These days, most people either are homebrewers or know someone who is. I'm no different, and at this time I'm still officially a homebrewer.
As a hobby, home brewing is probably one of the more rewarding ones out there. After all, you spend a couple of days messing around with some stuff and you end up with a case of two of beer. What's not to like?
To any homebrewer who follows an all grain process, what we're setting out to do is very familiar. We will start off with hot water, add crushed malted barley and soak it for a time. Then the sweet wort will be run out of the grain and boiled for about an hour, with hops added along the way. Cool down the boiled liquid, add yeast and leave it to ferment for a week or two. Package into kegs, refrigerate, carbonate and serve.
Once we start talking about a batch of beer to share with more than a few friends, things step up a notch. At the moment we're planning on opening up with a 1.5BBL brewhouse. That's about forty-five gallons, so nine times bigger than most home brewers where we typically work with five gallon batches.
Not only that, but we're also looking to use a mix of 1.5BBL and 3BBL fermenters. To fill the 3BBL tanks, we'll be brewing two batches of beer back to back, and putting them both into the same tank. This will allow us to have a good supply of our mainstay beers, and the 1.5BBL tanks will let us try different beers, different styles and just plain let us experiment and have fun.
Look out for more nano-brewery posts to come, we've not even scratched the surface yet