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So many things were done, then redone, and then redone again. Just this winter I had a change that needed to be done, that required that the whole bar top, and everything associated with it all had to be lowered 2 inches. Here is $40 gallons, and some mead.

Well everyone it has been a long while (and I am sorry for that), but I thought that I should share where I am at with the North Farthing Brewery. The two fermentation chambers are two the right of the kettles. 20-gallon batches each.

Ok the results are in. This might be the best beer I have ever made. Conclusions: The infection that I feared never happened. I really doubt that the flies came from the yeast, or the DME. they had to have gotten in somehow. I will re-evaluate my process. And finally... flies make...

Like I said, I do not suspect White Labs... but. There is no vent in the glass lid, the second batch was sealed air tight with saran wrap, and the open cup with wort in it did not attract any flies. You would think that the open cup would have had some flies in it, is still does not 24 hours...

I still dont know, and I really do find it unlikely that WL is responsible. But as of now, the wort in the cup has not attracted any flies. I live in Arizona, it is 95 degrees and the house is sealed up with the AC on. The AC has been on for the last 6 months. It cant be just the 5 packs of...

Picture of the flies:

I do 20 gallon batches, and I made a 1 gallon starter the night before my brew day. Starter process: Since I do not have a stir plate large enough for a 1 gallon starter, my process is this: The night before. Boil one gallon of wort in a pot with a glass lid, this sanitizes everything...

Thanks, Today I plan on finishing up the second fermentation chamber, its done, I just need to hook up the fans over the "cooling" radiator. About three hours of work. Ill need lots of breaks because it is about 90 degrees in the garage right now and 90% humidity. Once that's done, I can...

Thanks Senormac. While I will not be opening a brew pub for business, I really wanted a brew pub in my garage. I can tell you that this project has gone way past my initial expectations on work. R&D is expensive and time consuming, and quite a lot of the things that I have done are all...

Here are some pictures: The picture with the green float, shows all the pipes in the middle and the 20 gallon "Ice Torus" that forms around the top of the freezer. This acts a thermal mass that can absorb a lot of heat. (The phase change from ice-to-water requires a lot of energy) The last...

Lets start with the New and Improved “Grossy Wort Chiller/Fermentation Chamber 3000” (patent pending) Which now features the amazing ability to cool fermentation all year round. The previous model only worked in winter. Ok. Seriously. The original design had a fatal flaw, it...

This project has taken a whole lot longer than I originally thought, and a few things went terribly wrong. The chest freezer in the keezer died, this meant completely rebuilding the keezer from the ground up. The wort chiller/fermentation chamber did not work well. This required a step back...

I was not a 100% certain of the brass in the brass swivel. I switched this out to 1/2" stainless steel. https://www.kleen-ritecorp.com/p-224...-f-swivel.aspx "This product has been certified by a third party to be compliant with the “Safe Drinking Water Act” requirements for low lead in...

The link in post #3 above provided by GoeHaarden has a very good write-up about the difficulties of this type of system. And I fully agree. As I said in my original post: "The practical application is daunting, and while I love what it is I have achieved, I am not sure if it was the best...

There is very little cold air in the chest freezer, its full of water. If you decrease the amount of water/ice in the chest freezer, to increase the amount of air, you decrease the thermal mass necessary to absorb the heat from the wort. As I said above, a cold water jacket would increase the...

Yes, I am using cool air to cool my fermentor. But that is not a very scientific way to describe what is happening. In science there is no such thing as "Cold" things just have less heat than other things. I am pumping the heat out of the fermentation chamber and into the chest freezer below...

The concept is very simple. It is my method of chilling 20 gallon brews. The practical application is daunting, and while I love what it is I have achieved, I am not sure if it was the best approach. My initial write up on this can be found here. The Grossy Wort-Chiller/Fermentation Chamber...

An underlining definition here is what constitutes a fad. Are excessively over-hopped IPAs a fad (Hop-tea as I have heard them called)? Are session IPAs (which seems to be an oxymoron), is that a fad? How long have they been around? Look at it this way. A tollhouse walnut chocolate...

Inside the Mash Tun:

More Pictures.