I built a mobile brew/distillation cart this year but found I was always using it in the garage, and then I had a ton of spare lumber from dismantling ours kids doll house. So I decided to make a new area to brew. I also integrated a climate controlled fermentation area. I made it big enough to hold a 32 gallon and 20 gallon brute at the same time. Currently have 100L of Riesling in secondary in the kegs in the photo.
I built a little bracket to hold the riser/condenser straight, taking loads off the lid.
I'll be mounting my stainless magnetic pump in a couple of days.
The main kettle has a 4500W 240 element, the HLT has a 1500W 120V.
Mash tun is setup with a recirculation system.
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I have a 50L pot still with dual Liebig condenser.
I typically make Whisky, grappa, and brandy.
You know if you got an old mini fridge you could attach it to the LEFT of the stand/lower cabinet, insulate the bottom area, and have a true controlled ferment chamber. Also would help negate the heat-loss you're going to have with it right up against the garage door. a False floor would help too, as alot of heat is lost through garage cement floors.
"In the silence of the study one can discuss theories, but only in practice one becomes an artist" - Meunier
