I've had a few people ask about what my homebrewing equipment looks like, so this is to help document what I've been using. Here is the equipment I typically use when brewing beer, in more or less the order it is used during a brew day.  Pictures are coming soon.


Aluminum Sight Gauge

I recently made these dip-stick style measuring sticks to help determine how much water/wort is in some of my smaller kettles.  I'll need to watch for any galvanic corrosion from the difference of a stainless steal and aluminum (see http://www.howtobrew.com/appendices/appendixB-2.html for more info). 

Wooden brew stand

This is the 3-tier brewing sculpture I use when brewing in the garage (where I typically brew).  I use gravity to move the liquid from one vessel to another (opposed to using pumps).  It also serves as a storage area for most of the equipment when not in use.  It is easily rolled and tucked between the vehicles in the garage.  It speeds up my brew day by a few minutes, as everything is setup much more quickly than dragging it out of various places. 


Grain mill

I upgraded from the corona-style grain mill to a 2-roller Cereal Killer brand mill.  This very similar to the Barley Crusher brand, but a bit cheaper.  I have the gap currently set to .35" (used feeler gauges to get an accurate measurement).  Most of the time I "condition" the grain to help keep the husks intact. This allows for better lautering and reduce risk of tannin extraction.  

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Hot liquor tank (HLT)

The HLT is a vessel used to heat/hold water that is used for sparging and mashing.  This is my PID controlled HLT.  I use 2x 1500w hot water heating elements to heat the water using a temperature controller. The reason I chose the 1500w elements is simply because I did not have access  to anything bigger in my garage.   Accurate readings of the water temperature is important, and this setup allows me to dial-in exactly what temperature I need.  


Mash lauter tun (MLT)

A MLT is a vessel that holds heated water and grains in order to convert the grains' starch into sugar.  I use a standard 10 gallon water cooler for the mash tun.  It is relatively cheap, and the insulation helps it retain temperatures well over an hour.  I replaced the original spigot, and made a manifold using 1/2" copper tubing.  This acts as a filter allowing me to drain (lauter) the wort while leaving the grain.  I also have a 5 gallon version of this, which I primarily use when I brew indoors. 

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Boil Kettle

I'm currently using a boil kettle from Northern Brewer, their Mega Pot 1.2.    The propane burner is a Bayou Classic SQ14


Immersion chiller

After the wort is boiled, I use a copper immersion chiller (like the one below) to quickly chill the wort.  It works by flowing cold water through the copper coils, which helps absorb the heat.  


Yeast need oxygen.  When I first started brewing I simply dumped the wort from one bucket to another, essentially just agitating it to add oxygen.  After one experience where I dropped the bucket and sent 5 gallons of wort all over the floor, I decided to go a different route.  Now I use a small oxygen tank and this diffuser stone to add pure O2.

Further information:

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