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[quote]QUOTE: Originally posted by Student of Big Sky Blue Since I first dreamed up this little project. My era has shifted from more or less 1990s to the present day to 1969. I am wondering would there be any fundamental changes I should consider now that I have changed eras? James [/quote] Other than rolling stock and motive power, I doubt it. The brewery should offer you a lot of flexibility. I grew up not far from the HQ Anheuser-Busch brewery in St. Louis. To this day, it still looks very old-fashioned. Brick and stone, vintage appearance (actually, very similar to the DPM modular walls with their brick "columns" at joints). There are more modern buildings, but they're either constructed to look 'historic' or sort of tucked away out of sight. On the other hand, I drive past a Miller brewery regularly which is very state of the art. Glass and steel, very modern looking, even to the point of having huge glass walls so you can see the boiling vats and equipment as you drive by (like what you often see at brewpubs, just on a huge scale). That latter would likely be far too modern for a '69 era layout, but my point is that you can have anything from a 100% modern as-of-your-era building back to a very old-fashioned building from any time in the past and still be on target. One final note: as a homebrewer myself, I'd suggest that hops is about the 1/10 ratio to barley as noted here... BY WEIGHT. But by volume, it's far less skewed. Hops are light while barley is very dense. So I'd suggest you're looking at more of a 1/3 or 1/4 ratio of hops to barley if you consider it by volume of space needed - number of cars, storage, etc. - which is probably more relevant for MRR purposes. And as also mentioned, your A#1 ingredient that dwarfs all else is water. If you haven't a nearby source, you'd best determine that your brewery sits over an acquifer and has a big well with a large pump...
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