SMALL BATCH BREWING - EARLY ISSUES
Back in the early 90's, several complex brewing issues stood in the way of small
batch reliability. Pubs and Micros which were appearing around the country
were busy attempting to develop recipes that could help them 'stake a claim' in
the new uncharted world of craft brewing. Experiments using large brewing
systems resulted in the discarding of thousands of gallons of undesirable
product as well as thousands in wasted dollars. The search for a truly
repeatable small batch pilot brewing system was underway.
At the same time and in similar fashion, home brewers were arming themselves
with stove pots and plastic coolers in an attempt to re-create last year's favorite
holiday brew. In spite of their well written recipe however, brewing an exact
duplicate of the original beer was nearly impossible. Home-brewers simply
could not make the same product twice in a row.
The'Small-Batch' brewery with 'small batch' repeatability was not to be found.
Here's a few of the many things that went wrong :
After 5 years of trial, 4 prototypes and laboratory testing by brewing scientists,
the development of the first Brew-Magic System changed it all! Repeatable,
predictable brews were not only possible, but also easy to perform.
Back in the early 90's, several complex brewing issues stood in the way of small
batch reliability. Pubs and Micros which were appearing around the country
were busy attempting to develop recipes that could help them 'stake a claim' in
the new uncharted world of craft brewing. Experiments using large brewing
systems resulted in the discarding of thousands of gallons of undesirable
product as well as thousands in wasted dollars. The search for a truly
repeatable small batch pilot brewing system was underway.
At the same time and in similar fashion, home brewers were arming themselves
with stove pots and plastic coolers in an attempt to re-create last year's favorite
holiday brew. In spite of their well written recipe however, brewing an exact
duplicate of the original beer was nearly impossible. Home-brewers simply
could not make the same product twice in a row.
The'Small-Batch' brewery with 'small batch' repeatability was not to be found.
Here's a few of the many things that went wrong :
- Poor temperature control
- Stratification of heat in the mash
- Grain husk effects caused by stirring
- Caramelization effects from heated surfaces
- Chronic low yields
- Hot-side aeration
- Frothing and foaming
- Turbid runoffs
- Poor grain mixing along with tannin astringency effects
- Stuck' mashes
- Bacterial infection from poor equipment
- Less than repeatable brewer methodology
After 5 years of trial, 4 prototypes and laboratory testing by brewing scientists,
the development of the first Brew-Magic System changed it all! Repeatable,
predictable brews were not only possible, but also easy to perform.
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