Brewery

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Making Beer

14 A Bucket 'O Yeast We have to add a lot of yeast to the fermenter. About 130 million cells per milliliter, about 30 milliliters to the ounce, 128 ounces to the gallon, 31 gallons to the barrel, 15 barels per batch.... Trust me, its a big number. The yeast will metabolize sugars with two primary resulting by products alcohol and carbon dioxide. Previous | Next

01 The Brew House	02 Malt In The mill
03 Crushed malt	04 On the Bridge of Starship Brewery Creek!
05 In The Mash Lauter Tun	06 Vorlauf / Wort Clarification
07 Lautering	08 Sparging
09 Boiling In The Brew Kettle	10 Whole Leaf Hops
11 Pelletized Hops	12 Measuring Sugar Concentration
13 Fermenters	14 A Bucket 'O Yeast
15 Spent Grains in the Mash Tun	16 Outside The Back Door
17 Beer Into Kegs	18 The End Result

The Brewery Creek Inn		23 Commerce Street		Mineral Point, WI 53565		info@brewerycreek.com		608-987-3298