Easy to store brew rig?

[porkchop22571]

Is there a reason all the brew ladders are wooden? Couldn't I go aluminum? And just make wooden shelves

You need a wood ladder because some of the steps are removed and a second shelf is added. Many times the stock fold down paint/tool shelf is rebuilt or removed and replaced to suit the needs of the brewer. These modifications are much easier on a wooden ladder; plus the time, effort, and materials required to modify an aluminum or fiberglass ladder defeats the point of cost effectiveness for these types of stands.

 

[stratslinger]

So I got to thinking, and I really like Pork Chop's design, but I can't help but think that I could make it easier to store and transport. Then, it hit me: I already have the answer!!!

A couple years ago, I built one of these for my basement workshop:

Which, conveniently, knocks down to this:

Coincidentally, I've used it every brew day so far - but I really noticed on this last brew day, when I mashed 24lbs of grain in my 10 gallon cooler MLT, that the top was sagging just a hair. (OK, considerably more than a hair)

So, I can adapt that design to work with 2x material to make it a little bit stronger, and tweak the dimensions a bit to be more conducive to brewing, and I'll have a 2-part, knock-down, 3-tier brew-stand. I'm going to work on a couple drawings, but I think that I can put it together pretty cheaply (except maybe for the hardware - if I recall, the 180 degree hinges for the tops were kinda tough to come by...). I'll just need to figure out the best way to secure a second burner to the top (I'm thinking of building the frame all in wood, then having some sort of concrete board with a turkey fryer attached to it, and some sort of integrated clamp or clip mechanism - something to keep it secure up there) and possibly a way to secure the two stands to each other for a little added stability.

 

[davis119]

You need a wood ladder because some of the steps are removed and a second shelf is added. Many times the stock fold down paint/tool shelf is rebuilt or removed and replaced to suit the needs of the brewer. These modifications are much easier on a wooden ladder; plus the time, effort, and materials required to modify an aluminum or fiberglass ladder defeats the point of cost effectiveness for these types of stands.

Sorry to thread jack
What about adding a brace to the back of the ladder and and putting a board straight through. Rung to brace and clamping it. Then there be almost no modification. Ill have to buy a ladder and try.

 

[flananuts]

I went single tier, used metal storage racks from Lowes, bolted the racks to the vertical mounts, and put it on wheels. My footprint is 24"x48"x5'. Inexpensive and light. Here's a pic if you're interested.

 

[stratslinger]

OK, so I'm still at the drawing board, so to speak, on this one... I'm still debating on whether to go with two knockdown tables similar to what I posted in #32 above and go with a 3 tier setup, or just go with one wider table and stick with a 2 tier setup. A pump is already in cards, so that won't be a deal breaker on the decision between the two - but what may present a problem is protecting my MLT (10 gallon round cooler) from the turkey fryer that the HLT will be sitting on.

How big a concern will this be? How much clearance would I need to build into such a setup to avoid melting my cooler MLT with the heat coming off the burner?

 

[brettwasbtd]

OK, so I'm still at the drawing board, so to speak, on this one... I'm still debating on whether to go with two knockdown tables similar to what I posted in #32 above and go with a 3 tier setup, or just go with one wider table and stick with a 2 tier setup. A pump is already in cards, so that won't be a deal breaker on the decision between the two - but what may present a problem is protecting my MLT (10 gallon round cooler) from the turkey fryer that the HLT will be sitting on.

How big a concern will this be? How much clearance would I need to build into such a setup to avoid melting my cooler MLT with the heat coming off the burner?

First, this is a great thread. I have seen a lot of awesome designs, especially ChemE and porkchop - ease of build, small footprint and low cost

If you are getting a pump, why do you need a burner for the HLT? Couldn't you use your brewkettle and heat the hot liquor during the mash. Then pump the hot liquor from the brew kettle to your HLT above the mash tun (in a 3 tier)? thus having hot liqour in the HLT and an empty kettle to now collect the runnings. Could do that same scenario with a 2 tier and pump from kettle to HLT, then quick disconnect and pump from HLT to Mash tun.

 

[stratslinger]

I've never really liked that scenario, because I feel like I'd lose adequate control over sparge water temperatures... I can control mash temps just fine, which is the biggest concern, I know. But in this sort of scenario, I then heat my sparge water and transfer it all into my HLT before I ever lauter out of my mash tun. I then mash out (if I choose to do so) and lauter. I then do my first batch sparge, wait 15 minutes, vorlauf, and lauter. Then I do a second batch sparge, vorlauf, and lauter. How much heat has my sparge water lost at this point? Am I right to be concerned?

 

[brettwasbtd]

I've never really liked that scenario, because I feel like I'd lose adequate control over sparge water temperatures... I can control mash temps just fine, which is the biggest concern, I know. But in this sort of scenario, I then heat my sparge water and transfer it all into my HLT before I ever lauter out of my mash tun. I then mash out (if I choose to do so) and lauter. I then do my first batch sparge, wait 15 minutes, vorlauf, and lauter. Then I do a second batch sparge, vorlauf, and lauter. How much heat has my sparge water lost at this point? Am I right to be concerned?

Its really based on how your system is setup. I agree you would lose some control on the sparge water temps. I assume you have 2 burners currently so you are dialed in to that process and it makes sense? I made my suggestion cause I am currently only working with a single burner. I heat my sparge water fairly hot accounting for the drop in temp during the wait time. I don't really perform a mashout either, just start the flame on the first runnings to stop enzymatic activity. I take good notes on my temps and have a good idea of what a mash temp will give me body wise in my system.

Do you have burners that already have stands? If that is the case you could create a shelf for the top tier and place the burner, that should provide enough space to protect the mash tun from heat.

I was trying to think of some items to make a a collapsable wood stand myself and came across these - Hinged Shelf Brackets The link is to the 16x16 version but they also make a 12x12 and 8x8. Could be an interesting addition to a build. I can't seem to find anything like this on the big box website though.