Our Brewery Setup
July 7, 2009
We use a 10 HL brewhouse from Pub Brewing, a now defunct equipment manufacturer that was based in New Jersey and California. One of the founders of that company was Doctor Micheal Lewis, Professor Emeritus of Brewing Science at the University of California – Davis. He was my professor when I attended the Master Brewers Program at UC Davis in 1997. Our Brewhouse is steam fired, copper clad, stainless steel and 2 vessel. We have a Kettle and a combi-tank. The Combi-tank has the hot liquor tank on the bottom and the Mash tun on the top. The mash tun is not heated but it is insulated and the hot liquor tank help maintain temperature threw the mashing process. Our kettle also doubles as our whirlpool. We also on occasion use the mash tun as a hopback for beers like our Hopfest, an American Pale Ale that is hopped exclusively with Amarillo Hops. We do not have space for a mill so buy all of our malt preground. All of the hops we use are in pellet form except for the ones we use in the hopback and the ones we add to our firkins for cask conditioned ales. Those are whole flower hops. We have 6 individually temperature controlled, cone bottomed, Uni-tank fermentors. These are all stainless steel, insulated and glycol jacketed. In our serving tank room we have 8 single walled, dish bottomed brite beer tanks. These each have their own pressure regulators but they are all stored at the same temperature.