I am a brewery worker at a slightly larger brewery. I just have to say, your brewery is impeccably clean, organized, high tech, and you seem like a very informed and involved CEO.
Great hearing Nate talk about the brewery. You can tell how passionate he is about it. And you can see how he scales back a bit. I bet he could nerd out for an hour on CO2 lol
@@treehousebrewco If you do it please let us know. I would travel from Arizona to attend it, although arguably it would be better to do it on UA-cam so it's available for everyone forever.
I joke to my friends that if you guys ever offered a class in Supply Chain Management at Charlton Community College, I would drive up just to audit it. The beer is great, but the operations and logistics management is arguably more impressive. It's awesome how you scaled from that 5,000 sq ft Monson barn to the 60,000 sq ft Charlton compound (now much more than that) so successfully. Would love to hear about that side of things.
Well presented, appreciate the long format and detail. I remember you asking if the viewers appreciate it. I know the youtube algorithm is pushing for shorts.
I work as a brewer and beersommeliere for over 20 years in 4 different brewery's in Germany. One Brewery i worked for is near Munich, its pretty famous and i am pretty sure you all know it.(do not want to tell the name) But i have never seen more high tech and details then this tree house cellar. Man, i am really stunned and a little bit jealous and i would love to work in a tree house style brewery one day. This cellar really gives me goosebumps!!! Thanks for sharing your incredible passion for brewing!!!
Working in factory automation for nearly 3 decades, it is very cool to see these awesome videos and all the levels of control you maintain. And a bonus seeing all of our (SMC) pneumatic components within my favorite brewery.
The cleaning procedure was amazing. Loved it. Using local malt too! Had no idea! You need to let people know better. Drinking a 2023 as I type BTW. Actually saw Nate making part of one of these vids on my visit in December! Seriously best brewery tour videos on yt.
Love all your videos Nate, and missing going to Tree House moved to Viginia from Ct. no places like yours down here. Everytime I visit family in ct. I drive up to Mass to pickup a couple cases to bring back to va. if you ever want to expand down south there are alot of beautiful places.
What a pleasant young man. I had heard from people that Nate was odd and very quiet. Trying to discredit his greatness. I love this series of videos coming out, and is making me love Tree House even more.
These videos are so so good. Nathan you're knowledge of your equipment is next level and so informing to a novice home brewer in Aus. Send me a batch!!!
Great stuff! If possible, these videos make your beers taste even better after seeing the care and love that is put into them. Thanks, Nate and Michael!
Nate thank you for the video insights you have been sharing! Been a happy Tree House fan since the early Brimfield days and have enjoyed the evolution! Keep it going! 🍻
Mayn you are doing gr8 for yourself , I checked out your other videos you looked like small-medium size but this video was a complete definition of the word "WHOA" !!!! or WOW, which ever works for ya haha. keep it up and going.Cheers
This is such an excellent peek into what goes on behind the scenes and why it’s such an easy choice to decide to wait in line on release day. Would love to see a video where you talk about the process of brainstorming new small batch products
Really appreciate these behind the scenes videos... The attention to detail you put into your craft truly comes out in the product you create. Would love to see a video on your barrel aging process one day. Cheers! (Enjoying the Greenest Green)
I love these tours! I work at a pharmaceutical company in Sweden and you wouldn´t believe all the similarities when it comes to hardware, software, CIP and so on. Please continue making these, would absolutely love to visit you guys and see it IRL. As a dedicated homebrewer it would be a dream come true. Cheers!
Parts rack, you bet!! Setting up one of those when I move in a few months for my 15gal Spike 3 vessel system! Thank you so much for these videos! It's great to learn about your history and geek out on the engineering side of things!
Excited to see the packaging video! Really cool to think about all TH beer going through those same single pipes in those parts of the process. Keep crushing these vids Nate
Hi Nate, Loving the series, watched it all. Something I've been scratching my head on was how you fermented all your beer at your first site. If you were doing a barrel each day you'd need over 20 fermenters assuming a 3 week turn aroun and with the small start-up costs you couldn't have had all stainless. Olive drums maybe?
The best insight I’ve ever seen into an automated brewing process. Whats really special is about your brewery is the high level of process automation balanced with skilled manual operator input / feedback at points where it most matters and can’t simply be replaced with sensors. Thanks so much for putting this to together. From a process engineering in Ireland (working for what looks to be be your main instrument supplier).
Thank you for a great brewery tour. Its amazing to see how my 10 gallon home brewery could be upgraded in a few years…😀 With all that capacity, we should be able to get more Tree House coming to Denmark soon.
Loving these videos! ❤ Ideas for future ones… I’d love to see a history of the core range - how they came about, the naming, etc. Just a general history of Tree House straight from the horses mouth would be rad! And maybe a fun one on mistakes! Experiments that didn’t work, someone accidentally opened a tank all over the brewery floor, etc. Keep up the awesome work! Loving it!!
I love how you started small and grew into what you are today all the while still expanding. I'd love to see a video where you go more in depth on your early days. How you started. What brewing was like and what your early growth looked like. The video content so far is great. Question: In professional brewing, is wort pronounced wOrt or wErt?
the rakes will run above the grain bed if the pressure becomes too great. we have an inline turbidity meter and if it rises above a certain threshold we recirculate, just as I would do on a ten gallon batch.
That was quite the deep dive into all things stainless steel. I am looking forward to seeing the packaging process. Sorry to gush here, but you folks make magnificent beer, obviously. But you also behave responsibly by recapturing your CO2 and your cooperation with the North East Wilderness Trust with your Old Growth line is admirable. I look forward to my next visit.
Don’t know what half of all of this means but it’s really cool to watch. Would be cool to see something about the beer transpo to other sites and something about the farm when the weather is nicer.
Amazing brewery, very inspiring to watch as a homebrewer brewing 25L at a time :) Two questions I hope you can answer: 1. There seems to be a very long way for the beer through pipes when transferred between brewery, fermenters and brite tanks. How do you ensure you get all the beer in the long pipes along? Do you rinse it out? 2. As all beer goes through that one pipe, do you clean it between every single batch of beer brewed? That must be quite often?
Great video Nate! I call you the Mad Scientist, which is complementary! Been getting TH brew since the early Monson days. Keep it up! PS- brew Curiosity 22 again!!!
Wow, that heat exchanger is smaller than the one I had on my last 20 bbl brewhouse! Also, crazy you don’t have a centrifuge. I wish I had one for a MUCH smaller operation. Wish I could have afforded one of Earthly’s CO2 recapture systems a few years ago on the last build I was apart of, and maybe one day I can buy it for my own little brewery.
Interesting- did you have a CLT feeding it or straight city water? That may explain the difference, perhaps. Thanks for watching - best of luck to you.
Just wondering why they would want to warm the tanks? They are fighting the heat created by the fermentation process. Many industrial chillers can also warm the Water/EG water if necessary but not sure that is needed in brewing applications.
Great videos! What a gift to the beer community, please keep it coming! As a lowly but obsessed homebrewer its really interesting to see: how you dry hop (so simple),that there’s no centrifuge! (Wow I can hardly stand how much beer I lose to dry hopping), the co2 capture (so great!) In tanks this big do you need to measure temperature at the top and bottom of the fermenter? What’s the typical turnaround time for Julius? For lagers? Thanks again! 🙏🏼
Thanks Mark! Indeed, the 240's are engineered to be relatively wide and short to enable a large surface area. They behave similarly to much smaller tanks in spite of widely held assumptions. We do have multiple temperature zones for jackets but it's pretty consistent throughout. IPA is anywhere from 16-23 days depending on multiple factors, but the the beer rules the timeline, not our schedule. Lager is typically 6-8 weeks but this is not a hard and fast rule because sometimes we let it ride twelve weeks or more.
Very interesting, thanks for those vids! The acid you referred to for descaling after caustic, which type of acid is it and what do you use -if not that same acid- for sanitizing your tanks? Also are you transferring all your beers to brite tanks or only some of them? Thanks!
Sign me up for the sensory analyst position working the sample valves! Generally, how many quality control checks does tree house make on a batch cellaring? Quality and consistency
Thanks for all these videos Nate. I have been following all your progress for quite some years already. It is really impresive what you guys have achieved with out loosing the focus on the quality of your beer. As a potential new homebrewer, any suggestion for my first batch?
Fantastic tour of the cellar! What are your thoughts on the use Unitanks versus using standard fermenters and brite tanks? What do you see of pros and cons for either approach?
What part of the brewing process is it that creates that almost bready, sweet scent that you can sometimes smell outside at the brewery? Not sure if you can pin point it based on that description, I wish I could explain it better, but I love that smell.
I’ve been binging your videos and am loving them! In this one I was curious why there was the bucket of sanitizer for the Very Green showing the active fermentation instead of the co2 recapture line? At what point do you start recapturing co2, and why then instead of over the entire fermentation process? Cheers!
Our C02 recapture is limited in its capacity and given that we have multiple fermentations active at once, we can only capture so much. Industrial scale recapture systems, which we would need to capture all of our C02, cost an order of magnitude more than our current solution. We hope to recapture everything someday.
@@treehousebrewco is there going to be a video on how yeast propagation works on such a large scale? I can’t imagine what quality assurance has to be in place to get consistent pitch rates every time.
This is out of control. I feel like it's taking me into the matrix of beer brewing. Also I feel you must have boat loads of money coming out of your ears guys with all this equipment above required capacity needs. Amazing stuff.
Hello Nate, very impressive your progreso in the small amount of time!!! Can you say to me how I can bottle carbonate a barley wine wich has sited on small Brandy barrel for three months? Thanks in avance.
@@treehousebrewco Thanks for your fast repply. Your barley wine is bottle conditioned or forced carbonated? Thanks again for your patience and cooperation. Cheers.
Awesome video. Question though, how do you clear the wort pipe past the pump? Do you use co2 pressure at that point or do you flush that wort out when transferring the next brew?
@@treehousebrewco yeah from the brew kettle to the target fermenter. Just was wondering how you push the wort past the pump after it loses its prime from the wort. (When the boil kettle is empty basically) Unless I am misunderstanding how the pump works of course. I would think all those feet of pipe would still have plenty of wort without enough pressure to push into the fermenter without the assistance of co2.
@@ItsReck1 the knockout is stopped before the whirlpool is empty and so the line remains packed with wort. then water pushes through the line to a true tank for recycling and once the line is packed with water it's hooked back up to the swing panel shown in the video for a fresh CIP between every batch.
@@treehousebrewco ok that makes perfect sense. Honestly I love the videos you guys are doing. It gives homebrewers like me an insight on the different solutions the large breweries have to overcome! Thanks again for all the knowledge and insight!
Just realized I originally misread your question - we brew everything in those tanks. Julius, Green, Haze, KJ, VH, VG, etc, etc, etc. They turn out amazing beer. Tons of surface area for dry hops, behave just like small tanks.
@Tree House Brewing Company thanks for the response...not surprised it is your most popular and likely highest volume beers but not limited to just a few...sounds like no difference in quality say with Julius in the 240 vs...the 60
![Craft Beer Brewery Tour - [Baxter Brewing]](http://i.ytimg.com/vi/6TJLn2SNz_0/mqdefault.jpg)
I am a brewery worker at a slightly larger brewery. I just have to say, your brewery is impeccably clean, organized, high tech, and you seem like a very informed and involved CEO.
I am also a brewery worker at a slightly larger brewery. I agree, 100% with you. He is very well spoken and breaks it down wonderfully.
Well I'm in production but have good knowledge of celler operations & yes it's very much clean
@@mtn2468😊😊😊ugcygugu g vh h c gúcdrs the 😂🎉
Rrrrw
The Retryrrrry
And aw
Great hearing Nate talk about the brewery. You can tell how passionate he is about it. And you can see how he scales back a bit. I bet he could nerd out for an hour on CO2 lol
I definitely could. . .
@@treehousebrewco If you do it please let us know. I would travel from Arizona to attend it, although arguably it would be better to do it on UA-cam so it's available for everyone forever.
tidbits like 6:37 are great, love that kind of insight. don't censor yourself, Nate! these videos are excellent.
I joke to my friends that if you guys ever offered a class in Supply Chain Management at Charlton Community College, I would drive up just to audit it. The beer is great, but the operations and logistics management is arguably more impressive. It's awesome how you scaled from that 5,000 sq ft Monson barn to the 60,000 sq ft Charlton compound (now much more than that) so successfully. Would love to hear about that side of things.
Thanks for the great comment- it has certainly been a huge challenge, and a huge part of our progression along with substantial risk and drive
Love that you guys are recapturing co2, hope more breweries follow that lead
Well presented, appreciate the long format and detail. I remember you asking if the viewers appreciate it. I know the youtube algorithm is pushing for shorts.
Perfection is the theme I see, very cool to witness the dedication to it
🙏🏼🙏🏼
I work as a brewer and beersommeliere for over 20 years in 4 different brewery's in Germany. One Brewery i worked for is near Munich, its pretty famous and i am pretty sure you all know it.(do not want to tell the name) But i have never seen more high tech and details then this tree house cellar. Man, i am really stunned and a little bit jealous and i would love to work in a tree house style brewery one day. This cellar really gives me goosebumps!!! Thanks for sharing your incredible passion for brewing!!!
Unreal amount of tanks there!
Working in factory automation for nearly 3 decades, it is very cool to see these awesome videos and all the levels of control you maintain. And a bonus seeing all of our (SMC) pneumatic components within my favorite brewery.
The cleaning procedure was amazing. Loved it.
Using local malt too! Had no idea! You need to let people know better.
Drinking a 2023 as I type BTW.
Actually saw Nate making part of one of these vids on my visit in December!
Seriously best brewery tour videos on yt.
Now THAT’S a brewery tour! So informative, interesting and fun. Cheers Tree House! 🌲🏡🍻
Bloody amazing............. Good Bless America..... You make us look silly.
Next time I drink a TH I will have a much greater appreciation as to what 'made' it. Incredible! 👏👏👏
Love all your videos Nate, and missing going to Tree House moved to Viginia from Ct. no places like yours down here. Everytime I visit family in ct. I drive up to Mass to pickup a couple cases to bring back to va. if you ever want to expand down south there are alot of beautiful places.
Such a great tour! Love seeing the nice mix of manual vs automated. So much goes on in the cellar! Cheers!
What a pleasant young man. I had heard from people that Nate was odd and very quiet. Trying to discredit his greatness. I love this series of videos coming out, and is making me love Tree House even more.
These videos are so so good. Nathan you're knowledge of your equipment is next level and so informing to a novice home brewer in Aus. Send me a batch!!!
Great stuff! If possible, these videos make your beers taste even better after seeing the care and love that is put into them. Thanks, Nate and Michael!
Nate thank you for the video insights you have been sharing! Been a happy Tree House fan since the early Brimfield days and have enjoyed the evolution! Keep it going! 🍻
🙌🏻🙌🏻
Nate, you are a natural at these videos. Such a great series. Thank you for the behind the scenes videos.
Glad you like them! We’ll try to keep it going.
Even his pizza is perfect!
You folks are committed to make a great product! It’s really awesome how you place quality before anything else!
quality rules everything that we do. thanks for stopping by!
Love these videos! Unreal attention to detail and really awesome to see the process behind my favorite beers.
Cheers guys! Love to see the setup on the other side of that wall of 240’s. Just as awesome as the brewhouse.
A detailed tour by the maestro himself. Thank you so much for doing this, can't wait to see more videos. Now back to watching in awe.
Mayn you are doing gr8 for yourself , I checked out your other videos you looked like small-medium size but this video was a complete definition of the word "WHOA" !!!! or WOW, which ever works for ya haha. keep it up and going.Cheers
This is such an excellent peek into what goes on behind the scenes and why it’s such an easy choice to decide to wait in line on release day.
Would love to see a video where you talk about the process of brainstorming new small batch products
Thank you for this fantastic video. Great information and visuals! You've really helped me understand the process and equipment involved in brewing.
Really appreciate these behind the scenes videos... The attention to detail you put into your craft truly comes out in the product you create. Would love to see a video on your barrel aging process one day. Cheers! (Enjoying the Greenest Green)
Thanks - on the list!
I love these tours!
I work at a pharmaceutical company in Sweden and you wouldn´t believe all the similarities when it comes to hardware, software, CIP and so on. Please continue making these, would absolutely love to visit you guys and see it IRL. As a dedicated homebrewer it would be a dream come true. Cheers!
Indeed - the automation components are exactly the same. We were also surprised to learn this early on!
Great Info! Loving the look behind the curtain. Can’t wait to see a video on yeast and yeast handling!
Parts rack, you bet!! Setting up one of those when I move in a few months for my 15gal Spike 3 vessel system! Thank you so much for these videos! It's great to learn about your history and geek out on the engineering side of things!
That’s great, lots of dream equipment here I’d love to have one day lol
As an instrumentation electrician this video was great to watch.
Wait wait one second let me grab a fresh TH beer while I watch this :) ugh amazing place thanks for the tour Nate!
Beyond the packaging tour, I’d love to see a video series explaining the fruited draft variants, tap room videos, and order fulfillment!
oh man, order fulfillment - that would be a fun one. Adding it to the list!
Excited to see the packaging video! Really cool to think about all TH beer going through those same single pipes in those parts of the process. Keep crushing these vids Nate
Sneak peak at Tewksbury build ? 🤞🏻
Awesome vid, you guys do great work. Never seen a cleaner and more intelligently designed cellar system. Keep it up!
Hi Nate,
Loving the series, watched it all. Something I've been scratching my head on was how you fermented all your beer at your first site. If you were doing a barrel each day you'd need over 20 fermenters assuming a 3 week turn aroun and with the small start-up costs you couldn't have had all stainless. Olive drums maybe?
Any bucket, carboy, conical, or vessel we could find had beer in it.
The best insight I’ve ever seen into an automated brewing process. Whats really special is about your brewery is the high level of process automation balanced with skilled manual operator input / feedback at points where it most matters and can’t simply be replaced with sensors. Thanks so much for putting this to together. From a process engineering in Ireland (working for what looks to be be your main instrument supplier).
Thanks Stephen - can't stress it enough. Sensory is king.
Excellent video! Thank you for sharing with us! Currently enjoying a Julius as I watch this. Cheers 🍺🍺
Thank you for a great brewery tour. Its amazing to see how my 10 gallon home brewery could be upgraded in a few years…😀 With all that capacity, we should be able to get more Tree House coming to Denmark soon.
Blown away by this video - the passion , excellence in every step, detailed knowledge is remarkable and inspiring. Great stuff , Keep ‘em coming!
Wow, thank you! Will do
Very impressive tour! Keep the videos coming!
Loving these videos! ❤ Ideas for future ones… I’d love to see a history of the core range - how they came about, the naming, etc. Just a general history of Tree House straight from the horses mouth would be rad! And maybe a fun one on mistakes! Experiments that didn’t work, someone accidentally opened a tank all over the brewery floor, etc. Keep up the awesome work! Loving it!!
Noted - thanks for stopping by! A lot of our experiments don’t work!
very cool ,happy new year
Great video! Love your lagers, keep up the amazing work.
Thank you!
Great tour! Love seeing other breweries set up and ops, being in the industry myself. Good on ya!
Such a fun series so far. As a homebrewer we're really missing some good youtube content these days. Keep doing these as much as you can.
Thanks Bryan - we intend to. Stay tuned!
I love how you started small and grew into what you are today all the while still expanding. I'd love to see a video where you go more in depth on your early days. How you started. What brewing was like and what your early growth looked like. The video content so far is great. Question: In professional brewing, is wort pronounced wOrt or wErt?
definitely! it's on the list, and it's daunting. it was, and remains, intense times...
Can we get a laboratory/QA/QC episode? The series is great so far.
Another amazimg video. Well done guys.
Cool tour!
the rakes will run above the grain bed if the pressure becomes too great. we have an inline turbidity meter and if it rises above a certain threshold we recirculate, just as I would do on a ten gallon batch.
Love the deep dive. Keep 'em coming.
Thanks, Jack - will do!
That was quite the deep dive into all things stainless steel. I am looking forward to seeing the packaging process. Sorry to gush here, but you folks make magnificent beer, obviously. But you also behave responsibly by recapturing your CO2 and your cooperation with the North East Wilderness Trust with your Old Growth line is admirable. I look forward to my next visit.
Co2 very cool. ......leaning about low DO brewing
Loving this series!
Thank you!
Love to see how too look after the yeast.
Don’t know what half of all of this means but it’s really cool to watch. Would be cool to see something about the beer transpo to other sites and something about the farm when the weather is nicer.
Amazing brewery, very inspiring to watch as a homebrewer brewing 25L at a time :) Two questions I hope you can answer: 1. There seems to be a very long way for the beer through pipes when transferred between brewery, fermenters and brite tanks. How do you ensure you get all the beer in the long pipes along? Do you rinse it out? 2. As all beer goes through that one pipe, do you clean it between every single batch of beer brewed? That must be quite often?
It's not as much beer in practice as it seems. Every line gets cleaned every time.
Great video Nate! I call you the Mad Scientist, which is complementary! Been getting TH brew since the early Monson days. Keep it up! PS- brew Curiosity 22 again!!!
Wow, that heat exchanger is smaller than the one I had on my last 20 bbl brewhouse!
Also, crazy you don’t have a centrifuge. I wish I had one for a MUCH smaller operation.
Wish I could have afforded one of Earthly’s CO2 recapture systems a few years ago on the last build I was apart of, and maybe one day I can buy it for my own little brewery.
Interesting- did you have a CLT feeding it or straight city water? That may explain the difference, perhaps. Thanks for watching - best of luck to you.
hey ! can you chill and warm your tanks during fermentation or just chill ?
Just wondering why they would want to warm the tanks? They are fighting the heat created by the fermentation process. Many industrial chillers can also warm the Water/EG water if necessary but not sure that is needed in brewing applications.
@@aperson8976 for the end of fermentation sometimes, or a DR with a little raise
Great videos! What a gift to the beer community, please keep it coming! As a lowly but obsessed homebrewer its really interesting to see: how you dry hop (so simple),that there’s no centrifuge! (Wow I can hardly stand how much beer I lose to dry hopping), the co2 capture (so great!)
In tanks this big do you need to measure temperature at the top and bottom of the fermenter? What’s the typical turnaround time for Julius? For lagers?
Thanks again! 🙏🏼
Thanks Mark! Indeed, the 240's are engineered to be relatively wide and short to enable a large surface area. They behave similarly to much smaller tanks in spite of widely held assumptions. We do have multiple temperature zones for jackets but it's pretty consistent throughout. IPA is anywhere from 16-23 days depending on multiple factors, but the the beer rules the timeline, not our schedule. Lager is typically 6-8 weeks but this is not a hard and fast rule because sometimes we let it ride twelve weeks or more.
Very interesting, thanks for those vids! The acid you referred to for descaling after caustic, which type of acid is it and what do you use -if not that same acid- for sanitizing your tanks? Also are you transferring all your beers to brite tanks or only some of them? Thanks!
Amazing videos guys
Sign me up for the sensory analyst position working the sample valves! Generally, how many quality control checks does tree house make on a batch cellaring? Quality and consistency
Thanks for all these videos Nate. I have been following all your progress for quite some years already. It is really impresive what you guys have achieved with out loosing the focus on the quality of your beer.
As a potential new homebrewer, any suggestion for my first batch?
Treat it well, bad recipes are rare, just bad process
Fantastic tour of the cellar! What are your thoughts on the use Unitanks versus using standard fermenters and brite tanks? What do you see of pros and cons for either approach?
There is no wrong way to condition a beer. Unitanks work well for certain beers, and not so well for many others.
Great tours! Thanks. I’m out in California and only get to visit once in a while. When do you get the corporate jet and a west coast brewery?
Should do a home cellar tour to see if there's any Good morning in the fridge
What part of the brewing process is it that creates that almost bready, sweet scent that you can sometimes smell outside at the brewery? Not sure if you can pin point it based on that description, I wish I could explain it better, but I love that smell.
outside the brewery you are typically smelling the wort boil.
I’ve been binging your videos and am loving them! In this one I was curious why there was the bucket of sanitizer for the Very Green showing the active fermentation instead of the co2 recapture line? At what point do you start recapturing co2, and why then instead of over the entire fermentation process? Cheers!
Our C02 recapture is limited in its capacity and given that we have multiple fermentations active at once, we can only capture so much. Industrial scale recapture systems, which we would need to capture all of our C02, cost an order of magnitude more than our current solution. We hope to recapture everything someday.
Thanks for the clarification! Love the work you are doing to help our environment and make amazing beer in the process!
So y’all do the low pressure acid wash or do you evac and purge brites the og way?
Wow great tour! I am curious if you have a yeast brink?
Thank you - we have a yeast propagation system and several small brinks
@@treehousebrewco is there going to be a video on how yeast propagation works on such a large scale? I can’t imagine what quality assurance has to be in place to get consistent pitch rates every time.
Interesting hanging out with you in the brewery. What microphone is it you use? Great sound.
Thanks! Sennheiser MKH 416
Hello from Ukraine👋 Want more videos about how you start brewing and generally some tips for home brewers with big ambitions😁
Hi there - noted! Thank you for watching!
I was also wondering about the CO2 levels in the cellar ? Does it ever reach dangerous levels ?
Take a shot every time Nate says “name of the game”
This is out of control. I feel like it's taking me into the matrix of beer brewing. Also I feel you must have boat loads of money coming out of your ears guys with all this equipment above required capacity needs. Amazing stuff.
Hello Nate, very impressive your progreso in the small amount of time!!! Can you say to me how I can bottle carbonate a barley wine wich has sited on small Brandy barrel for three months? Thanks in avance.
Hard to answer without knowing specifics on the brew.. 🙂 Thanks fir stopping by!
@@treehousebrewco Thanks for your fast repply. Your barley wine is bottle conditioned or forced carbonated? Thanks again for your patience and cooperation. Cheers.
Can I get a wrist check for the watch is Nathan wearing?
Is a system this size maintained by a maintenance crew in house or is that type of work farmed out to another company?
Imagine a homebrew "quality over quantity and efficiency" setup, but scaled. Don't ever sell your place to unqualified and overvalued big beer.
🙌🏻
You ever home brew any more?
Does 240 barrels mean you do a quadruple batch?? How does that work?
Can’t wait to you develop that smellavision 😂🍻🔥
Awesome video. Question though, how do you clear the wort pipe past the pump? Do you use co2 pressure at that point or do you flush that wort out when transferring the next brew?
from the brewhouse?
@@treehousebrewco yeah from the brew kettle to the target fermenter. Just was wondering how you push the wort past the pump after it loses its prime from the wort. (When the boil kettle is empty basically) Unless I am misunderstanding how the pump works of course. I would think all those feet of pipe would still have plenty of wort without enough pressure to push into the fermenter without the assistance of co2.
@@ItsReck1 the knockout is stopped before the whirlpool is empty and so the line remains packed with wort. then water pushes through the line to a true tank for recycling and once the line is packed with water it's hooked back up to the swing panel shown in the video for a fresh CIP between every batch.
@@treehousebrewco ok that makes perfect sense. Honestly I love the videos you guys are doing. It gives homebrewers like me an insight on the different solutions the large breweries have to overcome! Thanks again for all the knowledge and insight!
How do you guys purge those giant tanks of O2?
I am not sure if you are referring to our BBT's or FV's but the FV's self scrub via fermentation and the BBT's use recaptured CO2.
How can i get these beers in Sweden?
Nate let’s make some beer!
Wow, Nate is the given’r-est guy that ever gave’r.
What beer(s) are the 240 barrel tanks used for? Great video!
Good question- we have Feldmeier and QTS - embarrassed I didn’t mention it!
Just realized I originally misread your question - we brew everything in those tanks. Julius, Green, Haze, KJ, VH, VG, etc, etc, etc. They turn out amazing beer. Tons of surface area for dry hops, behave just like small tanks.
@Tree House Brewing Company thanks for the response...not surprised it is your most popular and likely highest volume beers but not limited to just a few...sounds like no difference in quality say with Julius in the 240 vs...the 60
The flashing light gave me an epileptic seizure, and i bumped my head. I'll take your settlement offer in beer---
I need that shirt! Where can i buy one?
merch.treehousebrew.com/product/julius-haze-green-t-shirt/3060?cp=true&sa=false&sbp=false&q=false&category_id=10
Why can’t we get this amazing looking beer in California ?
Today I learned: I need a glycol chiller for my homebrew set-up 😏
keezer equally effective! or an air conditioner in our bedroom, which is how it started...
The game has many a name
Where can I get a shirt like that!
in our retail shop, and online store, from time to time... 🙏🏻