After pawing through the blogs of the usual suspects (Monday Night Brewing, CNY Brew & Bearded Brewer) I found myself a bit envious. Not to say our operation is by any means pitiful but we are like the Oliver Twist of brewing equipment. Please sir, I want some more! So I came up with a wish list of what I would like to someday acquire for Midnight Brewing.
1) Electronic scale
2) Aeration stone w/pump
3) Plate Chiller
4) 100qt cooler converted to mashtun
5) Larger Kettle or another kettle plus additional propane burner
6) Keg + draft equipment
7) Steel conical fermenator (7gal if not larger)
8) Temperature controlled place for fermenator (converted fridge or build an insulated box)
So everything is kind of ordered from most feasible to least feasible. It is a wish list though so ideally money is going to drop from the sky and presto we bag the whole list in one go. Any other suggestions? If you suddenly had lets say $1000 for brewing equipment what would you do? In the meantime, homebrew, crack one open. Cheers!
PS. Tasting notes on Stout v3.0 and brewing notes on our Belgian to follow!
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About Us
A brewery that isn't really a brewery so much as it is two guys that enjoy beer and love making beer but still like to think of themselves as a brewery...
I think the description already says alot. We are two guys that enjoy homebrewing and have declared to all that we are a brewery (physical brewery not withstanding). Conveniently located in the frigid northern United States on the edge of Rochester, New York, we possess but a modest setup of 1 fermenter, several glass carboys and a cooler converted to a mash tun. We recently added a propane burner, 32qt kettle and wort chiller. Unfortunately due to current market conditions (ie. One of us is a full time student and the other only just got a job) the brewery invests in new equipment at a very modest pace.
We decided to call ourselves Midnight Brewing Company because for some reason no matter how early we try to start our brew it always ends up taking us into the later hours of the night. Latest brew so far? 3am. No joke. Someday you will learn more of the deep mysteries of A Brewer and B Brewer, but alas that day is not today. (Seriously why don't we use our names? Are our names even anywhere in this blog? I don't even remember how the letters for names thing started.)
I think the description already says alot. We are two guys that enjoy homebrewing and have declared to all that we are a brewery (physical brewery not withstanding). Conveniently located in the frigid northern United States on the edge of Rochester, New York, we possess but a modest setup of 1 fermenter, several glass carboys and a cooler converted to a mash tun. We recently added a propane burner, 32qt kettle and wort chiller. Unfortunately due to current market conditions (ie. One of us is a full time student and the other only just got a job) the brewery invests in new equipment at a very modest pace.
We decided to call ourselves Midnight Brewing Company because for some reason no matter how early we try to start our brew it always ends up taking us into the later hours of the night. Latest brew so far? 3am. No joke. Someday you will learn more of the deep mysteries of A Brewer and B Brewer, but alas that day is not today. (Seriously why don't we use our names? Are our names even anywhere in this blog? I don't even remember how the letters for names thing started.)
Other brewing blogs & links
Beer, Ready to Drink
- Bitter Beaver IPA
Recipes
- American Pale Ale
- Belgian Wit
- Bitter Beaver IPA
- Fuzzy Logic
- Mystery Belgian
- Pumpkin Ale
- Raspberry Wheat
- Red Ale
- Scotch Ale
- Spiced Christmas Ale
- Stout Classic
- Stout v2.0
- Stout v3.0
1 comment:
One word on the plate chiller. We've got one but we've recently become disillusioned with it. Trouble is you can never see the inside of it, so you never really know how clean you've got it, even though we've been boiling it twice a week.
Our beer has actually gotten better since we stopped using it, so it may have been a contributing factor to the funk. We're investigating other ways to cool the beer that allow us to see every surface the beer touches.
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