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Posted: 3/24/2021 9:17:41 PM EDT
[#1]
The owner gets the first glass of beer for sure
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Posted: 3/24/2021 9:22:32 PM EDT
[#2]
OST.
I was born and raised in Colorado Springs. Good luck! |
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Posted: 3/29/2021 10:49:35 AM EDT
[#3]
Huge progress this week, but not without a handful of pitfalls.
 Attached File Attached File Attached File Attached File Attached FileThe CMU wall in the production area has been beautifully painted  Also we are thinking we may do Quartz countertops, because we can't seem to find anyone doing concrete right now that can do them in the next month. Thoughts? |
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Posted: 3/29/2021 11:23:19 PM EDT
[#4]
Why insulation in the bar walls? Sound deadening?
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Posted: 3/31/2021 12:16:42 AM EDT
[#5]
Quote HistoryQuoted: Why insulation in the bar walls? Sound deadening? Yeah it's a bit odd, but I am not complaining. May help with the noise from the eventual dishwasher. |
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Posted: 4/1/2021 9:42:02 AM EDT
[#6]
Alright so lighting is in. I am pretty proud of the way it's turning out, I picked out all the lights and the lighting plans for the spaces.
The tasting area has soft white LEDs (may adjust the color) - they look really nice! - and they will all be on one dimmer. We also have some pendant lights going in - in transit - for over the bar.  Attached FileI am really proud of these lights. I found them after hours of research. They are super bright, impact-resistant, and affordable.  Attached File |
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Posted: 4/5/2021 5:36:47 PM EDT
[#7]
Walk-in cooler install. I installed it, along with a couple of ladies
 Attached File Attached File Attached FileYou can see the front floor area is finished with a tinted epoxy. We've got tiles going into the restrooms.  Attached File |
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Posted: 4/12/2021 6:38:27 PM EDT
[#8]
We have a state license inspection scheduled for Thursday. Wish me luck! Supposedly, they are only looking to confirm what was on the plans we sent to them some 3 months ago. The plans do not have any fermentation equipment on them.
Once the inspection is good, I should get state license approval. |
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Posted: 4/12/2021 10:33:30 PM EDT
[#9]
Quote HistoryQuoted: We have a state license inspection scheduled for Thursday. Wish me luck! Supposedly, they are only looking to confirm what was on the plans we sent to them some 3 months ago. The plans do not have any fermentation equipment on them. Once the inspection is good, I should get state license approval. good luck! |
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Posted: 4/14/2021 5:34:45 PM EDT
[#10]
We have:
Filtered water and a tankless water heater  Attached FileRestrooms nearly complete:  Attached FileUnderbar / behind the bar nearly done:  Attached FileLights over the bar and OSB mounted to the front:  Attached FileDoors for the utility room and restrooms:  Attached FileAND Italian Stainless Steel Wine Tanks:  Attached FileNow we are knocking a hole in the wall to install the double doors in the rear. |
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Posted: 4/19/2021 10:05:32 AM EDT
[#11]
Fighting with the GC/engineer right now because they want to put a space-robbing and costly "emergency CO2 evacuation system" in our production area. With parts and labor it's over 2k not including the CO2 monitor system which we probably also don't need.
General contractor says: If we have to change the plans, that will also cost you time and money. Maybe they shouldn't have fucked up the plans in the first place?
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Posted: 4/19/2021 11:37:00 AM EDT
[#12]
Interesting, is that to quickly cycle in breathable atmosphere in the super rare case of a CO2 tank fully emptying from a connection failure?
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Posted: 4/19/2021 11:44:30 AM EDT
[#13]
Quote HistoryQuoted: Interesting, is that to quickly cycle in breathable atmosphere in the super rare case of a CO2 tank fully emptying from a connection failure? No, they claim it is due to CO2 generation from fermentation. The CO2 tanks for the draft system don't even need a CO2 meter at the amounts we are going to have. (50 lb tank) |
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Posted: 4/19/2021 1:32:17 PM EDT
[#14]
Never heard of such a thing. (Not that I've had to build a brewery). And as described, it wouldn't be "emergency", but "all the time"
 
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Posted: 4/19/2021 10:02:44 PM EDT
[#15]
Quote HistoryQuoted: Never heard of such a thing. (Not that I've had to build a brewery). And as described, it wouldn't be "emergency", but "all the time" It's hooked up to a CO2 monitor. If the levels reach a critical level (say 3000 PPM, about 10x normal level) the fan kicks on. I estimate that it will NEVER kick on unless I trick it into doing so. In my research I found that you can survive 5000 PPM for several minutes and all you really need to do is crack a door open. BUT... the GC threw a fit and we are proceeding with the vent as planned. Yay. EDIT: One source I found said 10k PPM (IE 1% CO2) is actually survivable for a few minutes. Not sure I'd want to find out. |
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Posted: 4/29/2021 12:47:44 AM EDT
[#16]
The CO2 alarm and detection is a real deal in the brewing/beverage industry now. The local limits are 5000/15000/30000 ppm for Denver. 5000 ppm is like an 8 hour exposure per OSHA. 15000 ppm is like 15 minutes and 30000 ppm less than a minute before you are out cold. The detectors should be 12-18 inches off the floor as that's where CO2 collects. The detectors will notify locally at 5000 and 15000 so a local worker can deal with the issue. At 30000 the alarm rings at the local Fire Dept and triggers the main source value to shut off. In Denver anything greater than 50lbs of supply hooked up at once requires a system. I currently have a 12 ton bulk CO2 tank hooked up to my system with 6 different zones of detection and 2 individual coolers alarmed. We have only had an issue with the bar cooler where a bartender left a keg untapped and the cooler eventually filled with CO2. The system worked as designed and I was called at 3:30 AM by Denver Fire to let me know we had a leak.
There have been several deaths linked to faulty connections or leaks in enclosed spaces like coolers. In AZ I believe some fast food workers noticed a fellow worker did not return form the trip the cooler. The first person saw a man down in the cooler and went in to help. The second guy also passed out, the third guy went in to get the other 2 and also passed out too. All 3 died. Denver was one of the first to require it in the country. Ironically it was the MMJ industry that caused an issue. A grower was pumping CO2 into help plants grow and the CO2 was leaking into an adjacent area with unrelated office workers who felt ill and nearly passed out. The main issue is not CO2 produced by fermentation but a leaking main supply line or the large release of an empty tank filled with 15 PSI and 5-10bbls of empty space of CO2. Don't skimp on safety! |
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Posted: 4/29/2021 1:10:44 AM EDT
[#17]
Quote HistoryQuoted: .... The main issue is not CO2 produced by fermentation but a leaking main supply line or the large release of an empty tank filled with 15 PSI and 5-10bbls of empty space of CO2. Don't skimp on safety! Aaah, that makes sense -- it's about the large CO2 tanks and related connections/leaks, not the fermentation per se. |
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Posted: 4/29/2021 8:29:44 AM EDT
[#18]
Quote HistoryQuoted: Aaah, that makes sense -- it's about the large CO2 tanks and related connections/leaks, not the fermentation per se. Nope! We were going to use the 50 lb tanks - over (100 lbs), you need a monitor. They said it was from the CO2 generated from fermentation, not the compressed gasses. Yay 2021. |
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Posted: 4/29/2021 8:32:39 AM EDT
[#19]
Quote HistoryQuoted: The CO2 alarm and detection is a real deal in the brewing/beverage industry now. The local limits are 5000/15000/30000 ppm for Denver. 5000 ppm is like an 8 hour exposure per OSHA. 15000 ppm is like 15 minutes and 30000 ppm less than a minute before you are out cold. The detectors should be 12-18 inches off the floor as that's where CO2 collects. The detectors will notify locally at 5000 and 15000 so a local worker can deal with the issue. At 30000 the alarm rings at the local Fire Dept and triggers the main source value to shut off. In Denver anything greater than 50lbs of supply hooked up at once requires a system. I currently have a 12 ton bulk CO2 tank hooked up to my system with 6 different zones of detection and 2 individual coolers alarmed. We have only had an issue with the bar cooler where a bartender left a keg untapped and the cooler eventually filled with CO2. The system worked as designed and I was called at 3:30 AM by Denver Fire to let me know we had a leak. There have been several deaths linked to faulty connections or leaks in enclosed spaces like coolers. In AZ I believe some fast food workers noticed a fellow worker did not return form the trip the cooler. The first person saw a man down in the cooler and went in to help. The second guy also passed out, the third guy went in to get the other 2 and also passed out too. All 3 died. Denver was one of the first to require it in the country. Ironically it was the MMJ industry that caused an issue. A grower was pumping CO2 into help plants grow and the CO2 was leaking into an adjacent area with unrelated office workers who felt ill and nearly passed out. The main issue is not CO2 produced by fermentation but a leaking main supply line or the large release of an empty tank filled with 15 PSI and 5-10bbls of empty space of CO2. Don't skimp on safety! Nice to meet you brewerman. We'll have to chat sometime. Yeah, our plans were for 50 lb tanks but because of fermentation they wanted to put this system in. We don't have an enclosed space but... I guess the safety aspect is nice. We just talked to the CO2 people, now I want a bulk tank (like 750 lbs) and I'm wondering since we already have this system if they will let it go. |
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Posted: 4/29/2021 8:42:54 AM EDT
[#20]
Man, this is the tough part. It would be nice if I didn't have a "dayjob" but it's also nice to pay the bills right now.
Here's some pics of our tanks. I insulated the area that contains the cooling jackets, my reason being that the cooling liquid is much colder than the ambient air. It wouldn't have been a bad idea to fully insulate the tanks, but that would ruin these girl's pretty looks. We have these 620 liter tanks with Manways, cooling jackets, and sloped bottoms. These are made to handle lots of fruit.  Attached FileThis shows the insulation we installed, nothing fancy but it is two layers- this is an 1100 liter tank (290 gallons, 9.5 barrels):  Attached FileThese tiny 31 gallon tanks are for pilot and specialty batches. They have internal cooling coils:  Attached FileSo, 6 fermentation tanks in all, about to buy a bright tank as well. |
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Posted: 4/29/2021 9:30:18 PM EDT
[#21]
So those 6 FVs are single wall with a glycol jacket?
Make sure you get a bright tank that is fully insulated and pressure rated to 1 BAr/14.5 PSI, so can carb much easier if you ever want to. 34F/2C will get you right bout 3.0 Vol of CO2 at 14 PSI. That will be good for some sparkling meads. What's you flor and drain situation in the wet areas. Floors are my pet peeve. |
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Posted: 4/30/2021 10:05:09 AM EDT
[#22]
Quote HistoryQuoted: So those 6 FVs are single wall with a glycol jacket? Make sure you get a bright tank that is fully insulated and pressure rated to 1 BAr/14.5 PSI, so can carb much easier if you ever want to. 34F/2C will get you right bout 3.0 Vol of CO2 at 14 PSI. That will be good for some sparkling meads. What's you flor and drain situation in the wet areas. Floors are my pet peeve. Yessir. Although the two 40 gallon conicals have neoprene "wetsuits". Truth be told, cold crashing is not as important for mead as it is for beer. The primary use-case is fermenting at 60 degrees for grape meads using wine yeast. The big tank will primarily make "traditional" bases of honey and water, and ferment 63-68 degrees depending on yeast strain selected. We are looking at Stout or Craftmaster for our 5 BBL brite- yes they are both chinese-made which is unfortunate. Fully jacketed. With sparkling meads we end up in an unfortunate area where if the CO2 volume exceeds a certain amount (2.6 volumes?) we have to pay the "Champagne tax" which is like $2.92 PER GALLON (including federal and state) The floor situation kinda sucks. We have a 20' floor drain, but the floor is not sloped in any way. So we have to use a squeegee to move water towards that or the floor sink under the 3-comp sink. The floors are epoxy sealed but the dude insisted on texture for the floor, which makes it pretty much impossible to mop. It would have been nice to slope the whole drain area, but we already super overspent our budget and all that. Lesson learned for the 2nd location. |
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Posted: 4/30/2021 11:16:13 PM EDT
[#23]
Quote HistoryQuoted: We are looking at Stout or Craftmaster for our 5 BBL brite- yes they are both chinese-made which is unfortunate. Fully jacketed. With sparkling meads we end up in an unfortunate area where if the CO2 volume exceeds a certain amount (2.6 volumes?) we have to pay the "Champagne tax" which is like $2.92 PER GALLON (including federal and state) That is really odd they are taxing sparkling mead based on CO2 volume? I know there are some differences in taxes by ABV and spirits verses wines but taxing by CO2 content must be some kind of New Green Deal carbon tax. https://leg.colorado.gov/content/liquor-tax |
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Posted: 5/1/2021 12:52:14 PM EDT
[#24]
Quote HistoryQuoted: That is really odd they are taxing sparkling mead based on CO2 volume? I know there are some differences in taxes by ABV and spirits verses wines but taxing by CO2 content must be some kind of New Green Deal carbon tax. https://leg.colorado.gov/content/liquor-tax It's a federal law, I don't think Colorado cares much. Mead is classified as wine, and the wine lobby has been lobbying for a long time. However, Colorado could use an overhaul of its tax structure for fermented beverages. |
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Posted: 5/12/2021 9:07:29 AM EDT
[#25]
Been busy, despite the lack of updates. I have 4 batches of mead going, and need to start another one soon.
Filling a 150 gallon tank with honey-water (California Orange Blossom honey)  Attached File600 lbs of blackberries, blueberries, and raspberries thawing  Attached FileInto the tank along with 350 lbs of honey and a little water:  Attached FileCurrent state of the tasting room  Attached File |
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Posted: 5/12/2021 5:42:55 PM EDT
[#26]
Do you feel like you'll be open soon? SWMBO and I will be visiting family and friends in August. I'll be bringing some growlers.
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Posted: 5/13/2021 8:42:14 AM EDT
[#27]
Quote HistoryQuoted: Do you feel like you'll be open soon? SWMBO and I will be visiting family and friends in August. I'll be bringing some growlers. We'll be open late June, so I'd say chances are great. We should have bottles and cans available to-go by then. Cheers |
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Posted: 5/17/2021 12:41:23 PM EDT
[#28]
If anyone wants to help "crowdfund" us by purchasing a membership - send me a PM. I don't want to get in trouble for advertising - but we should be able to ship to 42 states with Vinoshipper.
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Posted: 5/17/2021 4:24:11 PM EDT
[#29]
And to think... I was getting all excited that I was about to make another 5gal... (finishing off a couple quarts with a buddy on Friday night was probably not a great choice).
Good job, djkest! |
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Posted: 5/17/2021 4:57:22 PM EDT
[#30]
Quote HistoryQuoted: And to think... I was getting all excited that I was about to make another 5gal... (finishing off a couple quarts with a buddy on Friday night was probably not a great choice). Good job, djkest! Cheers fellow mead-maker. I am pitching yeast on another 200 gallons today. |
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Posted: 5/26/2021 9:40:45 AM EDT
[#31]
Holy cow. So we are having a difficult time getting the local media to talk to us. I contacted every TV station and newspaper in town (there's 6) and didn't get a single response. It's weird, because it seems like they cover all sorts of random things. Any tips?
Also we are set to open in exactly 1 month - I can't wait to make some revenue. :) |
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Posted: 5/27/2021 7:49:41 AM EDT
[#32]
Reach out to community development folks at the permit office.
I had a client do that recently and that started her path to getting coverage of the opening with city officials attending. |
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Posted: 5/27/2021 9:09:35 AM EDT
[#33]
Maybe check which reporters have covered restaurant and brewery openings and things in the past, and directly getting contact with them, if the main contact at the businesses aren't hooking you up with them?
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Posted: 5/27/2021 9:12:03 PM EDT
[#34]
I did not think that meadery was a thing, but nice to see new business pop up and all.
It is always nice to see business start that boot strap process and produce products that are not run o f the mill. I have not had mead or commercial/quality hard cider before so it should provide some entertainment for the taste buds. Those two style drinks have been on my bucket list for years...by bucket list - "one of these days I am going to have to try some of that stuff". I look forward to driving by the place when I am in town... |
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Posted: 5/27/2021 10:57:42 PM EDT
[#35]
Quote HistoryQuoted: I did not think that meadery was a thing, but nice to see new business pop up and all. It is always nice to see business start that boot strap process and produce products that are not run o f the mill. I have not had mead or commercial/quality hard cider before so it should provide some entertainment for the taste buds. Those two style drinks have been on my bucket list for years...by bucket list - "one of these days I am going to have to try some of that stuff". I look forward to driving by the place when I am in town... Awesome, arfcommers are always welcome. I'm the big balding guy. Our mead is really fun, and we'll have top-tier cider on tap as well. If you come in the evening you can watch the sun set over Pikes Peak from the front windows. |
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Posted: 5/28/2021 10:39:33 PM EDT
[#36]
Quote HistoryQuoted: Awesome, arfcommers are always welcome. I'm the big balding guy. Our mead is really fun, and we'll have top-tier cider on tap as well. If you come in the evening you can watch the sun set over Pikes Peak from the front windows. If you think the sun set over Pikes Peak is good - watch the moon over Cheyenne Mountain Air Force base/station - not kept up with the flip / flop between station or base. Now if you had real home made root beer / quality ginger ale for take out....I would have figured I have died and gone to heaven. I would even tip in boxes of 9mm ammo. |
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Posted: 6/2/2021 11:37:14 PM EDT
[#37]
Well, we made it on a local news station! That reporter was really awesome.
https://krdo.com/news/2021/06/01/couple-of-springs-businesses-hoping-for-success-during-rebound-era/ I'm not the taco burger place. I'm an idiot - fair warning!
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Posted: 6/11/2021 4:12:07 PM EDT
[#38]
Good times. Having a hard time finding things in stock that we need. Like bottles, corks, labels, fruit, chairs, tables, etc. We have t-minus two weeks to grand opening.
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Posted: 6/16/2021 11:50:14 AM EDT
[#39]
We took some pictures for the local newspaper- hopefully these files are small enough
 Attached File Attached File Attached File |
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Posted: 6/21/2021 11:41:52 AM EDT
[#40]
Bad ass...
By some chance, I might be in the Denver area to look at and purchase a classic car. If all goes well, I'll be about 40 minutes away and I'll have to stop buy. |
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Posted: 6/21/2021 12:35:02 PM EDT
[#41]
Glad your finally open! My buddy and I will be by sometime this week!
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Posted: 6/21/2021 12:54:54 PM EDT
[#42]
Quote HistoryQuoted: Glad your finally open! My buddy and I will be by sometime this week! Note: not open until Friday! But look forward to seeing you. |
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Posted: 6/21/2021 4:16:53 PM EDT
[#43]
@deathhates
@downtrodden |
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Posted: 6/21/2021 4:37:30 PM EDT
[#44]
Awesome, been following this thread for a while, glad to see you opening. Will have to swing by next time I'm in town. Trying to do something similar in Albuquerque.
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Posted: 6/22/2021 10:57:37 AM EDT
[#45]
Quote HistoryQuoted: Awesome, been following this thread for a while, glad to see you opening. Will have to swing by next time I'm in town. Trying to do something similar in Albuquerque. I'm not sure I'd recommend it. It's been rough trying to get started during / post pandemic. Equipment shortages, shipping cost increases, delays, price increases... etc. |
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Posted: 6/22/2021 11:13:01 AM EDT
[#46]
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Posted: 6/28/2021 5:12:22 PM EDT
[#47]
Well, we are open. I worked harder than I've ever worked in my life trying to get ready. The night before Grand Opening, one of my transfer pumps died. I had to rig up some stuff to use my expensive pump instead.
I ended up getting everything kegged at the last minute, threw the kegs in the walk-in cooler, went home, showered, and came back just in time to epen. We opened with 8 meads on tap, and 3 ciders guest taps from our friends at Boxing Brothers. Were fairly busy, and hope to build some repeat business. All of the meads were well-recieved. We'll have bottles available for sale by this weekend, though we can't sell across state lines unless we have federal label approval. |
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Posted: 6/28/2021 5:30:57 PM EDT
[#48]
Quote HistoryQuoted: Well, we are open. I worked harder than I've ever worked in my life trying to get ready. The night before Grand Opening, one of my transfer pumps died. I had to rig up some stuff to use my expensive pump instead. I ended up getting everything kegged at the last minute, threw the kegs in the walk-in cooler, went home, showered, and came back just in time to epen. We opened with 8 meads on tap, and 3 ciders guest taps from our friends at Boxing Brothers. Were fairly busy, and hope to build some repeat business. All of the meads were well-recieved. We'll have bottles available for sale by this weekend, though we can't sell across state lines unless we have federal label approval.  Congratulations!Now let me know how long it takes you to regret dumping the heat from the cooler refrigeration inside the space
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Posted: 6/28/2021 6:52:48 PM EDT
[#49]
Quote HistoryQuoted: Congratulations!Now let me know how long it takes you to regret dumping the heat from the cooler refrigeration inside the space It's been fine so far. But what I do regret is how noisy it is. We are planning on replacing it...eventually... maybe. |
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Posted: 6/29/2021 11:58:52 AM EDT
[#50]
 Attached FileHere are the 5 full strength meads we opened with: Citra X- California Orange Blossom Honey, Citra Hops, Lemon Juice and Zest Maui Sunset- CA OB honey, Mango, Pineapple, Orange Juice Candy Crush- CA OB honey, Candy Snap and Candy Heart Grapes Crush Berry- CA OB honey, Raspberries, Blackberries, Blueberries, Orange Juice, Direct Currant- CA OB honey, black currants |
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