Ideally, I’d like to have shelves above it to store chemicals and other things. I already own a 4-foot stainless steel prep table that I want to use to make yeast starters, package hops, can beer, and store small brewing gear. I’ll max out at three fermenters because that’s all my Ss BrewTech glycol chiller can handle for fermentation temperature. The fermentation station is where all the conical fermenters, buckets, and carboys will be stored on wheels so they can be moved from the boil kettle back to the station with ease. And I’d like to have an RO system attached to a pot filler for brewing water only. I heard Brian over at Short Circuted Brewing say he wished he had a drain tray on his older sink. The sink should be large enough to clean kettles and fermenters. And next to the door is the control panel. Plus, an overhead 6-foot condensate hood. The back wall will also be “Wort Production.” From left to right is a utility sink with hot and cold water, the hot liquor tank, mash tun, and boil kettle on a six-foot table I already own. Also, the door will have windows to add more natural light. Currently, the only way into the brewery is through the first garage. On the back wall, I’m adding a door that’ll lead to the backyard so you can access the roof deck. Here are my initial thoughts on the design: Access To The Rooftop Deck But it gave me a sense of the space to start making a plan. Obviously, the crude visuals of the sink and brew kettles are due to the fact it’s a mainly a kitchen design program. From that, he created the initial design draft in a program called 2020 (how appropriate for the time). He was able to count the studs in all the pictures I sent to get a rough estimate of the size. He lives in New Jersey, so we had to collaborate via FaceTime and email. Thankfully, my Dad is a kitchen designer and has been for over 30 years. Once I knew we had the house, I wanted to start planning out the brewery. One of the main reasons we bought this house was the extra garage. Assessing The Garage Space And Initial Design Concepts I’m setting this up permanently in the new garage space. It’s all controlled by ball valves and pumps (thanks to BYO magazine with minor tweaks). This setup allows me to move all the wort around without lifting a thing. And it has two Blichmann Riptide pumps and an Exchillerator counterflow wort chiller. This system includes an Ss Brewtech Hot Liquor Tank, Mash Tun, RIMS, and Boil Kettle with the 3v control panel for 5-gallon batches. Everything was mounted with the existing screws holding up the siding. And this allowed me to buy my dream setup: The Ss BrewTech 3V Electric Brewing System.Ī direct wire from the electrical box (located around the corner of the wall) with a subpanel housing two GFCI 240v twist-lock outlets and a 120v standard outlet. So I hired an electrician to design a few outlets that could be installed and removed with no damage. I’d go through a propane tank every two batches. It made me nervous and it felt like such a waste of money and energy. And my mash tun was a Fermenter’s Favorite by .įor a heat source, I went with the Anvil burner because I liked the orange color – damn my designer’s brain! But to be honest, I always hated using propane. My original brew day setup for 5-gallon batches was a Hot Liquor Tank and Boil Kettle from Kegworks by. The good news (and bad news for my wallet) is I got to buy new homebrewing equipment and start from scratch. When I moved to Colorado from New Jersey, I sold all my brewing gear before leaving. Back then, I built my own mash tun and stir plate, which failed instantly. I started with extract brewing on the kitchen stove long before I switched to all-grain brewing.
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