First off all theanks for your time-replys!
30 days at witch tempreture? if i use cold room (refrigerator room) then what?
my 1st target is 60 kegs per month, with that number i can be profitable ennouch to take it serious as my main work, (currently i'm working to my brothers company plambing)
90 days is assuming that it is refridgerated. I was saying that you need to have 1 month worth of empty keg shells on hand so that if you get a spike in demand or say your van breaks down or something happens, you will not be dead in the water. Also when i say 90 days i mean that you may not get your keg shells back for 90 days.
In the states, often your distributor does not pay you for the product you sell them until they sell it which could be up to 90 days, that probably isnt in your list of problems though.
Because of low budged - low sell target i will not buy automated cleaning machine, but i will build one my self , small cip apple balls puting on the keg and presurised with hot water chemicals etc. i will build this my self cost no more than 200-300€ but as i said i will have to wash just 60-100 kegs per month
totally understandable, i have worked manual machines before. what you save in money you sacrifice in time(which has a direct cost). Start with a small 3-4 head manual machine with the purchase priority list in your mind to get one soon as it will save you a ton of labor time.
i own already the van , my smaller brother is ready to take that job wen - (if) we hit the 100kegs /month target!
perfect.
my wife was working some years ago to sales cigarettes and drings, she will take this part atleast the first months -year
Also good, but remember that working with friends and family can be a strain on relationships(learned this lesson the hard way).
as i said budget is low, probably i will start with a building close to my house 90 m2 area, rent is 300€ cheap for my city standards
that is crazy cheap. go for it, but remember you need to have space to store your keg shells and grain while also brewing. Start small and work into a bigger space. try not to invest too much money into build out on that small of a space.
truth is i have already take prices almost for everything , equipment fv, bbt, pumps , costruction, and many other, i have capital to run all this project for 10 months without earn any money, after 10 months my biger brother (the plumber) will invest some capital if i need,
set your budget there and do everything you can to stay within it while maintaining quality of life and product. if you start to dread going in to work, you need to reevaluate.
this is something i need some work..probabl;y i will ask for help - training from someone professional
ask for help. in the states, small breweries are generally in the mindset of "us vs the big beers(miller/coors/bud/heineken, etc). we often help each other out when it is possible.
Most of them no, 90% have just 1 craft, and 90% of them they just have the cheapest
i will focus only 1 recipe close to those selling here alitle bit hopy, very litle, we are not used to all those flavored beers here, for example most of people here prefer to dring 2 cheap simple beers than 1 IPA, i will focus a recipe as simple as posible but giving a very smal flavor probably i will go for a blonde ale, or i will work your method to make a good- fast making lager, i dont have the equipment to lager 1 month...
that will be a serious hurdle to overcome. you will also not be making friends with the other breweries if you take their taps from them. THIS WILL BE YOUR BIGGEST CHALLENGE by far.
also for chiller, i don't have budget to buy one, i will constuct one also, i will have a very good isolated vesel with 500 liters of glycol, iside that vessel i will connect refrigeration machine with copper coil which will cool the tank to -5 Celsius and maintain permanently there.
dont use copper, it has to be SS if it is in contact with beer. Dont want it so cold our chiller runs at -1C and keeps up just fine.
This is a very very important piece of gear. you may consider shifting some of your budget around to get a small chiller. The concepts are simple but they are a huge headache when they are not working correctly. also glycol has to be food grade and have a food grade rust inhibitor in it. glycol percentages are super important. Unless you have experience with this line of work it might be better to buy one then build one.
Depending on your tank size and schedule you may be able to get away with a large "line chiller" instead of a traditional glycol chiller. you could build in a resevoiur out of SS kegs well insulated and this could be a better solution short term. Just a thought. Our chiller is a chillymax and cost roughly $15k new 3 years ago. they have smaller models. we have a line chiller from perlick that cost about $3k and is strong enough to run one tank plus our long draw lines.
we built our glycol lines out of Sched 80 1.25" with heavy glue together rubber foam. drops are 3/4 pex. There are a lot of calculations needed to do this correctly. it is also very important to use good pipe dope plus good heavy teflon tape. both need to be rated for glycol as it is VERY slippery and will leak far more easily then water.
Look at Coolbots for your refridgerated spaces. they are super cheap and easy. the unit costs about $400 plus a window AC unit. 1 window unit easily keeps our 8x8 cooler at 36-37f.
Next step with thermostats i will control switch valves to each beer vessel and 1 pump giving cooland as demand, i can build all those myself , i have work in the past to food industry, (milk factory) and my main work is marine engineer, as i said now working to my brothers plumber company, i can build all this making work automatic, use cloud sensors control everything from my sellphone, puting notifications if some tempreture or presure drop for example.
for heating is more easy, same logic but with a tank with hot glycol
yup. you can do this then. without refridgeration experience and some food processing experience this would be outside of most peoples ability. I will leave my above comment.
All those are my plan, i'm happy to tel me what i'm thinking whrong, what i missing But truth is because of low budget i do it that way or i can't..
if i have to pay for all of those i need more than 100k witch i don't have..
100%. happy to help. happy to point out things to avoid future problems or hickups. I totally understand the budget restraints. You can for sure do this if you are smart about it(money, planning, sales, etc). When i talk about money it is from the American perspective(saturated markets, very high costs, etc.) i have seen lots of breweries come and go for various reasons. I know a bunch of them that have not even made it past the planning phase.
I forgot completely about some of the breweries i visited in Puerto Rico. They were making good(decent atleast) using very very little supplies and gear. Remember that my background is starting big on this stuff, so my experience is not on the budget side of things(until my current spot, but we have food and a taproom).
