Came across this, I will attach a few photos,one shows the trub being rinsed out of a large FV
Out for a drive and....
- Thread starter pms67
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I spoke to the head brewer, he uses Nottingham yeast and only Fuggles, they produce 1200 litres per week
Sorry to bang on but one more,
He ferments at 25 degrees !! And it's done in THREE days.
He ferments at 25 degrees !! And it's done in THREE days.
Pics sorted :wink:
Thanks Chippy,I keep forgetting which way to take them!
Landscape seems to work for most members. :thumb:
How can this guy ferment at 25 degrees,and only three days ?
Wabby
Regular.
If you have the right yeast and temp control, 3 days is enough. Before crashing.
LarryF
Brew Numpty
Brilliant find pms.
Most brewery's like to get the fermentation done in 3-4 days. He probably needs to crank it up to 25c because he is using a dried yeast. The brewery's that maintain a live strain will ferment under 20c in 3 days no problem.
MyQul
Chairman of the Bored
Notty can easily handle 25C. I've had it up to 27C this summer. It's currently my summer hot weather yeast. If the OG of the beer he's making is only mid 1.040's gravity notty will easily chew through that at those temps. Cranking the heat on yeast is like turbo charging it
Last summer I did a mid - 40's OG beer (admittadly it was MJ workhorse yeast rather than notty) and iirc it chewed through the wort in 2 days
Lovely little set up they have there nice find. Here's some info from their site I found
http://www.moulinhotel.co.uk/inn/brewery.html
Perhaps by producing low ABV beers?
I know a micro brewery, they ferment in 4 days and condition for 1 week. It will never be quite as good as home brew, but larger volumes ferment and condition quicker than smaller volumes, he did explain how but I don't remember.
Swmbo wasn't so sure as she sipped her cola before driving home ðŸËâ°
Cwrw666
Landlord.
Everything in a brewery is rushed through much quicker than in homebrewing.
The guy's doing 1200L per week. Just think of the storage capacity he'd need if the process took 6 weeks till the beer was ready!
The guy's doing 1200L per week. Just think of the storage capacity he'd need if the process took 6 weeks till the beer was ready!
Also if they are using a strain they have themselves they may have acclimatised it more to brewing at that temp..
Sadfield
Landlord.
If you ferment under pressure you can ferment quickly at higher temperatures with less ester production.
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Yeah, Ive got a caravan at Blair Castle Caravan park,very handy ðŸâÂ
Your right, it's a case of get it brewed and get it out
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