Brewhouse Equipment

The first image shows the sparging process. The 54 quart rectangular cooler mash tun is drained into the 15 3/4 gallon converted keggle. Usually this involves filling the mash tun twice with hot water and draining it until the gravity in the kettle hits my target. Sometimes I add dried malt extract to the keggle to bring the gravity up. I like strong brews.



The second image shows the wort nearing boiling temperature. This is a 10 gallon batch so I try to boil as much as possible to offset volume loss to due evaporation and absorption by the hops. Got to keep your eye on it at all times because it can boil over when you least expect it.



After cooling the wort after the boil to at least 80 degrees, it is siphoned into two 6 1/2 gallon carboys. Yeast is pitched when wort is in appropriate range (usually between 65 - 70 degrees) and fermentation ensues in a dark basement closet: