Thursday, August 3, 2017


We're selling our rye IPA now and we have a cool label to go with it.
This is a really enjoyable beer with about 15% rye malt, some crystal and a little chocolate malt. Tons of Columbus hops in the form of FWH and Whirlpool hop additions.
I'll go more into detail on this beer soon but in the mean time we are asking anyone reading this to participate in the voting for your favorite label which we hop is ours. Must be ours, thank you very much!
Go to the link below and get busy. Remember, vote early and vote often.

Rye IPA label contest

Thursday, March 16, 2017

Nano Brewery Equipment

It's been a busy year of brewery growth and I wanted to post some pictures of the progress we're making on our very limited budget. As the sales of Dos Aves continue and with a small influx of additional capital we have been able to move up to a 3bbl brew system. We were brewing eight back-to-back 10 gallon batches in a 12 hour day which was literally killing me. Now, with a single batch in 5 hours we have the same amount of wort going in the fermentor. Sweet.
But the intense labor continues with our glamorized homebrew systems and still we are able to produce enough beer to be selling 80 cases per month and the sales are growing month by month. Below is some of the equipment we are using to get the job done.

Water pump station where we move R.O. water to the brew system and tap water to the wort chiller along with pumping reclaimed chilling water and water for cleaning.

The 3bbl brew system. Each kettle is heated with 42 nozzle jet burners and the transfers are made with a couple of undersized March pumps. The wort transfer to fermentor pump will be replaced soon with a legitimate s.s. comercial pump

The chilling module includes a Duda-diesel plate chiller in tandem with an immersion coil. The wort is chilled with tap water through the plate chiller and then the wort continues on through a copper coil that is submerged in an ice bath getting wort temperature down to 65f. as it enters the fermentor.

I like to refer to these as the poor man's version of the brite tank. We rack the fermented beer into 5gal. corny kegs, carbonate and then place into modified freezers where the temperature is dropped to 38f. for a week of clearing before being bottled.

Here are some filled kegs waiting their turn in the coolers.

The bottling line. We are able to bottle 4 per minute with this system and note that the bottle sanitizer has been upgraded since this picture with a 24 bottle spray sanitizer. (pictures coming soon)

Please visit us at Cerveceria Dos Aves we welcome your comments and hope to see you in San Miguel to share a Dos Aves beer soon! Cheers and thanks again to all those that have supported this effort!

Tuesday, September 29, 2015

Small Batches Of Beer

   For the most part, brewing commercially is a series of repetitive motions that mostly involve cleaning.
In the midst of it all I occasionally get to brew some special batches of beer to keep my spirits alive. The first picture below is a five gallon batch of Belgian Strong Ale fermenting away happily.
   We have been brewing multiple large batches of this beer for the Cerveceria Dos Aves anniversary beer to be released in late November so I took the occasion to pull off enough wort to re-pitch a different yeast that I salvaged from a beer that was brewed last year that I really liked. This is a very pleasant Belgian yeast Wyeast Belgian Ardennes but some of the bottles ended up with some acetobactor and these bottles I expecially liked. I want to try and duplicate the results and I'm making an assumption that the entire batch was infected and that the salvaged yeast includes some of the bacteria I want but that's a big assumption. Chances are it was a single keg or maybe just some bottles. With any luck, the bacterial infection that improved the beer is present and I'll have a nice stash of an awesome albeit personally enjoyable sour beer.

Special yeast for a Belgian strong

   The three other seen below are a trial batch that I brewed to see if it's possible to get a viable small beer from the second runnings off an imperial stout. The idea was to gain five gallons of mild (in this case an English brown ale) after pulling 10 gallons of R.I.S. from the mash.
The process I used was mashing in as normal for our R.I.S. but only collecting until the runnings were reading 15 brix. I was able to collect 9 gallons of wort. I then topped off the kettle with enough water to achieve 11 gallons total at the beginning of the boil. This would allow for a one gallon boil off in 60 minutes to achieve our normal starting gravity which will result in a 9% abv. stout.
In the mean time I continued to sparge and collect for the second (small) beer harvesting 6 gallons that I would boil down to 5 for a starting gravity of 9 brix.
   This technique worked for the most part but I will need to fine tune it in the future so that when we brew a large batch we can be precise in our collection quantities and gravities
After chilling and aerating I pitched an English yeast in the small beer and Whitelabs 001 in the imperial stout.

Two Imperial stouts and a mild

   The following day I had activity in each fermentor and am anxious to find out the results on the mild. I'm hoping that the English yeast doesn't ferment down too far as this lower gravity beer (o.g. 1.036sg) will need some body to be enjoyable. I'll keep you posted on the results of this one.

English yeast on far right

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