From the HBD Archive
From: (Dr. Robert Bradley)
Subject: unknown
Date: 1992-05-27 18:33:47 GMT

Greetings fellow brewers,

I recently returned from my first ever visit to Colorado. Nice place;
kinda like Alberta, only drier :-)

I was quite impressed with the level of micro/brewpub activity. Is it
possible that this is the state with the largest # of micro/brewpubs per
capita? Being an ale-man, I was particularly impressed with the variety
of homegrown ales available in the better beer stores.

The only brewery I visited was Breckenridge, a brewpub which also
bottles and sells locally (in very dark 22 oz. bottles). My favourites
were their oatmeal stout and IPA. I was also impressed by a bottle
of their wheat beer (60% wheat, 40% barley), but the glass I had at the
pub was ho-hum and lacked the clovey distinctiveness of the (older)
bottled sample.

There is a notable peculiarity in their brewing process. Their kettle
has a 500 gal. capacity, but their fermenters hold 1000 gal. So, they
brew up 500 gal., aerate, cool and pitch the yeast, then brew another
batch the next day and ADD NEW WORT TO AN ALREADY WORKING BATCH!!!!!!
The person I talked to (assistant brewmaster, I think) said that they
aerate the second batch to a lesser extent and, because of an earlier
start on Day 2, it's somewhat less than 24 hours between additions.

Pretty weird, huh? At least, that's what it seemed to me. Still, the
results speak for themselves; the beer is good. I was trying to think
if a scenario where a home-brewer might find such a system useful, but
I couldn't come up with anything that wasn't totally contrived.

Does anybody brew this way? How far do you folks think this process
could be carried on: to a third addition 48 hours later? A fourth after
72 hours? etc?


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