Our brewer, Andrew Harris, doesn’t mind having a yarn about our brewing process and take sit as a compliment when a home brewer wants to copy one of his beers. Outlined here is a typical bew day.
The wort must be oxygenated and then the yeast goes in. We oxygenate to 9ppm oxygen concentration. Temperature control is extremely important for lagers. This beer is fermented at 12-15C for 7-10 days. Then the beer is racked off into a serving tank, chilled, conditioned and carbonated. It’s ready to drink in about 2-4 weeks.