|Q:||What is the standard size for a Pub Brewing System?|
|A:||We produce 7, 10, 15, 20, 30 and 50 barrel brewpub and microbrewing equipment. Our standard configuration includes the proper sized steam boiler, glycol chiller, mill/auger, pumps, platform, filter and other auxiliary equipment needed to get the brewery operating.|
|Q:||How much beer can I make on each system?|
The bottleneck pinch-point in brewing capacity is not the size of
the brewhouse but rather the number of fermenters. To determine the overall capacity
for a 14 day cycle of fermentation (appropriate for ale brewing), divide the number of
fermenters in half, multiply by 50 and then multiply by the brewhouse size.
|Q:||What type of water treatment is necessary for brewing beer?|
|A:||In 1860, a brewing chemist named Lintner wrote: "Every good drinking water is also a good brewing water." This statement is almost always true. Aside from excessively high levels of compounds such as sulphur or chlorine, most water is perfectly suitable for brewing. In the world today, fine beers are made from a large variety of water sources. Some are very hard, others lack in mineral content, some have high alkalinity and some low, yet all can produce high quality beer. In fact, local water is very much responsible for the distinctive flavor of the beers we drink.|
|Q:||What is a mash/lauter vessel?|
|A:||Traditionally, the mashing or mixing of ground malted barley with water and the conversion of starch to fermentable sugar was performed in a mash mixer. The vessel facilitated proper hydration of malt and precise temperature control of the mash. In the lauter tun (or tub) the liquid portion of the mash is separated from the solid. This liquid, the wort, is the primary component of all that is to become beer. At The Pub Brewing Company we have combined these two processes into one vessel to save the customer space as well as money.|
|Q:||What is a brewing adjunct?|
|A:||Any non-malted barley, starch or sugar source which contributes to the carbohydrate content of wort is an adjunct. Some of the more commonly used brewing adjuncts are milled rice, corn grits, wheat, corn syrup, pregelatinized corn flakes, cane sugar, and unmalted barley.|
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