SwampCracker Posted March 18, 2016 Share Posted March 18, 2016 The building we are costing has wood rafters, raw block walls. Are they any concern, we like the old unfinished look and it goes well with the brand we are building but we are getting suggestions to create a "clean room" like in a food plant. Should we create a space in our building and wall it off and build a ceiling for our still/fermentation area? Bottling area? What says the group? Link to comment Share on other sites More sharing options...
captnKB Posted March 18, 2016 Share Posted March 18, 2016 If you can get city and fire dept approval then I say go with what your have Link to comment Share on other sites More sharing options...
Tom Lenerz Posted March 18, 2016 Share Posted March 18, 2016 If you can get city and fire dept approval then I say go with what your have Also your state authority who inspects food processing plants. They probably would have issue with open wood rafters, especially in bottling. It might look cool new and clean but keep in mind things get messy, and in distilleries cleaning is important. Many distilleries share space for many activities, I'm personally a big believer in segregating spaces for cleanliness and safety. If you do you will have to plan things out for both now and future growth. Link to comment Share on other sites More sharing options...
Roger Posted March 18, 2016 Share Posted March 18, 2016 You just need a clean space around where you bottle. Many distilleries are "faux moonshine" architecture. Link to comment Share on other sites More sharing options...
Humble1 Posted April 17, 2016 Share Posted April 17, 2016 You might be able to keep the exposed beam if you sealed it. The problem with wood boring insects is that they will produce frass, poop and sawdust. They also will dump dead insects out the door. You also tend to have more areas in an open barn for insects and insect parts falling into whatever your making. Link to comment Share on other sites More sharing options...
Simon13 Posted May 14, 2016 Share Posted May 14, 2016 mmmm extra protein Link to comment Share on other sites More sharing options...
Buildermike Posted June 19, 2016 Share Posted June 19, 2016 I've built a distillery in a 120 year old warehouse in downtown Louisville, renovation is critical but you can keep the integrity of the old building and still have a wonderful facility. I do distillery construction consulting visit my site www.michaelvaughnperformance.com to see this building. I would be glad to assist you in any way, just keep your dream going! Link to comment Share on other sites More sharing options...
Gedrick Distilling Company Posted June 22, 2016 Share Posted June 22, 2016 Just bear in mind any wall you put up is a place where a hose can't run or you can't wheel a pump. Keep things open but segregate for packaging and storage, if you must. It depends a lot on your architecture tbh and indeed whether you plan to offer tours, tastings etc...PLAN! Link to comment Share on other sites More sharing options...
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