I don’t brew beer nearly as much as I would like to because I don’t have a dedicated brewery so I have to spend too much time and effort lugging everything out of storage, cleaning is a pain, and much of the time the weather makes it impossible or unpleasant. I can manage mead and cider making in the kitchen, but beer making is too much of a chore this way.
I eventually want to build a barn with a brewery but for now I realize that I want to move forward with making a brewery in a room in my cellar. I have a good sense of how to deal with installing a sink with running water but have some questions about other aspects as I only just now have decided this is the way to go.
I want to make 5 gallon batches mostly with the option of going bigger or smaller. I don’t want to pay for a big herms system, I am happy to make use of my current 15 gallon boil kettle and cooler mash tun if it makes sense.
Here are some questions:
Is some type of large hot plate an option? That way I can run a still as well and at any rate I prefer it to a submersed element
Is 240 V necessary?
Is an ordinary home kitchen hood vent, ducted to outside, sufficient to remove water vapor so as not 5o leave moisture?
Any thoughts or ideas unrelated to these questions are also welcome.