We have made a fantastic extraction in top of our vessels. Steam and heat are sucked out immediately. The muffler makes it virtually noisy. We also let the extraction run, at low speed, after we have brewed, thereby drying out floors and so on. The control allows us to regulate the speed steplessly.
For the first time we try to make bottom-fermented beer, a Doppelbock (130 liters). We have moved our 150 liter fermentation tank down into the storage cellar. The temperature is, in winter, low enough that it can be done without further action. It's bubbling merrily down there.
Busyness with tapping of Doppelbock.
The basement is 12 m long, 4 m wide and 1.7 m high.
It provides ample space for storage and production of bottom-fermented beer.
Monster Mill reinforced with stays on both sides. The pull from the motor raised the sides skewed relative to each other, and locked the rollers. Works flawlessly now!
Flushing rack so we can fill an entire box of bottles with cleaning fluid, at once.
After 2 days of soaking, clean with a bottle cleaner.
Flush plate is placed over the box and this is turned upside down for emptying.
Flush stand is placed over the box including flush plate, and the whole thing is turned upside down. Then it can be flushed with a pressure pump. The beam reaches min. 3 meters up by free flushing. Nozzles are silver soldered on pipes.
Before bottling, the bottles are sterilized with 100 ° C steam. An awkward turn, but it is necessary for the bottles to be completely clean. We use 400 - 600 bottles at a time.
We have moved equipment around a bit so there is room for a new fermentation tank of 150 liters. The shelf with various things and cases is put in the basement, and what we use regularly into the room where we used to have small portions of malt.
3 x 150 liter and 1 x 380 liter.
August 2020, newly purchased 300L mash pot, with motor / gear in the lid and stirrer in the vessel.
The set-up of brewing equipment has changed, it must be tested whether it is completely appropriate.
We got to test our new mash vessel. Really a pleasure!
The stirrer distributed the malt in the vessel and made the mash completely homogeneous.
There is a ball with holes which distributes the sparkel water efficiently.
The lid on the side makes it easy to remove the mask. Now only takes a few minutes.
The sieve at the bottom worked perfectly. We did not stir during the mashing out, then the Wort will become cloudy. We pumped out with no problems.
We have set up a crane above our basement / storage / cold brewing room.
Good for lifting boxes and malt up when we need it or down when it needs to be in stock.