Subject: Re: Homebrew Digest #890 (May 28, 1992)
Date: 1992-05-28 08:53:32 GMT
> Date: Wed, 27 May 92 14:33:47 -0400
> From: firstname.lastname@example.org (Dr. Robert Bradley)
> The only brewery I visited was Breckenridge, a brewpub which also
> bottles and sells locally (in very dark 22 oz. bottles). My favourites
> 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
I don't think it's unusual to do it this way.
The famous smoke-beer brewery Schlenkerla in Bamberg,Germany does it !
Each batch is 5000 litre,they make two batches each week and each
fermenting vessel contains 10000 litre.
According to my info ( The owner & brewmaster ) it is at least one
day between the batches ,even 2-3 days.
It seems that it's approved under the 'Reinheitsgebot' to...
Lars Nilsson |
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