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Old 10-02-2007, 05:37 PM   #1
Mr. Mojo Rising
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Default Building my brewery...Several questions?

I have just successfully converted 3 sanke kegs thanks to the help of the fellow brewers here! I have several questions about where I go from here.

1. What is the best filter for my keggle mash/lauter tun? False bottom, manifold, what will work every time?
2. How does one build and pipe multiple burners? Can I use just one high pressure regulator and multiple burners?
3. How do you initially clean a counter flow chiller and keep it clean.

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Old 10-02-2007, 05:45 PM   #2
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Not a complete answer, but some ideas:

1. A braid works for batch sparging but I don't know if it can flow enough to keep up with recirculation (if you use a pump that is). I plan on starting here though because it's cheaper than a full false bottom.

3. I run some hot vinigar water through the CFC now and then but my normal process is to recirculate hot wort through it and back into the BK for about 5 minutes at the end of the boil. After cooling, I just run clean water through and cap it off on both ends.

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Old 10-02-2007, 06:11 PM   #3
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W.R.T #2....try this.

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Old 10-02-2007, 08:07 PM   #4
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Quote:
Originally Posted by Bobby_M
I run some hot vinigar water through the CFC now and then but my normal process is to recirculate hot wort through it and back into the BK for about 5 minutes at the end of the boil. After cooling, I just run clean water through and cap it off on both ends.

How do you recirculate the wort?
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Old 10-03-2007, 12:27 AM   #5
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Quote:
Originally Posted by Mr. Mojo Rising
How do you recirculate the wort?
Recirculation is the process of drawing liquid off of the bottom of a kettle and returning it back to the top. He takes the outlet of the CFC and returns it to the top of the BK.
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Old 10-03-2007, 12:36 AM   #6
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1) I use a false bottom. Here's a pic inside my MLT. Got it here: http://morebeer.com/view_product/19807/102318. It's worked great every since I figure out that it needs to be tightly secured to the bottom or grain will get by and clog the pickup tube. You can see in the picture how I secured it with a hose clamp. Never had a stuck sparge since and it works great with a pump as Bobby alluded to.



2) I built a simple manifold running all the burners off a single regulator. Each burner has a ball valve, so I can run one full open and another at partial throttle (as I often do). Here's a pic of that.



3) Just like Bobby, I used to sanitize it by running iodophor through it, and cleaning it occasionally with vinegar. Now I use my March pump and recirculate boiling wort through it during the last 10 mins of the boil and it's good to go.

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Old 10-03-2007, 03:25 AM   #7
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Quote:
Originally Posted by Lil' Sparky

2) I built a simple manifold running all the burners off a single regulator. Each burner has a ball valve, so I can run one full open and another at partial throttle (as I often do). Here's a pic of that.


.

Thanks for all the input. It is really helpfull to see where I should go from here before I blow money and rebuy to get things right....so is the way of the homebrewer I guess. Where did you get the burners and regulator from? What diameter O.D. is the black pipe and ball valves?
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Old 10-03-2007, 12:34 PM   #8
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One burner and the regulator I took from my turkey fryer. The other two I got from the "online store that shall not be named", i.e. bayouclassicdepot.com. The hoses I picked up from a local propane place. I think the black pipe is 3/8" and the ball valves are 1/4". If I did it all over again, I'd hard plump the whole thing using 1/2" pipe, 3/8" valves, and pipe-threaded orifices from morebeer (here). The ones I used have a flanged fitting, and I couldn't figure out how to adapt that to pipe threads. I recently helped my dad build his and that's what we did. I like the way it turned out.



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Old 10-03-2007, 04:04 PM   #9
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Are these high or low pressure burners? What constitutes a high pressure burner and a low pressure burner and what pressure regulator should you use with three burners? Which one is better, high pressure or low pressure?

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Old 10-03-2007, 04:37 PM   #10
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All burners for these applications are "high pressure", but some are more high pressure than others.

The burners I'm using are all common high pressure burners. I use a 10 psi adjustable regulator. You can get more BTUs from a 20 psi reg, but I've never seen the need. I really never turn it up all the way.



Dad's using some of these fry burners under his HLT and MLT, and one like I use under the BK. I don't know why he went that way, but he did. He's got a 20 psi adjustable reg. He can turn it all the way up under the BK, but not with the fry burners. They don't handle the extra propane as well.



I guess the fry burners have a better flame at low pressure and are probably a little more efficient in the way they use propane. The down side is the flame gets less controllable at higher pressuers and they want to blow themselves out.

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