My steam-fired, three-kettle setup lets me prepare any adjuncts I wish to add to the mash or do a decoction brew with any desired percentage of the mash. I have clean-in-place (CIP) units in all the vessels, which gives me vessels and transfer lines as clean as any brewer could wish for. The only parts of the brewery originally intended for beer — as opposed to salvaged dairy equipment — are the two 1,000-liter high-pressure tanks. I bought these from the company that developed the “bag in tank” concept. Although expensive, I purchased them with a 45% discount and the promise of 200 liters (53 gallons) of beer to be delivered to the company’s Christmas party. They have already pre-tested the product and were so pleased that they sent me 40 pieces of their 1,000-liter Mylar liner bags for my tanks. They work great as the beer is always contained in a sterile environment and it allows me to transfer beer with air pressure. The mash vessel is an 800-liter (211 gallon) farmer’s milk cooler in which I have installed a slotted false bottom, a mash stirrer and a circulation pump for gentle recirculation of the wort. The pump is also used for transferring the wort to the boil kettle.