So I finally get a tour of a local brew pub that I frequent (a lot) who has great brews. Asking all sorts of questions like a good homebrewer should. A couple things that struck me as interesting. 1st off, they use hop pellets as opposed to fresh. He said getting the qty he needed and making sure they were fresh was a problem. Other interesting thing although he's got all the cool equipment to keep his fermentation at the right temp was a 8-10 day ferment (conical naturally) and then a 4 day rest at 30 degrees.
The big thing that struck me was he said he used to do a 90 minute mash and then sparge. Now he does a 5-10 minute mash and 2 hour sparge and gets the same efficiency as the old school way. He said "I've been doing some reading" and he claims has reduced his off flavors (husk) by doing it this way and reduced the time window. Just thought it interesting and would share. Not sure if I'm going to try it but... Also, single step infusion. Forgot to ask of his mash out temp but I'd assume it would be at mash temps.
http://www.thundercanyonbrewery.com/brewery.htm
The big thing that struck me was he said he used to do a 90 minute mash and then sparge. Now he does a 5-10 minute mash and 2 hour sparge and gets the same efficiency as the old school way. He said "I've been doing some reading" and he claims has reduced his off flavors (husk) by doing it this way and reduced the time window. Just thought it interesting and would share. Not sure if I'm going to try it but... Also, single step infusion. Forgot to ask of his mash out temp but I'd assume it would be at mash temps.
http://www.thundercanyonbrewery.com/brewery.htm
