Jays System




Here's my system, which has evolved greatly over the years.  I pretty much stick to doing all-grains, usually 10-gal batches.

Basic Stats:


1x300k BTU propane from Williams Brewing


1 food-safe rated 250oF AC March pump, with 12' insulated food-safe 3/8" id tubing (wrapped in duct tape)

Mash Tun:

10 gallon orange Gott cooler, with Phils Phalse bottom

Hot liquor tank:

10 gallon square coleman cooler


immersion chiller; cold water inlet

Sparge arm:

phils sparge arm.


2  2"x6" steel roller mill, from "Beer Beer & more Beer"

Here's a picture tour of how I brew...

This is my grinder, from Beer, Beer & more Beer.  I can manually grind 14  lbs of grain in about 12 minutes going slow.  Don't have a motor; just do it  by hand.


The mash starts with heating water in the kettle (top left), and pumping it into the mash tun, where the ground grain is added and mixed in...  Step infusion mashes require multiple hot water additions.   You can see the kettle on the left on the burner, connected by the insulated hose to the pump on the red milk-crate, which exits and goes up through insulated hose to the mash tun in the foreground, a 10-gal gott cooler.  A bucket used to collect the wort from the mash tun is in the middle right, and the propane tank is in the lower-mid-left.

It usually takes me about 40 minutes to get set up & have enough hot water to start the mash.

Next step: heating more water in the kettle, then pumping it into the top hot liquor tank (square cooler, left), while mash is progressing.  This water will later be used to sparge with.

Then, hot water is pumped into the top of the mash tun for "mashout" ie bringing it up to apx 168-172oF.

Note the setup of the kettle (right); the output goes to a valve, then to a right-angle adapter, connected to a 3/8" nipple, to allow the hose to hang down.  This helps to eliminate kinks in the hose full of hot water.

After all water pumped out of kettle, it can be cleaned, and prepared to accept the hot wort from the mash tun.

 Sparging starts -- usually recirculating about 1 gallon, until runnings are clear...  Sparger is a phils sparging arm, connected to the top hot liquor tank.  The buckets of hot fresh wort are manually dumped into the kettle; heating starts immediatly.  This means that by the time the sparging is done and all wort collected, the kettle is already boiling.
Boil commences, as usual; pump is disconnected, as it is only used for pumping hot liquor (water).
While boiling, I usually dump and clean out the  mash tun.
Chilling uses a tap-water-filled normal immersion chiller.


Finally, the chilled wort is dumped into 6-gallon carboys, which are hand-carried down to the fermenting room.
In this picture of the fermenting room, you can see the dual-kegerator (with doors open) in the back left-side, fermenting a lager fruit beer in the bucket.  The dual-kegerator is used for yeast storage, fermenting, conditioning, and lagering.  It can hold 6 carboys and a 12-pack.  You can see 7 ales fermenting in the foreground.


 That's my setup!

-jay stanley, April 10, 2004


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