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jengum
Joined: 07 Nov 2012 Posts: 43 Location: Portland, OR USA
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Link Posted: Fri Feb 09, 2018 7:46 pm Post subject: Jesse's Beer Kitchen |
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I've been following this site for years and have learned a tremendous amount from Kal and the many contributors. I am immensely grateful for your write-ups and answers to my questions on this forum.
I built my beer kitchen to around 70% completion at our last house, in the garage. Then we bought and remodeled our current home over about a year, then I built out this kitchen [again], but this time in a room in the house. I've been waiting to share the results, but always think I'll do that after I change this, better photograph that, etc. It's a work in progress and the media isn't great...but so is life.
I've been brewing in it for almost three years, and am constantly adjusting various aspects. Here's a quick run-down:
- 30 gallon stainless kettles I found on Craigslist. I retrofitted them with ports, valves, tubing, etc.
- Kal's back-to-back 50a control panel, built by Spike Innovations. Otherwise, I built/installed everything, mostly after the kids go to sleep.
- Under the pumps and kettle outlets, I have a six foot long drain pan plumbed to wastewater...great for drips and draining hoses/kettles. Honestly, I don't know why more haven't done something like this.
- The kettles have bottom/center outlet ports, which means I use a stainless mesh basket for whole leaf hops, and can't whirlpool. This might be the biggest challenge I've faced with my setup.
- Four faucets in a keezer I built, adding four more faucets this month. I usually have four to six beers plus seltzer on tap
- Mostly a clean in place set up, though I tip the mash tun to shovel out spent grains
- Mostly brewing French/Belgian/farmhouse styles, lots of brett, some bacteria beers, usually a couple fruited beers late summer, lots of barrel aged beers
- Currently upgrading the four zone carbonation for eight kegs - for between 2.2 and 5 volumes
- Really trying to master beers like Orval, Duchesse de Bourgogne, Duvel, and some Trappiste Tripels and Quads
- I mostly brew 15 gallon batches, occasionally 20 gallons (finished gallons). I experiment a lot with split batch/yeast variations (1x 12 gal conical, 2x 7 gal conical, carboys)
- I probably brew 4-7 times a year, mostly because I work full time, have two young boys, a spouse, and other hobbies.
- I also use this kitchen to process/age meat - mostly aged charcuterie...salami, prosciutto, copa, etc.
I'm currently plumbing a two bay sink, adding gas manifolds to the CO2 system for flexibility pressurizing eight kegs to four levels with suitable beer lines, and plumbing a water purifier.
Holler if you're ever in the Portland, Oregon area. It's kind of a beer wonderland.
Best,
Jesse
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Rolling cooler for 13 gal fermenter (temp controlled, cold crashing, etc.) |
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Boil - 400 micron stainless hop basket |
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Hot side, 30 gallons kettles with drain pan |
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_________________ Portland, OR
Belgian styles, brett, lacto, fruited
Charcuterie
Last edited by jengum on Wed Feb 14, 2018 6:30 pm; edited 23 times in total
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Fri Feb 09, 2018 7:54 pm Post subject: |
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sounds like you have a pretty wicked set up... and always something to do.. a true labor of love.
cheers
-John
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ghandlin
Joined: 09 Oct 2016 Posts: 96
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Link Posted: Tue Feb 13, 2018 12:59 pm Post subject: |
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Does sound awesome! The link you provided is only for your personal viewing. You'll need to put the pictures elsewhere for people to view them. I'm interested in the drip pan you have set up.
_________________ George Handlin
Hands and Feat Brewing
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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