Bathams - Gallery: Difference between revisions
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File:bathams beer mat.jpg|The 2002 award winner from the British Beer Mat Collectors Society | File:bathams beer mat.jpg|The 2002 award winner from the British Beer Mat Collectors Society | ||
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File:DSCF0034.JPG|Using a traditional mashing paddle | File:DSCF0034.JPG|Using a traditional mashing paddle | ||
File:DSCF0035.JPG|Inside the Maitland hydrator | File:DSCF0035.JPG|Inside the Maitland hydrator | ||
File:DSCF0038.JPG|Checking the mashing heat - 149. | File:DSCF0038.JPG|Checking the mashing heat - 149.5<sup>o</sup>F precisely | ||
File:DSCF0041.JPG|Oxygenation the wort in FV causes some trub flotation which is skimmed off after 24 hours | File:DSCF0041.JPG|Oxygenation the wort in FV causes some trub flotation which is skimmed off after 24 hours | ||
File:DSCF0043.JPG|Collecting the wort | File:DSCF0043.JPG|Collecting the wort | ||
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File:DSCF0069.JPG|Racking a hogshead. The cask will be loose shived until fining | File:DSCF0069.JPG|Racking a hogshead. The cask will be loose shived until fining | ||
File:DSCF0074.JPG|The yeast from the parachute is collected in a barm trolley with a canvas cloth which filters out some of the yeast ale | File:DSCF0074.JPG|The yeast from the parachute is collected in a barm trolley with a canvas cloth which filters out some of the yeast ale | ||
File: | File:Bathams Roger 1.JPG|Thick yeast is stored in pails in a cool room alongside casks of Murphys finings treatments | ||
File: | File:Bathams Roger 2.JPG|Nozzle for steaming casks | ||
File: | File:Bathams Roger 3.JPG|Moravek built this cask external cleaner | ||
File:DSCF0080.JPG|In the racking room, notice the tubes in the ceiling from the parachutes | File:DSCF0080.JPG|In the racking room, notice the tubes in the ceiling from the parachutes | ||
File:DSCF0083.JPG|The copper is direct gas fired and makes superb toast | File:DSCF0083.JPG|The copper is direct gas fired and makes superb toast | ||
Latest revision as of 17:41, 4 June 2023
The 2002 award winner from the British Beer Mat Collectors Society
Bathams Bitter pump clip
The brewery is behind the Vine (aka the Bull and Bladder) pub in Brierley Hill
Brewer Ken Smith mashing in
Mashing
Using a traditional mashing paddle
Inside the Maitland hydrator
Checking the mashing heat - 149.5oF precisely
Oxygenation the wort in FV causes some trub flotation which is skimmed off after 24 hours
Collecting the wort
Inside a fermenter showing the attemperation coils and parachute skimmer
The parachute awaiting dropping into the yeast head
Detail of the parachute lowering mechanism
The open copper showing the gas heated coil and a frame holding six blocks of Ragus sugar
Wort from the mash tun is directed on to the sugar blocks
Sparging in progress
Heriot Watt student David Birch adds finings direct to cask before dispatch
Racking a hogshead. The cask will be loose shived until fining
The yeast from the parachute is collected in a barm trolley with a canvas cloth which filters out some of the yeast ale
Thick yeast is stored in pails in a cool room alongside casks of Murphys finings treatments
Nozzle for steaming casks
Moravek built this cask external cleaner
In the racking room, notice the tubes in the ceiling from the parachutes
The copper is direct gas fired and makes superb toast
Tim Batham with a section of the furred up mashing liquor pipe
Boby mill ex Grays of Chelmsford
The brewery tower showing the sack hoist and the repairs since brewing began in 1921
The steam boiler
The first and last casks in the rack are always filled into hogsheads and sold in the pub next door
The wort is oxygenated after collection for an hour at 30L per minute
The locally fabricated conical hop back from 1985, fitted with a lid by AB UK in 1997
A view of the fermenting room
Manually cleaning an FV
Another view of the FVs
The brewery chimney stack
The gas burner for the copper
Ragus blocks for the next brew
The open copper on the boil
The Ragus sugar store
The cellar at the 'Bull' - nice to see hogsheads again
Stainless glass signage at the 'Bull'
