With Sarah and the kids having moved in it’s finally time to move the brewery out of the house. Soon there will be no more mashing and boiling in the kitchen, no more cooling in the bath, fermentation will probably continue in the bar for the foreseeable future. There is a way to go yet though. Right now the Malt Store has moved to it's new location and the gas bottles and burners are living in their own shed. Soon a big shed will be constructed in the carport in order to house a mashing and boiling room. Hopefully at some point I will be able to scale up to one large kettle which will allow me to produce 100 litre batches by mashing twice early in the morning and then fermenting in 5 cornys. If any one (Martin Townshend perhaps?) has any advice on how I can procure/construct a 100 litre kettle give me a yell.
The Lucky Shag
11 hours ago
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