Current Brewery Setup

Here is a list of my current brewery setup.   Due to space restrictions, this allows me to do partial mashes up to 4.5lbs in my apartment.  I only use a single vessel to ferment in at the advice of Jamil Zainasheff's book "Brewing Classic Styles".  I typically do a 8 to 15 day fermentation.  I only rack to a secondary 5 gallon glass carboy to dry hop or add fruit.  Using this setup, there is no need to use an auto-siphon or racking cane. 

Mashing

• 2 Gallon Rubbermaid Cooler retrofitted with 3/8" brass valve (to avoid having to hold the spout open during runoff)
  
• 9" Vegetable Steamer insert acting as false bottom (works great, easy to clean)
  
• 2 Gallon 18/10 Stainless Steel pot for strike water
  
• Taylor digital read probe thermometer
• Digital read scale for measuring grain, hops, irish moss, priming sugar, etc.

Boiling

• 22qt 18/10 Stainless Steel Brew Kettle (able to boil 4 gallons without worrying about boil over)
  
• 24" Brewer's Spoon (Plastic)
  
• 25' Wort Chiller with indoor faucet attachment
  

Fermentation

• 6 Gallon Better Bottle ported with valve
  
• 5/8" tubing connected to top of a 5 gallon water bottle as a blow off tube
  
• Traditional 3-Piece airlock to replace blow off tube
• 1/2" tubing used to rack from Primary to Bottling Bucket

Bottling

• 7 gallon plastic bucket with the hole for the spigot dropped 1" to allow more beer to be bottled without tilting
  
• Bottle filler attachment using 1" of 3/8" tubing to prevent having to hold the bottle filler
  
• 90 bottle bottle-tree (a must have!)
• Sanitizer Injector (makes sanitizing extremely simple)
• "Emily"style capper