some people out there try to act like what they are doing is super secretive and will make you sign nda's if you work there. this guy is like nah f that, come on over to check out how we do things, we will make sure you know what youre doing before you get your own operation going. absolutely brilliant. when you are confident in your product/process, you arent afraid of competition, you welcome it because you know that it drives innovation and perfection of your own product.
@@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!
Sooo admirable. As someone that brews with 13x 20bbl FVs in a big craft brewhouse, trying to imagine craning vessels around is such dedication to the craft. Big ups, I hope to someday try your stuff 3 Dogs
very usefull and interesting. I have wanted a microbrewery for 25 yrs but didnt have the stones to pull the trigger! Bittersweet! Hey thats not a bad name for a Brewery!
I loved all of this except for his use of the HVAC system to remove boil steam. This not only beats the hell out of the a/c system, but it sucks up a shit ton of power. I’d hate to see the power bill for the HVAC system. A much simpler, cheaper and easier method would be to just add a roof vent and a large capacity fan unit and vent the steam directly outside using the same flex vent and elbow setup. This has the added benefit of also being able to be used as a cheap air exchange setup to draw in fresh air and get rid of the stinky bar air.
THE best video I have seen on setting up a pub brewery. I'm hoping to do the same here in Western Australia and I can't tell you guys how invaluable this has been. I hope my dream can become a reality like it has become for you. Thanks again.
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
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
This is so inspiring! I hope one day I can provide this amazing service to my community (amazing service being the space for people to socialize and provide a great quality craft beer)
Really nice video, I'm pretty envious how the craftbeer scene is so widely accepted in the US. I'm a homebrewer from Germany who is toying with the thought of going pro. I already participated in several German BJCP championships with great results, no 1st place yet, but always top10. But what really hinders me on going all in is the fact that Germans just don't get craftbeer. They can't get their heads around it for some reason. They believe Germany is the capital of beer on this planet, while our beer purity laws turn brewing into kindergarten. Germans believe they already had "thousands of different kinds of beer" while the reality is that they had thousands of different brandnames of Pilsners. From 99 different styles, recognized by the BJCP, all you have in Germany is German Pilsner, some Munich Hell and some Hefeweizen. Local styles like Kölsch and Düsseldorf Alt are generally frowned upon and simply mentioning the term "American Beer" makes them instantly think about Bud Light. Germans don't understand "beer styles", they just understand "brands". So my reservations mainly go towards the question of "How to get people into the taproom in the first place?". If you don't have "Krombacher" or "Warsteiner" on tap, they wouldn't even know what to order. If I was to offer an American Pale Ale, the first question would be "Is this brewed to the standards of the German Beer Purity Laws? I heard Americans put everything in their beer, that's just disgusting!". That makes me think that there is no other way in Germany than going the canning/bottling route and sell to Craftbeer Stores and Craftbeer Bars all over Germany. That of course is a scale, a magnitude bigger than offering a taproom to locals. I'm friends with the owner of a Craftbeer Bar and he said he will help on marketing and distribution, but it's still not a guarantee for success...
In the early 80's the American beer market wasn't much different; a few brands and basically one style dominated. A few people took a risk, fought the odds, and started a movement that has changed the entire industry. Maybe it's just a matter of timing and education for Germany (and don't call it American). :) Let us know how we can help you pursue your dream!
Hello I really like the look of your microbrewery! I also like the video you made, very detailed. I'm planning on opening a microbrewery in South Korea with my Korean friend, in about 3 years from now. I think this brewing system would work well for me, but I need too learn more about it. I think it would be awesome too work at your microbrewery and get practice with this brewing system before I open the microbrewery in Korea. If I could work at your place at least part-time for at least a few months or half a year that would be great, in maybe 2.5 years from now. If that wouldn't work then that would be awesome if I could at least get some advice from you on opening a bar/microbrewery and on brewing beer. I have brewed a decent amount of beer, but not large scale. Thanks!
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.
Great video and very appreciative of the generosity of information and no-nonsense direct approach. All the best to 3 Dogs and thanks Brewha for sharing. @mark a - good luck with your own plans!
I will have to look into Brewha equipment for sure. Have to see if anyone around my area has a set up going. I'd be interested in visiting this whiterock place to see it in person.
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
I’d like to open a brewery someday, but I’m just an extract home brewer right now so I’m very overwhelmed with all the extra equipment like pumps, chillers, hoses, mills and more small stuff I don’t recognize I would need
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 RUclips 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.
This is a welcome change when 95% of the videos are telling people NOT to open a nano, micro, or whatever sized brewery! Guess the others don't want the competition
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.
Love your video particularly your passionate talking about your wonderful system...I have a dream to have a small micro system right at my house, not for commercial but only for friends or those who love to taste handcraft beer. Would you please tell me which micro system that I should purchase...thank you sir.
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.
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?
very cool. currently in the process of opening up something a little smaller than this within a year. you said you don't filter (i don't) but do you still add whirlflock tabs or irish moss to the end of the boil?
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.
Great video and I am thinking of opening my own in a town here in Ontario. Before jumping in, do you recommend I start brewing at home and if so, what equipment would be a good choice for testing batches at home and how long do you think it may take from cooking in your home to making the investment like you did? Any info is greatly appreciated!
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
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
@@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
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).
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!
Another dreamer here working on recipies so I may one day open a similar brewery in my neighborhood. The Brewha BIAC is the way to go for a small brewery/taproom. Nathan, do you have any videos for cleaning the 5bbl Brewha? This video mentions no drains were needed. I'm also curious as to how much power is consumed for the brewing process.
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).
Could I ask one question. I just returned from Czech Republic and had a Pilsner Urquell beer which was amazing. I live in the Bay Area and went to a few brewery and ask for a beer that taste as good or not better than Pilsner Urquell. All the servers informed me that they don’t have beer as good as Pilsner Urquell. Why can’t USA brewery produce as good as Czech Republic?
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
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.
@@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.
Interesting. I emailed Brewha to find out about their equipment to start a brewery and they didn't even have the decency to respond. I guess I would have to get Nathan the owners email address to get a response....
![Hunxho - Ball Forever [Official Video]](http://i.ytimg.com/vi/nki9ZTF9Uls/mqdefault.jpg)
some people out there try to act like what they are doing is super secretive and will make you sign nda's if you work there. this guy is like nah f that, come on over to check out how we do things, we will make sure you know what youre doing before you get your own operation going. absolutely brilliant. when you are confident in your product/process, you arent afraid of competition, you welcome it because you know that it drives innovation and perfection of your own product.
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!
Absolutely stunning amount of information in just under 22 minutes. Flawlessly executed BREWHA.
What a brilliant explanation, very enjoyable to sit and listen, thank you.
Sooo admirable. As someone that brews with 13x 20bbl FVs in a big craft brewhouse, trying to imagine craning vessels around is such dedication to the craft. Big ups, I hope to someday try your stuff 3 Dogs
very usefull and interesting. I have wanted a microbrewery for 25 yrs but didnt have the stones to pull the trigger! Bittersweet! Hey thats not a bad name for a Brewery!
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!
Really cool he offers brewers to checkout his setup in person to get to know the system
I loved all of this except for his use of the HVAC system to remove boil steam. This not only beats the hell out of the a/c system, but it sucks up a shit ton of power. I’d hate to see the power bill for the HVAC system. A much simpler, cheaper and easier method would be to just add a roof vent and a large capacity fan unit and vent the steam directly outside using the same flex vent and elbow setup. This has the added benefit of also being able to be used as a cheap air exchange setup to draw in fresh air and get rid of the stinky bar air.
Great story just love the fact that they know their market and it is all about the community that you live in. Two thumbs up 👍🏻👍🏻
@Tom Otim Beer was invented multiple times in multiple places throughout history. People like alcohol.
THE best video I have seen on setting up a pub brewery. I'm hoping to do the same here in Western Australia and I can't tell you guys how invaluable this has been. I hope my dream can become a reality like it has become for you. Thanks again.
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
This is so inspiring! I hope one day I can provide this amazing service to my community (amazing service being the space for people to socialize and provide a great quality craft beer)
Great and inspiring video. I am a home brewer looking to take it to the next level in my home community and your approach is right on target.
Me also. Where ya located? I'm in Albany Oregon
@@SuperNoncents Were located about 30 miles north of New Orleans in Slidell, Louisiana.
Well done! Planning to start a micro brewery as well! Keep pushing those boundaries!
Hi Njeri, How far have you gone in your journey? time for a logo yet?
A future endeavor for me as well
Interesting! As Ahab says: "It's no coincidence that beer rhymes with cheer!"
Really nice video, I'm pretty envious how the craftbeer scene is so widely accepted in the US. I'm a homebrewer from Germany who is toying with the thought of going pro. I already participated in several German BJCP championships with great results, no 1st place yet, but always top10. But what really hinders me on going all in is the fact that Germans just don't get craftbeer. They can't get their heads around it for some reason. They believe Germany is the capital of beer on this planet, while our beer purity laws turn brewing into kindergarten. Germans believe they already had "thousands of different kinds of beer" while the reality is that they had thousands of different brandnames of Pilsners. From 99 different styles, recognized by the BJCP, all you have in Germany is German Pilsner, some Munich Hell and some Hefeweizen. Local styles like Kölsch and Düsseldorf Alt are generally frowned upon and simply mentioning the term "American Beer" makes them instantly think about Bud Light. Germans don't understand "beer styles", they just understand "brands".
So my reservations mainly go towards the question of "How to get people into the taproom in the first place?". If you don't have "Krombacher" or "Warsteiner" on tap, they wouldn't even know what to order. If I was to offer an American Pale Ale, the first question would be "Is this brewed to the standards of the German Beer Purity Laws? I heard Americans put everything in their beer, that's just disgusting!".
That makes me think that there is no other way in Germany than going the canning/bottling route and sell to Craftbeer Stores and Craftbeer Bars all over Germany. That of course is a scale, a magnitude bigger than offering a taproom to locals. I'm friends with the owner of a Craftbeer Bar and he said he will help on marketing and distribution, but it's still not a guarantee for success...
In the early 80's the American beer market wasn't much different; a few brands and basically one style dominated. A few people took a risk, fought the odds, and started a movement that has changed the entire industry. Maybe it's just a matter of timing and education for Germany (and don't call it American). :) Let us know how we can help you pursue your dream!
fantastic overview -thank you
You've answered most of the questions I've been wondering about brewing. Thank you for this video.
My dream and I want to take this to
Africa
Hello
I really like the look of your microbrewery! I also like the video you made, very detailed. I'm planning on opening a microbrewery in South Korea with my Korean friend, in about 3 years from now. I think this brewing system would work well for me, but I need too learn more about it. I think it would be awesome too work at your microbrewery and get practice with this brewing system before I open the microbrewery in Korea. If I could work at your place at least part-time for at least a few months or half a year that would be great, in maybe 2.5 years from now. If that wouldn't work then that would be awesome if I could at least get some advice from you on opening a bar/microbrewery and on brewing beer. I have brewed a decent amount of beer, but not large scale. Thanks!
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.
Great video and very appreciative of the generosity of information and no-nonsense direct approach. All the best to 3 Dogs and thanks Brewha for sharing. @mark a - good luck with your own plans!
Excellent video. Well made and the information answers a lot of questions across a variety of useful subjects. Thanks for posting.
It's not easy you have to have SUPERIOR beer made with the finest small batch ingredients that people keep coming back for more
I enjoyed that video. Good information. I have the first biac. Finally getting to spend more time with it. Can't wait to get to 3 Dogs for a pint
I will have to look into Brewha equipment for sure. Have to see if anyone around my area has a set up going. I'd be interested in visiting this whiterock place to see it in person.
Great work on this production! I really appreciate the detailed information.
Need this knowledge on craft beer, have been in big Brewing setups for many years. What is the simplest setups to start from home?
The BREWHA website has several options for simple setups for home brewing: brewhaequipment.com
Brilliant video. Would love to visit one day. Cheers 🍻
Best place to drink for WWU freshman
Really well explained. Good work.
Thank you, amazing video, I wish I had the funding to get a venue running like that!
What is some tips you'd recommend to someone that is toying with the idea but doesn't no where to start?
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
I’d like to open a brewery someday, but I’m just an extract home brewer right now so I’m very overwhelmed with all the extra equipment like pumps, chillers, hoses, mills and more small stuff I don’t recognize I would need
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 RUclips 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.
Kudos, interesting business model and footprint. Thanks for sharing your experiences
Cool it’s a long brew-ha commercial
This is a welcome change when 95% of the videos are telling people NOT to open a nano, micro, or whatever sized brewery! Guess the others don't want the competition
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.
Thank you for the video. Very helpful
Wow! Well done!
Great video, many thanks for posting !
Interesting stuff, thanks for sharing. I'm thirsty now!
thanks for sharing this knowledge, awesome!
Very nice. Interested in start brewery. Thanks for sharing
Love your video particularly your passionate talking about your wonderful system...I have a dream to have a small micro system right at my house, not for commercial but only for friends or those who love to taste handcraft beer. Would you please tell me which micro system that I should purchase...thank you sir.
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
Great brewery model! I'm curious how they dispose of the trub and yeast. Do they have to have some sort of capture system?
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.
very good. Transition into business ? Great !
Very nice. Congrats !
Well done.
Great video. Thanks.
thanks for sharing!
very cool. currently in the process of opening up something a little smaller than this within a year. you said you don't filter (i don't) but do you still add whirlflock tabs or irish moss to the end of the boil?
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.
Have any health inspectors said anything about the no filtering?
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.
He said he has six of the fermentors?? was that an error lol
Same question…
Great video! 5*
That was a great video thank you
Great video and I am thinking of opening my own in a town here in Ontario. Before jumping in, do you recommend I start brewing at home and if so, what equipment would be a good choice for testing batches at home and how long do you think it may take from cooking in your home to making the investment like you did? Any info is greatly appreciated!
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
Hello sir I wish to setup something like this in my country Cameroon so please can you tell me the setup cost and how I can get the equipments.
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?
F'n beautiful.
what system would you suggest to brew 200 gallons per month of a pilsner type beer?
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).
Inspiring !!
one day when im big
Wish this setup was in my basement
this is the dream
Liters in States ? It's possible ? :)
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!
this is what i want to do with my life .. kudos ..
Another dreamer here working on recipies so I may one day open a similar brewery in my neighborhood. The Brewha BIAC is the way to go for a small brewery/taproom. Nathan, do you have any videos for cleaning the 5bbl Brewha? This video mentions no drains were needed. I'm also curious as to how much power is consumed for the brewing process.
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.
question why do you oxygenate at that stage?
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.
Woo hoo good for you!😀😀😀😀😋
No much images of process
Could I ask one question. I just returned from Czech Republic and had a Pilsner Urquell beer which was amazing. I live in the Bay Area and went to a few brewery and ask for a beer that taste as good or not better than Pilsner Urquell. All the servers informed me that they don’t have beer as good as Pilsner Urquell. Why can’t USA brewery produce as good as Czech Republic?
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. 😀
Awesome. As a side not, what a shame American brewers haven't fully embraced cask ale yet given pale ale is the de facto style in the States.
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.
Is that $300-350/sqft annually or monthly?
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.
Interesting. I emailed Brewha to find out about their equipment to start a brewery and they didn't even have the decency to respond. I guess I would have to get Nathan the owners email address to get a response....
Hi Geoffrey, Nathan here, I don't believe we have received any emails from you. We can be reached at brewing@brewha.com.