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Old 01-02-2014, 12:48 PM   #11
broadbill
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Here is my 2 pot system. I preheat my cooler MLT with my batch sparge water at about 2-3 F higher than it is supposed to be at, and while it is heating, I heat my mash water to the correct temp. When that temp is reached, I pour my batch water out of the MLT into my fermentor (I have the 8 gallon wine bucket fermentors) and put my strike water and grain into the MLT. Stir and mash, then put the batch water back into the boil pot and about 10-15 minutes before mashing out, heat it back up to temp (usually only 10 F lower). Complete the mash out into the fermentor, put the batch water in the MLT and continue. Since I usually need 9 gallons into the boil, I'll stop at the end of the first runnings and swap the last of the batch water into the MLT and put the wort into the boil pot. I then finish sparging and add the remaining 3 gallons to the pot which is already heating up to a boil.

This method lets me save propane and makes the brew day shorter and more efficient.
This is a still a three vessel system though. You are transferring the sparge water into a third container.
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Old 01-02-2014, 02:13 PM   #12
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This is a still a three vessel system though. You are transferring the sparge water into a third container.
that is why I called it a two POT system. since the OP has a boil pot and a heated MLT, I just assumed they had a fermentor handy.
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Old 01-02-2014, 02:50 PM   #13
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that is why I called it a two POT system. since the OP has a boil pot and a heated MLT, I just assumed they had a fermentor handy.
I used to do that also, but eventually realized a HLT is nice. I would advise to have separate buckets for pre-fermentation and post-fermentation. The possibility of infection makes it worth it spend a few extra dollars for a sparge/mash bucket in my eyes.
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Old 01-02-2014, 02:52 PM   #14
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I know a lot of brewery systems direct the water used to cool down the wort into the HLT and it usually holds its temperature for days. This way breweries save a lot of money on energy as they have hot water on supply at all times.

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Old 01-02-2014, 03:13 PM   #15
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I used to do that also, but eventually realized a MLT is nice. I would advise to have separate buckets for pre-fermentation and post-fermentation. The possibility of infection makes it worth it spend a few extra dollars for a sparge/mash bucket in my eyes.
I have a 50L stainless keg I am thinking of cutting into a keggle for my HLT, (assume you meant HLT above), then adding pumps to move things around. It would be a lot easier on my back if I did everything without lifting. I use the same bucket for both pre/post sides of the process since I can always sterilize the bucket while the wort is boiling.
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Old 01-02-2014, 07:26 PM   #16
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A lot of breweries don't consider a hlt a "vessel" as all it does is heat water. Quite a few are using tankless water heaters. The more "vessels" you have, the higher number of consecutive brews you can have going on. Like mashing in the second brew into a dedicated mash tun while you have a boil going in the boil kettle, cleaning out the lauter and the whirlpool so they are ready. And brew round the clock. You can heat your mash in a mt/lt and then bring it to mash out temp and the transfer it without sparging. If the additional grain cost is worth it vs the cost of another pot to heat water then make your beer however you want. Use one pot and BIAB.

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