That is very cool! Is that fermentor tiled? What yeast are you using? Very cool picture. I remember a tiled, open fermentor build similar to that from BYO years ago.
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dean, do you have any clogging issue recirculating through the therminator when sanitizing? how do you manage hops going through the plate chiller?
Leos, I need to visit your taproom soon. Need to discuss lager brewing!
Me too. But that is just to drink your beer.
I used to run 45 gallon batches through my Chillzilla and March pump w/no problems. I would just run over to fermentor and pitch the next AM if the water wasn't cold enough.Looks like those kegs are attached. I kept wondering what they were for!?
It's hard to deal with other strains because I don't have any means to propagate yeast aside from the fermentor so if I am going to brew one 15 bbl of 1.090 quad I need to start w/an existing slurry and it's not just as easy as deciding to throw in another style to grow up yeast because you need tap handles and/or labels for that beer and I don't want to waste an entire brewday making up a yeast starter.
So, if I want to add a different strain I need to either add a new flagship beer or a yeast propagation set up. For my Belgians I am actually considering adding a belgian Pale ale so that I can change the strain to what I prefer in my higher gravity Belgians.
Makes a lot of sense, and a hurdle that might be present for most new breweries. Why buy a prop. vessel when that money could go towards another fermentor/more kegs/etc.?
I have used the 15 gallon cornies for about 8 years now. They are already plumbed and require NO modification. Just pop a hose on a gas disconnect and you have a blowoff tube. I have been praising these as a perfect solution for years now, and have only now just bought a conical for 15g batch sizes.
If you have extra wort laying around from a previous batch, then making a starter isn't such a bad thing to do if you really want to. But if you don't have spare wort, then keep in mind that you are blowing extra money on extract to make the yeast starter. Dry yeast is all about high quality, less fuss and less money. If you're going to mess around making a yeast starter, well, you're wasting your time AND money IMHO.
Yeah, you can charge all you want but if you serve them in your pub they are going to disappear regardless I know a lot of pubs that sell glasses, but don't serve you beer in those glasses. .