Posts Tagged ‘Fermentor’

Previous Fermentor Posts

EBC 2016 New Year’s Resolutions

Tuesday, January 12th, 2016

As we approach being open for one year at our new location, our Christmas and New Year’s break gave us time to reflect on the past year and what we want to focus on in 2016. As we sat at the brewery one cold morning, trying to keep warm, the first of many resolutions for the new year came to us easily.

Tasting Room Heater
First up on 2016 improvements is to install a heating system in the brewery tasting room. The rudimentary heating device (aka fire) we first conceived almost burnt the brewery down, so we contacted an HVAC company who can install a brand new heater in the tasting room to help keep everyone warm and the building un-burned down.

At EBC we promise a beer in every glass, a fire on every table

At EBC we promise a beer in every glass, a fire on every table

Pilot Brew System

lucy and fermentor

Cuteness overload

Ever since we opened back in 2011, we’ve wanted to get our 10-gallon home-brewery back-up and running. Not only for fun and nostalgia, but also to brew pilot batches at the brewery. This would enable us to hone in a recipe before brewing it large scale, and allow us to experiment with new hops and other ingredients.

So in 2016, we plan to finally get our home-brewery back up and running. We just purchased a new glycol-jacketed 10-gallon stainless steel frementor and will get our home-brewery back in action over the next few months.

Sell off Old Fermentors
While we’ll be sad to see them go, we’ve started to sell off our old 6- and 7-barrel fermentors to replace them with three 15-barrel fermentors. Not only will this cut down on the amount of work we need to do on 15-barrel brews, but it will also reduce the tank-footprint in our brewery giving us more space.

Expand Tasting Room
With the additional room from selling off our old fermentors, we’ll be able to rope off space on the brewery floor to add additional seating capacity when not brewing. As we see it, there’s no better place to enjoy a beer than with friends next to the stainless steel machinery that brewed it!

Expand Barrel Aging Program
2015 was focused on getting our new brewery up and running smoothly and staring to expand distribution. While we will continue to focus on that in 2016, we also plan to focus more energy on expanding our barrel program. This will allow us to start releasing more barrel aged beers – both on tap and in bottles.

A beer in a barrel is worth two in a fermentor

A beer in a barrel is worth two in a fermentor

Expand Bottle Program
2015 saw the launch of Valkyrie and Foliage in 22oz bottles – which you can now buy in local shops and restaurants. In 2016 we plan to greatly expand our bottle offerings. This will include bottling our other year round beers, Protector and Lunch Pale, plus each of our seasonals – starting with Golden Spur in the spring. We’ll also begin to bottle special release beers as they become available.

So there you have it – our 2016 New Year’s Resolutions for the brewery. We’re ready for another amazing year!

More Beer for All!

Saturday, October 31st, 2015

Since we opened our new brewery back in January, we’ve been brewing like crazy to keep up with demand and release new and awesome beers to share with you all.

And since then, we’ve had a lot of great milestones to propel us forward to spread the glory and power of beer across the land.

  • In April – we introduced and filled the first crowler at the brewery, revolutionizing beer-to-go in Ventura County. They have since made it to the top of Mt. Whitney (thanks Noel)!
  • In July – we bottled our first batch of Valkyrie. Sure we had to stamp each bottle by hand, but man was it awesome to start seeing our beer in local shops.
  • In August – we got our first 30BBL bright tank, expanding our production capacity.
  • In September – we signed on with the Craft Beer Guild to help us distribute our beer from the OC up to Santa Barbara.

And now we’re excited to announce our biggest change yet – 2 new 30 BBL ferementors and 1 new 30 BBL bright tank! With these new tanks, we’ll be able to bottle more beers, get into more local bars, and bring more people together over a delicious pint to celebrate life.

And so, we introduce to you the newest ladies at the brewery: Brianne, Olivia and Susan!

Susan, mother of John Bird – Master of Festivities at the brewery – finishes off the Mom fermentor row.

Brianne (Chris’ wife) & Olivia (John’s wife) start the beginning of a new fermentor row – the wife row!

Be sure to say hi to them next time you’re at the brewery – your next beer could be from them!

Operation Frosty Box IV – Double Fridge Move

Friday, January 2nd, 2015

You’ve read about Operation Frosty Box I & II from back before we even opened.

You’ve seen Operation Frosty Box III from our big 3-bbl brewery expansion almost two year ago.

Now we bring to you, Operation Frosty Box IV – Double Fridge Move.

The Problem

Our new brewery tasting room will use the same fridge as our current brewery tasting room. At the new brewery, we need to install a fire sprinkler in the fridge before we open. It’s impossible to install a fire sprinkler in a fridge that isn’t there.

The Solution

Move our current tasting room fridge to the new brewery and move our old tasting room fridge back to the current brewery without interrupting the flow of beer to customers and without letting our beer get warm.

The Action

Step 1
The first problem is that the old fridge is way bigger than the small serving fridge at the tasting room. To accommodate the bigger fridge, we had to de-bolt Anita and Hedi from the ground and transport them over to our new brewery.

Step 2
Move the tasting room fridge over to the new brewery. We had to remove all serving equipment (taps, CO2 regulators, etc.), dissemble the fridge at the current brewery, and re-assemble the fridge at the new brewery.

Step 3
Break down the cold-storage fridge at the new brewery and re-install it in the current tasting room. Transport all kegs that were at the new brewery to the fridge at the current tasting room. Re-install the tap system – all while making sure the beer stays cold.

The Result

We now have our old fridge from Operation Frosty Box II in our current brewery and our serving fridge behind our new bar with a sprinkler in it.

Operation Dirty Green – November Construction Update

Tuesday, December 2nd, 2014

For the last few months we’ve been saying “the brewery is finally coming together” – but for the first time ever, it’s now actually coming together.

The bar is finally finished. Fireman Dave poured 9 gallons of epoxy over this thing and it’s now ready to commence vigorous testing – hence the kegerator behind it. You may also notice that while modeling the bar, Brie had to put her purse on top of the bar. Don’t worry, we have a solution for that coming.


As some of you may remember from the build-out blog from our current brewery, there is a requirement that we separate the brewery from the tasting room with a wall. This time we decided to get fancy with it – and at the same time doubled its zombie defense rating from 10 zombies per minute to 20.


Brewery Programming / Testing
The brewhouse control system is debugged and ready to go. It’s waiting for a completed steam system before we can do a full hot water test.

Steam System

And don’t worry. The most important part of ANY steam system has also been installed.

Compressed Air System
We installed a big air compressor to power the brewhouse horns. One might ask why one would need horns when one also has a whistle, but that’s just a stupid question.

The air compressor will also be used to power our keg washer and air operated valves on our brewhouse and fermentors.

Tasting Room Lighting and Fans
We finally ripped out the gross florescent lights that come with pretty much all warehouses and put some nice barn-style lights and fans in.

Glycol System Complete
The glycol system has been one of the most labor intensive jobs. The chiller unit had been sitting in our tasting room for nearly 6 months while we figured out where to put it – it’s now on the roof.

After we mounted the plumbing, each elbow and tee needed to be covered with an insulation casing and then filled with expanding liquid foam. This might sound hard, but it turned out to be really easy – thanks to the fact that Chris married a girl that has a really handy father who did all the work (thanks Fireman Dave).

We’re within weeks of our first brew and pretty soon you’ll start to see some of the tanks pulled out of our existing brewery and put into commission at the new facility. As soon as we get our final building and safety sign-offs we’ll start planning our grand opening.

We’re almost there!

Tank Tipping Day

Thursday, August 28th, 2014

three-30-bbl-fermentors-in-breweryFor the first time since we started Operation Dirty Green – our new brewery is finally starting to look like a brewery. But it didn’t come without harrow, suspense and determination.

It all started the day before the tanks arrived – we needed to rent a boom lift with a boom extender to stand up the tanks. We had it all planned out, but the company didn’t have the exact boom-extender we wanted. They had one close enough, so we ordered it. No problem.

Later that night, Chris was having trouble going to sleep – excited like a kid the night before Christmas. He finally managed to doze off, and that’s when the nightmares started.

Twice he woke up worried the replacement boom-lift wouldn’t work and the tanks would be stuck on their side. At 3am in the morning he almost got out of bed and pulled it up on Solid Works to draw the boom to make sure it would fit. And finally, he had a terrible dream he was stuck in traffic and missed the tank delivery.

Restless night of sleep finished, first thing in the morning Chris drew up the boom to double check everything would work. The model said it would – by a couple inches.

Later That Day
The tanks arrived in two shipments at 2pm and 3pm. The first truck had the new grist case and our hot and cold liquor tanks. The second our three fermentors. The timing was perfect, as soon as we finished unloading the first truck, the second arrived.

The tank tipping up process was set into three difficulty levels:

  • Level 1(easy): Unload the Tanks
  • Level 2(medium): Stand up the Fermentors
  • Level 3(hard – aka the boss level): Stand up the Cold and Hot Liquor Tanks

Level 1
To pull the tanks out of the delivery trucks – we pulled them out part-way with Helga The Forklift. Once partially out, our rented boom lift grabbed them from the side and drove them down to the brewery.

You might notice a handsome young man driving the boom lift – his name is Scott Doubleday. We were talking to him in the tasting room about our expansion and when we mentioned we were renting the boom lift, he casually mentioned: “Hey, I’m a trained heavy equipment operator. Do you need my help?”
Needless to say, we took advantage of this good fortune and said yes.

With the tanks all unloaded, we started to bring them into the brewery and stand them up.

Level 2
Unloading the tanks was nervous, but standing up the tanks was downright terrifying. Our hearts were racing for the next 4 hours as we stood-up the tanks.

With baited breath we drove them into the brewery and lifted them up. The boom-lift came close to the ceiling, but luckily it fit in the room and we stood the tanks up no problem. The first tank was the scariest, and the other two stood into place with ease.

Level 3
The final boss – standing up the two 30 BBL liquor tanks. These were markedly harder than the fermentors because they have shorter legs, we were standing them up in a confined space, and an expensive boiler was right next to them.

The first tank proved quite the challenge. We got it to about 45 degrees and realized the legs weren’t long enough to tip up onto without damaging the port at the bottom. So, we had to cut off part of the transport rack to pull it away.

Then, while lifting the tank up the strap got caught on the manway door and almost bent the whole thing out of shape.

And finally, when the tank was almost up, Chris’s dream nearly came true. There was an electrical conduit running across the ceiling – too low for us to stand up the tank. Luckily we were able to grab a pole and push it up, just enough to let the boom through.

And like the fermentors, the second tank was a piece of cake.

All-in-all the entire process took 8 hours – and finally our new brewery is starting to look like a brewery. Be sure to check it out next brewery tour on September 14th.

Christening Heidi

Wednesday, June 12th, 2013

Back in mid-March we picked up a new bright tank from Ladyface Brewery as part of our brewery expansion. It was named “Tax Determination Tank #2”. We needed to fill it with our 2nd year anniversary ale, but as you may know, all tanks at the brewery must be named after ladies in German drinking songs (or at the very least a ladies name) – otherwise it is bad luck.


Renaming a fermentor is not a simple task. First all traces of the old fermentor name have to be removed from our records. Second, the old fermentor name needs to be purged from existence. And lastly, the fermentor needs to be renamed and christened in preparation for the beer.

We were sure to perform this procedure at night while we were closed. If one false word was uttered, things could go very wrong – Indiana Jones and the Ark of the Covenant opening wrong.


First step was to remove all traces of the old name from our records. This included deleting the name from our fermentation gantt chart.



Then removing the name from our fermentation control panel.


And finally erasing of the name on the bright tank itself.


Fog began to roll across the brewery as we prepared our final speech to remove the last of the old name. Captain Chris’ bosun’s whistle rang clear through the night.


And on cue, Brie delivered a speech that will long be remembered for those few brewery personnel there on that foggy night.

Oh mighty ruler of the fermented fruits of the barley, to whom all men and machines who venture upon your vast domain are required to pay homage, implore you in your graciousness to expunge for all time from your records and recollection the name “Tax Determination Tank #2” which has ceased to be an entity in your kingdom.

As proof thereof, we submit this burning symbol of this vessel’s previous name.


Pause was given to light the last symbol of the old tank aflame to burn into embers atop the trench drain.




As the flames died down, Brie started up again.

We give thanks to Ladyface Ale Company who served with this beautiful vessel in the past and kept her clean and free from the horrors of beer stone and mineral deposits.

May the purging of this name from the ledgers of the deep bring forth a new beginning for this glorious vessel and a bright future for her new deployment as a bright tank in the Enegren Brewing Company.

And with the old tank name purged from existence – it was time to rename the tank. First we carefully applied her name.


And then, with all the usual pomp and circumstance with a new tank we began the christening.

Dear Lord,

We ask you for your blessing of this bright tank. May her glycol jackets cool efficiently, her ports seal tightly and her gauges read true. May all brewers who serve on her go unharmed by the perils of craft beer and may you bless this glorious vessel and give her the strength to carry the Enegren Brewing Company onward and upward.



And so, after the breaking of the beer bottle on our new tank Heidi, she now embarks on her continuing mission to brew new beers and boldly go where no fermentor has gone before.

Brewery Expansion – Part II

Thursday, May 16th, 2013

Part two of our brewery expansion blog post series. If you missed out on Part I, you can catch up here.

Phase VI
Expand glycol lines and install new fermentor

The first part of this phase involved Captain Chris driving the BT1 (Brewery Truck 1) down to San Marcos to pick up the new fermentor. This, of course, also involved staying down there for an extra night hobnobbing it with other breweries and having a few beers. Market research.

After we unloaded it at the brewery, it was time to use our good friend the rotohammer again and anchor the fermentor to the ground.

Then, we began Operation Frosty Pipes II and extended our glycol line down the wall with ports for several fermentors to come.

After we hooked our new fermentor up to the glycol lines, it was time to christen the new ferementor “Resi” right before we pumped our first batch over to her.

(pretty sure we’re still cleaning up glass after that)

Phase VII
Expand Brewery Barrel Program

With the increased storage over at the other location, we have the ability to store more barrels and expand our barrel aged beer program.


To start off we got 6 Jim Beam bourbon barrels, thanks to The Bruery ordering extra for us. We have four of these filled with Daniel Irons Oatmeal Stout, and one filled with Black Valkyrie.

What will we fill in the remaining barrel? At this point, only time will tell – but rumor has it, it could be an IPA.

Phase VIII
Acquire New Brite Tank from Ladyface


This was a surprise expansion phase for us. While some phrases are banned from the brewery like “accidental validation” or “unmarked chemicals” (safety first!), “surprise expansion” is not – and is in fact welcomed. Ladyface Brewery is currently upgrading the size of their tanks, and we were fortunate enough to be offered one of the 7bbl tanks they are replacing. So we stopped by one afternoon, picked it up and delivered it to the brewery.

picking up tank from ladyface

It is currently named “Tax Determination Tank #2” – however we do have a planned renaming and christening ceremony like all new tanks at Enegren Brewing. Stay tuned…

It should also be noted that Fireman Dave purchased a new and improved roto hammer which cut our cement drilling time down from 5 hours to 10 minutes. May we never speak of the old roto hammer again.

Phase IX
Embiggen Tasting Room Area

In an effort to provide even more seating than previously imagined in Phase IV of our expansion plan – the brewery crew got creative and smashed down the wall separating the office and the tasting room.

We had several options of how to tear down the wall. The first was the classic move from The Shining – only problem is it didn’t tear down the wall completely and was just a little creepy.


Our second option was to tear down the wall X-Men Juggernaut style – but we were afraid that we wouldn’t be able to stop before crashing into our brewery.


Our third and final option was to relive our childhood and attempt the classic Kool-Aid “OOOOHHH YEAAAAAHHH” wall breakdown.


After some debating, we decided to go for the Kool Aid wall breakdown – but it didn’t go quite according to plan. You can see for yourself in the video, but it turned out to be more of a cross between The Shining and Kool Aid.

Stay tuned for the third and final installment of our Brewery Expansion!

We Need Pretzels, Repeat Pretzels

Wednesday, September 21st, 2011

If you happened to be at the brewery the night of August 26th around 7pm, you might have seen something like this:

Afraid that our beer might be ruined, we have kept this story under wraps for the past few weeks. But as of Sunday 9/18 we declassified it. The story is as follows:

As stated above, it all started on the night of August 26th. Commander Matthew was working his side job as an accountant so Captain Chris and Chief Joe were left alone to tend the brewery by themselves. Our third batch of Protector Imperial IPA was at the end of primary fermentation and we started to cold crash it.

Our normal procedure for fermentation is: Primary fermentation, cold crash, pull off yeast, add dry hops, condition and keg.

For some reason, Chris and Joe thought “why not add the dryhops while it’s starting to cold crash?” It wasn’t our normal procedure, but we began adding the hops regardless. To this date we are not sure why.

We moved our ladder to the fermentor and climbed up top to add the hops. As the first pound was added, Commander Matt arrived, eager to help the brewery.

Matt joined Chris climbing half up on the ladder while Joe stood guard on ground in case beer stealing zombies attacked.

Second pound of hops added – no issues.

Chris, on the ladder, began to add the third pound of hops.

Chris: “Whoa! What the?”
Joe and Matt: “What?”
Chris: “Whoa Crap!”
Joe and Matt: “…..”
Chris: “Crap crap crap crap!”

The brewery crew quickly realized that beer began foaming out the top of the fermentor where we added the hops. Chris quickly covered the hole.

Beer instantly started shooting out of the vent tube near Joe’s feet while Chris clamped down the hole up top.

Now normally when something bad happens in the brewery (valve accidentally left open, hose breaks and shoots 180 degree water into the air, etc.) we quickly diagnose the problem and solve it. In this instance, we all stood there for what seemed like 30 seconds watching beer shoot out the vent tube not understanding what was going on. Then,

Joe: “WHAT?!”

Joe quickly covered the hole and the beer stopped foaming out the vent tube. Seconds later,

Chris: “Gah! Don’t cover the hole. Don’t cover the hole!!”

When Joe covered the hole, pressure in the fermentor built up and started spraying beer out the top hole all over Chris’ face and the brewery.

Joe let go.

The three brewers stood there for what seemed like nearly a minute, watching the beer shoot across the brewery not knowing what to do.

Eventually Matt had the good sense to grab one of our grain buckets and put it underneath the vent tube to catch all the beer.

We stood there, beer/foam flowing freely into the bucket until the foaming subsided. Not fully understanding what just happened, covered in yeast and beer, worried that we had just ruined our batch of Protector, we began to clean up the mess.

Luckily the beer turned out fine – though a bit hoppier than batches past. We learned valuable lessons… like never add dryhops to a fermentor without cold crashing the fermentation unless you want a mess of beer over the brewery.

And if you are lucky enough to try this batch of Protector over the next couple weeks, you can really taste the explosion in it.

Matt’s Addicted to Meth

Tuesday, August 9th, 2011

Methylene Blue!

That’s right, Matt is addicted to cell counting. Yeast cells to be exact.

Before we repitch our yeast into the fermentors, we need to get a yeast cell count and determine how viable our yeast is.

Each batch of beer requires a different yeast pitching rate. For example, our Imperial IPA we pitch fewer yeast cells for a slower and warmer fermentation that produces more flavor compounds. Our CA Altbier we pitch more yeast cells for a quicker and colder fermentation to generate fewer flavor compounds to give it a cleaner finish.

In order to know exactly how much yeast slurry to pitch, Commander Matthew Enegren – first string cell counter – mixes 1ml of yeast slurry with 100ml of distilled water. The mixture is stained with Methylene Blue. Dead cells turn blue when stained, but live cells metabolize the Methylene Blue and do not change color. As long as 95% or more of the cells are living, we re-pitch the yeast.

This is one of the most crucial steps of the brewing process. Under-pitching or over-pitching the number of yeast cells for each brew can greatly influence the flavor of each batch.

Matt is most qualified for this job since it involves a lot of counting and Matt is an accountant – he is therefore able to account for living cells much better than Captain Chris or Chief Joe.

matt cell counting with methylene blue

Adventures in Fermentation: Glycol Chiller Blues

Tuesday, July 12th, 2011

Now that our first beer is out on tap, let us tell you a tale about the brew.

The only thing that kept us going through our 27 hour brew day was the awesome thought of creating a good tasting beer for people to enjoy. It’s the reason we we brew – to provide good beer to others.

But brewing doesn’t stop at the end of the brew day. There is the fermentation period where 1-2 degrees difference in temperature can change how the beer tastes. This is an important step that we were watching closely – hoping, praying nothing went wrong.

Now that the exposition is out of the way, let me tell you the tale. It is a tale of perseverance, bad fortune, witchcraft, love, revenge and awesomeness.

It all started on the Tuesday evening following our first brew. Captain Chris Enegren arrived at the brewery to find a large puddle of liquid on the floor. Having never fermented beer in a 6bbl fermentor, and seeing no beer on the floor, Chris thought to himself “Hmmmm, there is a lot more condensation on the floor than I would have thought. Oh well, everything looks good here, off to the hardware store.”

Chris, like anyone starting a small craft brewery, had to go to the hardware store yet again. (A recurring theme in this blog.) So off he went thinking sweet things about the brewery and the beer, unaware of the demons he’d be fighting later that night.

While at the hardware store, Commander Matt arrived at the brewery. Like the Captain, he saw a puddle of liquid on the floor. But he wasn’t as quick to rationalize it to condensation.

He walked up to it and touched it. “Slimy” he thought. The word mulled over in his head for a bit.


His mind raced as he traced back through all the different liquids in the brewery. Water, not slimy. Beer, not slimy. Yeast…

And then mid-thought it hit him like a ton of malt. He distinctly remembered Chief Joe slipping and nearly falling on some glycol he spilt while filling up the chiller.

Panic set in on his face as he immediately reached for his phone and dialed Chris while simultaneously running toward the glycol chiller.

“Hello Matthew” Chris answered.
“Uh Chris, I think the glycol chiller is leaking.”
“No, it’s just condensation.”
“No, it’s slippery,” Matt said. “I’m looking at the pump right now and glycol is spilling out of it”

Chris’ response can not be shared on this blog.

Chris hastily paid and left the hardware store, thinking only of beer. He’d later admit that after the teller checked him out and said “thank you” he muttered “beer” instead of “you’re welcome” as he ran toward the car.

glycol pump downMeanwhile Matt was furiously removing the 12 screws that held the panel over the pump. He finished just as Chis got home.

What ensued was a healthy mix of panic and chaos. Panic and chaos only one would understand if they had just spent the last year of their life building a brewery, then brewing for 27 straight hours, then realizing that your first batch might fail because of a busted pump.

But out of the disarray, out of the madness, one thought remained clear. We would not let this beer down.

Taking a step back, Chris remembered that he had the cell phone number for Jim, President and CEO of Pro Refrigeration, makers of our glycol chiller.

He called it.

“Jim, our glycol chiller pump is leaking all over the brewery. We have our first batch of beer in the fermentor. What do we do?”

“Calm down son” Jim replied “It’s probably a pump seal that needs replacing. We can fix you up first thing in the morning”

“Awesome” said Chris in response to this excellent customer service. “However, if we wanted to take apart the pump and try to fix it tonight by ourselves, would we void any warranty or anything?”

“Nope, go right ahead and try.”

They barely had said their goodbyes when Chris hung up the phone determined to take apart and rebuild the pump.

This turned out to be a mistake. They had to take off the impeller. The Impeller was glued tot he pump shaft. Removing it cut up both Chris and Matt’s hands. They spilled glycol everywhere and, though not toxic, it stung their cuts like rubbing alcohol. And despite taking apart and putting the pump back together several times, it continued to leak.

They went to bed at 1am defeated, frustrated. They were covered in glycol and worried something horrible would befoul the beer.

However, as promised, Chris got a call first thing in the morning from Pro Refrigeration. They called just about every pump repair service station in the area and found a place in Ventura able to fix the pump. Chris took a day off from work and drove there to get the pump repaired. pump repair storeThe place took it apart, commented that everything looked fine, replaced the mechanical seal and put it back together.

Chris hurried back to the brewery wishing he was an ambulance, police car or something with a siren.

It was a hot day in Ventura with temperatures pushing 95 degrees. The longer it took to get the pump back online, the warmer the beer would get. Time was of the essence.

Chris got to the brewery and literally sprinted from his car to the brewery. Had he not been driving, he probably would have attempted one of those tuck-and-roll stunts out of moving cars you see in the movies.

It was a good thing he was driving. Such antics could have damaged the pump.

Chris mounted the pump with great speed, wired it back in, connected the pipes and took a deep breath as he turned it on.

Leak. One big fat leak. Glycol spilling everywhere.

Once again, some things were said that can’t be repeated here.

Chris called Pro Refrigeration again and explained the issue. They made some phone calls and found that the same store Chris was just at could build a brand new pump right quick.

Chris ran back to his car and drove to Ventura, this time wishing he had some sort of rocket jet.

He got the pump, drove back to the brewery, wired the pump in, connected the pipes, took a deep breath and turned it on.

Leak. One big, huge, fat, gigantic glycol everywhere leak.

But wait a minute. WAIT A MINUTE. The leak was coming from a different area. The leak looked like it was coming from one of the drain nuts on the pump head.

Frantically Chris removed the nut. No gasket.

Luckily, thanks to our homebrew days we had extra corny keg gaskets. Chris found one, put it in, sealed the pump back together and turned her on.

Chris swears he watched it for 30 straight minutes to make sure, but there was no leak. The chiller was fixed.

When all was said and done, the beer temperature only increased 2 degrees. And now our beer is on tap and tastes pretty good if we do say so ourselves. We just hope we don’t have to repeat this process our next brew to get the same flavor.