Getting In Shape

Last month, we talked about getting clean in the brewhouse, but we left out one important step: the mantra of the obsessive home organizer—everything has its place. This should go double for tools and workshops, but back in the day, my dad always shook his head at the mess I made of his tools. Dear old dad may no longer be with me, but I can finally make him proud by organizing my brewery.

There are a few elements you need more than anything else in an organized space:

Tool box – Nothing fancy, a simple, two-level box to hold all the tools that you need for the brewery. Yes, these may duplicate your main household tools, but it’s better for your brewday. Since they get used so rarely, I buy the cheapest ones that won’t rust shut.

Glass containers – Nail- and screw-filled pickle jars used to dominate my dad’s workbench. I use mason jars with plastic lids to hold spices, small amounts of grain and pre-canned starter wort.

Bins – With all the random crap floating around the brewery, get plastic bins and square everything up.

Vacuum sealer – I always have grain on hand, so to keep the vermin away, I seal up small amounts in vacuum bags. Don’t forget those extra hops you’ve been buying!

Grain bins – More grain? Seal it up! Use a kibble vault or a plastic bucket with a gamma lid to keep things fresh and rat free.

You’re ready for brew season!

KITCHEN SINK RYE
For 5.5 gallons at 1.060

Malt / Grain
10 lb. Maris Otter malt
1.5 lb. Crystal 60L
1.0 lb. rye malt
0.5 lb. chocolate rye

Mash Schedule
Rest for 60 minutes at 155°F.

Hops
0.5 oz Magnum | 14% AA | 60 minutes
1.0 oz Centennial    10% AA | 10 minutes
1.0 oz Centennial | 10% AA | 0 minutes

Yeast
WLP001 California Ale ■