When you live in a small apartment in the city, brewing on a space-budget is key.  And by space-budget I mean keeping things small, not NASA funding.  Here is our main brewery…all 44 square feet of it.

With counter space at a premium, the toaster oven and coffee maker are relegated to the basement to make way for a two-slice and French press.  On brew day, both get the heave-ho to the cabinet.

While you can dedicate entire garages, basements or standalone structures to homebrewing setups, it’s also possible to make beer in a teeny tiny kitchen.  When it comes down to it, you really need little more than a stove top and a sink.  Doing a partial boil can help to keep things smaller, though we also sometimes do a fully.  Brew-in-a-bag is a way to try all-grain brewing with a lot less equipment.  Otherwise, just keeping things tidy and organized helps.  That’s not to say we always follow that advice.  Sometimes the only good spot for the bottling bucket is on top of the fridge, and I’ve ducked under wort chiller tubing while holding a funnel more than once.  But, hey, that’s why it’s homebrewing.

Sure we can dream of the perfect homebrew setup: vast expanses of counter top; a conical fermenter; a hose that’s always handy; power-washable stainless steel as far as the eye can see.  But, when you think about it, that sounds an awful lot like a commercial brewery, and that’s not what we do…..yet(?)  So in the meantime, we just make due (and beer) with the space we have.