Note: I wrote this about a week ago and haven’t had time to finish up and post it until now. We have three batches in the fermenters (approximately 1,860 gallons of beer/wort) fermenting away. I’ll fill you in on the last week in a day or two when I get a chance to catch my breath.
Last year around this time I was dealing with real estate brokers trying to find a place to lease. I didn’t know where I was heading at that time– I just knew I wanted to start a brewery somewhere in Orange County and I’d accept just about any building to brew in (given a few modest requirements). I had no idea how much work starting a brewery would be, and just how great it would turn out. I’m very excited about the future of The Bruery, and I can’t wait to share it with you. We’re on the brink of brewing Batch No. 1, which is finally happening tomorrow. We brewed our yeast propagation batches last Friday and Saturday, which went surprisingly smooth, and now have healthy yeast to brew a bunch of beers in the next two weeks.
The following are some pictures from the nine months, from empty warehouse to functional brewery:
My brewhouse in January of 2007 when I was deciding on whether to purchase it.
The picture I took of 715 Dunn Way before I leased the space.
Empty warehouse, soon (or not so soon) to be a brewery. Taken in May of 2007.
Moving the equipment from Windsor to Placentia in June or July of 2007.
Some Pliny the Elder to celebrate moving the equipment inside the warehouse.
Cutting the concrete.
Removing soil / grading.
Moving and mounting the glycol chiller to the roof.
Setting the tanks upright.
My beautiful wife Rachel bringing us lunch during our brewing of the propagation batch.
Under the mash tun / grant.
Finally, getting to mash in!
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