A few of you had PM’ed me over the last few months and asked to see some progress on the brewery. I finally have gotten time to upload some photos (which wasn’t an easy task on dial up) - I wanted to make sure I showed you guys what we have done though while it is still like a big home brewery set up. Itss a really small brewery right now, but it is amazing how much beer we are actually able to get out the door. We have some 3bbl fermenters that will be here in a couple of weeks and we are hoping to be able to grow into a 6bbl brewery (back to back 3 bbl brewhouse) by sometime this summer.
Thanks. We have a Belgian White, a Belgian Tripel, a German Alt and the IPA that we put on regular. Then we have a few side batches we put out from time to time.
While its not updated to include all our beers or locations, here’s the website: www.yellowhammerbrewery.com
Home away from home, huh, Keith? FWIW, your operation looks a LOT like what Ninkasi looked like when they started up. Considering how they’ve grown, I’d say it bodes well for you guys.
Been meaning to say this - I looked at your webpage, the beers you choose to make and the places you choose for initial distribution; the wife and I agree, you’ve nailed it on the head, seriously, perfectly done. Now that I’ve looked at your fermentation chambers I’m thinking that’s brilliant (doesn’t hurt that it’s the exact fridge and setup that I use at home though with a smaller fermenter). I know in our county that I couldn’t get away with the same setup because those aren’t commercial freezers; you didn’t have any difficultly with regulations? Anyway, I hope all goes well; it’s a rough business but I think you’ll do just fine. cheers, j
Right now its not much more than 40 hours a week, though I have put a few 60 hours weeks in when need be. I know your reservations on making brewing a living but at this point (so far at least) I have never been so satisfied in my work as I am now. Haven’t had even one day where I have “dreaded” going in, and have to force myself to take a few days off (because you could work there forever and never find the end of it!)
I don’t know if they are up to code or not, we had some reservation as well, and when we had the building inspected we had the fermenters out in ambient and never mentioned the freezers. That said, I would do it much differently now, given hind site. I wouldn’t go with anything smaller than 3bbl fermenters.
Those bright tanks were picked up from the pharmacy industry. They were a boon, and work great. When we grow larger I think I may use them as brewery serving tanks. Especially if we ever have a tap room or “growler to go” sales.
Truly inspiring for me Keith. Looks quite like I had expected. I figured you would increase your capacity sooner than later because why go through all of the motions more than you have to.
Looks very nice. How many batches do you make in a weeks time?
That said, I would do it much differently now, given hind site. I wouldn’t go with anything smaller than 3bbl fermenters.