[rjharper]

After 6 years of extract I decided to switch to all-grain, and figured it was time to go big or go home.  So after lots of research, and 3 months of fabrication in the evenings and weekends, its finally done, and I brewed by first batch on it today (a Sierra Nevada Pale Ale clone).  First day's efficiency wasn't great, 63%, but its all improvement from here I hope.

About the system; 3 converted Sanke kegs, 2 banjo burners, 1 March pump, 10 ball valves, 25' x 1/2" HERMS coil, hard plumed with 1/2" OD stainless lines.  The frame is 1-1/2" square x 1/8" steel tube, powder coated with 1000F smoker paint (and it still blistered by the burner!).



I'll post more pics once I remember how to make an image folder public in Google Docs.

[tygo]

That's a nice setup.  Very streamlined look to it.

[jeffy]

Very pretty.
How do you remove the stainless tubes from the kegs for clean up and grain disposal?  From a distance it looks like they are permanently attached.

[dannyjed]

very impressive!

[bluesman]

Congrats!

I see beer in your future. 

[rjharper]

Very pretty.
How do you remove the stainless tubes from the kegs for clean up and grain disposal?  From a distance it looks like they are permanently attached.

It is hard plumbed.  I use a shop vac to empty the mash tun (takes about 30 seconds to suck out the grain!).  I cycle PBW through the system when I'm done and clean in place.

[rjharper]

More photos




I chose to go hard plumbing for a clean look.  Its all 1/2" stainless tubing.




Here's the pump output, where I can select the HERMS coil or to bypass it.  The tube running up the centre connects to the HLT and BK fill valves that are on the kegs themselves




The inlet to the BK hooks to the left so it whirlpools automatically as it fills / recirculates




Inside the BK with false bottom / screen, and whirlpool inlet.  You also see the pickup arm and brewmometer sticking in.




The inlet to the MLT has a brewmometer fed coaxially down the middle of the fitting so I can observe what the temp of the liquor coming from the HERMS coil is.




I chose the smaller banjo burners, then changed the orifices to #58 and went high pressure on them.  The ball valves on the frame use the horizontal member as the propane manifold.  I added heatshields and a burner arm to the central position just in case I ever wanted to add a direct fire option to the mash tun


The entire photo collection is here http://www.facebook.com/media/set/?set=a.10150249915705081.360915.285119700080&l=6dce79903e&type=1

[blatz]

Very pretty.
How do you remove the stainless tubes from the kegs for clean up and grain disposal?  From a distance it looks like they are permanently attached.

It is hard plumbed.  I use a shop vac to empty the mash tun (takes about 30 seconds to suck out the grain!).  I cycle PBW through the system when I'm done and clean in place.

rjharper - I'm considering shop vac-ing my mash tun in my new brewery - but I am curious how do you keep the shop vac clean?  do you suck up warm water after the mash?  do you put a bag in the canister to capture the spent grain and then just dispose of the bag?

[rjharper]

rjharper - I'm considering shop vac-ing my mash tun in my new brewery - but I am curious how do you keep the shop vac clean?  do you suck up warm water after the mash?  do you put a bag in the canister to capture the spent grain and then just dispose of the bag?

I dont use any bag, I remove the dust filter, and set it up for wet operation (usually have to flip the diverter from the hose) then I just suck away. Once I've emptied the tun, I usually add an inch or two of hot water, wipe everything down, then suck all that up too.  After that the hose is clean, and I can just pour out the shop vac onto the compost heap, then hose it out clean.

After all that, its CIP with a little PBW.