The Shed

As the shed existed prior to conversion to the brewery. It came with the house. An unused electric line went to the shed. It was moved to an above ground pool for a few years before it was again moved back to the shed during renovation.

 

Prior to renovation to a brew shed, the shed contained many stored items and general junk one accumulates and throws in a shed. All this had to be removed for disposal or relocated.

 

The shed was cleaned and painted and a sign added to the front with a platform entrance replacing the ramp

Eventually painted gray with white accents.

A solar powerd light and table under a gazebo added to the right of the shed.

The deck was moved up to the floor level replacing the step and a larger deck added to the lower level

 

 

Again in the beginning, a storage room for brewing with the three tier system and a hood.

A ceramic tile floor is installed. Gray for the main floor area with a tan under the brewing system.

 

The interior is rearranged several times over the years but the location of the hood dictates placement of the boil kettle.

A better three tier system and fermenters on the wall.

   The original turkey fryer kettle and burner is moved to the Hot Liquor tank position with a drain added to the kettle. The Hot Liquor tank can now be heated directly and drained into the Mash Tun. A larger 8 gallon stainless brew kettle and burner replaced the turkey  fryer.       

  Two  7.5 gallon FastFerment Conical fermenters are mounted on the wall                                                                               

 

Fermenters enclosed in what will be a controlled temp chamber when a modified small refrigerator is installed at the base.

 

Temp control is maintained by a Johnson Temp Controller running the converted refrigerator and fan with a heat strip mounted inside the chamber or around individual fermentors.

 

Air conditioning added as well as refrigeration for the fermentation chamber. As you can see, brewing with propane generates a lot of heat and melted the bottom right corner of the AC

A Grain Mill and Grain Storage added to the shed.

  The mill has an enclosed container that can be removed from the larger container reducing dust and providing easy transport and addition to the Mash Tun. (red container with silver funnel at left)

    The grain is mashed in the orange cooler for an hour and drained into the boil kettle. The Hot Liquor tank (top right) heats additional water to batch sparge (rinse) the grain in the cooler that is then drained to the boil kettle

 

 

 

The All in One Electric Klarstein System is installed. 

Here you can see the previously mashed grain (in the upper metal cylinder) being drained into the Klarstein in preparation for the boil.

The grain is then sparged by the addition of water to collect additional sugars from the grain and obtain the pre-boil volume needed in the primary electric boiler.

 

 

    The Klarstein became the primary brew method in 2020. The three tier system set to the side in this photo is eventually returned to the rear wall under the hood.

 

    Base grain bin storage under the fermentation chamber.  Two row brewers malt and Maris Otter are  stored here. Additional base grains and specialty grains are stored in containers on shelves to the left in front of the stool. (not pictured)

   

 

 

    Two brews can be accomplished at the same time without overheating the shed by moving the propane system outside to the main deck and using the electric system inside. This works well by starting the electric system first followed by the propane system about 30 mins later. Both will begin the boil stage at about the same time. The fan over the door can be lowered to exhaust heat along with the hood from the shed when using the propane system inside. This is the best configuration when brewing two recipes on the two systems at the same time.

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