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We brew. Jeff hides in our fermentation chamber.


While brewing went off without a hitch last night (we brewed another batch of our wildly popular Eye Patch Ale), Jeff spent a good chunk of the night dodging work by hiding in our fermentation chamber:

Jeff was actually cleaning the bottom of the chamber, which can get a little nasty after multiple fermentations. Joel will soon be posting on the build of the fermentation chamber in case anyone is interested.

Thanks to all who came out last night! We had some new folks, and we also had all three (3) of our potential launch beers on tap. For probably the first time ever. We’re looking forward to even more busy nights as the weather gets less oppressive. It still takes us forever to cool the wort. There has to be a better way…

7 thoughts on “We brew. Jeff hides in our fermentation chamber.

  1. Bryon, we brew 10 gallon batches. We use an immersion chiller to bring it down from boiling to 100 degrees. Then we put the whole pot in a bigger vat filled with ice for the remaining 20 degrees. We used to use an immersion chiller coupled with a plate chiller, but we were getting inconsistent beers.

    After we stopped using the plate chiller our beers were better, so we think that was part of the problem. It was almost impossible to clean that thing. We would boil it twice every Monday (before and after) and still got off flavors.

  2. I use a cheap setup for the last 20-30 degree drop where I fill my empty HLT with ice water and run it through the immersion chiller then into an empty pot, where the cold water eventually goes back into the tank to be recirculated. It’s cheaper than a $100+ pump. It only takes 10-15 minutes max to drop the last few degrees and it only takes moving the input line to the chiller and opening a spigot to switch over. Stir the wort every 4-5 minutes to maximize cooling. Bonus is that you get rid of old ice in the ice maker every time you brew beer!

  3. Chris, how do you force the ice water through the immersion chiller? The hose usually handles that for us. It would be awesome to force cold(er) water through that bronze sucker though.

  4. Two words, gravity.

    Who knows? It might be faster to do it your way. I just kept screwing up putting my pot in a tub of ice water. I’d get water in the pot, or the sink would drain, or something else unexpected. When I free up the faucet during the switch, I get to rinse all of the stuff I washed with hot chill water. By the time I’m done with that, it’s usually down to the low 70’s.

    Theoretically, I have the wort in contact with colder water than in the tub method. Heat transfer principles says that unless you are agitating the tub, you have warmer-than-ice water at the pot surface. With the chiller, I am introducing chilly, cold water continuously. How long does it take to chill your pot?

  5. Hi Stephen – did Jonathan put you up to this? He’s been harping on me for the past year to put a post up about how I built the fermentation chamber. Now you’re just adding more fuel to his fire.

    Hope to finally get it up in the next few weeks…

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