From September 1. I may start working in smaller/mid size brewery so I would like to know if there are only homebrewers.
Do you have some insights or tips from working in commercial brewerys?
And don’t get me wrong I will still make some homebrew but probably not beer - for few years I am making cider and want to try mead.
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I’m not a pro brewer, but have some mead brewing experience. Mead requires quite a bit of patience for it to really become good. Honey doesn’t have good nutes for the yeast, so it can produce a lot of more volatile compounds. If you have questions feel free to reach out!
I will be making mead when I get honey. Now I am in contact with beekeeper and probably will get some bits of honey/wax mix residue from honey extraction (don’t know how to call it in English).
Is there any difference compared to only honey? I would dilute it to my liking and pitch yeast and nutrients.
No there shouldn’t be any big differences! The wax or other items should just drop out as you are fermenting, or will float to the top where they won’t be an issue if you rack it. I would try to removed any big chunks or any dead bees. Also your english was perfect! That’s what I would call it too.
Some beekeepers call it caps (in Czech) because it literally caps the honey in comb.
It is quite common way to make mead - it doesn’t have many uses so it is cheaper than honey.
I would imagine the mixture you’re referring to would taste a bit like chewing on a honeycomb, so a bit of propolis flavour in there, might shine through a bit medicinal as a first thought. That doesn’t mean it’s bad though.
Do note that the beeswax content might give you some issues with clarity since it’s not really soluble in the alcohol amount your usual mead has and you may end up with funky floaters.
Nice one on getting it straight from the beekeeper! I’d be curious to find out what using the mixture you’ve got there yields.
I plan it on fall so in about year I will make update.
I work at a commercial nano brewery. What do you want to know?
First how nano like 200l batches. I will work in brewery where they make 2000l batches.
Second - just some tips, unexpected things about this job, fun things that happen…
3.5BBL, approx 400L batch size. But honestly, not much changes as volumes increase, just more is automated.
Some general tips:
- Get some chem and water resistant brewing shoes. I wear Birkenstocks.
- You will get sprayed with beer eventually, guaranteed. Take a change of clothes to work.
- Be careful of hot wort, treat it like hot sugar (i.e. carefully)
- Always triple check you’ve released pressure before opening anything. People have died.
- I personally don’t drink beer while brewing, although I know some do. Instead, I drink coffee during the brew day, and beer when it’s done.
- If you are stepping into an assistant role, make sure you listen to the head brewer even if you have years of home brew experience. Commerical brewing is not that much different, but the specific processes are and it will take time to learn them.
- Every brew house is different. Take your time to learn the equipment.
- Brewing is just slow, cold, baking really. Learn the process and stick to it and you’ll be fine.
I love brewing, and the first time someone tries your beer and tells you it’s great is an awesome feeling. Also, when you get a call from a venue to deliver more beer because they’ve sold out is fantastic. 😁
Hit me up if you have any other questions.
Complimenting my beer wouldn’t be thing - this brewery brews for small brewerys which can’t grow but needs more beer. So they are renting brew capacity.
For clothes I hope that I can buy them off from my job - if it survives 72°C chrome etching bath it must survive wort.
Beer and work is big no no for me - some tasting maybe but drinking.
I will be assistant and from helping to set up different homebrew equipment and brewing with someone I learned that it feels like learning how to brew again.
I am just happy that I will be doing something that I like.
Sounds like you know what you’re getting yourself in for, which is good.
I’d say make sure the clothes, especially the shoes are comfortable. You are on your feet all day long when brewing, so having comfortable footware is a must.
Not much input on the pro bit, sorry about that (other than hearing randomly from pro brewers during tours that most of the work is cleaning and sanitizing). Just a safety tip, malt mills are an explosion hazard even for homebrewing, so careful at any sources of sparks like static electricity or a small stone getting into the mill with the malt.
Just to say on the last part of your post there, tried my hand at a couple of meads, delicious little things, but take sooo long to be done (mine were naturally clear in about 6 months or a bit more). Sort of a set it and forget it affair.
Congrats on your new job, some might even say dream job!
I now work in galvanic plating and deal with some dangerous stuff (chemicals …). I am certain that brewery is safer place, but these things can’t be taken lightly. Cleaning, sanitation is just part of the job (big part) and I expect that.
My boss is little bit jealous and understand why I am leaving (he started homebrewing last year) so it is his dream job too (not really).
My last year cider is still in bottles (10 months) it is drinkable but I am trying how long it can last and if it gets better. So half a year is not a big deal for me.