My system — Tophat Brewery — consists of two Sabco universal kettles powered by 240V 4,500-watt heating elements used as my boil kettle and hot liquor tun. My mash tun is a cooler. I use a pump and counterflow chiller to transfer the wort into my conical fermenter. The wort is oxygenated with pure oxygen and a stainless diffusion stone. I use an upright freezer and temperature controller to regulate fermentation temperatures. All my beer is kegged and force carbonated, then served with my 6-tap kegerator. I've also built a positive pressure ultra low particulate air (ULPA) filter chamber to collect and manipulate my yeast collection. My sink is a large three-bay stainless commercial sink that makes cleaning and sanitizing a breeze. I use a JSP malt mill powerd by a Bodine motor.

The hot liquor tun is controlled by a PID controller and SSR (solid state relay) and the kettle heating element is controlled by a pulse width modulator and SSR. The electric setup allows brewing indoors with no worry of carbon monoxide. Steam is still an issue so a strong vent was installed and works well.