PBS has a great quick look into some of the science that is going on during the brewing process. As a bonus, you also get some really cool insight from Jester King Brewery, our neighboring brewery from Austin.
Month: September 2014
Just a little peek into our fermentation chamber about 24 hours into the fermentation of our caramel milk stout.
… and with that in mind, my body is yearning for some tasty dark brews. Luckily, we have our newest version of a milk stout in the fermentation vessels at about 67 degrees. We decided to try using a yeast starter to make sure this one ferments fully and quickly. Also, this is our first time utilizing cornelius kegs as fermentation vessels, allowing us to fit more beer into our fermentation chambers.
As for the future, we are looking into a better solution to achieving the temperatures during the mash with possibly a RIMS (recirculated mash system), always looking for more kegs, and keeping a keen eye on the market for pumpkins to arrive in season.
Cheers everyone! Hope you all had a great summer!