But here is all that is really needed for an ideal setup:
- A Big Sink. One that you can fill a 5 gallon bucket in, and that has a faucet you can connect your wort chiller to.
- Good ventilation. There is a lot of boiling going on, after all. But when you are done and the wort is in the primary, you need to be able to close the place up draft-free and maintain it at the proper temp (which is usually not room temp).
- A heat source. One for you when you are working and some big-ass burners for your kettles. A Turkey fryer can fit this bill nicely, they are portable, stable, at a good height, infinitely adjustable, and can kick out 60,000 + BTUs.
*In NYS you will need:
- A lawyer (I guess). See if you can pay him in beer (but maybe you don't want one that accepts beer as payment?).
- A license from here:
- Wholesale: $900/yr microbrewery, $500/yr NYS farm winery, $600/yr ciders
- Retail: $1000/yr for all
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