My name is Scott Ickes. I live in Vancouver, WA and have been homebrewing off and on since 1991. I had stopped brewing in 2002. In 2012 I began brewing again. After 4 extract brews, I made the jump to all grain and I haven’t looked back. I’m now brewing about 100 to 150 gallons a year in my garage. My wife has been very understanding of my brewing addiction. I work full time, so most of my brewing is on weekends.
For equipment, I have the following:
Mash tun – Two 48-Quart coolers that are piggy backed inline with a hose from the drain on the higher one to the lower one. I use this for large batch brewing. When brewing 5 or 10 gallon batches, I only use one cooler. I use a bazooka tube in my mash tun. With this set up, I can mash anywhere from1 gallon to 20 gallon batches.
Boil pot – I have two boil pots. An 8 gallon pot and a 12 gallon pot. However, I only have one burner, so I can only heat one at a time. In the future, my plans are to get an 18 gallon or larger pot and a second burner.
Fermenters – I have two 5-gallon plastic bucket fermenters, two 8-gallon plastic bucket fermenters, one 1-gallon glass fermenter, two 3-gallon better bottle carboy fermenters, two 5-gallon glass carboys, two 6.5-gallon glass carboys and 2 7.5-gallon glass carboys. I primarily use the 5 gallon plastic bucket fermenters for star san solution and storage of other equipment (immersion chiller, etc.) only.
Stir Plate with 2 liter Erlenmeyer flask.
Immersion chiller.
Aquarium pump for aeration of wort.
Canning jars for harvesting yeast.
Grain Bins – One holds a 55 pound bag of base malt and has a rubber seal. Other small plastic storage bins for specialty grains, oak chips, corn sugar and dme (approximately 20 of them).
Keezer that holds 5 kegs. I currently have 2 ball lock kegs and 5 pin lock kegs.
Corona Mill for crushing grain.
