Brewery Pr0n
- Thread starter BikeGeek
- Start date
100 bbls (3100 gal). Second vessel from the left is 16 ft in diameter.what's the capacity on one of these bad boys?
and when can i come visit?
Doors open mid-October
that is a good quantity of beers. See you in october100 bbls (3100 gal). Second vessel from the left is 16 ft in diameter.
Doors open mid-October
Can you explain further? I would think that even if you used a lager yeast at ale temps, you would still have a lager (or technically a "steam" beer).
What I'm curious about is the statement of "they just treat it differently". Are you talking about POST fermentation? How would they treat it to get a porter out of a lager? I assume that they can only go darker with a beer, not lighter, so the Lager is maybe the base?
They aren't... Their main brew is a lager, but they also have an "ale" and a porter.
A lager yeast fermented warmer would produce ale-like esters and phenols. Likewise, an ale yeast fermented cooler would ferment cleaner, but slower.
I think their "Premium" is the base. This is all second-hand, but word is they brew one wort and it gets various malt-based color and flavor additives to create the other beers. They're also diluting with an addition of de-aerated water to create their light beer, which is what a lot of larger breweries do. Again, second had info, but from someone I consider a reliable source.
Interesting!!
I some times dilute my wort with RODI water (Reverse Ozmosis De-Ionized) if I have over shot my intended OG. Im talking about going from 1.075 to 1.065 though, so certainly not a "light" beer. Well, light for me though.
I'm considering doing a Steam beer this winter.
Coming together nicely.
damn that is clean
any of your crew coming out west for hop selection?
any of your crew coming out west for hop selection?
Doubtful with the amount of work we have going on right now. Just heard from the headbrewer the other day that we're getting some of our hops from you.
Thats awesome! I am sure you will find our product superior to the 'competition.'
The new brewery looks great and if you ever make it out West come to Yakima and then we can go for a ride. After a hop tour of course.
The new brewery looks great and if you ever make it out West come to Yakima and then we can go for a ride. After a hop tour of course.
Yakima..... So f*cking hard to get hold of down here.
A local mate did a series of brews last year, identical smash's except for the hops..... Yakima was my fave followed by the Motueka.
Love to have a play with that hop myself someday.
*edit* actually no.... the 2nd place was a tie Motueka and Citra equal.
Damn, we're getting close. Did a couple shake-down brews last week which revealed some bugs in the system, but we're getting everything dialed in. Opening is only a couple of weeks away.
Tasting room. 70' hickory-topped bar being constructed in front of the brewhouse.
Mill room. Three 50,000 lb silos in the background on the right. 6,000 lb "supersacks" in the foreground. In the past we had to load everything by hand, one 50 lb bag at a time
The brewhouse. Mash, lauter, collection, kettle. The workstation on the right will disappear once everything is dialed-in.
Hop drops. Our new kettle boils under pressure so we can't just open the door to throw the hops in like we do now. These get loaded with hops before the boil. During the boil they get flooded with wort washing the hops in to the kettle.
View of the tasting room from the brew-deck. Still a lot of work to do.
Six new tanks in place. 9300 gallons each
Tasting room. 70' hickory-topped bar being constructed in front of the brewhouse.
Mill room. Three 50,000 lb silos in the background on the right. 6,000 lb "supersacks" in the foreground. In the past we had to load everything by hand, one 50 lb bag at a time
The brewhouse. Mash, lauter, collection, kettle. The workstation on the right will disappear once everything is dialed-in.
Hop drops. Our new kettle boils under pressure so we can't just open the door to throw the hops in like we do now. These get loaded with hops before the boil. During the boil they get flooded with wort washing the hops in to the kettle.
View of the tasting room from the brew-deck. Still a lot of work to do.
Six new tanks in place. 9300 gallons each
A couple of final pictures to share:
Sandwich menu for the tasting room 
damn, cant wait to come down!
Not sure why I haven't seen this thread before. The new facility looks great. Can't wait to come up for a tour. I may be a bit partial as Pennsylvanian but your beers are the best. Hoping to see your beers in more places.
