Join Date: 01/25/14
I started extract brewing in 1998, but then went on a children-induced hiatus in the early 2000s. I re-started in 2011, and now brew 19L (5 US gal) all-grain batches in my garage on an home-built all-electric (4500W) rig.
I live in the rural area around Ottawa, Ontario, and I use unsoftened well water for brewing. My well water is always cool, even in high summer, allowing me to use a simple homemade immersion chiller for cooling the wort in 15-20 minutes.
Equipment:
- Barley Crusher gain mill with 7 lb (3.2 kg) hopper.
- HLT: 30 L (8 gal US) Ontario Beer Kegs "Tall Boy" pot with built-in thermometer & 4500W element
- Mash: 38 L (10 gal US) mash/lauter tun (converted Igloo cooler) with stainless steel false bottom and built-in thermometer.
- Kettle: 38L (10 gal US) Spike Brewing brew pot with 4500W element
- 34 L (9 US gal) Fermentasaurus for primary and secondary fermenting.
- Homemade 25' copper-tubing immersion chiller.
- Chugger CPSS-IN-1 (115v) pump.
Amber Ale, Cream Ale, Blonde Ale, Dry Stout, Oatmeal Stout, IPA, Black IPA, Maple Pumpkin Harvest Ale (fall seasonal), Bitters
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