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WCU: Brew Day

Day three of Wolf Creek Unplugged!

Today was brew day! Typically we have up to two brew days per week, seeing that our fermentor and bright tank space is limited. This week’s single brew was Surfin’ Monks. I was up at 5:45am, inhaled a mug of coffee and headed over to the brewery.
We mashed in with 850lbs of grain.
Milling away!
Delicious malted barley!
It was so windy this morning that we had to wedge the used bags underneath the truck tires, and they still tried to fly away on us.
Breakfast was next. Meghan, the pastry chef at Wolf Creek, has to trim the edges off of her brownies and lemon bars so they are pretty when served, and we get to reap the benefits! I make multiple trips per day to the kitchen to chow down on these. I should probably stop doing that…
We do a step mash where we slowly “step” up the temperature at different intervals then allow it to rest so the starches can convert to sugars.
After the final temperature step is hit, we begin sparging and transferring the beer over to the boil kettle.
Water is sprayed over the grain bed in order to drain all of the sugary wort from the mash tun.
While we wait for the boil kettle to finish filling with said wort, we consume more foods. Chipotle tenders with a side of asparagus! If I add asparagus, then my meal is healthy. That’s just how it works.
We came back from lunch to find a wonderfully drained mash tun and a full kettle, rapidly approaching a rolling boil.
(Relatively) dry grain bed.
Boiling kettle!
At this point, Rick and I open up the mash tun and start scraping out all of the drained mash into big garbage cans so I can hop in there and scrub it out.
It’s around 92 degrees when I get in there, and I’m kneeling on 174 degree steel plates. I lose about ten pounds of sweat every brew day. It’s a very glamorous job as you can see…
After the boil is complete, we whirlpool the wort so all of the hop residue and other junk piles into a cone in the center of the kettle so we can rack off all the good stuff.
Trub! That’s the real name for “hop residue and other junk”. After I drain this, I jump in and scrub it out. Luckily, this one is a nice cool 85 degrees and I’m not kneeling on top of a hot liquor tank, so I don’t have the overwhelming urge to pass out.
Brewing is an incredibly hot job. Seriously, overheating all the time. There’s steam everywhere, all the time! The beer is then run through the heat exchanger to cool it down and oxygenated on the way into the freshly cleaned fermentor. Yeast is pitched, the lid is closed for a few weeks, then suddenly…
BEER!

It was a lovely 10 hour day and now I’m relaxing with a Stone Ruination IPA and a full mug of Extreme Moose Tracks ice cream. Decompressing commence.

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First Day as Assistant Brewer!

I celebrated the acceptance of my new job with a very special beer – FiftyFifty Eclipse Elijah Craig 12 Imperial Stout. This beer is one of my all-time favorites. This rich, chewy, beer has been aged for six months in a 12 year-old oak bourbon barrel and absorbed an intense bourbon flavor, full of toasty hints of coconut and chocolate. I have Commander Matt to thank for surprising me with this celebratory bottle after developing a massive crush on it at a tasting months ago at Wades Wines. Honestly, one of my top ten favorite beers ever! I want more…
In preparing to move, the fridge has slowly been cleared out. My latest meals have been random selections of whatever is found hidden within the cabinets and the depths of the fridge. Barbecue chicken nachos, anyone?

Today was the first day of my job! Sorry for the lack of pictures – apparently when you’re hefting 350lbs of grain (out of 750lbs for the entire batch) to mill, mashing in, setting the protein rest temps, sparging, boiling, adding hops, whirlpooling, sanitizing fermentors and transferring beer into said fermentor, there isn’t much time to whip out the camera.
The phone camera will have to suffice. This is the mash during one of the rests.
This is the grain post-sparging. Yeah, that’s about all I got. Except for…
LUNCH! Seared Ahi tuna on top of mixed greens, fresh tomatoes and mushrooms, tossed in a sesame vinaigrette. Oh yes, and a Wolf Pack Pale Ale to pair. Gotta support and rep my new company!

I spent the evening moving some of my stuff into my new place. Now I’m exhausted and need to pass out so I can wake up tomorrey and do more brewery work! I’m so ridiculously happy!

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