Originally Posted by BillyRaygun
Thanks pickles. Brewing beer was one of my assumptions. I should have been more clear and ask, how do they work? Why three kegs? Why do some have more then o e burner, others have one burner but down low?
They are for all grain brewing. One pot/cooler/keg is called a Hot Liquor Tun. It holds preheated water for mashing/sparging the grains (mashing means to convert the starches in grain to sugars and sparging means to rinse all the sugars from the grains), the second, and usually unheated one is the mashtun. That is where you see the most coolers. The mash tun is the vessel that the grains and water are mixed in and held at temperature for a period of time to convert the starches to sugars and the vessel that the grains get rinsed in. The third is the brew kettle. This is the vessel that the liquid collected from mashing is brought to a boil in and hops and flavoring additions are added to it. This makes wort. When its cooled, the wort is transferred to a fementer and yeast is added.
There are excellent resources here and links to fine tutorial sites to explain all grain brewing in more detail.
I hope you are curious and ready to venture forth!