|
The AHA sponsors (promotes) a nationwide home brewing event in
which established brewers invite interested parties to learn how to
brew in a hands on process. Whether we teach anyone anything or not,
our home brew club uses this as an opportunity to have a group brew.
I hosted the event this year and it was a lot of fun. We had a scare
of rain but it was decent for most of the day. Luke had brought over
the carport tarp the previous day and I jury rigged a deck awning
just in case. If you're wondering, we collectively brewed 65 gallons
of beer and 5 gallons of mead this day.
We got to see a lot of variety in how all grain brewers
tackle the task of liquid transfer from vessel to vessel. I counted
at least three gravity feed systems where the hot liquor tank is up
over head, the mash tun is at eye level, and the boil kettle is
below that. This allows you to "fly sparge" without any pumps. Water
flows out of the top tank into the lauter tun, through the grain
bed, and into the boil kettle on the bottom (rinsing the sugars out
of the grain). You can also see the contrast between cooler based
vessels and converted stainless kegs. They all make beer.
  
I think David's system takes the cake as far as precarious
balancing acts go. I like to call the 6 foot radius around his HLT
the "ouch that burns!" zone. Just kidding man! Well, ok, save your
nickels for a March pump. This is actually a testament to the
ingenuity of an all grain brewer. Whatever it takes to make wort
flow is fair game. The club prez also uses makeshift brew stands out
of ladders, milk crates, etc in order to get that multi-level
system.
  
In contrast to gravity feed systems, you have Jody's single tier
rack. It uses food grade pumps to move liquid from vessel to vessel.
It's not necessarily "better", especially if you don't have $250 for
pumps laying around, but you can see that it has its advantages. Not
hoisting hot water over your head is certainly one of them.
  
| The other end of the spectrum is
mead making. Luke likey mead. The hardest part of making mead
is holding the container upside down until the stubborn goo
makes its way out (and carrying a full carboy). No boiling,
mashing or any of the stainless steal bling-bling. Bee food,
yeast and water is all you need. Of course, now he has to wait
a good twelve months before indulging in the nectar of the
gods.
In a tribute to the simpler life of days gone by, Luke
cozies up to the wood pile and meads a makin. |
 
  |
The group of guys in this pic are
all www.homebrewtalk.com
members. Represent! I wanted to spread the love to my
"virtual" home brew club as well so I promoted the event until
a few guys agreed to show up. From left to right; cd2448,
foxbrew, bobby_m, eric_duel, and ollllo (who flew 4000 miles
to check this event out by the way).
Oh, and remember, Harley Steve is watching you! |
Most people don't take pictures of kettles with steam coming out
of them but brewers may collect pictures like these and stash them
under the mattress like a playmate of the year centerfold.
  
|
