Whether you're expanding your micro brewery or want to improve your processes for greater efficiency and increased profits, we has a variety of solutions to meet the unique needs of micro breweries. From grain storage to material handling we will work with you to develop the right system for your micro brewery operations.
GRAIN STORAGE BINS
Whether you need to store spent mash or bulk grain, we offer a variety of grain storage solutions perfectly suited to micro brewery operations.
MATERIAL HANDLING
Are you still using totes and bags to transport grain to the processing area? We can design a better system for grain delivery to make things easier and improve efficiency. From conveyor systems and distributors to our Flex Auger system, we offer a variety of solutions that meet the needs of just about any micro brewery operation.
STORAGE TIPS
Malt in general can store for long periods of time if kept in a clean dry environment. The majority of malts are below 5.0% moisture, and quite simply at that low moisture very little can sustain life. Molds won’t grow, and many grain related insects will not be able to thrive in an environment that dry. There are some specialty malts that have higher moisture levels, and keeping all things equal, would not stand the test of time as well as malt that is below 5%.
Therefore, the best way to store large quantities of malt is in a clean, dry, silo. Not only can it be the most efficient and economical way of storing grain, but also provides the brewer the ability to maximize the malt’s “shelf life”. Larger brewers do not store malt for any length of time because they are receiving malt deliveries weekly, and for the largest breweries on a daily basis. However the smaller craft brewer, who is benefiting from volume pricing by purchasing truckload quantities can end up storing their malt for several months. This can be done easily using a silo, but there are just a few considerations or tips. First, it is a good practice to empty the silo completely a few times a year.
This reduces the build up of chaff, which is all the dust, and pieces of debris, that are created any time you move grain. The movement of grain in a silo is such that the lighter particles will rise to the top, so if you never completely empty your silo, continuing to create chaff, you will eventually wind up with a bunch of material in the bottom that you can’t brew with. Another source of chaff build up could be from high pressures used during pneumatic unloading. Cargill recommends unloading its trucks between 3 -5 psi, which is adequate to move the grain while minimizing breakage. Also there are more insects that can easily use the fine dusty debris as a food source, therefore limiting the quantity will lessen the likelihood of getting an infestation.
You should periodically inspect your silo both the exterior and interior. Look for cracks, missing bolts, or anything that might affect the structural integrity. Take an explosion resistant flashlight and inspect the interior. Look for water marks or stains on the sidewalls, or on top of the malt indicating a roof leak. Simply taking the time to do a quick inspection will save you headaches down the road. Keep loading hoses and tubes capped off when not in use. The area around the silo should be kept clean, not only is this just a good manufacturing practice, but helps quickly reveal even the very beginnings of a hole by the telltale pile of dust on the ground. (SOURCE: https://www.probrewer.com/library/malt/storage-tips/ )
