184 Brewing Rigs -Beer Porn-

I recognize some of these. Its cool to see the different variations, and if you're in the market for a design that works for you, this may be some help


http://www.brewzilla.nl/?brewhalla

Man, I could look at that all day.

really surprises me how many people have there boil kettle 2 or even 3 feet off the ground for their gravity fed 3 tier systems. I mean I'm no genius but if your building a gravity fed system isn't the easiest way to do it to get your boil as low as possible so you don't end up with a 10+ foot tall structure?? I have to stand on a chair or stool to mix my mash but some of those pictures show people standing on stuff to mix wort. that just seems silly to me. am I missing something?

Mine is # 175

krispy d said:

really surprises me how many people have there boil kettle 2 or even 3 feet off the ground for their gravity fed 3 tier systems. I mean I'm no genius but if your building a gravity fed system isn't the easiest way to do it to get your boil as low as possible so you don't end up with a 10+ foot tall structure?? I have to stand on a chair or stool to mix my mash but some of those pictures show people standing on stuff to mix wort. that just seems silly to me. am I missing something?

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Well, you have to go from boil kettle to fermentor. Seems like if you're building a gravity system, 3 feet is just about right

You know... I don't know... but I didnt see alot of COOLER systems. I have no experience with the strictly SS tank and burner systems, but how easy is it to maintain mashing and sparge temps? Does it require alot of burner finesse, or can you still walk away and let it mash and sparge without intervention like the coolers (heat retention properties)? Just curious...

Pol

at the risk of sounding n00bish....

does anyone have a link on how these work? I've seen the set ups at AHBS but...never actaully read anything on it...

can someone help me out?

The variations in that link are endless. It's best to read up on the all grain process first because they're all different ways to acheive that end. It's all about heating water, mashing, boiling and cooling and the transfer of the liquids between those steps.

Heating water: direct fire propane/natural gas burner or electric element.
Maintain/change mash temp: direct fire, RIMS (circulate hot water/steam through a coil that immersed in the mash), HERMS (circulate the mash though a coil that's immersed in vessle of hot water, sometimes the HLT itself).
Cooling: CFC, Immersion, Plate Chiller
Transfer: Gravity (multi-tiered stands) or pump or any combination of those.

ah cool, time to read though howtobrew.com again .

thanks!

Good lord - this thing is just insane!!



That's a 1000 liter system - about 265 gallons!! What the hell do you do with all that beer?

How do you keep allt that stuff sterilized?

rdwj said:

What the hell do you do with all that beer?

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ummm....drink it?

rdwj said:

Good lord - this thing is just insane!!

That's a 1000 liter system - about 265 gallons!! What the hell do you do with all that beer?

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Ummm, that would be right around the point where you have to either give a lot away or you are selling it. The later would be pretty sweet if profitable, but from what i've seen and read on here, it's hard to do.

rdwj said:

Good lord - this thing is just insane!!

That's a 1000 liter system - about 265 gallons!! What the hell do you do with all that beer?

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That is SICK! :rockin:

How do you keep allt that stuff sterilized?

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It's called CIP (Clean In Place)

Yeah, this link makes it so much easier to pick a path...

gravity or pumps......


this is a rather big decision I need to make

Wow...amazing thread. This link convinced me to keep it simple. I'm just about to build some sort of 3 vessel converted keg system, and this was just what I needed to look at.

Brewing has to be fun or I won't do it...thus gravity flow with a minimum of things to sterilize/power/maintain/clean afterwards.

I'm not worthy...