 |
This is the counter that I setup all of my equipment on. From left to right: Fridge under the counter where I store my hops, right above it is where I have my pH meter, next are my brewing salts, my brewlog, and finally a cooler of ice-water to cool samples for gravity and pH. |
 |
This is a closeup of the cooler with my hydrometer and test-jar. The stainless steel cup is what I take samples in to cool in the cooler.
|
 |
Here is my pH meter with my calibration solutions. I calibrate each brew session because I store the meter with the batteries out.
|
 |
This is the kerosene heater in the garage. Very toasty in the winter. This is also where I measure my hops out. You can see the scale next to the bowl on the left side of the picture.
|
 |
I keep all of my hops in this fridge. I have a lot of pellets, some whole and a few plugs. Notice the Little Kings cream ale in case I get thirsty while brewing.
|
 |
This is a picture of my current setup. I have two 10 gallon Gotts and one 5 gallon Gott. One of the 10 gallon and the 5 gallon are mashtuns. The other 10 is my HLT.
|
 |
This is a picture of the mash for #49 Stout. There is 17.75 lbs of grain with a little over 1 quart per lb of water.
|
 |
This is the Cream ale mash. There is 11 pounds of grain with 1.25 quarts per pound of water.
|
 |
This is another picture of the cream ale mash. I kettle mashed this batch and tried to maintain temps by putting in the larger kettle with 150° water. Worked alright.
|
