I scored an awesome deal on these 115 gallon wine fermenters and am working on plans to convert them for a shot at going commercial. I've been brewing 10 gallon batches with my eherms set up for two years now and am looking for advise on how to work electric at ten times the volume.
First, I've never seen a herms system working at this level, so what are some good solutions to dealing with missing target temps (low), or raising the temp for mash out. I'm going to run some tests with one well insulated kettle and two 5500w elements to see if I can get away with it, or if I will need to plan for three. Insulating my 20 gallon boil kettle has made a huge difference in heat up time and power needed to maintain a rolling boil.
Second, I'm debating whether to design a tilt frame for emptying grains or have a manhole installed. Looking at the price of manholes I was thinking I could cut the bottom off a large ss pressure cooker, radius it and have it welded on. Any thoughts?
Third, any suggestions on finding tri-clover sight glasses? They need to be ~ 32-34" long.