14 replies to this topic

[Big Nake]

Check it out if you have the 12 minutes and you can stand the music. The open cooling and open fermentation are pretty wild. I have read about this, but hadn't actually seen it until I watched this.

[MakeMeHoppy]

That was a lot of manual labor for sure. If I ever start open fermenting I'll have to remember that is a good way to put a candle out Thanks for sharing...

[ThroatwobblerMangrove]

So in the beginning are they doing a decoction mash? Since I don't really know how a decoction works I just have to assume that's what going on with all the transferring back and forth.

[Big Nake]

Yeah... it appears that they are splitting the mash from one vessel to another and then boiling one side, transferring it back, etc. It was funny trying to read some of that... I thought I recognized "wort", "bier", "brewpot", "mashtun", "yeast" and a few other words. I forget the name of the big open pan that they use for chilling, but it's very wild to see that. I also noticed that when the wort dribbled down that roller-type thing, the graphic said that it went from 60°c (150°F?) to 6°C (42°F?) in 1 minute. Pretty effective.

[stellarbrew]

the graphic said that it went from 60°c (150°F?) to 6°C (42°F?) in 1 minute. Pretty effective.

It would be 140F to 42.8F. But your point remains...pretty effective!

[ThroatwobblerMangrove]

Yeah... it appears that they are splitting the mash from one vessel to another and then boiling one side, transferring it back, etc. It was funny trying to read some of that... I thought I recognized "wort", "bier", "brewpot", "mashtun", "yeast" and a few other words. I forget the name of the big open pan that they use for chilling, but it's very wild to see that. I also noticed that when the wort dribbled down that roller-type thing, the graphic said that it went from 60°c (150°F?) to 6°C (42°F?) in 1 minute. Pretty effective.

yeah - it's funny how when I see stuff in German I can usually kind of figure out about 40% of it from context and since the word seems kind of similar to English. Kind of makes me want to learn...

[CarlosM]

holy crap, imagine hauling up all that barley up top for a system like that to work! i feel bad for that smucks back!

[ThroatwobblerMangrove]

holy crap, imagine hauling up all that barley up top for a system like that to work! i feel bad for that smucks back!

I bet they had a conveyor system to do it - they certainly had the technology.

[CarlosM]

I bet they had a conveyor system to do it - they certainly had the technology.

I remember MB telling us he blew his back out from hauling grain up when he was brewing a while back.either way this video was SUPER COOL. I was thinking when the hops came out that, even back then people were in love with hops, I just imagined the smell of that huge bag of em.

[ThroatwobblerMangrove]

I remember MB telling us he blew his back out from hauling grain up when he was brewing a while back.either way this video was SUPER COOL. I was thinking when the hops came out that, even back then people were in love with hops, I just imagined the smell of that huge bag of em.

poor bastard! there is no way I'd be hauling bags of grain up any flights of stairs. lateral movements only! that was a pretty sweet looking bag of hops for sure...

[CarlosM]

well to be fair, i think it was for that RIS he made.

[Big Nake]

When that guy was shoveling the grains down the chute, I wondered how he knew how much to throw down there. It didn't look like he was measuring it out or weighing it in any way. Carlos, I agree that the vid was pretty cool. Awhile back, someone sent me a link to some other stuff like this... German brewing notes from 1880 until 1950 or something where they described these processes with the cooling "tray" and the rollers, etc. If I can find that link I'll post it... pretty interesting stuff for a brewer to read through. Cheers.

[Big Nake]

Here's a link to part of it... Brewing from 1850 to 1900... Click.

[Big Nake]

I have another one that is a PDF... about 1MB in size which is too big to attach in a thread (AFAIK). If anyone would like a copy of it, just PM me your email address. This is an additional document on German Brewing from 1850-1900 from the Braukaiser site.

[Patrick C.]

Cool video!

When that guy was shoveling the grains down the chute, I wondered how he knew how much to throw down there. It didn't look like he was measuring it out or weighing it in any way.

My guess is that the mill meters how much runs through, and he just has to keep the hopper from running out. They run it until the mash tun is full, and then shut off the feed.The chiller is neat- just running the beer over the outside of the cooling coils to drop it from 60C to 6C in one minute (140F to 43F).The keg/barrel washer looks like a stereotypical over-engineered German idea- WTF is with that giant moving rack?