Minimal Equipment

My Kitchen is my Brewery.

My brewing equipment is rather minimal, focusing on frustration free brewing without going kit crazy.   Even still, we still get a lot control over the product by varying grain bill, mash temp/period, boil period, and hop schedule. 

Equipment Rundown:

* 2- glass milk thermometers (good to have an extra, electronic ones tend to fail)
* Kitchen Timer (used to set mash time, project time to boil, and hop schedule)
* 5 gallon pot (stainless)
* 2- one quart pots (stainless, used to reheat liquor during sparge)
* One quart tea kettle (always nice to have a little extra hot water)
* Coleman Cooler with copper mash tun (used for mash)
* Mash Paddle (home made)
* Wort chiller
* Self-starting syphon with vinyl hose
* 3- 5 gallon glass carboys with air lock
* 3- 5 gallon Cornelius kegs with CO2 tank/regulator, lines, and tap.
* Large funnel (good for filling carboys or kegs with sanitizer) 
* Large carboy brush (used to scrub the kegs and carboys)
* Bottling Tool (sometimes I bottle from the keg to persevere for later comparison)
* Bottling wand (attaches to keg and fills bottles from bottom, use at low pressure, ie 5psi)

Supplies:

* No-rinse Sanitizer (dry powder mixed with water)
* Petroleum Jelly (used on keg seal)
* Gypsum (water treatment, increases mash yield)
* Bottle caps

5gallon pot and milk thermometer.

Mr Babbage, always a great brew buddy.  Mash tun and tray with hose and specket.

Mash tun and paddle.

Copper fitting for mash tray.

Copper tubing with slits cut half thru the copper tubing every 5mm.

Copper in vinyl tubing provides a seal between the Mash tray and tun.

Pot, wort chiller, auto-syphon, and carboy.

Carboys in the stillage.  I use orange racking caps rather than rubber stoppers with my air locks.
They help to keep the dust out of carboy when racking. 

My home office.

Profit!