Bathams - Gallery: Difference between revisions

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<slideshow sequence="forward" transition="fade" refresh="3000">
 
<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>
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<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

Revision as of 12:21, 4 February 2019

  • The 2002 award winner from the British Beer Mat Collectors Society

    The 2002 award winner from the British Beer Mat Collectors Society

  • Bathams Bitter pump clip

    Bathams Bitter pump clip

  • The brewery is behind the Vine (aka the Bull and Bladder) pub in Brierley Hill

    The brewery is behind the Vine (aka the Bull and Bladder) pub in Brierley Hill

  • Brewer Ken Smith mashing in

    Brewer Ken Smith mashing in

  • Mashing

    Mashing

  • Using a traditional mashing paddle

    Using a traditional mashing paddle

  • Inside the Maitland hydrator

    Inside the Maitland hydrator

  • Checking the mashing heat - 149.5oF precisely

    Checking the mashing heat - 149.5oF precisely

  • Oxygenation the wort in FV causes some trub flotation which is skimmed off after 24 hours

    Oxygenation the wort in FV causes some trub flotation which is skimmed off after 24 hours

  • Collecting the wort

    Collecting the wort

  • Inside a fermenter showing the attemperation coils and parachute skimmer

    Inside a fermenter showing the attemperation coils and parachute skimmer

  • The parachute awaiting dropping into the yeast head

    The parachute awaiting dropping into the yeast head

  • Detail of the parachute lowering mechanism

    Detail of the parachute lowering mechanism

  • The open copper showing the gas heated coil and a frame holding six blocks of Ragus sugar

    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

    Wort from the mash tun is directed on to the sugar blocks

  • Sparging in progress

    Sparging in progress

  • Heriot Watt student David Birch adds finings direct to cask before dispatch

    Heriot Watt student David Birch adds finings direct to cask before dispatch

  • Racking a hogshead. The cask will be loose shived until fining

    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

    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

    Thick yeast is stored in pails in a cool room alongside casks of Murphys finings treatments

  • Nozzle for steaming casks

    Nozzle for steaming casks

  • Moravek built this cask external cleaner

    Moravek built this cask external cleaner

  • In the racking room, notice the tubes in the ceiling from the parachutes

    In the racking room, notice the tubes in the ceiling from the parachutes

  • The copper is direct gas fired and makes superb toast

    The copper is direct gas fired and makes superb toast

  • Tim Batham with a section of the furred up mashing liquor pipe

    Tim Batham with a section of the furred up mashing liquor pipe

  • Boby mill ex Grays of Chelmsford

    Boby mill ex Grays of Chelmsford

  • The brewery tower showing the sack hoist and the repairs since brewing began in 1921

    The brewery tower showing the sack hoist and the repairs since brewing began in 1921

  • The steam boiler

    The steam boiler

  • The first and last casks in the rack are always filled into hogsheads and sold in the pub next door

    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 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

    The locally fabricated conical hop back from 1985, fitted with a lid by AB UK in 1997

  • A view of the fermenting room

    A view of the fermenting room

  • Manually cleaning an FV

    Manually cleaning an FV

  • Another view of the FVs

    Another view of the FVs

  • The brewery chimney stack

    The brewery chimney stack

  • The gas burner for the copper

    The gas burner for the copper

  • Ragus blocks for the next brew

    Ragus blocks for the next brew

  • The open copper on the boil

    The open copper on the boil

  • The Ragus sugar store

    The Ragus sugar store

  • The cellar at the 'Bull' - nice to see hogsheads again

    The cellar at the 'Bull' - nice to see hogsheads again

  • Stainless glass signage at the 'Bull'

    Stainless glass signage at the 'Bull'

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