Monday, April 5, 2010

Singapore - Touring The Pump Room

Whilst meeting with some of the Brewers from The First Homebrew Club of Singapore, I had the chance to talk with Jamie Hawkes, Restaurant Manager for The Pump Room Microbrewery and Bistro, ad he organized for me to meet up with their Brewmaster, Hayman TKM, the very next day.

So lets go inside and take a look around.

Now, The Pump Room is located behind a glass wall in the back corner, to the left of the stage, diagonally opposite the main entry to the Bistro, and the first think you notice when looking at the brewhouse, is that its a two pot confguration...  Mashing and Lautering are done in the smaller upper tun, Boiling and Whirlpooling are done in the larger lower kettle.

Hayman TKM and The Pump Room Brewhouse.

Hayman is a good natured guy and makes a decent IPA using this NDA manufactured equipment.


Just behind the entry door and to the right of the two main pots is the control panel. This Brewery is a hands on system! All the valves (left side of picture) are turned by hand and the pumps are activate by selecting the correct  nob (lower right side of picture) on the control box. Another interesting aspect is that the after the grain is milled (center of picture), it is mixed, in the pipe (bottom center of picture) with water and this moves both milled grain and mash-in liquor into the Mash/Lauter Tun.
Grain Hopper, Mill, Valves and Pump Station

After Boiling and whirlpooling, the wort has to be cooled as quickly as possible. In  The Pump Room this is accomplished using a standard industrial plate chiller. Hayman tells me that this is one part of the system that they plan to upgrade so as to improve their cooling flowrate and to allow larger volumes of beer to be cooled more quickly. Presently it take a couple of hours to complete the cooling process.
Plate Chiller

Now, space is a premium in most breweries and here it's no different. On the right are the fermentation tanks and on the left is the CIP unit - which can be moved to each piece of equipment; and. behind it is the hot Liquor Tun. After the Fermenters is a panel of sight glasses showing the various beers currently on tap.


In the Cellar/Coolroom several conditioning and Serving Tanks are kept, along with smaller kegs which are used for distributing finished beer to various Singapore locations that also dispense beer from The Pump Room.


Next to the Cellar Door is a small conical fermenter which is used for yeast harvesting, Whilst next to the Mash tun & Kettle is probably one of the most important peices of equipment in any brewery - the Step Stool!

Now, we've had a look around the place but I know you're dying to have a peek inside the beast... So here we have it...

The Mash Lauter Tun has a screw down false bottom and rakes for stirring the mash. Removal of spent grain is done by hand as the rakes don't particularly help in this situation. Afterwards a few screws in the false bottom are removed, the plates lifted up and the underside can be cleaned.

In the Top of the Mash Lauter Tun is a sparge ring with several spray-myst nozzles, and to the right of the ring is the CIP Inlet. In the centre of the ring is the drive shaft for the rake arm.

The Whirlpool is driven by pumping the wort back into the Kettle to create a vortex in the Wort.

The Pump Room relies on having a good whirlpool result as the beer is not filtered downstream. Natural flocculation methods are used to help clarify the beer to some extent.

Hope you enjoyed this tour of the Pump Room Brewing Facility, I certainly did, and it's great to see that some of these craftbreweries are making their beer in a way that is very recognizable even to the small, home-based or hobby brewer. Thanks Hayman, and The Pump Room for letting me have a look around.

Until the next time,

Its Your Shout, Mate!

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