For too long I've been a connoisseur of beer but, until recently, never engaged in the manufacturing process. As my twitter followers know, about a month ago, I made my first batch using malt extract and a recipe from a local brewing supply store. If I learned one thing from that batch it is this: brewing beer is easy!
I realize there are many that would argue that opinion (or perhaps even punch me for saying it) but lets face it: people have been brewing beer in one form or another for thousands of years. Long before the Internet existed to enable us to readily exchange information, and long before we understood the role yeast played people were making passable beverages. I contend that, with the correct application of research, discipline and DIY desire, anyone can brew beer. Naturally that begs the question: what am I going to do differently?
It is my goal to take the features of large craft breweries (minus the hipsters and dreadlocks) and downsize them to home brewing capacity levels, while at the same time take advantage of the flexibility afforded to the home brewer but limit the hobbyist-grade errors.
My first batch was 1 gallon. Yes, really. It was a lot of work and waiting for 5 pints of final yield. I am immediately going to 5 gallon batches. Still, not all that impressive as many people brew that size and larger. To take it step further, I'm also introducing automation, advanced equipment and commercial techniques into the mix. Additionally, most of my product will never see bottles. I'll also be building a bar that houses kegs in a converted chest freezer, commonly known as a "kreezer".
So, to summarize, one month ago I knew very little about the process. Currently, I'm building an all grain dedicated brewing facility that operates on exactly the same concepts as a commercial craft brewery. As I often say, "anything worth doing is worth over doing!"
My brewery (which will occupy a spare room in my basement) will feature:
- A two kettle system - one for a boil kettle which doubles as a hot liquor tank, and another for a mash lauter tun
- A plate heat exchanger which will use heat from the HTL to warm the mash water
- A single, electronically controlled and ignited burner under the boil/HLT
- Dual pumps for moving fluids through the heat exchanger and between vessels
- A custom designed and programmed controller that will manage the entire process
- A complete purpose built plumbing system with large sink and ejection sump
- Organized storage for carboys and perhaps other fermenters in the future
At this point, I've mainly been accumulating parts. I have the kettles, burner, gas works, and many of the electronic parts. I'm currently waiting on a 50 plate heat exchanger and my temperature sensors for the controller. I will be updating my twitter feed as individual developments occur, and posting to this blog as portions of the project are completed. Also, check out my brewing Picasa web album for some great pics.
