At the gentle nudging and not-so-subtle suggestion of some of my Homebrewtalk brethren, I was recently inspired to photograph the basement brewhouse and fermentation room by way of a virtual tour. My house is a classic example of 1930s amateur architecture and construction with lots of idiosyncratic design features; the brewhouse is certainly indicative of that trend.
I am a firm practitioner of KISS in both my brewing process and the brewhouse. Simplicity writ large, as it were. I conduct full volume boils outside on the back patio using a turkey fryer burner and 10 gallon kettle. A modified 5 gallon round cooler serves as my mash lauter tun and I use gravity to my advantage when draining to the kettle and then on to the fermentation vessel.
As an all-grain brewer, I quickly realized substantial cost-savings when purchasing base malt in bulk.
The first shelf is mostly quart jars of speciality grain; I've discovered that these jars conveniently hold approximately a pound so I can gauge at a glance what my current stores are.
The second shelf holds 12 quart Rubbermaid bins of additional malt (crystal malt, Munich, Vienna, etc) that I use in larger percentages that some other speciality grains. These containers hold approximately ten pounds each with room for a bit more as need arises. The bottom shelf is all base malt, Pilsner to the left and Maris Otter to the right. I buy full 55 pound sacks and each of these containers holds a single sack easily.
And of course, my beagle (and the brewery's namesake) sniffs around with intent curiosity.
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