Hi Annie
It's a 'pie in the sky' / longterm plan of mine too. I started the research a couple of years ago and am now on my 33rd all grain brew, 218 (drinkable) gallons so far
I also read the 'microbrewers handbook' cover to cover and think it is excellent. I have a friend of a friend with his own 5BBL and spent some time brewing with him and asking questions. I've come to the conclusion that the actual physical brewing side is relatively straight forward compared to the business, marketing and logistical distribution of the product (and empty casks). Whoever you employ to fit the equipment should provide sound advice on it's use and agree, one of the 5 day courses would be worthwhile if you can't spend a few days at a friendly brewery like I have. Initially, you should have your water analysed by one of the big brewing labs, like Murphy and Son in Nottingham who will recommend it's treatment.
Depending on time, it would be a good experience to knock up a small 10gallon 'pilot plant' to gain experience and develop recipes. There are dozens of examples with photos, look under the 'Herms Rims and shiny things' category (and the link on my signature). Note, you will not need to use 'HERMS' in a 6BBL because the thermal mass of that amount of grain and water maintains it's mash temperature adequately due to it's large volume to surface area ratio. For traditional English ales on that scale, a single mash at one temperature for 90 minutes is sufficient.
I think you will need to look very closely at the HMRC side of things too. I've spent some time reading their website info recently.
HMRC info
Basically, there is everything you need to know about the actual brewing, on here. Learn to use the search function and you can't go wrong. :thumb:
Oh, and Aleman knows just about everything there is to know, so his rate is probably justified. :ugeek:
Edit This will be a useful resource from Murphy's
It's a 'pie in the sky' / longterm plan of mine too. I started the research a couple of years ago and am now on my 33rd all grain brew, 218 (drinkable) gallons so far
I also read the 'microbrewers handbook' cover to cover and think it is excellent. I have a friend of a friend with his own 5BBL and spent some time brewing with him and asking questions. I've come to the conclusion that the actual physical brewing side is relatively straight forward compared to the business, marketing and logistical distribution of the product (and empty casks). Whoever you employ to fit the equipment should provide sound advice on it's use and agree, one of the 5 day courses would be worthwhile if you can't spend a few days at a friendly brewery like I have. Initially, you should have your water analysed by one of the big brewing labs, like Murphy and Son in Nottingham who will recommend it's treatment.
Depending on time, it would be a good experience to knock up a small 10gallon 'pilot plant' to gain experience and develop recipes. There are dozens of examples with photos, look under the 'Herms Rims and shiny things' category (and the link on my signature). Note, you will not need to use 'HERMS' in a 6BBL because the thermal mass of that amount of grain and water maintains it's mash temperature adequately due to it's large volume to surface area ratio. For traditional English ales on that scale, a single mash at one temperature for 90 minutes is sufficient.
I think you will need to look very closely at the HMRC side of things too. I've spent some time reading their website info recently.
HMRC info
Basically, there is everything you need to know about the actual brewing, on here. Learn to use the search function and you can't go wrong. :thumb:
Oh, and Aleman knows just about everything there is to know, so his rate is probably justified. :ugeek:
Edit This will be a useful resource from Murphy's
