I just got back from a dive holiday in Yap (Micronesia). Upon walking into the door of the resort, look what I found.
My dive buddies were a little miffed when my first question was not "Where are we diving?" but "When are you brewing next?"
Anyhow, the brewmaster, Freddie, kindly allowed me to be his 'brew bitch' a couple of days later when he made a batch of Manta Gold. Here are some happy snaps.
Mash tun and boiler
Fermenters. Double skinned with coolant recirculating.
Pump and plate chiller. In at 100 degrees and out at 14 degrees
High tec mill
Grain, from memory 100lbs
Only two beers on tap. This beer, the Gold, and another they called Dark, which tasted to me like a Vienna Lager or Octoberfest.
From memory, the recipe was 100lbs of American Two Row, 3kg flaked rice, 170g Hallertau and 160g Saaz for 60 mins, and around 120g Saaz at flame out. The result is a fairly plain beer that would appeal to the mega swill masses.
I managed to put away a few litres during my stay.
Diving, making beer and drinking beer. I was a happy camper. :icon_cheers:
My dive buddies were a little miffed when my first question was not "Where are we diving?" but "When are you brewing next?"
Anyhow, the brewmaster, Freddie, kindly allowed me to be his 'brew bitch' a couple of days later when he made a batch of Manta Gold. Here are some happy snaps.
Mash tun and boiler
Fermenters. Double skinned with coolant recirculating.
Pump and plate chiller. In at 100 degrees and out at 14 degrees
High tec mill
Grain, from memory 100lbs
Only two beers on tap. This beer, the Gold, and another they called Dark, which tasted to me like a Vienna Lager or Octoberfest.From memory, the recipe was 100lbs of American Two Row, 3kg flaked rice, 170g Hallertau and 160g Saaz for 60 mins, and around 120g Saaz at flame out. The result is a fairly plain beer that would appeal to the mega swill masses.
I managed to put away a few litres during my stay.
Diving, making beer and drinking beer. I was a happy camper. :icon_cheers:
