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bmick 05-10-2013 02:29 PM

The apartment brewery
 
4 Attachment(s)

Living in NYC provides a lot of challenges for brewing, most of them space related. After going all grain a few years back, I decided to upgrade to a HERMS system, which again, with space restrictions, was tricky. The entire system is designed to be completely packed into the mash tun after use, which then goes into my closet, under the shirts. Recirculated by a march pump through a 50' 1/2" coil, which sits in another cooler that has a 1500W element installed in the bottom. All the temps are controlled by a PID in the "control panel", with the probe which regulates the activity of the element in the smaller cooler. With a slow flow rate this system will hold the mash temp within 0.5 degrees. I'll follow up with some pics of the fermentation chamber and kegerator as well.


bmick 05-10-2013 02:29 PM

The apartment brewery
 
4 Attachment(s)

Living in NYC provides a lot of challenges for brewing, most of them space related. After going all grain a few years back, I decided to upgrade to a HERMS system, which again, with space restrictions, was tricky. The entire system is designed to be completely packed into the mash tun after use, which then goes into my closet, under the shirts. Recirculated by a march pump through a 50' 1/2" coil, which sits in another cooler that has a 1500W element installed in the bottom. All the temps are controlled by a PID in the "control panel", with the probe which regulates the activity of the element in the smaller cooler. With a slow flow rate this system will hold the mash temp within 0.5 degrees. I'll follow up with some pics of the fermentation chamber and kegerator as well.


bmick 05-10-2013 02:29 PM

The apartment brewery
 
4 Attachment(s)

Living in NYC provides a lot of challenges for brewing, most of them space related. After going all grain a few years back, I decided to upgrade to a HERMS system, which again, with space restrictions, was tricky. The entire system is designed to be completely packed into the mash tun after use, which then goes into my closet, under the shirts. Recirculated by a march pump through a 50' 1/2" coil, which sits in another cooler that has a 1500W element installed in the bottom. All the temps are controlled by a PID in the "control panel", with the probe which regulates the activity of the element in the smaller cooler. With a slow flow rate this system will hold the mash temp within 0.5 degrees. I'll follow up with some pics of the fermentation chamber and kegerator as well.


bmick 05-10-2013 02:29 PM

The apartment brewery
 
4 Attachment(s)

Living in NYC provides a lot of challenges for brewing, most of them space related. After going all grain a few years back, I decided to upgrade to a HERMS system, which again, with space restrictions, was tricky. The entire system is designed to be completely packed into the mash tun after use, which then goes into my closet, under the shirts. Recirculated by a march pump through a 50' 1/2" coil, which sits in another cooler that has a 1500W element installed in the bottom. All the temps are controlled by a PID in the "control panel", with the probe which regulates the activity of the element in the smaller cooler. With a slow flow rate this system will hold the mash temp within 0.5 degrees. I'll follow up with some pics of the fermentation chamber and kegerator as well.


bmick 05-27-2013 06:07 PM

4 Attachment(s)

Annnnd I'm back. So a few more pics here (a well as my sampler from Russian River). First few are the breakfast bar/fermentation chamber, then you can see the whole setup stuck into its tiny closet, with the kettle. Kettle is a SS 10 gallon job from a restaurant supply shop in Chinatown. To someone's earlier note, this is actually a big kitchen for NYC (especially compared to some prior ones I had, where you could literally pee and cook simultaneously), but it's still small, and gets up to about 95F during a summer brew day due to lack of ventilation.


bmick 05-27-2013 06:07 PM

4 Attachment(s)

Annnnd I'm back. So a few more pics here (a well as my sampler from Russian River). First few are the breakfast bar/fermentation chamber, then you can see the whole setup stuck into its tiny closet, with the kettle. Kettle is a SS 10 gallon job from a restaurant supply shop in Chinatown. To someone's earlier note, this is actually a big kitchen for NYC (especially compared to some prior ones I had, where you could literally pee and cook simultaneously), but it's still small, and gets up to about 95F during a summer brew day due to lack of ventilation.


bmick 05-27-2013 06:07 PM

4 Attachment(s)

Annnnd I'm back. So a few more pics here (a well as my sampler from Russian River). First few are the breakfast bar/fermentation chamber, then you can see the whole setup stuck into its tiny closet, with the kettle. Kettle is a SS 10 gallon job from a restaurant supply shop in Chinatown. To someone's earlier note, this is actually a big kitchen for NYC (especially compared to some prior ones I had, where you could literally pee and cook simultaneously), but it's still small, and gets up to about 95F during a summer brew day due to lack of ventilation.


bmick 05-27-2013 06:07 PM

4 Attachment(s)

Annnnd I'm back. So a few more pics here (a well as my sampler from Russian River). First few are the breakfast bar/fermentation chamber, then you can see the whole setup stuck into its tiny closet, with the kettle. Kettle is a SS 10 gallon job from a restaurant supply shop in Chinatown. To someone's earlier note, this is actually a big kitchen for NYC (especially compared to some prior ones I had, where you could literally pee and cook simultaneously), but it's still small, and gets up to about 95F during a summer brew day due to lack of ventilation.


mforsman 06-01-2013 06:47 AM

1 Attachment(s)

Just thought I'd throw in another NYC view. The 10 gal pot on the bottom covers both burners on a mini city stove. I've hidden all of my gear behind a room dividing curtain and while SWMBO has veto'd a few purchase requests, she hasn't asked me to minimize yet!


kiwibrewer 06-21-2013 01:37 PM

1 Attachment(s)

I love the photo's guys! Have to say that cheeky fermentation fridge in the side table was epic! I'm currently brewing in a small apartment in Yangzhou, China. Got a small 4gal (can push 5 but not easily), set up. Built mostly from parts online and a few extras I found locally. Temp control is a nightmare, currently rocking a waterbath and frozen soda bottles, maintaining a fairly even 64* temp. It's a challenge after having a massive double garage, with all the gear back in New Zealand. But, as a homebrewer every challenge is an adventure, and I'm really happy to try apartment brewing! Limitations can breed creativity, in all shapes and forms.



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