Saturday, 19 December 2009
We also need a cooling system in the fermenting room to keep our fermenting wort around 20ºC and then ultimately down to around 10ºC when fermentation is complete. For this task we are using a machine called an icebuilder which is more commonly found in a dairy to cool milk. The icebuilder creates ice which cools down the water in the tank before it gets pumped through our chilling pipes to circulate in and out of each fermenter jacket. Thanks to Marc my friendly refrigeration engineer we managed to get it all up and running over the weekend. Slight problem in that we have a small leak in the icebuilder tank, but hopefully plenty of silicone sealant will sort it out.
Sunday, 8 November 2009
Sunday, 25 October 2009
So I managed to find a haulage firm that specialises in moving heavy machinery - Merritts. Damien and Melvin, the drivers made driving a large truck and maneuvering a heavy duty forklift seem like a piece of cake.
The photo above shows some of the brewplant, which was previously used by Slaters in Stafford to produce Top Totty and other fine beers. They upgraded to a nice new shiny 30 barrel plant. I'm spending all my days at the moment trying to make these old tanks look a little bit shiny, but as long as they will provide me with great beer, I won't worry too much about the cosmetics. As they say, beauty is in the eye of the beholder.
Tuesday, 29 September 2009
....and the Fermenting room and Conditioning room have only got a few remaining courses to be laid before the malt floor can rest on top.
Thursday, 17 September 2009
1) Installing drainage and flooring. As you can imagine there is a large amount of water used in producing beer, both as a raw ingredient and as part of the overall production process. Where water is allowed to sit in stagnant puddles, bacteria can thrive and this risks creating an environment where beer can get infected, the end result being a poor quality pint. Good drainage therefore is important and makes brewing good quality beer a little easier.
2) Build a fermenting room. After wort has been boiled it becomes vulnerable to any infections, so anything which can help restrict airborne particles from getting near to the fermenting wort is critical. We will be using traditional open top fermenters so we want them housed in a relatively well sealed room surrounded by hygienic cladding. This will also help us control the fermenting temperature more efficiently.
3) Build a conditioning room. We will run our beer from fermenting tanks to conditioning tanks before we then rack to cask. The conditioning room is chilled and is essentially a bigger version of a pub cellar, which allows us to control the temperature and ensure maturation of the beer will enhance the desirable flavours and restrict those negative flavours we have all occasionally come across.
4) Build a Malt Loft. On top of our Fermenting and Conditioning room we will have a mezzanine floor which will act as our malt store, allowing us to keep the malt away from any water. Our grist box will also be up here so we can use gravity to feed the malt in to the mash tun.
That's basically the essentials and all relatively simple really. We hope spending a bit of time and money getting the layout right initially will help us make better beer.
Tuesday, 1 September 2009
Starting any new venture is exciting, but slightly scary at the same time. The statistics on new business failures never make comfortable reading, but hopefully with hard work and determination, a degree of common sense and a bit of luck, The Redemption Brewing Company will benefit from the ongoing rennaisance of the cask conditioned ale market.
We will use this blog to tell you about our beers, our brewing and the daily fun and games involved in running a brewery.