So we have not been around much lately, but never fear, we are still hard at work. Pretty much every night for the last couple of weeks we have been working on some upgrades to the brewery so that we can continue to bring you the beer that you love. We are expanding our capacity by adding two more fermenters, doubling our capacity. We have a glycol temperature regulation system in place so that we can control the fermentation temperature as well as cold crash the beer once it's done to get all the yeast out. Our previous system was barely hanging on with only two fermenters going and would never be able to four that we would soon be using. We decided to not only go bigger but also to redesign the entire system. One of the problems we ran into was that the old chiller was right next to the fermenters and created quite a bit of heat, which just means it needs to work that much harder. We built an insulated cold box for the fermenters, and that helped a bit. However, we decided to put the new chiller all the way across on the other side of there brewery to keep that area as cool as possible. This means we had to run long, insulated supply and return lines which was a little tougher than we had expected. After a couple of design changes a bit of swearing we got everything together and it's running great! Just in time too since we just took delivery on fermenter number three and number four is only a month or so away.
Also, all of this expansion means we would be outgrowing our space rather quickly if we didn't move some things around. We were coming dangerously close to having almost no square footage left. Luckily, we do have nice tall ceilings. So we (ok, Matt) built a loft above the fermentation area which allowed us to get a lot of storage stuff off the main floor and put it up above. We put our kegs, jockey boxes and covers, tools and other randomness up there so we have some room to move. You can take a look at the pics from our first brew and compared to now the place looks absolutely empty. We will be getting some pics of the current state of the place in the next couple of days, as well as the new fermenter! Stay tuned!