Brewing Equipment

After visiting the Meantime Brewery, I wanted to find out more about the different equipment and machinery used for brewing.

 

 

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These are the main (and very recognizable) pieces of kit that are used in breweries. On the Meantime tour I saw a lot of fermentation tanks. They aren’t terribly attractive as they are, as there isn’t much detail to use for drawing inspiration.
“Grain mills are used to crush grains in preparation for brewing. Crushed grains are susceptible to oxidization, so brewers prefer to crush grains within a few days of brewing.” (Brewing Encyclopedia)
“The term Hot Liquor Tank (HLT) is a misnomer that comes from the commercial brewing world. The HLT never holds anything that has alcohol in it or sweet wort. A better name would be a hot water tank, or hot water pot. The HLT has a simple job. It is the container where the brewing water is heated to mash temperature. The HLT is also where brewing salts are added to the source water.” (Brewers Friend)
“A mash tun (pronounced as mash ton)is a vessel used in the mashing process to convert the starches in crushed grains into sugars for fermentation. Most mash tuns are insulated to maintain a constant temperature and most have a false bottom and spigot so that the sparging process can be done in the same vessel.” (Brewing Encyclopedia)
“Almost all commercial brewers filter their beer to rapidly improve flavor and clarity. Yet few home brewers filter their beer, either because they lack the equipment or prefer the raw flavor of unfiltered beer. However filtering is a good option for intermediate to advanced brewers who want crystal clear, smooth flavored beer. Filtering removes yeast, tannins and some large proteins from the beer that contribute both to off flavors and haze.” (Beer Smith)
“Most modern professional fermentation vessels are cylindo-conical. They are typically cylindrical on the top, but have a conical shape on the bottom, and vary in size from a as little as a half barrel (about 60 liters) to hundreds of barrels (several thousand liters). Professional fermenters are made from stainless steel as it is easy to clean and can be reused almost indefinitely. They all have a valve at the very bottom of the cone which can be used to remove sediment, and also drain the finished beer for bottling or kegging when done. Most also have a second port higher on the cone which can be used to draw samples of beer for measurement or tasting.” (Beer Smith)
“After the DE filter, the beer goes from a final trap filter (to catch any illusive hop particles), through our handy flow meter (so we know how much beer we have to package) and into one of our bright beer tanks. This light filtration process takes the beer from hazy to pretty clear. In the bright beer tank (or BBT for short) the lightly filtered beer is checked for CO2 levels and we then adjust this in tank prior to packaging if necessary.” (Brewdog)

 

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Copper coil wort/immersion chiller. I like some of the shapes here, it could work well with the flowing shapes of the plants and ingredients.
“Immersion chillers are made from coiled copper tubing and sit inside your boil kettle. Wort is cooled by running cold water through the coils. Immersion chillers are very easy to use and keep clean, and they can be used in any brew kettle with or without a spigot.” (Northern Brewer)

 

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A clamp for bottling. I’m not mad on this piece of kit but I could play around with this too.
“A Bottle Capper is a device used to seal bottle caps during the bottling process. The cap is placed on the bottle and both handles are pulled down. The capper grabs the top of the bottle and a metal head pressed down over the bottle cap bending the edges in place and sealing the cap on the bottle.” (Brewing Encyclopedia)

 

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Counter Pressure Filler. The meter and piping could be transferred into something more endearing, at the moment it isn’t visually appealing either.
“A Counter Pressure Filler is a device used to fill bottles from a pressurized source such as a keg without losing carbonation. Commercial brewers use these devices to bottle beer for retail sale. Homebrewers can also use simple counter-pressure fillers to bottle beer directly from a keg. Kegged, carbonated beer and a carbon dioxide (CO2) tank are needed to operate a counter pressure filler.” (Brewing Encyclopedia)
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