Monday: We started the week studying Mashing Enzymes, and Mashing Techniques & Wort Composition with Ray Daniels. I have taken other brewing classes under Ray and really enjoy his teaching.
|"old-school" mash mixing|
|Outside of the malthouse|
Thursday: We started off the day doing Brewing Calculations. A fare amount of them were mixing formula's which involved algebra. I haven't purposely done algebra since 1994 so it was a bit of a struggle for me. We also moved through them very quickly and didn't really take time to discuss why were doing what we doing. We also studyed Wort Boiling, wrote a practice essay question on the grain composition and mash schedule of a Bavarian hefeweizen, and finished of the school day with a styles tasting of English, Irish, and Scottish beers . After class a small group of us went back to our place to study for the test and re-work some of the math equations. I feel a lot better about them now. We will see how the test goes tomorrow.
After class a few of us decided we wanted to to check out Haymarket Brewing. It is the new creation of former Rock Bottom brewer Pete Crowley. We were geeking out on their draft line, and Pete came by and let us take a look at how they set it up.They have a regulator to control keg pressure, and one to control line pressure, so they can completely empty the line without losing beer. He ended up comping us for a bunch of food and drinks which was pretty cool. Stand-up guy. They had a fantastic pilsner and a really nice saison as well. If you are ever in Chicago, I suggest checking this place out.
|Inside the walk-in at Haymarket|