wizardofza

Recipes 

Chimone

Recipes 

2x2x1/8"

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Desert Sky Brewing Co.
Sierra Vista, AZ

Boerderij_Kabouter

Recipes 

Now that is impressive

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2P-Twent-E Brewery build, Simple Brewery Build, Side-by-side Fermentation Chamber, Godisgoode yeast lab, Labels

Quote:

wildwest450: So many ideas, so little money.

Gear from Brouwerij Boerderij Kabouter

Lil' Sparky

Recipes 

I'm not sure I completely followed. It sounds like you're doing the following.

- Mash in #2 and #4 (staggered)
- Dump the mash from #2 into #3
- Sparge from #3 back to #2 to boil
- Dump the spent grains out of #3
- Dump the mash from #4 into #3
- Sparge from #3 back to #4 to boil
- Dump the spent grains out of #3

If that's the case, I think setting two vessels up as mash/later tuns (instead of a single lauter tun) could save you some work (two mash transfers specifically).

You could have: HLT, MLT/BK, MLT, BK

- Mash in MLT (#2) and MLT (#3)
- Sparge from MLT (#2) to BK (#4) to boil
- Dump and clean out MLT (#2). Not it becomes your target BK
- Sparge from MLT (#3) to MLT/BK (#2) to boil

Make sense?

I've done a few back-to-back pipelined brews, too. Here's one thread detailing my process. The 4th vessel might have cut off ~ 30 mins, but I think only if I had someone there helping me manage things. I was pretty busy as it was, and I finished in 5 hrs, 20 mins.

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Lil' Sparky

Recipes 

I think you're right. A lot of guys going with the Brutus designs.

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B-Dub

Recipes 

Lil' Sparky - You got the gist of my brew day spot on. And you are right about saving some time by transferring one less mash.

Although I like having a dedicated lauter tun and the 2 mash/kettles. The transfer of grain only takes me about 5-10 minutes and is really easy because the LT is in the middle of the 2 mash/kettle combos. By having a mash tun I can dough in at one temp and then bring it up to say mash out and have the ability to stir the mash without a false bottom in the way.

I hear you about getting busy on those double brew days!!

Sure feels good when you look at all that beer you brewed though!

FSR402

Recipes 

So how do you go about getting the mash water and grain from one to the other?

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PART TIME BREWERY


Primary #1-2 = Centennial Blonde 35 gallons
Primary #3 =
Primary #4 = mead
Primary #5-6=
Primary #7-8 = Bee Sting Ale (SmSh)
Primary #9 = Concord wine
On tap = ,1BBL APA,999 BW,Dude's Lake Walk, Rootbeer,Strawberry Heff
On Deck = Club Barleywine

B-Dub

Recipes 

This is going to sound like a pain in the _ _ _.

I use about a pot with a handle. I know, I know, I know..what a pain you are thinking. About 10 scoops for 30 pounds of mash. The whole thing is done at waist level, 3 inches from keg to keg and at arms length. Scooping is done in 2-4 minutes then the mash rests for 5 before recirc.

It really is not that bad. When both keggles were on burners on the ground....that really was a pain!

All for the beer!

Chimone

Recipes 

Im seriously considering doing a scaled up Brutus for 20 gallon batches.

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Desert Sky Brewing Co.
Sierra Vista, AZ

Lil' Sparky

Recipes 

See, I think the beauty of a stand is that you don't have to do any of that. Everything's where's it's supposed to be, and you don't have to do the lifting, scooping, etc. (with the possible exception of dumping the MLT). Take some time and work through the difference in what I suggested. I think it would make your brew days that much nicer. There's no way I'd want to scoop two different mashes (plus the dumps) if I didn't have to.

BTW, I've got a false bottom on mine, and it really doesn't "get in the way". It just sits there below the grain.

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