badbrew_brewing_company_6_sp002003.jpg badbrew_brewing_company_6_sp004018.jpg badbrew_brewing_company_6_sp004016.jpg badbrew_brewing_company_6_sp004014.jpg
Brewing at Badbrew #2

The Lift - After boiling is complete, the hot wort is lifted into position on the brewing cart for chilling. Badbrew Brewing Company utilizes gravity wherever possible to aid in constant flow control of the liquids.

badbrew_brewing_company_6_sp004012.jpg beer_mug_2.gif beer_mug_2.gif beer_mug_2.gif beer_mug_2.gif

Chilling - From boiling to yeast pitching temperature (approx 70 degrees), hot wort travels through the copper wort chiller and into the glass primary fermenters. Cooled wort in the fermenter is aerated with pure oxygen (see tank attached to cart) to facilitate effective yeast growth during primary fermenting.

Fermenting - A healthy yeast starter helps to insure vigorous fermentation and is "pitched" into the chilled, aerated wort.

Primary fermenters with blow-off tubes attached are covered to inhibit light reaching the fermenting beer.. 

The vigorous nature of this initial fermenting process necessitates the blow-off tubes. Primary fermentation usually takes 7-10 days.

Secondary Fermentation - After primary fermentation is complete, the beer is "racked" into smaller 5-gallon glass fermenters where it is conditioned for 2 to 6 weeks depending on the style being brewed. The beer is allowed to ferment to completion during this time.


After secondary aging is complete and the beer is fermented to completion, it is kegged and/or bottled. Most beers then require additional aging to reach their full flavor potential. 

badbrew_brewing_company_6_sp002002.jpg badbrew_brewing_company_6_sp002001.jpg