Spoke with a couple of the Professors about grain vs. extract. One was telling me that the grain gets a nicer more robust flavor over using extract exclusively usually, but he will often throw a bit of extract in to up the alcohol content. For some of the equipment From what I can tell we Have about a 6-8ft section of copper pipe rolled into about a foot and a half tall coil to cool the brew as it passes through our makeshift cold plate. We have round ice coolers which I am assuming are going to get filled with ice and the coils will sit in there loaded with ice water and salt. Large Glass containers for fermentation.
The Lab. Equipment is just laying around as we prep to clean it. One table has bags of ingredients for a Pale Ale we will be brewing on Wednesday (my classes first).
Here are the water tables I was talking about. We will start with distilled water and add the chemical components for the region we want to shoot for. There are only 15 students for the five professors in the class. About half are bio chem majors or pre-med. I'm a business management major with a minor in public health thus this class meets one of my requirements. Anyway I'm paired with a premed student and I'm the one with mathematics and Biology so between the two of us we should be able to make something tasty.