brewhouse equipment and procedures - altitude chophouse
TRANSCRIPT
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Brewery Equipment and Brewhouse Procedures
Jared Long Head Brewer, Altitude Chophouse and Brewery [email protected]
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The Basics
- Mash Tun - Boil Kettle - A means to boil wort - Wort Chiller - Fermentation Vessel - Thermometer - Tubing for wort transfer (high temp rated) - Packaging method (bottles/kegs)
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Mashing
Considerations: 1. Insulation 2. Separation of
grain and wort
3. Exit valve 4. Sparging
method
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Boil Kettle
Considerations: 1. Stainless steel 2. Separation of
hop matter 3. Exit valve 4. Volume
measurement
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Wort Chilling
Considerations: 1. Efficiency 2. Ease of Cleaning
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Plate Chillers
Advantages: 1. Very efficient 2. Relatively
affordable 3. Can be outfitted
with quick connects
Disadvantages: 1. Difficult to
clean 2. Can’t take apart
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Counterflow Chillers
Advantages: 1. Copper = happy wort 2. Easy to clean 3. Efficient 4. No need to take apart
Disadvantages: 1. Relatively spendy 2. Difficult to mount on a
brew stand
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Lack of Chiller Option
Advantages: 1. Cheap 2. Wyoming is a cold
place
Disadvantages: 1. Highly inefficient 2. Wort is exposed to
the elements
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Fermentation Vessels
Considerations: 1. Cost 2. Material 3. Ease of cleaning 4. Temp control
capabilities 5. Portability
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Plastic Bucket
Advantages: 1. Cheap 2. Easy to clean 3. Easy to transport 4. Low hydrostatic pressure 5. Some come with racking ports
Disadvantages: 1. It’s plastic
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CarboysAdvantages: 1. Relatively affordable 2. Glass cleans up well 3. Can see fermentation/
flocculation 4. Can be temp controlled
in a fridge
Disadvantages: 1. Glass is fragile 2. Difficult to clean 3. Medium level of
portability
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Stainless Steel
Advantages: 1. Highly durable 2. Very easy to clean 3. Highly sanitary 4. Good temp controlling
options 5. Racking arms/yeast
harvesting
Disadvantages: 1. Expensive
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The Next Level…1. pH meter 2. CO2 tank 3. Refractometer 4. Pump 5. Stainless steel/quick connect fittings 6. Oxygenation 7. Temperature control fermentation 8. Beer gun
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Cleaning and Sanitizing
Cleaning and sanitizing are not the same thing! Considerations: 1. Keep EVERYTHING clean 2. Use common sense (scratching, safety) 3. If something isn’t clean, it can not be
sanitized 4. Sanitize everything that will touch wort
post-boil (hot side vs. cold side) 5. Thoroughly rinse cleaning agents, DO NOT
rinse sanitizer.
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Cleaning methods
1. Detergent soak/scrub 2. CIP 3. Hot water?
Common cleaners: 1. PBW 2. LCCC (caustic) 3. Acid
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Sanitizers
Considerations: 1. Everything that wort will
touch post-boil (including your heat ex) must be sanitized
2. Dilute your sanitizing agent at suggested rates
Methods: 1. Star San (high foaming) 2. Sani Clean (low foaming) 3. Heat Pasteurization
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Some Guidance…
1. It’s impossible to be too clean 2. Put your brewery equipment away clean
a. My advice would be to wait to have a beer until cleaning commences
3. Obsess over your heat ex and fermentation vessels 4. Decide what your motivation/goals are for
homebrewing; this will dictate what you’re willing to spend on equipment
5. Develop your palate to identify potential cleanliness/sanitation issues
a. Phenols/Acetic/Tart/Metallic
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Brew Log
At minimum, you’ll want to collect (and record) the following:
1. Recipe (grist/hop schedule) 2. Mash pH 3. Mash temp 4. Original Gravity/Terminal Gravity 5. Anecdotal notes on fermentation
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Homework
For next class (@ Altitude…)
Please bring a beer of your choice and be prepared to talk about what it is that you love about the beer.