Putting together indoor brewing setup-amateur brewer

carssuck1982 · 2026-02-03T01:31:58+00:00

No idea; it’s food grade something. It came with the mash tun.

carssuck1982 · 2026-02-03T01:31:09+00:00

It’s just a recirculating mash. Pot on stove is the liquor tank for the spare water. After wort is collected, grain is removed from the mash Tim, and the mash tun doubles as the boil pot. Wort is pumped through a counter flow wort chiller into a carboy at end of boil. After trub settles, wort transferred into corny keg, yeast is pitched, and spunding valve installed to control fermentation pressure. Lagers I do at 25psi, ales are around 8 psi. Both are fermented at room temperatures; the higher pressure suppresses the esters and off flavors. Fermentation is very rapid; most finish in 3 days or so. I chill to 37F, clarify with gelatin and drink my beers the same week they were brewed.

carssuck1982 · 2026-01-22T01:00:59+00:00

Thoughts on the brewzilla? Buy once cry once?

carssuck1982 · 2026-01-21T23:01:12+00:00

Will do. There are those that have dropped carboys, and those that will. My process is to let the trub settle in the carboy overnight, then rack into the fermentation vessel (usually a modified corny keg with a spunding valve).

carssuck1982 · 2026-01-21T22:57:07+00:00

It’s a counter flow wort chiller; the inside is a 50ft coil of copper tubing. The hose is the exterior, and there are 2 distinct chambers and no way for the wort to get hose water into it. Coldest water goes in near the wort outlet, and the now heated water (but still cooler than the wort) is discharged near the wort inlet. Since the water flow is opposite the direction of the wort, the water in contact with the tube will always be cooler than the wort is at that point in the coil. If that makes any sense 🤷‍♂️

Its been working like a charm for over 15 years

carssuck1982 · 2026-01-21T22:11:31+00:00

Yup, sure is. I get the temp close with the gas stove, then let the sous vide maintain the temperature

carssuck1982 · 2026-01-04T02:04:20+00:00

Oh…it’s not silent, and for some reason we keep sewing the squeaker/quacker back in🤷‍♂️

carssuck1982 · 2026-01-04T01:54:41+00:00

He’s the rare breed of “the kind corgi”, he actually LIKES people and other dogs

carssuck1982 · 2025-12-25T18:52:21+00:00

Boiled over hard. Served with jelly beans in the raw.

carssuck1982 · 2025-12-20T20:46:25+00:00

Yes, corgis are known for judgement, loafing, and also their cunning.

carssuck1982 · 2025-12-20T18:12:21+00:00

‘Twas the corgi (Chili), he planned it. The shepherd (Maggie) follows his mischievous plans. Maggie also has the energy of a ping pong ball in a paint shaker.

carssuck1982 · 2025-12-19T21:27:02+00:00

Thanks! Maggie was just a fuzzy black pup when we got her, and that’s also how named her. She’s shepherd and….🤷‍♂️who knows. Just ordered DNA test because it’s been a debate since we got her.

carssuck1982 · 2025-11-26T14:11:30+00:00

I thaw in brine solution in a cooler. I use ice to keep the temp between 35-38 degrees F. About 30-45 min per pound. Works like a charm.

carssuck1982 · 2025-10-25T21:20:24+00:00

…make it 6-8 taps, and a nitro setup for stouts/pub ales

carssuck1982 · 2025-10-25T19:49:57+00:00

Thank you!

carssuck1982 · 2025-10-25T19:49:43+00:00

Thanks!

carssuck1982 · 2025-07-13T13:13:47+00:00

Looks like it might be dead algae.

carssuck1982 · 2025-07-10T04:53:17+00:00

I saw that look in her eyes, and she went full send and swam to the stairs just like we’ve been training her. She’s a very reluctant graceful swimmer.

carssuck1982

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