Originally Posted by Bmcclure8
First time poster, long time reader. Cant thank all of you enough for the amazing information that has helped my brewing in just one year. Ive taken the logical steps from extract to now about 10 all grain batches completed. Im using a converted keg for the HLT and BK, one pump, and a 10 gallon igloo cooler for a MLT where I double batch sparge.
Im trying to be methodical in evolving my system and not change to many variables so I can focus on process and making better beer and I'm making 10 gallons at a time. The igloo cooler is starting to feel too small and I want to move up to a 15 gallon (keg) heated mash tun. I don't want to tackle RIMS or HERMS yet as I feel it will change my process too much.
What are preferred ways to set up a heated MLT with a propane burner? Do you simply fire for 30 seconds and stir like mad if mash temp drops a degree or two? Do you recirculate within the MLT and if so how does that help?
I'm sure this trail has been blazed already by many and would love to hear your preferences and experiences. Thanks in advance for your input!
Here's my old set up. It's a March pump connected to an outflow ball valve, some ss nipples, a Blichmann brewmometer and a copper return system that created a whirlpool effect in the mash tun. By adjusting the burner and watching the brewmometer, I was able to maintain a stable mash temp, which I could check with the tun's brewmometer. Pretty cheap set up and the parts can be reused when you build your brewstand (like I did).