From the HBD Archive
From: "Allen J. Hainer" <ajhainer@violet.waterloo.edu>
Subject: 200 gallon batches
Date: 1989-07-25 14:55:12 GMT

I just went on a short tour from the brewmaster of our local brewpub (Lion's
Pub, Waterloo, Ontario). They usually have six beers on tap ranging from
a very dark English Ale (excellent) to a "Dry" (I think they even beat Labatt's
at producing the first Molsen Dry clone ;-)

I was impressed by the efficeincy of the whole operation. Alone, Kelly
was able to keep up with a demand of approx. 450 gallons/week. I was
also surprise at how simular the proceedure was to what I do at home (except
for the fact that the beer was produced in 200 gallon batches). He was
even brewing mostly from extract! The extract he was using had grains
mixed in which were all thrown into the boil. From the size of the coarse
filters he was using, I would say that no more than a few pound of grains
could be used per batch without having to empty them several times when the
wort was transfered. He was able to remove all the tannins produced from
boiling the grains by finer filters. This raises a few questions that
maybe someone could answer:

Do most small brewpubs brew mainly from extract like this?

Is there a noticable difference in quality?

Of the winners from the AHA competition, are any/some/most from extract?

I also had an interesting conversation about yeasts with Kelly. According
to him, the major difference between dry and liquid yeasts is the way they
are started. Dry yeasts are usually pitched directly into the wort. Because
of the packaging, liquid yeast is usually started before being added to the
wort. If dry yeasts are started before being added in, they will perform
as well as liquid yeast (he still used liquid yeast). This is because
most of the unwanted flavours are produced by the yeast in the first hour
or so. This seems to agree with Papazian who says that the yeast produces
esters only at the beginning of fermentation.

Can anyone comment on the validity of this?

Kelly also told me that culturing yeast from one batch to another was very
important. From his experience, the yeast actually improve after three or four
batches. This is because the stronger yeasts are the ones that survive. He
has been able to keep some yeasts going for up to fifteen batches before
mutations start to detereorate the quality of the beer (producing sulphers).

Well, I guess I've gone on long enough. I suggest that as soon as any of you
get the chance, to phone your local brew pub and ask for a tour of their
facilities. Who better to learn from that someone that makes and sells
200 gallon batches of "homebrew"?

-al (ajhainer@violet.waterloo.edu)

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