|Electric Brewery Controller - Single Vessel|
While waiting to get settled into the new place I had plenty of time to research the different types of electric brewing systems that were currently available. I had two main requirements for the new brew room it had to be electric powered and the brewing system had to be big enough to brew ten gallon batches. Before moving I found out that there was no possible way to run a natural gas line to the garage because of the way the house had been designed. I also wanted to increase the amount of beer brewed during each brew day too because it would let me build up and maintain a well stocked pipeline while potentially reducing the number of brew days per year. My favorite craft beers cost about $8.00 to $12.00 a six pack and using a little simple math proved that a 10 gallon batch of beer would easily fill 100 twelve ounce bottles which meant that for less than the cost of a few six packs I could produce sixteen six packs of the freshest high quality home brew available. Naturally I never add in any costs for the time I spend brewing because I love to brew so much even though I may not look forward to packaging that much beer in twelve ounce bottles.
|Dedicated Garage eBIAB Brew Room|
The space I had to work with in the brewing area was a good size but it wasn’t going to be big enough for a three tier system like I had been brewing on. Knowing that the brewing area was a bit limited I started looking into the brew in a bag (BIAB) process. Using the BIAB process I could still brew my all grain recipes but without needing the extra room for a separate hot liquor tank, mash tun and boil kettle. I was happy to learn that with BIAB a single kettle takes the place of a hot liquor tank and a mash tun. Ultimately I decided on buying the High Gravity eBIAB Electric Brewing System because the prebuilt system shipped with a 4500 watt 220 volt heating element and a 62 quart kettle which would be perfect for ten gallon batches. It's an experimental brewing system run by a programmable EBC-SV controller that monitors the wort temperature as the wort is sprayed onto the top of the grain bed and can be used with 5500 watt heating elements with much larger kettles.
Two months after starting the brew room layout and placing the equipment orders with vendors everything was delivered, set in place, connected and ready to brew the first batch of beer.
|High Gravity 15 Gallon eBIAB System|
As it turned out making the move from natural gas to all electric brewing was one of the best things that could have happened but it did involve buying new equipment and learning a whole new way to brew beer. To get going I started reading about what other electric BIAB brewers had done to improve their brewing process and about their experiences both good and bad. Some brewers said the wort would be cloudy and others, including the manufacturer of the system I bought, said to only expect to get 60% efficiency rates. While other brewers wrote about getting near 80% efficiency rates when double crushing their grains and doing a 90 minute mash. Cloudy wort and low efficiency aren't things I'd be happy living with especially after investing so much in a eBIAB system. Of course there were a few other questions too like would the system be able to brew ten gallon batches, how to exhaust the boil vapors and what's better to cool the wort a plate chiller or a counter-flow chiller. It seemed like there were pros and cons to just about everything used to brew beer depending on who you asked, finally I just had to make up my own mind and go with what I knew would work best for me.
|The First Recipe Used 22 Pounds Of Grains|
|Large Basket And Mesh Bag Made The Pound Dough In Easy|
Having nothing more than eBIAB theory to go on for my first brew I started out with a recipe based on an estimated 70% efficiency, about halfway between my previous infusion mash efficiency and the manufacturer's suggested efficiency. The California Common (aka: Anchor Steam) style recipe I chose was a favorite of mine that I had brewed before. It's a fairly simple recipe using a mix of 10% Crystal and 90% Pale Ale malt and a few ounces of Northern Brewer hops. I had stopped in The Brewers Apprentice located in Freehold, NJ earlier in the week to introduce myself and to pick up a few vials of White Labs WLP810 - San Francisco Lager Yeast™ for the starters I planed to pitch on brewday. I met Jo-Ellen Ford the co-owner of the LHBS and early adopter of their now booming 'Brew On Premise' concept of brewing. Jo-Ellen and the staff really know homebrewing and do their best to make every brewer's brewday a great experience. I stopped by and picked up 22 pounds of freshly crushed grain early brew day morning and then with all the ingredients on hand I was ready to brew.
|Recirculating Mash Spray Nozzle|
|The Key Ingredients Needed To Modify Brewing Water Properties|
|Grain Basket Suspended Above Kettle While Wort Drains|
|Clear Wort And Tight Compact Cold Break|
|Induction Cook Top Heating Sparge Water|
As the countdown timer for the boil ticked by signaling the next hop addition I kept myself busy by getting the wort chiller, lines, yeast flasks and fermentor buckets and hoses sanitized. By the time the boil was done the used grains had been drained of wort, even though they still must have weighed sixty pounds, so I dumped them into a bag and put the bag in the garbage can for disposal later in the week. The 760 cfm exhaust hood did a great job keeping the brew room air quality in good shape and the new brewing system worked out as good or better than I could have imagined it would. In a single day of brewing I became a huge fan of Chugger pumps too, using a pump to transfer wort was so much easier than doing it by hand. The only new process left for me to master at this point was using the convoluted counter-flow wort chiller. Moving up to ten gallon batches meant having to retire my trusted old immersion chiller, it simply didn't have the cooling capacity of the new counter-flow chiller design.
|Chilling The Wort As It Goes Into The Fermenters|
|The Rise And Fall Of WLP810 Yeast Starters|
To prepare the yeast for brew day I mixed in a cup of extra light dried malt extract for every two liters of filtered water. Using a large pot I poured in four liters of filtered water and two cups of DME and mixed it all together until there were no lumps of DME in the mixture. After boiling the wort for about fifteen minutes I put the pot in the sink filled with ice water and a small fountain pump to keep the cold water circulating around the pot. Once the wort cooled to 75F (21C) I added a vial of yeast to each sanitized Erlenmeyer flask and poured the cooled wort in until the level hit the two liter marks. After spraying tin foil with StarSan and loosely covering the the openings of each flask I set them each on a stirplate and let them spin for three days. At the end of the three days, after the yeast had time to absorb enough nutrients to allow them go dormant, I replaced the tin foil with sanitized plastic wrap and placed the flasks in the refrigerator to cold crash. On brew day morning I took them out of the refrigerator and let them warm up slowly to pitching temperature. Just before pitching each starter I decanted off the starter wort leaving only enough wort behind to swirl the yeast cake into suspension.
|Clear Wort Sample Original Gravity On Target|
|White Labs WLP810 - San Francisco Lager Yeast™|
|Be As Passionate About Brewing As You Are About Beer|
Since building out my garage brew room the folks at GarageCabinets.com have taken an interest in my web site and included me in their list of '24 Great Blogs Homebrewers Should Follow' article. I highly recommend their website as a must read for anyone interested in improving the look and usability of their garage area. The GarageTalk article by Troy Greenberg is specifically targeted to homebrewers and is a great resource to keep handy for future reference. I've also agreed to submit a series of articles covering a wide range of brewing topics to HomeBrewTalk.com thanks to Austin McLendon taking an interest in my brewing experiences. Their new online 'Front Page' section has proven to be very popular with homebrewers and Austin has done a great job in providing content that's both interesting and informative. It's been a crazy busy summer for me with tons of stuff going on but I'm looking forward to kicking back and enjoying the Fall brewing season and brewing plenty of beer in the new brew room.