Just a quick reminder, the Market Gallery Pub is this Friday at 6pm. I had a look inside the gallery yesterday and it’s looking awesome. It is a little on the small side, but I think Eric has made the most of the space and it has a great vibe.
I have three beers in, a Vienna lager, Rauchbier and Hefeweizen. Some of the other beers look great – I’ll be having some of that vanilla oatmeal stout. Due to a shortage of bottles, I kept the hefeweizen in a keg. Keg users know that the dynamics of carbonation, temperature and beer line length is an art in itself, so I had no choice but to build a smallish kegerator. Time was not on my side so I did a bit of a rough job on it, but it certainly does the job. The tap is one these from More Beer in the states. I now have two kegerators-come-fermentation chambers, which will make my summer lager brewing a whole lot easier.
The pub school events have been great fun. The brewing demonstration Owen and I led was shambolic to say the least, with elements cutting out left, right and centre. We managed to save the day in the end by splitting the wort between the kettle and the HLT and doing a dual boil. Even up to this point, it was a relatively smooth brewday. But it all went to shit after that, when we pumped the hot wort into the HLT (without a hop strainer) to chill. Of course, the pump got blocked and Owen, Robbie & myself had to lug the thing onto a step and tip it into the kettle, just so we could filter the hops out and pump the wort into the fermenters. Oh, and we forgot the whirlfloc. The enduring lesson of the day? Don’t drink Imperial IPAs on an empty stomach for lunch.
I missed the readings, but the WEST tour was a great success. I only just realised that those two copper columns next to the bar are a mash cooker and brewing copper respectively. They have a very impressive automated German brewhouse, steam jacketed coppers, mash filters and so on. It reminded me a little of the Paulaner Brauhaus in Munich. I was impressed to see a full range of Weyermann speciality grains and i’m sure I saw a few handfulls of acidulated malt and cara-wheat being pocketed by enthusiastic homebrewers.