Each kettle is 16 gallons, suitable for 10 gallon yields. From left to right, they are the boil kettle (BK), mash/lauder tun (MLT), and hot liquor tank (HLT). Each are configured with drain ports and brewing thermometers as well as task specific features.
The stand is a converted King Kooker with the 65,000 BTU burner under the HLT (right) and the 105,000 BTU burner under the BK (left). It has its original fixed wheels on the BK side and has been fitted with locking swivel casters on the opposite end. The stand isn't constructed with precise engineering in mind or out of optimal materials or paint, but it easily supports the weight of 10 gallon yields and delivers more than enough fire power.
The bottom of the stand has two mounted Chugger pumps with an array of valve and cam connection fittings. The pumps and the RIMS module (mounted on the opposite side) are managed by the grey controller box positioned between the HLT and MLT. The wort chiller is positioned under the HLT and is fitted with a thermometer and flow valves for the wort and chill water. I will discuss the components in more detail in later posts.
I'd like to congratulate my fellow San Diegans for surviving this extended heat wave that wreaked havoc on air conditioners, electric bills, and home brewers. Yes! I brewed on days when it was 104 F in Lakeside and faced extreme challenges using ground water to cool the wort. I had already anticipated ground water temperature problems, so I had prepared a solution before brewing in extreme heat conditions. I'll discuss that in future posts as well.
In the coming week, I will be crashing the 5 gallons of Harley Barely American Strong Ale and prepping it for bottling. Soon to follow is the 10 gallon batch of Oso Stout. And when the stout is moved from secondary, I'll be moving 10 gallons of Lola IPA to secondary for the all important dry hopping.
