Nearby stand the ingredients of pale and dark malt extract in 660 pound barrels, while wheat and black extracts are available in smaller containers. Seven types of whole specialty grains in clear bins lie along one side of the room. Customers get to grind their own grain using a crank-operated Corona mill. BYO B customers make their first visit to choose a recipe from a book created by The Brew Store of Boulder, Colorado. This company also produced the turnkey system design.
Water treatment consists solely of basic charcoal filtering.
Once ingredients are fully boiled and Irish moss does its finings thing, the wort gets a coarse filtering prior to entering the glycol-chilled heat exchanger. Currently one-time plastic bag liners are also used to minimize contamination risks. After the customer leaves, the fermenters are moved to a temperature-controlled room for a week. With fermentation complete, the young beer is optionally filtered before being transferred to 15 gallon stainless ball-lock kegs. Label software offers customers the chance to custom design the exterior look of their bottled creations.