Brew Ware: How to Find, Adapt & Build Homebrewing Equipment by Karl F. Lutzen

By Karl F. Lutzen

There’s not anything that fits the delight of getting simply the proper instrument or apparatus to accomplish a role – and brewing instruments aren't any exception, specifically while you’ve created or tailored them yourself.  Brew Ware is the complete advisor to picking or making the appropriate gear to your homebrewing endeavors.  while you're puzzling over brewing or expanding your brewing skill, this booklet is the 1st piece of apparatus you are going to need.

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To make life even easier, the Fermometer’s scale is marked with optimal fermentation ranges for both lagers and ales. In our view these strips are an excellent way to monitor the temperature of a carboy without having to insert a thermometer in the liquid or draw off samples. Fermometers are inexpensive, and they are available at supply shops everywhere. Keep in mind, though, that whereas monitoring the temperature of a fermenter is useful, it’s really the control that you need. Ideally you want something that not only measures the temperature but also acts to correct the environment if the temperature goes beyond optimal bounds.

Ventilation. If you’re using a propane or other gas burner to heat water and wort, make sure that you’ve got adequate air flow. Using propane cookers indoors is not a good idea. Even in a garage, make sure you leave the door open. Power. You’ll need power for lighting, pumps (if you use them), and electric heating elements or stoves. Some electric brew buckets require 220-volt power supplies; remember that when you decide where to place your brewery. When setting up your power supply, keep in mind that the brewery is an area where you will be working with liquids and possibly spilling pools of water or beer.

Weld this center stand to the tall and short stands. Be sure to use a heat shield next to the burner to prevent melting the cooler. The design of the three-level stand for the gravity-flow tower can be altered for use with a picnic-cooler mash tun. The Beer Tree The idea of minimizing the amount of space taken up by the brewing setup, while still taking advantage of downward gravity flow, was discussed by Dave O’Neil in the March/April 1994 issue of Brewing Techniques. The idea is to build a structure on which the various pieces of brewing apparatus can be stacked one above the other along the sides of a vertical stand.

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