I love no sparge brewing... - Page 34

bigjoe · 01-10-2011, 04:38 PM

Sacc must have responded with the pH info while I was typing my response.

There you go probably nothing to worry about.

bigjoe · 01-10-2011, 04:49 PM

Quote:

Originally Posted by jkarp

Depends on what I'm brewing and if step (ramp really) mashing... The Brutus 20 is a darn flexible rig.

I suppose my multy rest mashes are ramped also.

I really do like the Brutus.

tdogg · 12-06-2011, 11:58 PM

man im glad i found this thread! i have been thinking about trying something like this, and now i can see that it works well before i even try it. all i really need is a pump. i have a 10 gallon kettle and a 10 gallon cooler mash tun. i have another kettle that i currently use as a HLT for batch sparging, but recirc/no sparge makes sense for medium gravity brews.

question: It looks like most of you have been doing 60 minute mashes. have any of you checked to see if your conversion is getting done quicker? i know some brewers are doing shorter mashes, and checking for complete conversion with iodine. this would help shave even more time off of the brew day. have any of you tried this? also, since you are recirculating with all of your brewing liquor and supposedly its all the same gravity, you could check with a refractomer.

chuckjaxfl · 01-08-2012, 05:31 PM

I finally tried this today, with Biermucher's "Nierra Sevada". I guessed, since there's only 10 pounds of grain that I might get 85%. I overshot gravity by four points, ending up at 1.050. Ultimately, I got 90.1% into the fermenter, per Beersmith.

Balancing the liquid flow it not as bad as you would think. Managing the propane was tougher. I recirculated 100% of the time. The best I could manage the temp was between 151-155. I've got a PID. I forsee a 5500w heatstick in my near future.