My setup

The gear behind every batch. Nothing exotic, just chosen to make brew days repeatable and fermentation easy in tropical heat.

Brewing system

KegLand BrewZilla 35L Gen 4

An all-in-one electric system that mashes and boils in one vessel and has a built-in pump. The Gen 4 connects to RAPT, so I programmed my brew day once as a profile in the RAPT portal: mash, boil and hop stand. Now I reuse it every time.

For hop-forward ales I use a single-infusion mash and adjust the temperature for the body I want: around 64°C for dry and crisp, up to 69°C for a fuller body.

Fermentation

• Fermenter: fermenter model
• Temperature control: none needed, because Kveik handles tropical ambient temperatures.
• RAPT Pill: a floating hydrometer that sends gravity and temperature readings in real time. I know when fermentation is done without opening anything, and the graphs go into my brew day posts.

Dry hopping

I hang the dry hop bag inside the fermenter with sous vide clip magnets, so I never have to open the lid. That means less oxygen exposure and less mess.

Yeast

• Lutra Kveik (OYL-071): clean and neutral, my go-to for most beers.
• Voss Kveik: orange and citrus character. I'm working on banking my own so I don't need a fresh pack every batch.

Batch size

Most recipes here are about 19 litre batches, all metric.

Packaging

kegging or bottling setup