Hi! My name is Adam Mills, and I am the Director of Brewing Operations at Sonder Brewing outside Cincinnati, Ohio. I am a former teacher that has been brewing professionally for over a decade. I made this channel to give a behind the scenes look into the craft beer industry, with a focus on creating educational and entertaining content that can be beneficial to home brewers and professional brewers alike.
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What a great question! I wish I had asked that!😂
When you pump the fruit into the cone, how the does the beer pick up the flavor is the fruit just sits below the beer? Do you pump gas in to rouse the fruit?
Robert 😮
Does the grant need to be vented so it doesn’t pull a vacuum on the mash tun?l
I had just viewed a video with a grant used in the brew process, a 5 barrel system and a 20 gallon Spike Kettle i believe it was
I don't have one on our system but I have thought about building one. We use gravity until the flow slows down and then use variable speed pump to gradually continue. My concern is that as the BK level rises it take more pump speed to keep the flow going. I usually transfer @ ~4-5 gpm.
Great information and also the way you bring it across is so informative and makes the creative side think about options. Love the content Adam
NEIPA with Fuggles. Call it “Fuggly AF”
Ya'll crazy for using fuggles like that 😂
Fugg life😂😂😂
Thanks
What’s your method for sanitising kegs then?
Adam, funny enough I've been using what I originally made as a yeast brink, to add things like hop products or adding fruit purees for kettle sours in line to the tank for some time now with a half barrel keg. This works well. I've been professionally brewing for about 5 years on a ten barrel system and it is a great way to do additions in line. Obviously clean and sanitize the keg before hand, then run hot wort in. After that as long as you have a good and healthy yeast and pitch count you will be fine with nothing to worry about. Love that an idea I had is also popping up in the minds of others. Keep making the awesome videos man 👍
I'm hooked! Great stuff. Cheers!
I've not seen the curved pipe in the fermenter. (5:40 mark) How does it work for you?
Maybe it's a racking arm used for beer transfer, without disturbing yeast
Mastering the SHPOOOONDING!😂😂
This is why Adam is the GOOOAT!
Hi Adam.. does the beer need to be a certain temp to carbonate beer
If space is the issue, use a commercial tankless water heater. That’s what we use in our two vessel 7bbl system
Hey man! You just described my rotation with Weizen yeast lol. Hefe, weizenbock and an intermediate dampf bier. Cheers!
Fuggle Yeah!
How do you add hazelnut? What is the best way to add hazelnut, coconut, vanilla etc?
Was just listening to an interview with Jamil Zainasheff where he was asked the same question. He said homebrewers misunderstand that their true goal in the business of opening a brewery is more about SELLING beer over making beer. Everyone has a DDH all citra hazy ipa brewed with Pilsner and thiol enhanced yeast, you need to know HOW people will decide to buy yours and if you can’t answer that in detail, your dead. And all that high end new equipment you just leveraged your house to buy is going to end up in a fire sale to the next guy. Check out the Beersmith podcast with Jamil where he breaks down the MARKET that new brewery owners are up against, and how craft beer is shrinking and craft cocktails are the new thing. Scary but important for this question. I like my garage brewery because I make what I want and nothing else. Not something you can do if you got bills to pay
This is absolutely true. As a former homebrewer and now on year 10 of owning/operating my own tap room brewery, the single biggest thing was learning the business of beer. Folks enter this industry with a preconceived notion that x will be our flagship when in fact your customer base will make that determination. The reality is that you must sell beer. I'd rather be known as a good businessman first and a good brewer second. The draft beer market (we distribute draft but only do a small amount of package for retail in our tap room) is still recovering. Spirits/seltzers have really taken a bite out of beer, and you'll be hardpressed to find ANY brewery operating at capacity in this environment. It's tough out there.
Thanks for the response. 🍻
Thanks for answering my question Adam. Love your work.
Great video, and I'm right here with you on this one - we are opening Auger Brewing later this year, as you know. I will be the brewer and co-owner, but only for a little while (my partner is the chef for the restaurant side). I think that I need to learn the brewhouse as much as a hired brewer does, not only to fine tune the recipes, but also to be able to step in and brew cooperatively with them, take over when they're out, and know the system well enough to fix it when it inevitably breaks. I think anyone who plans to stay an owner/brewer long term will find themselves with rose colored glasses with regard to their own beer quality, as well as becoming overwhelmed with the sheer number of things to do, both of which are dangerous things. There's an old saying: "if you're working IN the business, you're not working ON the business". Very true here, you need space to step back and focus on things from a more macro scale. Also speaking of rose colored glasses, I think having a neutral (and skilled) outside third party review your business plan is critical. "Brew it and they will come" is a dead business model these days. We had our business plan and pro forma reviewed by 3 different people familiar with the hospitality industry, and they picked up so many things that we missed. Also, speaking of outsiders, have a mentor in the business. Homebrewers going pro are babes in the woods, and you need someone who you can lean on heavily as you get yourself up to speed. We have my good friend, a 30-year pro brewer, as our mentor. We bought our system used from him and his partner, and I've brewed with him on his 7 bbl system (identical but larger) many times. He's going to come in and help me for the first half-dozen or so brews to get me familiar again wth everything. Don't rely on the manufacturer to do it for you, once the sale is done, they're on to the next customer, no matter how good they are initially. Friends in this business are like gold - hoard them, care for them, appreciate them, and let them help you and offer you criticism and guidance. Without it, your chances of success dwindle exponentially. This video should be mandatory for all new pro brewers. Love ya, brother!
Question. I do have a question on decoction. How do they physically do this in a large brewery. On home brew scale you take a ladle and scoop the grain out, but on a brewery scale, how do they get the grains out, and where do they boil it so that it does not burn your elements. Where the traditional boiler in Germany and the Czech Republic custom built for it?
answering on tomorrows livestream
Hey Adam! I prop almost every beer from homebrew packs to 2x5Ll flasks -> 100L prop -> 1200L brew. Still experimenting with propagation media recipes but it's been working well
Math is the same as I use for starsan calculations.
Canadian beer prices keeps me brewing. Okay, besides that, I just love brewing beer. Got a Helles fermenting right now.
Our RIMS recircs through a heat exchanger, and direct heat is only applied to the water going through the exchanger. We need it to keep our mash temp up, especially in winter
I have a RIMS also and i was looking to do this feed HLT water through RIMS through counterflow chiller back up to HLT and mash run off through grant to counterflow to top of mash bed
Column pressure?you should have to compensate in addition to your wetting pressure.
Hey Adam! When you transfer your beer, are you using only Co2? I have been balancing the preasure from fermenter to brite. Then transferring slowly by itself. Then using a pump to push the rest of the way. Can you show your setup for transferring beer, or explain your process. Also, do you think I'm oxidizing the beer by transferring with the pump?
answering on tomorrows livestream
Nuggets of Gold inside that stream of consciousness rambling diatribe, as always, brother! 🍻 Question: I have always heard that you should not add O2 if your wort to the FV is greater than about 80-85 degrees, as this can lead to oxidative risks. Bear in mind this was advice from the late 90's when I started brewing, so it's probably been long debunked by now, but it's one of those things that's just crystallized in my brain. What are your thoughts?
answering on tomorrow livestream
Wort does not need oxygen,yeast needs oxygen.
Just saying 😉
I use PAA on my homebrew setup. I have not run into any oxidizing of beers when filling up kegs.
i think its awesome that your thinking of growing as a channel, don't be ashamed or weird about it man for reaching out for sponsorship, your trying to grow. I think its really cool, and interesting for me on following your career in brewing since i am in the similar boat, scheduling, orders, evaluations exc. in the brewing industry as well.
Thank you Chad, I appreciate that!
I am not sure if this is correct but I think the o2 left from Peracetic acid breakdown does not bind. You should reach out to Dana at Birko Chem he is a great source may be an interview as well. Thanks for the great videos, Cheers!!
The facility I worked at used PAA. I had to use it to sanitize the pipes and bowl for the bottle filler. One of the craziest things I’ve happened to smell
A bad keg ruins one sale, a bad tank cleans the drains with the whole batch. .
Perhaps this is a stupid question, but does carbing inside the unitank make transferring a pain becuase of foam? Just recently purchased a spike unitank and this is the first time I am able to do something like this.
I don't pressure transfer atm, I typically do the closed loop thing where I fill from the keg and toss the c02 through the airlock hahs
talking about this on tomorrows livestream
I am always interested in the business side of things. I won't ever be an owner or anything like that, but I'm always interested in the details of a brewery, like scheduling.
woo, really helpful tips🤲🏼
Hey Adam. Thanks so much for your videos. I love them. I’m about to buy a brewery and will be managing the brewing and find these videos so awesome. I’m scared shitẽless but I think I will be OK. Thanks once again
I appreciate you watching! Shoot me any questions you have!
Turn and burn, baby! I should comment more often because I enjoy your content and appreciate you sharing your knowledge. Your energy is fantastic. Cheers.
I really appreciate that!!!
Love your work Adam mate ❤
Thanks so much!!!
Hey Adam! Thanks for providing these videos! How long do you have to rinse after the caustic CIP?
Until the rinse water exiting the tank returns to the ph of the source water.
Great show!!!!
GD, I missed again.
dont miss tomorrow!
Oh well, im here now and looking forward to it!!