Definition please....

Or is it MN? Anyone know? The call it 'fermentis inerruptus'.

 

http://www.iowabeer.org/breweries/granite-city-food-brewery/

Look at the Worthouse location.

 

Also, as a tangent, I know it is pretty common in the craft distilling world. They make their investment in distilling and aging capacity and are more than happy to buy wort from someone so they can (maybe) fortify it and ferment it with whatever super yeast they want.

 

If you do this, you're not so worried about quality, but about profit. F you in that case.

 

Did you provide said list? My post was in regards to your exact quote, not your implied meaning

 

Pony up and spring for the full brew house.

 

I was going to mention that the Rare Barrel does this. I saw the big metal cubes they use to transport the wort, iirc they were about 5' x 5' and held about 5 bbls each. They look pretty cool too, I'd share the pics but I lost then on my old phone.

 

Mystic was the brewery I had in mind when I saw the question.
I notice Bryan hasn't chimed back in, but I've seen the truck driving around. It's just a standard box truck. The tanks are just big, food grade tanks. They just need to be able to handle the temps involved, and easily sanitized.
When the boil and whirlpool are done, instead of racking the wort to fermentation tanks, they send them to these transport tanks to go back to their place in Chelsea. There the wort is transferred for fermenting.
I thought there were pictures on their website of the tnks, but I just looked there and didn't see any.

 

Well, I reckon it would be shipped "flat" after fermentation and carbonated at filling? I don't believe they are bottle-conditioning, but not at all sure about that. At the time they were pretty much focused on upgrading the brewhouse (it was a hot mess) and were not interested in making a capital investment for a packaging line. Things may have changed in two years, as the way it was explained they were also just coming out of some business turmoil.

 

Essentially correct. The tanks are modified stainless steel IBCs. We have them customized into fermenters, others use IBCs to transport the wort and put them into cylindroconicals or directly into barrels/foudres.

Wort is born sterile; it's what you do to it afterwards that matters. You can ruin it in 5 feet or keep it perfect for 500 miles, it all depends on the method.

 

Having been through Ellsworth many times I have to say I am shocked! Yes it's a great central location but that is the middle of no where! What a strange brewing concept located in a very strange place!