Need some ideas for Brutus style system...
I've now got 2 ten gallon batches under my belt with my new electric brewery. Here's a pic of my setup.
I'm using heat sticks and so far Mashing has gone very well. The problem is with my recirculation. I want to get up to 168-170 for 35 minutes of recirculation. I generally start with my "sparge water" in my BK at about 185. I recirculate for a while with the Mash tun (cooler), but that only seems to get the mash up to about 164 or so. I usually wind up adding some more heat to the BK as it recirculates, but it's easy to overshoot 168-170. I mean, the water in the BK is already 175 or so. To get the mash tun up to 170 I have to get the BK up to about 185, then it'll overshoot.
I guess my question is, do you just leave your BK at 170 and recirculate until the temp in the mash tun is also 170? Can I be losing 5 degrees through the hoses as I recirculate?
I'm planning to upgrade my system next summer with a RIMS tube and another Keggle so I can try out sparging. But until then, I could use some advice on how to handle the recirculation with the system I have.
Many thanks for the ideas. Cheers
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?