Commercial Biab

[johnw]

Hi,

Has anyone ever thought about the feasability of using the BIAB method on a commercial scale. A few extra layers of swiss violle to strengthen it up and you could brew possibly 60-100L of beer, yes no? With a modified commercial urn such as the one below and a few pulleys and multi level scaffolding you could maybe get something like a brwery going.

Ill put my flame retardent pyjamas on while you look at the urn below.


Instanta MOD18 Bulk Water Boiler

Instanta MOD18 Bulk Water Boiler.

Built in collaboration with the Ministry of Defence, this massive automatic fill water boiler is designed to serve hundreds. However, they are equally at home in sporting arena, concert venues or any high volume site.

The boiler is custom built so tap positions can be adjusted to your specification.
Advanced electronic controls.
Reliable & long-lasting.
Large non-drip taps with optional swivel arms.
Easy maintenance.
Insulated for economy & safety.
Low voltage switching on all controls.
Food quality hose with " female connections.
Needs 20 psi incoming water pressure (if you have insufficient pressure, a pump & a factory modification may be needed).
Unique Instanta service self diagnostics.

Dimensions: W660 x D550 x H892mm.

Rapid Draw Off After Initial Heat Up: 135 ltr (810 cups).

Min Hourly Output: 204 ltr (1224 cups).

Power: 18kW, 50hz.

Heat Up Time: 45 minutes.

1 YEAR PARTS & LABOUR WARRANTY.

Price: 1989.00

 

[pants]

I regularly brew 66 litre (into fermenter) batches with a single-layer swiss voile bag. My 98 litre Beerbelly kettle, Mongolian burner and home made roller skyhook thingy are considerably cheaper than that urn, and work beautifully. Pictures in this thread. It's a brewery alright, but I wouldn't consider it to be on a commercial scale, though...

Edit: The 66 litre brew length suits my no-chill cubes; I could brew slightly more. And no scaffolding in sight! Yes, I know you shouldn't start a sentence with a conjunction!

 

[///]

No need for a flame suit, only what works in the home kitchen, will not work in a commercial kitchen. Same for brewing.

And 100l is not commercial, still a hobby ... :icon_cheers:

Scotty

 

[apd]

...And no scaffolding in sight! Yes, I know you shouldn't start a sentence with a conjunction!

Pants, if you know the rules, you're allowed to break them.

Andrew

 

[ausdb]

Braumeister in Germany already has a 200L unit as someone posted earlier, way more advanced than BIAB....

The mashing system is quite interesting as it is a RIMS system but the wort/liquor is drawn from the annular space between the cylinder in the middle that holds the malt and the main vessel, it is then pumped up from the bottom of the vessel through the mash/malt and overflows back into the annular space. The heating elements are around the edge of the main vessel.

 

[mash head]

I have given this some thought and have a couple of stainless 44s for the single vessel thing. Thisty boy put me onto the idea of reinforcing the bag with webbing such as seat belting or sling webbing. Such webbing suitably bleached to remove any dies that could leach would strengthen the bag considerably, probably enough (if designed well) to support at least 100 kgs of wet grain. I think its a go'er. I am speeking from the point of view of some one who has never been down the 3 vessel path. Food for thought. Greg :beerbang:

 

[sinkas]

annular space hey, well I never.

 

[MarkBastard]

I reckon it could be done but it begs the question why bother? Any solution scaled up needs to be inherently more complicated than on a home scale, to the point where traditional 3 vessel is going to be less effort.

 

[Thirsty Boy]

after a fashion - smaller brewpubs don't need a big system. 1-2 barrel (100-200L) systems are common in brewpubs in the states. I doubt if you could be viable in Australia at the moment... but given a change to the tax laws that the craftbrewing industry is shooting for... really small systems in brewpubs start to become a workable notion.

 

[johnw]

but one could possibly make it commercially viable if they had a back shed and a producers license. Less capital and only COGS to worry about. Especially if someone was looking to build a brand for a few years before they could open a full facilitated brewery.

Just throwing an alternative out there thats all.

100-200l BIABish set up. 2 brews a weekend while you build the brand, staying just a little ahead of demand.

 

[skippy]

but one could possibly make it commercially viable if they had a back shed and a producers license. Less capital and only COGS to worry about. Especially if someone was looking to build a brand for a few years before they could open a full facilitated brewery.

Just throwing an alternative out there thats all.

100-200l BIABish set up. 2 brews a weekend while you build the brand, staying just a little ahead of demand.

goverment red tape, council restrictions, numerous paper work to find, fill out and lodge (including application fees), inspections, marketing the finished product, distribution networks...the list goes on

what a nightmare, why bother?

 

[MHB]

Braumeister in Germany already has a 200L unit as someone posted earlier, way more advanced than BIAB....

The mashing system is quite interesting as it is a RIMS system but the wort/liquor is drawn from the annular space between the cylinder in the middle that holds the malt and the main vessel, it is then pumped up from the bottom of the vessel through the mash/malt and overflows back into the annular space. The heating elements are around the edge of the main vessel.

I'm in love with my 50 L Braumeister, but I might be trading up



Porn TimeView attachment 32147

MHB

 

[ausdb]

annular space hey, well I never.

I just know how much you love those words

 

[citizensnips]

Rather than starting a new thread I thought I'd just revive and old. My question being, what do those who have any idea know about laws and regulations around how beer is made here in aus, in other words is the idea of a BIAB commercial brewery feasible or would it just be instantly shut down due to not meeting requirements and what not surrounding brewing / how beer is made? If anyone knows anything on the topic I'd love to know
Cheers

 

[QldKev]

I did several 100L BIAB on my setup before I finally converted to 3V. Details are here

 

[Robbo2234]

what a nightmare, why bother?

realy? dont chase your dreams cos its to hard... fair enough.
best if i didnt get out of bed today...

 

[Bribie G]

Many commercial breweries already use mash filters, which are just one step away from BIAB.

 

[beerdrinkingbob]

doesn't coopers us a bag to press all the goodness out of the grain, I'm sure they got the idea from Bribie :beerbang: