Originally Posted by Bigscience
You're monitoring the HLT (Hot Liquor Tank... or all your hot water), the HEX (Heat Exchanger... maybe the wort temperature into your HERMS coil?), the HERM (wort temperature out of the coil? I'm guessing here), and the MLT (the temperature of your wort in the mash tun).
In other words, you're dedicating 4 PIDs (or just temp readouts) and temperature probes to measuring what I can only guess are 4 temperatures that are going to be within 2-3* of each other...
Do you have a separate post where you detail the thought process behind this setup? I'd be curious to see what it is...
Building a Bad News Brewery - eHERMS
5gal Scottish Wee Heavy
15gal American Pale Ale
20gal Belgian Wit (10 dumped)
Keg 1: Apfelwein
Keg 2: Belgian Wit (Failure)
Keg 3: American Pale Ale
Fermenting: Belgian Wit (Take 2)