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Homebrewing Page

This is Happy Jack, the head brewer. He supervises every step.

I used to make beer quite a bit back in the 90's. Got busy with life and pretty much quit making beer in 2001. I think I made one batch in 2000 and one batch in 2001. At any rate, in the later part of 2007 I decided to get rid of all of my homebrew stuff. I sold all my books and started to get all the equipment together to sell or give away. I had been on a bit of a wine kick and decided that rather than get rid of the homebrew equipment, I would try my hand at wine. I bought a couple of books about making wine and spent many hours on the internet researching it. Next thing you know, I ordered a beer making kit and brewed a batch. It was a quick and easy extract kit with a few pounds of grains. I suddenly remembered how much fun it was to brew your own. So, I cleaned up my mashing equipment and bought ingredients for an all grain batch. That also went pretty well so I did it again.

I don't have an elaborate system for brewing. I know that there are many out there that have many hours and dollars tied up in their brewing set up and it works well for them. I like to keep my set up simple and spend my money on ingredients.

This is Happy Jack's Backyard Brewery

This is Happy Jack's Garage Brewery. It is open when the weather requires it.

This is my old three tier system. I used to use my bottling bucket for my sparge water but have since obtained another cooler for that purpose.

Here is the new 3 tier system. It maintains sparge water temperature MUCH better.

This is the Garage Brewery version of the 3 tier system. It needs some serious tweaking but it works.

Mash-lauter tun. I used to use a 3/8" copper pipe with a small stainless steel screen wrapped around the end for a false bottom. I recently upgraded to the Bazooka-T since it has much more screen area than my old rig. It seems to work as advertised.

My sparger in action. I am pretty sure it's a Phil's Sparger.

My immersion chiller. Hey, it works!

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This page last updated: 12/2/2008 10:09 AM