So, lets start with the addition of a vintage 1939 General Electric Kerorator to the brew house. This was a true rags to riches story for the refrigerator. I'm sure in it's hayday of the 40's and 50's this piece of history hummed along in someones well-to-do kitchen of the time. Never creating an issue, until it was no longer the lastest and greatest so it was sold. The GE has probably changed hand 10-20 times in the past 72 years, until it looked like this.
Just in terrible, cosmetic shape, but no worse for the ware in the mechanics of the machine. Also, a testimonial for true craftsmanship, still working fine 72 years later. Despite a frayed electrical cabel (the cloth cover was looking ratty) still running like a brand new one. So, my wife and I went to work, countless hours with an angle grinder, digging through what we could tell was 3 different coats of paint. With some work, love, and a few curse words. She is now the work of art that resides in the brewery! The second tap will be added this weekend.
|GO BIG BLUE!!!!!|
Now that the "Beer Dispensing System" is almost complete, lets move to the actual brewing side. Steps have been made to finally convert to an all grain system. Without utilizing a MLT (mash lauter tun), I am going to utilize the BIAB (Brew In a Bag Method). It is a relatively new brewing procedure were your mash is actually done inside the brew kettle, with the grains in a grain bag, inside a steel basket to support weight. This allows for all-grain brewing without any more then a pot big enough to hold your full biol volume, and your extra sparge water, and a burner. I have the pot under control a converted 15.5 gallon keg, and a brand new Blichmann Engineering Burner.
Blichmann products are supposed to be top of the line. This thing is supposed to make 10 gallons of water boil in 13-30 minutes (I currently wait an hour for 7 gallons to boil), and be remarkably fuel efficient. It will get it's inaugural run this weekend, with a summer time style of wheat beer an "American Hefeweizen".
So as I move into a new phase of my brewing, now I can better perfect recipes of my own Ales by controlling the amount of grains in the mash. I also should be able to perfect fermentation temperatures with my small chamber.
We getting serious around here, come by and check us out some time!