Forfarian

I bought 2 full sets of con rods and pins on the Bay a few weeks back.

Brassmasters do con rods, but you have to solder 3 together and open up the holes with a broach, its a bit fiddly!! 

Hi guys

No longer required, thanks

Does anyone have a Bachmann Class 47 body only that is surplus to requirements?

Any type except Intercity Swallow.

Payment and postage quotation please. Hard earned pocket money available!!!

I am building a brewery on my  Granby layout. I doubt if knowledge of beer is confined to GWR enthusiasts so in order to appeal for information from a wider audience I thought I would start a separate thread

 

Unfortunately, while not unfamiliar with the product itself......I have little or no idea how it is made

 

Back in September, Doug (Chubber) of this parish sent me a really useful Brewery link :

 

https://content.historicengland.org.uk/images-books/publications/brewing-industry/bhs-brewing-ind-shier.pdf/

 

Its well worth reading, not just for the illustrated history of the architecture and development of smaller Victorian breweries, but also for a succinct summary of the brewing process. It certainly gave me some useful ideas.

 

My old brewery was built in 2010 using Metcalfe kits

 

 

1 Brewery .jpg

 

I did contemplate re-using some of the buildings but decided against it. They are very attractive models but perhaps a little small for Granby. They have become so popular that they are immediately recognisable. I wanted something a little different.

 

 

Scalescene Warehouse kits are very flexible and I think I can create that sense of mass so typical of Victorian buildings:

 

 

4a Scalescene.jpg

 

 

Within the confines of the site and allowing for the modular nature of Scalescene Warehouse I intend to make two principal buildings. A warehouse/bottling plant that will be three stories high and a brewhouse that will be narrower and taller with 5 stories.

 

 

There will be assorted ancillary buildings….Cooperage, Boiler House, Water Tower etc but these will come later.

 

 

Here is the track layout and some scale mock ups

 

5 B track 2 .jpg

 

 

6 Plan.jpg

 

 

7 Mockup.jpg

 

 

8 Mockup close up.jpg

 

 

 

The modified Metcalfe unit, on the left, will serve as the Brewer's House, Offices and the Brewery Tap.

 

 

Right now I need advice and input on where the various brewing processes would be allocated to the two principal buildings

 

 

From the link I have summarised the distinct processes as follows

 

 

Malting:  Barley is steeped in water for 3 days. The germinated barley is turned and dried 7-14 days and then roasted All this took place in a   separate building. Some breweries had a Maltings on site, others bought the malted grain in.

 

I dont think I have enough space for a separate Malting building so the malt barley will be bought in

 

Milling       Malt Barley ….Milled and ground …... Grist

 

Mashing    Grist mixed with hot water in Mash Tun. Mixture stays in tun at controlled temperature for 2-3 hours to become  wort

 

Boiling the Wort       Wort is run off, mixed with Hops and boiled in a Copper for two hours

Cooling the Wort      Wort is sieved (hop waste is sold) and cooled

 

Fermentation            Yeast added and fermented for three days in large open containers (wood/copper/stone )

                                   Surplus yeast is skimmed off and sold

 

Racking                    Beer run off from fermenting vessels into conditioning tanks. Finings clear any remaining yeast

 

                                 Finally transferred to Barrels or bottled.

 

The brewhouses or towers were designed to to take advantage of gravity…...raw materials were hauled to the top using a sack hoist along with water pumped from a tower or reservoir. On completion of a process it was dropped down to the next floor finishing up with beer ready to be bottled/barrelled on the ground floor.

 

And yet…..some of these processes require significant ventilation…... cooling the wort (in the middle of the cycle) according to the document was sited near the top of the tower for just that purpose

 

I am not proposing to have highly detailed interiors but I need to have a rough idea of where the processes would likely have taken place in the configuration I am planning. This will dictate whether I have windows or vents and at what floor I locate the external corridor connecting the two buildings that will convey both product and people etc..

 

Right now I am guessing on the following:

 

 

                                                               WAREHOUSE                                                            BREW HOUSE

 

 

Floor 5 (Tower)                                                      NA                                                                         Mashing

 

 

Floor 4                                                                   NA                                                                      Boiling the Wort

 

 

Floor 3                                                            Conditioning                          Corridor                      Cooling the Wort

 

 

Floor 2                                                           Racking/Bottling                                                          Fermentation

 

 

Ground                                                         Storage and Distribuition                                        Receiving and Milling

 

 

 

Total guesswork I am afraid…….. I would really appreciate any advice.

 

Best wishes from Vancouver

 

 

John

John

The top floor was normally used for Wort cooling if horizontal coolers were used, but if Vertical coolers were used then the top floor would have the Hot Liquor tanks and grist bin and wort receiver, ( water in breweries is used for washing down, Hot and Cold liquor is used for brewing)

In most cases the grist bin was mounted directly above the Mashing machine which was built into the top of the Mash Tun cover or in a wooden topped Tun sitting on the edge of the Tun

Hot liquor and Grist were mixed together in the mashing machine at the correct brewing temperature.

After the mashing time had elapsed the wort was rum off through the false bottom plates to a tap box down to the Copper, here the Hops were added normally by hand, after the boil off was complete the Copper was Cast into the Hop Back and allowed to settle, again the wort was drained off through the false bottom plates and pumped to the horizontal coolers if used or to a wort receiver if vertical coolers were used and the fed by gravity to the Fermenting vessels where yeast was added.

As yeast grows during fermentation there is always excess yeast, before modern bottom fermenting yeast were invented the spare yeast was collected by lorries and went to make Marmite.

Before the advent of Stainless Steel every thing in breweries was either Copper or Brass, it used to take approx. 6 weeks to make a Copper and about the same to make a Copper Mash tun cover. I know I have made a few!

Of course all that has now changed and breweries are built on two levels and the wort etc is all pumped.

Tim

I remember seeing the first DP1 on the WCML through Litchfield Trent Valley, pulling the mid day Scot, it was a great sight, but I'm afraid it was no comparison to seeing a Semi doing the same

I remember seeing the first DP1 on the WCML through Litchfield Trent Valley, pulling the mid day Scot, it was a great sight, but I'm afraid it was no comparison to seeing a Semi doing the same