video. I'm not sure I'll ever get that big, but love how you took the time to do this. You had some great shots and explanation of everything ! Video is well made, cheers!

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Great video, tons of info! Everyone has a different process but in the end we always end up with beer haha! I’d love to see the two different mash screens? That’s a beautiful setup. How often do you remove the boil elements and clean them? It cleaning/cip video will be awesome! Cheers thanks for the video it’s greatly appreciated

Ive seen loads of brewing videos now but his one is possibly the most interesting. Thank you.

This is one of the best microbrewery videos ive watched. Easy to follow through the process, listenable, hit on key steps to YOUR process.

Gotta do the follow up video to show us how it turns out! That is a must!

Great video man you didn't hold back on tips and ingredients I watched the whole thing. it was a great brew school for someone looking to get there foot into brewing bigger than on a grainfather. awesome settup aswell who makes your equipment?

On a home-brew scale I rarely harvest yeast from a fermenter. What I typically do these days is make a slightly oversized starter and save a bit of that for later propagation and pitch the rest into whatever I'm brewing. Works great on a home-brew scale; not sure it would viable for a commercial brewery.

Great video. Love the detail. I'd be curious to know of the efficiency grain was due to the bottom plate or the grain. I find it hard to be believe the bottom plate alone would make that much of a difference, but what do I know. Also, I presume your grain is pre-crushed from your supplier?

Nice video. How does your wort chiller work? Is it water based or maybe glycol? I didn’t see you hook any water up but maybe it’s already hooked up.

This is great content! Really appreciate it!