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Can I ask the folks with the experience of using the bigger equipment if they can collaborate to put together a document for the folks that want to upgrade.
Everything from basic power and coolant requirements to the "I wish I had known that" sort of stuff they have learnt along the way. Perhaps a multi page document with a page for each still type.
Might as well put in 2" stuff for comparison, but I am really thinking of 3", 4", 6", 8" 10" and 12".
There are bound to be for example; a 3 plate 6" and a 10 plate 6", so there will be a flavour section and a vodka section.
Add in any parameter that you can think of that will be useful to someone considering moving up a size. What is REALLY involved with running an 8" column with 12 perforated plates?
Elements, coolant circulation pumps, minimum boiler charge, fermenter volume, wash transfer pumps, drain capacity, weight of grain to ferment for 1 batch, etc etc. Possibly in a spreadsheet format? Might be a useful guide for potential customers :))