I guess it depends on how the brewery is organized, but I am mostly referring to small breweries. Since the fermentation takes several days (and will keep equipment busy for several days) and mashing/boiling a few hours, do they mash every day?
I am moving into a new house, and the garage in the back garden is just screaming out to be converted into a home brewery. I realise planning a brewing space depends on a lot of specifics (space available, equipment used etc) so rather than focus on my own specific requirements, I was hoping that the group could share any plans or ideas on how best to layout a brewing space in general. Are there any practical do’s and don’ts, …
I know a lot of breweries have a house yeast that they use, and in some cases it's their only yeast. I've also heard that most will only harvest up to six generations, due to weak flocculation and maybe even attenuation. I'm familiar with top-cropping and how they're harvesting the yeast, but how do they start anew once they've reached that 6 generation? EDIT: And how would a homebrewer go about mimicking this process?
Sorry if this is considered off-topic, but I'm planning a trip from Philly to Outer Banx in NC next week. I'm starting to look at my route now, and was curious if any of you out there had any brewery suggestions for me to hit up on the way down. I'll definitely be hitting Dogfish head in DE and possibly Clipper City (Heavy Seas) in MD if it's not too far out of the way. Anything else? EDIT: I should …
My favorite local brew-pub has a standing offer to share their yeast with homebrewers; bring in a jar & they will fill it for you. Aside from the obvious "it's free," why is their yeast desirable? How does it differ from yeast I might buy at my local brewery supply store, and where did they get it from? This question is related to this question about the effects of yeast on a recipe, but I'm also interested in: The details …