60qt brew pot
2 - 7.5 bucket fermentor
2 - 7.5 bucket with spigots
Full sized empty fridge
A stable 70f basement
Before getting the propane burner and 60qt pot I would brew on the stove and cool in the sink. An immersion or CFC chiller by itself is not an option as our water is very warm and no way to get it down to pitching temps (~62f) in a reasonable amount of time. I don't have the resources right now for a chiller and a pre-chiller.
I am brewing a 1.058 Brown Ale. It will ferment at 64f in temp controlled chest freezer using commercial harvested Wyeast 1968.
Immediately after the boil is complete I will dump the wort (trub and all) into a sanitized bucket and put on the lid with the hole plugged with a rubber stopper. I will put this into the fridge for 2-4 hours. I will then transfer it to the pre-chilled chest freezer set at 62f. The next morning I will transfer the work to another sanitized bucket leaving behind the vast majority of the trub but will allow some to come over. Then aerate using a whisk on a drill then pitch a large quantity of my harvested yeast that has had a final 1 liter starter. Pop on a blow off tube and close the freezer. Here is the thread on the harvesting of the yeast. http://www.homebrewtalk.com/f163/har...er-ipa-344556/
I will have sprayed down the inside of the chest freezer with StarSan.
I will not be using any pils malts (using MO or GP) and will have a vigorous 60 minute boil so I have ZERO concerns about DMS.
Thoughts? Questions? Comments?