So...today...instead of homebrewing...I spent the day shadowing the head brewer at Kane Brewing. Clay walked me through the entire brewing (and cleaning) process. I'd like to say I helped, but with the exception of helping with the spent grain and adding the hops..not so much.
Here we are mashing in. Grains get hydrated on the way into the mash tun.
The mash rakes are cool.
After the mash...we recirculated...
Checking the pH
The sight glass shows the color of the wort. (photo doesn't really show it too well)
The sparge...kinda looks like my sparge arm...
The control panel....I definitely don't have one of these....
Hey...run the rakes backwards and they help scoop the spent grain out into barrels. The farmer came later and took the grain for cattle feed.
Prepping the hops.
Luckily for me...Clay climbed into the mashtun to clean it out.....
Getting ready for knock out.
Here's the spent grain...
Beautiful stainless steel
The chiller....cools the wort from....200 to pitching temp......
Can't show you the brew kettle whirlpool. BUT, I can show you that results. Basically it spins the wort slowly, you wait 20 minutes and then you run off. The goal is to have all the lumpy stuff end up in the middle, then run off from the side and liquid runs off clear(er).
The brewery....our beer...third fermenter on the right....
Guess I have to keep tabs on the beer and taste it along the way. The limited release brown ale will be available in 3 or 4 weeks.....
