|'mash tun' and mill|
Since more than ten years I brew with pots on the kitchen's fires. I use a classic Marga miller for malt, a zapap flter made adapting a fermenting keg, zero automation. My batches are around 20 liters, so it's easy to deal without pumps, recirculation, counterflux etc.: I grind the malt directly in the pot, add water, heat up the mash on the fire at the right temperature and I wait for the conversion. Using pots allow me to do even complicate mash, like decoction, just moving the mash from one pot to the other.
My mash tun has a spigot for the bazooka filter: that's the best solution for sparging I think, unfortunately my bazooka just worked for one batch. The second time I used it I went into a stuck sparge, so I had to recover my old zapap filter, a plastic basin where I made holes, and that I put on top of the fermenter. I put the mash there and start sparging, water is heated in another pot and flushed on the zapap. I recover the moist from the spigot (recirculating the first 4-5 liters) in the boiling pot, that is then put on fire.
|copper cooling coil|