Haha. I don't actually drink nearly fast enough for the amount that I brew, so it tends to accumulate. I've been able to age some of my big beers for a very long time, the oldest keg in there had been an 11 year old barleywine!Hokey smokes, Bullwinkle!
The only thing that amazes me more than the 14 faucets is the fact that they are all in use...
Here is a picture of my brew station.....
Overall, I'm quite happy with the setup, and it has worked quite well for me!
Here is a picture of my brew station:
I ran a 50 amp sub panel to the back of the garage next to my woodworking area. I installed a vent hood and the big plastic sink. The motorized grain mill is wall mounted and on a wall switch. The HLT runs off a basic 220v temperature controller with SSR and 5500W element. The BK uses the still dragon DIY SSvR kit. I also Teed off the copper water lines for both hot and cold for the sink, and just cold to three valves, one to feed the GAC water filter which is on a flow meter with solenoid valve so it fills the HLT to exactly the volume that I want. The second valve feeds a distributor with pin lock and ball lock disconnects to rinse out my kegs with mains pressure. The third valve is for the RV hose which feeds the chiller. The chiller is on the floor wrapped around and inside the home depot bucket as a two stage counterflow chiller which uses pumped recirculated ice water for the second stage for very quick chilling. I have two chugger pumps, one just the standard center inlet, the other the mini-max version. One of my jockey boxes is underneath the stand as well (I have a total of 3 jockey boxes, a 6, 5, and 2 pass).
This is also where I roast my coffee.
This is the entrance to the warm side of the walk-in cooler:
I use this freezer for my bulk hops, have my flitch lumber slabs that I'm drying and aging in front of the door.
Inside the warm-side of the walk-in:
This is where I do my ale fermentations, where I have my first two sanke vessels for my barleywine solera, a wine rack, and the prosciutto that I'm dry aging (I also dabble in charcuterie) on the baker's rack.
This is one wall in the basement room:
These are my empty and pressurized kegs (so I will know if any have a leak when I want to use it), my specialty grains, canned wort, other random items, and one of my 50# CO2 tanks.
This is a wide view of the other side of the basement room:
I have a small chest freezer there to freeze ice blocks, more random equipment on the right rack, bulk grain in the back next to the popcorn machine underneath the bald-faced hornet's nest I captured.
Here is the last side wall of the basement room:
The jack daniel's barrel is filled with the flander's red single vessel solera, tools for kegging needs, my big 120 Qt mash tun for my big beers, second 50# CO2 tank, and my pressure test gauge in the pelican case.
Here is a view of the serving side of the cold side of the walk-in cooler:
Here is a closer look at the taps:
The unlabeled one is actually the first pull from the multi-vessel solera. These are all Perlick 650ss, and I use John Guest fittings for everything in the walk-in.
Here is a view of the inside of the cold side of the walk-in cooler:
You can see the bev seal ultra 235 coming in on the right, kegs stacked up to 3 high inside, yeast, cans of soda, some charcuterie hanging in here too. You can't see all the kegs in here, but I believe there are over 70 kegs in here (I have around 90 total, the empty ones you already saw, and I keep others around for specific tasks).
Overall, I'm quite happy with the setup, and it has worked quite well for me!
Holy cow!! I'm sure if any LEO gets in there you will have a huge problem trying to explain it is not a commercial place! You are bigger than many of the breweries I have visited! :-O
How big is your cooler? I am looking at doing a cold room so starting to get ideas
So I’m to post in hopes we get some more pictures. We just moved and I need some more ideas for my brewery in the garage.
Just put the concrete stain down and love the way it came out.
Looks great! I have that same Mai Cook induction plate and a Spike kettle too. Use it in garage also and can be doors open or closed.Since last winter I've been chipping away on turning my junk-filled single-car garage into a brewspace. You'll see that it was pretty rough to begin with. Winter's can get cold where I am, and my goal was to be able to brew in the winter so I needed a powerful induction burner. That meant I needed a 30 amp 240v receptacle, which can also power my heater. Also insulated where possible, new drywall, exhaust fan, etc., etc.
I finally completed everything and have a 5-gallon batch of APA fermenting away as I took these pics! It's a smaller space (I still have to store lawn tools, etc. on the other side) but it works perfectly for me. Pretty pleased with the outcome.View attachment 703581
I’ve had it about a year and a half - about 35 batches. Been great!Awesome! How long have you had the Mai induction? I was pretty pricey, and I'd never heard of the brand, so I have to admit to being a little worried about how well it would perform, but so far so good.
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