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[quote]QUOTE: Originally posted by colvinbackshop Great thread, and from what I've read so far, all really great information. I too, model a brewery and along the way I've come up with a bit of knowledge, discovering what happens at a regional brewery in New Ulm. Remember that we need Malt..as in malted barley. One of you buildings could do the malting and mash (primary fermentation) process and another the ageing/conditioning and bottling. Often over looked in the beer making process is the wash building, both for the returning kegs and let us remember that in 196 returnable bottles were the going thing. Also, breweries need a lot of heat, remember a boiler house, or at least a goody stack, and depending on the size of your brewery, you may also want to model a water tower. RE: Hops...Fresh hops, especially in the 60's would have arrived by rail in iced reefers, mostly from the North West Coast. Even pelletized hops retain freshness best when refrigerated, so I doubt that any hops would be stored in conventional grain storage bins. The finished beer itself need not be shipped in reefers, but often was to help stabilize the temperature of the beer....The reefers were, however, seldom if ever iced. Lastly, I can only speak for myself here as the Brewmister (home-brewer) regarding your "loads in". In my brewing I only use, Malts, Grains, Hops, Yeast and of course water. So...Boxcars, covered hoppers and reefers make all the sense. Grains, malts, bottling supplies...and so on, can arrive in the boxcar. Covered hoppers were gaining in use at this time also, so a mix of boxcar (grain use only) and covered hoppers for incoming grain would add some diversity. With that said...I think I need a cold one! [/quote] Thank you for your insignts. I will keep them under consideration as I further work on the details of this project. James
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