Monday, January 10, 2011

Fermenters

Someone recently asked me for pictures and a description of the fermenting vessels I'm using; since I like showing off my bling, here are a few pics.



This is an overview shot of my keg-fermenter. It's exactly what it sounds like: A keg that has been modified to be a fermenter. Since the keg doesn't have a conical bottom, a racking arm is essential for leaving the trub, dry-hops, and lees behind. The whole thing is sanitary welded thanks to Mike Carty of Derry, NH. The kegs are also legally acquired, as I understand it. Big props to the man.

Next up:



Here's a shot of the racking arm. The rod indicates position, and can be used to manipulate the arm while draining to ensure I take everything BUT the aforementioned un-wanted cruft at the bottom. The large, bulging piece at the center is where the arm clamps to the fermenter, and the drain valve clamps to the arm.

And now:



Here you see the arm clamped into the fermenter, and the drain valve clamped to the arm. The valve is a 3piece 304 stainless ball valve with a threaded TC male connector. Nothing too fancy.

As far as co2 considerations:



Here, you see a platform TC opening, useful for cleaning the fermenter, followed by a 3/4" barbed blowoff tube attachment. Again, all tri-clamped, and all done with beautiful sanitary welds.

Sunday, January 9, 2011

Woah for efficiency

So, I finished a brew-day on the new system today. The day was much longer than anticipated due to a few issues that cropped up:

1) My march-pump stopped working. This meant I had to revert to manual labor for shifting liquid around. Gravity feed is fast, it's true. But it can get heavy.

2) It was 30 degrees, ambient temperature - with a pretty good wind. This meant my heating took WAAYY long.

3) I measured out the recipe in 2lbs increments.

So, on to the good news. I hit 85% efficiency. Yeah, you're reading that correctly. 85%. I can probably get in the 90s if I tweak the system a bit more, but 85% is AWESOME. NOTE: that's 85% mash+sparge efficiency. I don't know what the boil-off efficiency is. The cooling tonight was provided by my trusty IC, since without both pumps I couldn't use my sweet new heat exchanger. That will have to wait for another brew-day.

10 gallons of American Pale Ale fermenting strong, though. That's all that counts. I used all Amarillo. Only 4.5 ounces for 10 gallons, and it's 8.2% Alpha Acids, so, by my estimate, we're looking at 44 IBUs. Roughly, it's a Harpoon level bitter. The really crazy part? 1.090 on-the-dot OG. Safale-05 gives 75% fermentation efficiency, giving an estimated FG of (I think) 1.023, and final alcohol content of 8.9% ABV. Not too shabby!

We'll see in a week how it goes. In the meantime, I've left the brewery a mess. I have 28lbs of grain to cleanup, and 3 large pots to scrub, which I'll need to do asap. Off to bed though - gotta make sure I get my beauty sleep.

Friday, January 7, 2011

ABC - it's easy as...

So, I sent an email to the ABC regarding Massachusetts' legalese surrounding a farm brewery. Could a farm brewery be operated on, say, a farm? A residential zone? If it were doing off-premises wholesale transactions? Under, say, 250 bbls a year? Any answers? Anyone?

The first person I tried redirected me to the ABC inspectors office. I haven't heard back from that office, but it's only been a week and I'm sure the inspector is on vacation, or dealing with lots of licensing stuff, atm. My wife works with the inspectors for the city of Lowell, so I understand how much time the job takes.

Hopefully I hear back from them soon, though. If not, I'll be sending an email complaining for more information.

Thursday, December 30, 2010

Happy Holidays

Hope every continues to have a good holiday season. For those whose season has been less-than-stellar, here's to hoping that 2011 is leaps and bounds better than 2010.

-Aaron

Tuesday, December 21, 2010

Christmas brewing thoughts

I've been trying to get time to brew - but more and more it's seeming like that won't be a possibility till some time after christmas. I'm hoping to brew a lighter ale and get a good springtime lager going. For the ale, it would likely be either an IPA or a milder EPA. Currently, my hops selection is nobles + Amarillo + Cluster.

My plan is for the lager to be a riff on the SA noble pils and will use 4 styles of noble: mittelfruh, true hersbrucker (for which I paid a premium), tettnanger, and saaz. I technically could add the spalt, since I have some available for use - but I'm worried about bumping the IBUs too high (original Noble Pils is roughly 35 IBUs). As-is, with the quantities I'm using, I'm looking at 38 IBUs, but I'm using german pilsner malt, and american pale malt. My original desire was to use honey malt for a sweeter flavor to balance the bitterness, but this change will give a nice distinct characteristic to set me apart from the SA. I'll likely dry-hop with more Saaz than any other noble since Saaz is absolutely beautiful as an aroma hop.

My ale will likely be a "truer" form of an IPA. No - not a DIPA. Not an Imperial IPA. Not "I threw every hop I had in here" IPA - just a good 2-row + pale malt IPA. I might use carafoam/dextrin for head retention. All Amarillo, likely with some older Cluster I have at the end and dry hopped to give a good hoppy nose. I wanted to save the cluster until I got some fuggles and could make a beer called "ClusterFuggles," but flavor and time trumps humor.

Wednesday, December 8, 2010

Success can be measured by weight

Success of a product is generally directly tied to the weight of it's brand. A well branded product, which easily identifies it's "values" to the consumer, and delivers on that implicit promise, will succeed. It's two parts - convey values; deliver on the value promise. You can see a lot of products which failed because they missed the target on one or both of those propositions. Look at the breweries which are wildly successful - you'll see that they all generally have an easily conveyed value proposition and all deliver on the promise they make to generate that value.

Let's pick on Sam Calagione's brand and company Dogfish Head, first. The name is an interesting, and strange image. Let me explain, in case someone out there doesn't think so. A dogfish is a generic term used to describe certain families of shark which hunt in packs. So-called, because, well.. they appear to be dog-like (hunting in packs) even though they're fish. The name itself implies a somewhat familiar, although peculiar, merger of animals - most people have HEARD of 'dogfish'. The addition of the second name, 'head' is a play on the already strange play of words. Literally, stringing the three together, 'dog' 'fish' 'head' - you can make two familiar, and related words: 'dogfish' and 'fish head'. That one might ascribe this to their beer company, an implicit value proposition might be:
- Strange
- Creative
- Unique
- Playful

The brewery reinforces these value propositions with the tagline: 'Off-centered ales, for off-centered people'. Again, we can take the words and the values can plug right in. For instance, 'Off-centered' = out of the ordinary; strange; creative. 'ales' = a promise not to deliver lagers ('duh'!). See if there are other values you can ascribe to the taglines, and title 'Dogfish Head' and 'Off-centered ales ...'

That study is interesting, but only part one of the two part branding equation. We need a second part - they need to deliver on the promise that they hold those values. Looking at their line of products, we see products which continually try to push the envelope, as far as beers can be pushed. 'Chicha', 'Bitches Brew', even their 120, 90, and 60 all use methods, recipes, ingredients, and techniques unique to the beer world. They are "strange" (for the 120-60, continuous hopping is not a traditional method), creative, unique and playful. The beer delivers on this promise, and reinforces the brand at the same time. You can bet, if Dogfish Head came out with 'Generic Pale Ale' people would be quite disappointed with it. It clashes with the brand. It might be a perfect example of the beer, too. But it breaks the promise the brand has with the public.

Take, again just an example, Samuel Adams now. The brand conveys tradition, defiance, rebellion, history, thoughtfulness. When Sam Adams came on the scene they were the rebels. They were defying the major three brewers. Their beers are traditional examples of the styles they brew. They adhere to historic styles, rigidly, while making slight changes to set themselves apart. They promise these things, and deliver on them. If Samuel Adams released, "Oddball Green Beer", no one would want it. If they released, "Traditional Example of Flemish Sour Ale," it would be successful (or at least, more successful than the first).

Stone - "Arrogant Bastard", "Ruination", their flagship beers.

The list can go one. Try it out, yourself. Pick a corporate brand, pick their flagship products. Do the products reinforce the brand?

Heck, the products don't have to be particularly GOOD. BMC type light lagers are not, shall we say, the most flavorful of beers. But they don't promise that. They promise a party in a can. They promise a fun time. And you can certainly have a good time drinking BMC - especially since it's cheap compared to most beers with different promises.

At least, this is my Socratic take on "Building a business 101." Maybe I'm dead wrong.

Wednesday, December 1, 2010

Brewmasters - mixed feelings

I've watched all 3 episodes of the new Discovery Channel show "Brewmasters," which airs on Sundays and Mondays @ 10:00pm. Let me just say, I have some mixed feelings on the show.

First, I would be kidding myself if I didn't say that the premise is somewhat of a let-down. Part of what makes craft beer so interesting is the variety of stories behind the breweries. Dogfish Head actually started on a 10gal SABCO BrewMagic system in 1995. One of their first beers (Punkin' Ale) was actually a homebrew that won at that years Punkin' Chunkin' food contest (being from Delaware, of course Sam would have gone to early Punkin' Chunkin' competitions). I was hoping that the show would be traveling to different breweries and getting to hear those kinds of interesting stories. The struggles, the victories, the one or two crazy beers.

Don't get me wrong. I'm not a huge fan of DFH beers, but they're not awful beers. I like the Punkin' Ale. I like the 90 IPA. But, the beers aren't "Oh My God, WOW!" Sam Calagione seems to be a fun, off-the-wall kind of guy. I guess I'm just not that interested in the DFH brewery, specifically.

However, the show does something that I think is good - namely, educates the public on the Craft Beer Movement. It's a movement that has been building a strong following, one consumer at a time, over the past 25 to 30 years. With the mainstreaming of one of the more mainstream craft breweries, hopefully people move away from the Big Two (AB-InBev, and MC) and get back to local product (and that's what nanobrewers are all about). It's one of the reasons why I avoid stocking anything that traces back to the Big Two (for instance, Blue Moon is an MC brand).

I guess what I'm saying is, the beer geek in me wishes that they spent more time talking about why crystal 60 or 120 gives more body. The 2 billion yeast cells thing from the pilot is laughable (pro-tip: I pitch hundreds of times more than that for my 10 gallon batches).

The craft beer advocate in me wants to hear about the other 1400+ craft breweries that exist - their stories and their beers.

So, I'm disappointed on that front.

On the positive side though, I might now be able to talk about my latest brew with someone and have them be interested in trying it without their first reaction being "Oh, this must be terrible." I might be able to offer them some of the craft beers I keep handy without a "Oh, there's no bud? Nevermind."

So, there you have it. Mixed feelings.