Let's see your Brewery-porn

[withoutink]

Dominate! Looking good.


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Thanks, mate!!

 

[Braufessor]

Where did you get the wood for the side of your bar? Almost looks like driftwood. Thats kind of what i would like to make mine out of.


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It is barn-board....My father-in-law had a 100+ year old barn that was basically at the end of its life and so I salvaged some of the better boards to use on the bar.

 

[insanim8er]

Not all the posts are installed, but meet the fermenter family. I'm looking for one more sibling...



I've fermented in carboys, sanke kegs, and I own a 14.5 gallon blichmann conical... These 10 gallon kegs are the shiz for fermenting. The next best thing is the system I developed for sanke kegs.

The conical SUCKS in my opinion. I am selling it... I hope I can score one more of these 10 gals at some point in the near future.

 

[Peruvian802]

Do ferment and serve from the kegs?

 

[insanim8er]

Do ferment and serve from the kegs?

Nope... I ferment only.

The reason I love them is because they're so versatile and easy to use, clean...etc.

The conical was a PITA. It couldn't be moved to fill. It added unwanted exposure to oxygen...it was huge and difficult to temp control...etc.

With this, I can ferment probably up to 8 gallons/ea, but I generally do about 5.5 to 6.5

Once it's done fermenting in a controlled room, I can throw it into the fridge to cold crash. Or it can be added in the fridge to lager...

Once it's done, I use a jumper (liquid to liquid connection) and force transfer to a clean serving keg that has been purged of oxygen.

So I might split the batch up into a single 5 or two of my 3 gal kegs.

Or if I do 8 gallons, I can fill a 5 and a 3 gallon keg. I also have three 1 gallon kegs... So 5 and a 1...etc.

It's also perfect for sour mashes... Fill it, deplete the oxygen and warm it up. No worries for it going south under those conditions.

My brewery is like a transformer Burger King... Modify it to have it your way, :rockin:

 

[beersk]

Nope... I ferment only.

The reason I love them is because they're so versatile and easy to use, clean...etc.

The conical was a PITA. It couldn't be moved to fill. It added unwanted exposure to oxygen...it was huge and difficult to temp control...etc.

With this, I can ferment probably up to 8 gallons/ea, but I generally do about 5.5 to 6.5

Once it's done fermenting in a controlled room, I can throw it into the fridge to cold crash. Or it can be added in the fridge to lager...

Once it's done, I use a jumper (liquid to liquid connection) and force transfer to a clean serving keg that has been purged of oxygen.

So I might split the batch up into a single 5 or two of my 3 gal kegs.

Or if I do 8 gallons, I can fill a 5 and a 3 gallon keg. I also have three 1 gallon kegs... So 5 and a 1...etc.

It's also perfect for sour mashes... Fill it, deplete the oxygen and warm it up. No worries for it going south under those conditions.

My brewery is like a transformer Burger King... Modify it to have it your way, :rockin:

I ferment in kegs also, but do smaller batches (4 gallons in 5 gallon low profile kegs). But how do you know when you're getting close to a full keg with out over filling and having the gas tube submerged in beer (hence preventing beer backing up into your gas lines)?
I love being able to do a closed transfer...so worry-free.

 

[insanim8er]

Well when filling the fermenter, I have a sight gauge in my BK as well as the keg is open during this time.

When I transfer from the fermenter to a serving keg, and I'm splitting batches up between say two 3 gal or a 5 and a 3, there are a few methods....

1) weight... Physically weigh the keg, set it to zero. Then fill it... 3 gallons should equal about (8lbx3gal) 24lb

Or

2) and this is generally what I do... I cold crash my fermenter before I rack it over. Condensation builds up on the side of serving keg. I can physically see the line in the keg as it moves up.

Or

3) you can fill until you get blow off from the PRV, normally I shake starsan in the keg to sanitize. It creates a lot of foam that never comes out. When it starts to blow out, I know I'm getting close to full...

Hope that helps

 

[Rivenin]

Damn. I have severe beer-porn envy. Nice stuff!!

if you're ever in portland, head over for a brewday!

 

[beersk]

Well when filling the fermenter, I have a sight gauge in my BK as well as the keg is open during this time.

When I transfer from the fermenter to a serving keg, and I'm splitting batches up between say two 3 gal or a 5 and a 3, there are a few methods....

1) weight... Physically weigh the keg, set it to zero. Then fill it... 3 gallons should equal about (8lbx3gal) 24lb

Or

2) and this is generally what I do... I cold crash my fermenter before I rack it over. Condensation builds up on the side of serving keg. I can physically see the line in the keg as it moves up.

Or

3) you can fill until you get blow off from the PRV, normally I shake starsan in the keg to sanitize. It creates a lot of foam that never comes out. When it starts to blow out, I know I'm getting close to full...

Hope that helps

Great ideas. Thanks!

 

[Peruvian802]

Nope... I ferment only.

Do you unscrew the PRVs and put airlocks in bungs in the hole or just put a hose on the outlet sans post?

 

[insanim8er]

Do you unscrew the PRVs and put airlocks in bungs in the hole or just put a hose on the outlet sans post?

No, I built spunding valves. They're pressure valves that allow you to read the PSI and adjust it.

You can see it in this photo (If you click the link in my sig you can see more info of the idea of the system. It just uses different kegs)

So I can have it wide open to blow out all pressure, or I can adjust it to release all pressure up to whatever PSI I want it to maintain at...

It simply connects to a gas ball lock that connects to the in post. So there is no modification of the keg what-so-ever.

This allows benefits (read the forum about fermenting under pressure) You can also seal it 100% when you're at the proper gravity level. That will then carbonate your beer naturally. Saves you time and money on CO2 (assuming you keg)

 

[withoutink]

No, I built spunding valves. They're pressure valves that allow you to read the PSI and adjust it.

You can see it in this photo (If you click the link in my sig you can see more info of the idea of the system. It just uses different kegs)

So I can have it wide open to blow out all pressure, or I can adjust it to release all pressure up to whatever PSI I want it to maintain at...

It simply connects to a gas ball lock that connects to the in post. So there is no modification of the keg what-so-ever.

This allows benefits (read the forum about fermenting under pressure) You can also seal it 100% when you're at the proper gravity level. That will then carbonate your beer naturally. Saves you time and money on CO2 (assuming you keg)

So cool

 

[Shuznuts]

No, I built spunding valves. They're pressure valves that allow you to read the PSI and adjust it.

You can see it in this photo (If you click the link in my sig you can see more info of the idea of the system. It just uses different kegs)

So I can have it wide open to blow out all pressure, or I can adjust it to release all pressure up to whatever PSI I want it to maintain at...

It simply connects to a gas ball lock that connects to the in post. So there is no modification of the keg what-so-ever.

This allows benefits (read the forum about fermenting under pressure) You can also seal it 100% when you're at the proper gravity level. That will then carbonate your beer naturally. Saves you time and money on CO2 (assuming you keg)

Yeah. Great idea! Very pro-like.


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[SlanginDueces]

Here's my e-setup with an electric brewery panel and 14gal fermenter. Cramped brewing space in the shed buts it's all I'm allowed!


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[withoutink]

View attachment 213624View attachment 213625View attachment 213626View attachment 213627View attachment 213628View attachment 213629

Here's my e-setup with an electric brewery panel and 14gal fermenter. Cramped brewing space in the shed buts it's all I'm allowed!


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Damn that's awesome. What is the black control box control?

 

[unionrdr]

Nice set up. And the Barley Crusher grain mill works great for me on top of the blue buckets Lowe's sells. It fits the Lowe's bucket tighter than the orange Home Depot ones. Otherwise it's a great grain crusher for the money.

 

[SlanginDueces]

Damn that's awesome. What is the black control box control?

It is the control panel for my setup. I made it using Kal's website (http://www.theelectricbrewery.com). I highly recommend everything about the site, lots of good free info.


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[withoutink]

It is the control panel for my setup. I made it using Kal's website (http://www.theelectricbrewery.com). I highly recommend everything about the site, lots of good free info.


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Thanks!

 

[Cyclman]

My 3-tier (and smoker in the background) and the end result

 

[withoutink]

Awesome thanks

 

[DragonHartBrewing]

Here is my latest creation of a brew stand that I built. It is a 10 gallon system.

 

[kkramer56]

5 gallon BIAB version (40 qt pots, one for pour over sparge water)

3 gallon BIAB (22 qt pot, no valve)

Three Vessel

Is that you in the bottom photo? I think the beer has stunted your growth!

 

[Peruvian802]

Is that you in the bottom photo? I think the beer has stunted your growth!

I'm actually much farther away than it appears in the photo. Oh and that 2x4 is 6 ft long!

 

[withoutink]

I'm actually much farther away than it appears in the photo. Oh and that 2x4 is 6 ft long!

Lol!

 

[Yreval]

Here is my latest creation of a brew stand that I built. It is a 10 gallon system.

Wow. That's an impressive, high-tech set up you've got going. I mostly handle extract brews on a single pot on the stove—I feel a bit like a caveman. :cross:


All in due time, though. I'm sure the precision and control you've got pay some dividends.

 

[DragonHartBrewing]

Thanks, This is the Forth brew stand that I have built. I think I finally got it all together this time.

 

[Spartan1979]

kegerator

What brand/model is that fridge? Or did it come as a kegerator?

 

[Rivenin]

Made it into one. It's an older haier wine fridge (i think it's the 42 bottle model) and it's been out of production for a few years now unfortunately . But here is some info on it at least
http://www.terroir-france.com/theclub/cooler_haier42.htm

 

[kkramer56]

I'm actually much farther away than it appears in the photo. Oh and that 2x4 is 6 ft long!

Good comeback, lol.

 

[turkeygecko]

Here's my electric basement brewery. Love being able to brew during the dead freeze of MN winters!




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