Bathams - Gallery: Difference between revisions
m (Bhadmin moved page Daniel Batham & Son Ltd - photographs taken by Roger Putman - 8 June 2005 to Bathams - photographs taken by Roger Putman - 8 June 2005 without leaving a redirect) |
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<div>[[Image:bathams beer mat.jpg| thumb|center|400px|The 2002 award winner from the British Beer Mat Collectors Society]]</div> | |||
<div>[[Image:bitter pump clip.jpg| thumb|center|400px|Bathams Bitter pump clip]]</div> | |||
<div>[[Image:DSCF0017a.JPG| thumb|center|400px|The brewery is behind the Vine (aka the Bull and Bladder) pub in Brierley Hill]]</div> | |||
<div>[[Image:DSCF0024a.JPG| thumb|center|400px|Brewer Ken Smith mashing in]]</div> | |||
<div>[[Image:DSCF0033a.JPG| thumb|center|400px|Mashing]]</div> | |||
<div>[[Image:DSCF0034.JPG| thumb|center|400px|Using a traditional mashing paddle]]</div> | |||
<div>[[Image:DSCF0035.JPG| thumb|center|400px|Inside the Maitland hydrator]]</div> | |||
<div>[[Image:DSCF0038.JPG| thumb|center|400px|Checking the mashing heat - 149.5<sup>o</sup>F precisely]]</div> | |||
<div>[[Image:DSCF0041.JPG| thumb|center|400px|Oxygenation the wort in FV causes some trub flotation which is skimmed off after 24 hours]]</div> | |||
<div>[[Image:DSCF0043.JPG| thumb|center|400px|Collecting the wort]]</div> | |||
<div>[[Image:DSCF0045a.JPG| thumb|center|400px|Inside a fermenter showing the attemperation coils and parachute skimmer]]</div> | |||
<div>[[Image:DSCF0046.JPG| thumb|center|400px|The parachute awaiting dropping into the yeast head]]</div> | |||
<div>[[Image:DSCF0049.JPG| thumb|center|400px|Detail of the parachute lowering mechanism]]</div> | |||
<div>[[Image:DSCF0053.JPG| thumb|center|400px|The open copper showing the gas heated coil and a frame holding six blocks of Ragus sugar]]</div> | |||
<div>[[Image:DSCF0056.JPG| thumb|center|400px|Wort from the mash tun is directed on to the sugar blocks]]</div> | |||
<div>[[Image:DSCF0064.JPG| thumb|center|400px|Sparging in progress]]</div> | |||
<div>[[Image:DSCF0066a.JPG| thumb|center|400px|Heriot Watt student David Birch adds finings direct to cask before dispatch]]</div> | |||
<div>[[Image:DSCF0069.JPG| thumb|center|400px|Racking a hogshead. The cask will be loose shived until fining]]</div> | |||
<div>[[Image:DSCF0074.JPG| thumb|center|400px|The yeast from the parachute is collected in a barm trolley with a canvas cloth which filters out some of the yeast ale]]</div> | |||
<div>[[Image:DSCF0075.JPG| thumb|center|400px|Thick yeast is stored in pails in a cool room alongside casks of Murphys finings treatments]]</div> | |||
<div>[[Image:DSCF0076.JPG| thumb|center|400px|Nozzle for steaming casks]]</div> | |||
<div>[[Image:DSCF0078.JPG| thumb|center|400px|Moravek built this cask external cleaner]]</div> | |||
<div>[[Image:DSCF0080.JPG| thumb|center|400px|In the racking room, notice the tubes in the ceiling from the parachutes]]</div> | |||
<div>[[Image:DSCF0083.JPG| thumb|center|400px|The copper is direct gas fired and makes superb toast]]</div> | |||
<div>[[Image:DSCF0086.JPG| thumb|center|400px|Tim Batham with a section of the furred up mashing liquor pipe]]</div> | |||
<div>[[Image:DSCF0089.JPG| thumb|center|400px|Boby mill ex Grays of Chelmsford]]</div> | |||
<div>[[Image:DSCF0090.JPG| thumb|center|400px|The brewery tower showing the sack hoist and the repairs since brewing began in 1921]]</div> | |||
<div>[[Image:DSCF0091.JPG| thumb|center|400px|The steam boiler]]</div> | |||
<div>[[Image:DSCF0097.JPG| thumb|center|400px|The first and last casks in the rack are always filled into hogsheads and sold in the pub next door]]</div> | |||
<div>[[Image:DSCF0098.JPG| thumb|center|400px|The wort is oxygenated after collection for an hour at 30L per minute]]</div> | |||
<div>[[Image:DSCF0099a.JPG| thumb|center|400px|The locally fabricated conical hop back from 1985, fitted with a lid by AB UK in 1997]]</div> | |||
<div>[[Image:DSCF0100.JPG| thumb|center|400px|A view of the fermenting room]]</div> | |||
<div>[[Image:DSCF0104.JPG| thumb|center|400px|Manually cleaning an FV]]</div> | |||
<div>[[Image:DSCF0110.JPG| thumb|center|400px|Another view of the FVs]]</div> | |||
<div>[[Image:DSCF0113.JPG| thumb|center|400px|The brewery chimney stack]]</div> | |||
<div>[[Image:DSCF0116.JPG| thumb|center|400px|The gas burner for the copper]]</div> | |||
<div>[[Image:DSCF0119.JPG| thumb|center|400px|Ragus blocks for the next brew]]</div> | |||
<div>[[Image:DSCF0126.JPG| thumb|center|400px|The open copper on the boil]]</div> | |||
<div>[[Image:DSCF0127.JPG| thumb|center|400px|The Ragus sugar store]]</div> | |||
<div>[[Image:DSCF0166.JPG| thumb|center|400px|The cellar at the 'Bull' - nice to see hogsheads again]]</div> | |||
<div>[[Image:DSCF0167.JPG| thumb|center|400px|Stainless glass signage at the 'Bull']]</div> | |||
</slideshow> | |||
<div style="height:1;width:1600px;border:0;border-bottom:3px;border-style: solid;border-color: #000000"></div> | |||
<gallery> | <gallery> | ||
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 | ||
| Line 7: | Line 51: | ||
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 | ||
Revision as of 12:31, 30 July 2016
<slideshow sequence="forward" transition="fade" refresh="3000">
</slideshow>
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'