Through a series of lucky events I have gotten to be friends with the owner of a local brewery/restaurant in my area. He has two locations but only brews at one of them and has to drive about an hour each way to get beer to his second location. He has a brewing setup at his second location that is just about operational but that project got scrapped. The reason for that is because it is located in the basement area of the restaurant and he is worried that the steam will have a negative impact on the wood floor of restaurant above it.
I know that he has some piping to the outside that to deal with the majority of the steam from the mash tun and brew kettle. The worry is more about generally having a higher moisture in that environment.
What are some ways to make sure that the steam/moisture will not have an impact on the wood over time? How have you dealt with a similar problem in the past?
Sent from my iPhone using Home Brew
I know that he has some piping to the outside that to deal with the majority of the steam from the mash tun and brew kettle. The worry is more about generally having a higher moisture in that environment.
What are some ways to make sure that the steam/moisture will not have an impact on the wood over time? How have you dealt with a similar problem in the past?
Sent from my iPhone using Home Brew
