Brewhouse Deep Clean Day

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Matt Omura
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Brewhouse Deep Clean Day

We're doing a brewhouse deep clean on Thursday, January 18th from 5 - 10pm in preperation for Stout Night. Main tasks are powerwashing floors, cleaning back room and cleaning upstairs.

If you have any small projects you'd like to see completed please post here and add it to the doc. Let's start the year off with a clean, organized clubhouse!

 

Volunteer sign up here, thanks to Struck. All you new members, this is a great chance to get your hands dirty and help out! Contact me if you have questions.

JonP
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If we could conduct a

If we could conduct a fermenter and keg audit, that'd be great. Some of them look like they haven't been used in years and could be disposed of/donated to the club.

Also, I'm a proponent of tossing out the dry wall up by the garage door so that we could utilize that space for additional keg/fermenter storage if needed.  

Jeff W
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Let's hold off on the dry

Let's hold off on the dry wall. I have a plan to use it with some of the 2 x 4s as a stage for the band at Stout Night. After the party, it'll only be a few short steps from the dumpster!

Rich
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If you are going to tackle

If you are going to tackle fermenters and kegs, I think a message to members saying anyone having more than two fermenters on the racks needs to put them in a storage spot. And same with any kegs over zero. Otherwise, I think you're wasting your time confirming that some people are abusing the shared racks and abusing paying for storage. We already did that. - Debbie D.

JonP
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Not trying to figure out if

Not trying to figure out if current members are abusing the space. Hoping to instead get rid of the handful of fermenters that are just collecting dust and taking up needed space that likely belong to people who haven't been members in quite some time. We also have 9306970048504757543853 (I've counted) random Home Depot/non-fermenter buckets that we could get rid of. We'll obviously keep a few to use for grain, back-up keg washers, etc.....but that still leaves a lot we could get rid of IMO.

Matt Omura
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Let's talk about it night of.

Let's talk about it night of. I know that a lot of the buckets need a home as we use them for parties. We'll get the main shit outta the way then look at fermenters and stuff.

 

Jim Vondracek
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"Hoping to instead get rid of

"Hoping to instead get rid of the handful of fermenters that are just collecting dust and taking up needed space that likely belong to people who haven't been members in quite some time."

 

Brock, Mark P. and I did that two summers ago, so its probably time to do it again.  

roussel
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FYI...I know we use 20

FYI...I know we use 20 buckets for any party with the 2 arches flowing

But we should store them in the party storage room updatirs, as well as the arches themselves (rock buckets should go under the stairs), and any popus and tables we have that we use for a party

Ben r.
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+1 on rationalizing fermenter

+1 on rationalizing fermenter storage. 

One way to tackle abandoned fermenters could be to just put a small tag on each (we've got a ton of those small tags). After two months or so any that that still have tags attached are...unclaimed. Property of the club.

(tag could say "remove when used" - signage could indicate what wwe are trying to do)

Thots?

Canuck
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(No subject)

The emperor is not as forgiving as i am

Matt Omura
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Love it, Ben. 

Love it, Ben. 

Thanks for the visual, Bill. 

Rich
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Why can't we just print out

Why can't we just print out bright orange plastic peel-and-stick labels with "Fermenter Storage Tag" and include a place for members name and Phone #, rather than a one-time tag solution?  Everyone gets one or two.  Slap them on your fermenters.  Policing the storage wall becomes a job of 2 minutes for one person, rather than 2-3 hours for two or three people over a two month period.  And it puts the responsibility on the people storing them there to make sure they are tagged rather than other members.  Also would deliniate what are actually fermenters as opposed to party buckets, etc.  If it's not tagged, it gets bagged.

 

 

Stewpid
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Preach on Rich!

Preach on Rich!

Ben r.
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Well, I think it comes down

Well, I think it comes down to what we are trying to accomplish.  If its about carboys that are abandoned - we just need to figure out which are being used vs. not used.  If its about members with hoards of them on the storage shelves, that's another issue.  

The thing is, I think there are a lot of members who have (and use) >2 carboys.  Some on the shelves, some actively(?) in the ferm room or fridges, etc.  So labelling two per person doesn't really address that problem b/c they will continue to move around.  

A different way of handling would be to assign shelves to members - although I actually hate that idea.

Maybe we can cover at the meeting tonite.

Jim Vondracek
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I agree with Ben on this. 

I agree with Ben on this.  Since we made the decision to rent the upstairs, limiting full 24/7 members to two fermenters seems unnecessary.  Reed's very good point about getting party items stored upstairs will help clear out a lot of space.  Organizing the keg storage would also help.

I disagreed with the decision to rent the upstairs at the time, as you recall.  But now that we've done it, and are dealing with the challenges of that decision, we ought to at least enjoy the advantages of it - including there being plenty of storage space if it were utilized and organized correctly.  

Jim Vondracek
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Full disclosure, I'm one of

Full disclosure, I'm one of those members with more than two fermenters at the brewhouse.  Right now, I have two being used and two or three in the storage area.  

Rich
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Just to clarify, I wasn't

Just to clarify, I wasn't suggesting people only have one or two fermenters.  You can have 50 if you want, but you could only store one or two labeled ones on the racks downstairs to avoid clutter and ensure fair and equitable use of the space.  The cost of the upstairs was supposed to be offset by storage revenue, but if we are allowing free unlimited storage throughout the brewhouse, you are directly undermining that.  If you are using the brewhouse to store your equipment, you should be paying for that priviledge, even more so now that we are burning through financial reserves to provide space for paid storage.  

If Ben is the one taking this on, then he should be the one to make the call how he wants do it.  And since I opened up my big mouth, I am now obligated to help him if he wants.wink

Jim Vondracek
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Rich, that would be a change

Rich, that would be a change in policy - only allowing 24/7 members to store two fermenters downstairs.  I remember this clearly, because when supervising new members, that was one of the questions they had to answer to the form Jim C. made.  At least since I've been a member, the policy has been that apprentice brewers could keep one fermenter at a time at the brewhouse and 24/7 members could store as many as they want, for free.  

Nothing wrong with changing a policy, if that's what we think is best.  I still think getting rid of the abandoned fermenters and storing the party stuff upstairs in the club storage room is enough.  But its not my call, of course.  

Rich
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I thought that was how many

I thought that was how many you could have in the ferm room. Maybe I'm wrong.

Kyle N
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My thinking was inline with

My thinking was inline with Rich's - # of fermentors in the ferm room, not storage. 

Jim Vondracek
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From the supervising sheet

From the supervising sheet for new brewers, apprentice members could have only one fermenter in the ferm room at a time.  24/7 brewers did not have a limit on the number of fermenters they could store at the brewhouse.  The supervising sheet from JIm C. didn't address the issue of how many fermenters 24/7 brewers could have fermenting at once.  At least that is from my memory, but I'm pretty sure its accurate.  

With the added shelves in the ferm room, limiting it two fermenters seems like too few, perhaps.  I don't think we have an overcrowding problem in the ferm room now, do we?   I can only think of one instance in the last couple of years where that was abused and it was dealt with privately, I think.  There may have been others, I just don't know about them.  

Rich
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Jim - Was never referring to

Jim - Was never referring to the ferm room, at all.  Talking about the fermenters on the racks outside, and on the floor, and on the barrel racks, etc.  You're going all Kris B. on mesmiley

roussel
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I agree we were not referring

I agree we were not referring to the ferm room itsself, but fermenter storage

I think each bewer should be able to take up to 2 spots, and can staore as many buckets/fermenters as they can make fit in those spots, anything beyond 2 spots worth and you should rent a storage space for the overflow...

Jim Vondracek
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I see, I misunderstood, sorry

I see, I misunderstood, sorry.

I'm 90% certain that the supervising sheet from Jim C. said that 24/7 brewers could store as many fermwnters as they want. Store, as in use the storage shelves. In any case, we had this conversation two years ago and at that time the board/officers agreed that there wasn't a limit on storing fermenters.

I still like Ben's and Reed's approach of clearing out the old unused fermenters and moving party supplies and buckets and stuff upstairs first before telling folks they can' only store two fermenters for the price of their membership.

But I won't lose sleep over it either way. Its just a choice.

Rich
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Me neither Jim, it will free

Me neither Jim, it will free up some space in my basement and garage now that I know we have unlimited free storage.  

Jeff W
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We never made the number of

We never made the number of carboys stored at the brewhouse official, that's why the check off list reads that way. It was more of an understanding that members would not take advantage of this and flood the brewhouse with carboys. Of course, now we have a much larger membership, so can revisit this policy. I don't think a lot of people are storing a ton of carboys, we just have a lot of brewers.

Let's start by cleaning the area out next Thursday, so we know what we're working with, then the board will take this discussion under consideration and create new guidance for carboy and keg storage.

Brandon Kessler
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I don't see any mention of

I don't see any mention of specific limitations of storage, only fermentation room. @Matt, do we have any mention of fermenter storage in the membership paperwork?

Steve3730
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I will come by and try to

I will come by and try to hook up the computer I brought. Need a ethernet cable about 15' long if anyone lives by microcenter. or I could see if I can grab one from work.

Jim Vondracek
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Brandon, the answer is no.  A

Brandon, the answer is no.  A couple of years ago, it came up, when Brock and I did the clearing out of old, abandoned or unlabeled fermenters.  At that point, I was told that  we had never limited the number of fermenters in storage, that the board had decided at that point to deal with excessive fermenter storage on a case-by-case basis, not with a general rule or limit.  That is still the policy today, as I understand it.  Which doesn't mean it can't be changed.  

Jim Vondracek
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I also purchased and am

I also purchased and am giving the club another digital temperature controller to hook up to the lagering/cold-crash fridge, to see if we can get that to be consistently in the low 30s.  I'll bring it Thursday night.  

Brandon Kessler
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Awesome, Jim! Thank you for

Awesome, Jim! Thank you for that!!!! That'll be a great addition to the lager fridge. 

Rich
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One note, It is not just

One note, It is not just fermenters, it is kegs as well.  There were a couple dozen kegs shoved onto the barrel rack last I saw that should be in storage spots or elsewhere.  We have never allowed free keg storage as long as I have been a member.

Kyle N
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Not to mention those folks

Not to mention those folks are a lot more trusting than I am with a $50 (and rising) piece of equipment being kept out in the open. 

Kyle N
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Not to mention those folks

Not to mention those folks are a lot more trusting than I am with a $50 (and rising) piece of equipment being kept out in the open. 

Brandon Kessler
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That's a great point, Rich.

That's a great point, Rich. That should be addressed. 

Jeff W
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When we expanded the carboy

When we expanded the carboy storage, it was decided that the back area would be used for kegs, as well as carboys. Using the same idea of dealing with people abusing it on a case by case basis, we didn't set a limit to the kegs.

With a growth in number of club members who use kegs, we will need to revisit this rule, as well. As I mentioned above, once we know what kind of space we're working with, the board will address the carboy and keg storage issue.

Rich
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And if anyone wants to read

And if anyone wants to read some historical discussion on fermenter storage and see how long this has been kicked down the road....

https://www.chaosbrewclub.net/forum/general-discussion/brew-house-storage

How many of you guys even know who James Lewis is?smiley 

There are some other ideas in there other than what I suggested, like you can only use the racks if you have a storage spot.

Canuck
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Wow, how can you call

Wow, how can you call yourself a brewer and have empty kegs!!!  SMH!!

I know James Lewis issmiley

The emperor is not as forgiving as i am

Matt Omura
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Reminder, brewhouse cleansing

Reminder, brewhouse cleansing is tonight. 

get ready

Jeff W
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Thanks to everyone who joined

Thanks to everyone who joined us at the brewhouse last night! You all did an amazing job. The brew areas, upstairs, front bar, bathrooms, and carboy/keg storage areas are clean and looking great! Behind the grain mill was particularly horrifying, but is now good to go!!

We power washed pretty much the entire brewing area and keezer, so let's try to not make last night's work in vain or the next deep clean harder than it needs to be. Please, please clean up after yourselves when using the brewhouse. 

Rich
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Thanks for organizing Matt

Thanks for organizing Matt and kudos for managing to get so many people to do a job nobody wants to. Always an eye opener how much crud just gets pushed to the back or covered up.

Just a note, if anyone had hops or non-expired yeast in the back fridge, it is probably still there, just down in the bottom drawer. I tried not to throw anything away that didn't look abandoned, but most other stuff in there was thrown out, including the impressive collection of salsa containers from the taco place. If those were one of your experiments, James, sorry dude.

Jim Vondracek
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That's perfect, Rich - thank

That's perfect, Rich - thank you for doing that.