By Chris Jennings
For the Oregon Beer Growler
The process of fermentation can be quite violent. And dealing with the off-gassing during this product can be a difficult task. Choosing the proper fermentation vessel can make a huge difference. Additionally, there are times when a standard airlock won’t always cut it. First, we’ll explore the containers available for fermentation and describe how and why you’d use a blow-off tube.
Your local homebrew shop should offer a wide variety of containers to choose from. Deciding which to go with is, for the most part, a matter of personal preference. The most common is a 6.5 gallon plastic bucket with a hole in the lid for a stopper and airlock. This type of vessel is a good option because it offers extra headroom and surface area for the yeast cake to expand. However, there’s one con to consider: plastic scratches easily. These unintended grooves can harbor bacteria, so taking good care of your bucket is important.
Another common vessel is the carboy. They come in a variety of sizes and can be plastic or glass. The plastic carboys can be difficult to clean, but they’re lighter and won’t shatter. Glass carboys are heavy and very fragile. Unlike plastic buckets, the carboys don’t have a lot of extra headspace. The airlock can clog, which causes pressure to build — eventually causing an explosion of beer, and sometimes glass.
To avoid this mess, you can turn to the blow-off tube instead of just an airlock for primary fermentation. There are two ways to rig a blow-off tube. First, jam a piece of tubing into the stopper that’s 3/8 inches in diameter. It should be long enough to go from the top of the fermenter into a bucket of sanitizer on the floor. The end of the tube needs to be fully submerged so that bugs and oxygen don’t get into the beer. A second method is to insert a piece of 1-inch tubing into the hole of the fermenter. That diameter can be more expensive, but it’s easier to clean and there’s no risk of it clogging.
With whatever method you decide in the end, you will reduce the risk of having a large explosion of yeast and beer to clean up later. Choosing the proper fermentation vessel and how you manage the fermentation can be as important as choosing your ingredients when brewing.
Belgasaurous Rex [AG]
Belgasaurous Rex [Extract]
By Chris Jennings
For the Oregon Beer Growler
During our homebrewing adventures, we encounter a vast new vocabulary that can seem like a foreign language to the average person. Being a homebrewer, however, means that we have an entirely new range of terms at our disposal. Often, a process or reaction that would’ve taken 10 words to describe can be summed up much more succinctly once you’re familiar with the jargon. One example of a new term you’ve likely stumbled across is attenuation. This describes the percentage of sugar the yeast will consume. Every yeast strain is different and many factors can affect how well the yeast performs.
Temperature is always very important to pay attention to during fermentation. As with each brew, every yeast has an optimal temperature range. Most strains perform best somewhere in the range of 65-72 degrees. There are, of course, exceptions. Belgians typically are at the warmer end of the spectrum whereas lagers need to be kept colder.
Temperature control is probably the most difficult challenge for brewers of every level. You can purchase fancy equipment to help with that, but if you don’t have those kinds of resources simply start by taking the air temperature of the room you plan to use for fermentation. Yeast will produce heat when it ferments, so as long as the room is about 5 degrees cooler than your ideal fermentation temperature, you will be on the right track. Whatever strain you’re using, make sure you’ve researched what temperature will provide an environment allowing it to perform at its best.
It’s in the Strain
All yeast strains have a temperature preference, but they also can be picky about the pH of the brew along with potential alcohol content. Be sure to do your homework on the beer style you plan to make. That will point you in the direction of the yeast strain you’ll want to use. There’s no need to rush out and purchase a pH meter or test strips. Instead, remember that darker beers are more acidic, so you want a strain that fits better with your grain bill.
Another factor to consider is gravity. If your starting gravity is too high, the yeast will have a hard time getting to work. It also may not ferment all of the potential sugars. Once again, research the individual strain to make sure, for example, the imperial wit you’re trying to produce will actually ferment completely. Most every yeast strain will indicate what style of beer it fits with by its name alone. However, some types of yeast can perform outside of the normal style guidelines.
Experimentation can be an exciting way to find these anomalies, but thorough research will help ensure that your finished product turns into the tasty homebrew you were shooting for.
Ale Gating [AG]
Ale Gating [Extract]
Roddy Morris puts the finishing touches on a 40-barrel brewhouse at JVNW, one of Oregon’s largest and oldest brewery fabricators.
Photo by Alethea Smartt LaRowe
By Alethea Smartt LaRowe
Each gantry, or workspace, resembles an artist’s studio. Instead of easels, paintbrushes, and canvas, the tools of the trade at JVNW in Canby are hoists, plasma torches, and stainless steel. For 20 hours a day, fabricators working in pairs assemble every component of the vessel they are building from the ground up. The limited hands working on one project help ensure quality control. Instead of at a gallery or museum, the finished product is proudly on display at one of the several hundred breweries worldwide they have outfitted over the past 33 years.
JVNW was founded in 1981 by Don Jones and Ken Verboort (hence the JV in the company name) when a depression in the timber industry created an excess of stainless steel intended for making saws. Jones started making tanks for the beverage industry at a time when the wine boom was just beginning in the Pacific Northwest. Within a few years, the beer industry experienced a resurgence and the company was soon making the first brew systems for pioneers like Bridgeport, Deschutes, Full Sail and Widmer.
Jones’ son, David, who grew up along with his brother, Marc, playing in the factory, was groomed to lead the company. He went to work full time as a salesman for JVNW in 1996 after obtaining his brewmaster certification from Siebel Institute in Chicago. Now the CEO, David refers to his father, who is retired but is still Chairman of the Board, as a “visionary.”
The business has evolved over the years. While JVNW made their first brew system in the early 80s, they had to look to other sources of revenue during the recession, including manufacturing vessels for the cosmetic, pharmaceutical and alternative energy industries. Diversifying has made the company more sustainable in the long run, says Jones. “Currently, the majority of our business is for the brewing industry. We are more passionate about beer now than we have ever been.”
The 55,000 square foot Canby factory, built in 1997, has a somewhat sterile look and feel due to the work JVNW was doing at the time for the pharmaceutical industry. Yet there are thoughtful touches throughout, including the cement floor in the office space which ensures the fabricators feel comfortable walking in from the plant. David Jones’ office is in a direct line to the plant, conveying the executive’s open door policy. The gleaming staircase that is the centerpiece of the space was crafted by JVNW employees to look like a brewing tank. There’s even a small garden on the second floor patio where the company grows hops, peppers and herbs for their employees to use in homebrews.
Along with the casual and welcoming atmosphere, the company’s dedication to quality, design and innovation is what keeps talented employees with the company for their entire careers. CEO Jones relates, “For most companies, outsourcing continues to increase. We’ve gone the other way and created a vertically-integrated system so we have more control over what it looks like, how it functions, and how it performs. If it’s stainless steel, chances are that we made it.”
One person who remembers the early days is Phil Loen, Vice President Sales. Born, raised and educated in Oregon, he has worked for JVNW for the past 31 years. In the beginning, “they basically gave me a phone book and said ‘don’t come back until you’ve got some orders.’” Loen amusingly recalls the creative process that was required to fulfill an order for a client in Berkeley in the mid-80s, “that wanted us to design everything for their brew system. We had to figure out how to cool it, heat it, etc. The smaller- size, direct-fired brew kettles you see out there today are really an extension of what you see in a crab cooker on Fisherman’s Wharf or a bagel cooker at a shop in Berkeley.”
The emphasis on creativity is something the two senior fabricators I spoke with mention when asked what they like most about their jobs. Roddy Morris has been with JVNW for 21 years while Casey Halbakken joined the company in 1997. Both are brewery piping specialists. “We constantly try to reinvent ways to make things better and more efficient,” says Morris. Adds Halbakken, “Piping is the one part of building tanks that we get to create ourselves. They leave it up to us (the piping specialists) to figure out how to go from point A to B. If we feel like being cosmetic we can decide to make things look really good. We get to build our own things, have our own unique imprint.”
When asked how they commemorate a completed project, Morris says “We usually just high-five, then Chelsea Shoji (the Marketing & Advertising Manager) comes out and photographs it, then we tear it down and get it ready to send to the brewery.” It’s one of his favorite times on the job. Halbakken talks about arriving at a brewery to install a system: “you show up and it’s like Christmas for these guys (the brewery owners). You feel like Santa Claus and often get compliments beyond what you deserve. It’s really what the entire facility (JVNW) has done.” A recent project was the new 10-barrel system for Fat Head’s Brewery in Portland, due to open in October. “That one was really cool, a lot of fun to work on,” says Morris.
According to David Jones, the company’s future plans center on automation. “We’ve ordered some equipment that will help reduce our lead time on making tanks. Welding two rings (the shell of the tank) together takes 10 hours. A machine can do it in 45 minutes. We are also planning to offer automation packages to 40-60 barrel breweries to help them ensure consistency in the brewing process.” They will also continue to make most of their own components, “more than any other company doing what we do. It’s a JVNW signature—the fit & finish, the polish, the look, the manway,” says Jones.
[a] 390 S Redwood St., Canby, Ore.
CEO, President: David Jones
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