many believe HSA is a myth. Now even if you believe in it, your herms loop is all closed. Just so long as you are gently getting the wort back on tap of the grain bed there is nothing to worry about.
If I recall correctly, HSA is a concern when temps are above 170. Since mashing doesn't reach this level, we don't have to worry.
I don't worry about HSA anyway.
Just keep in mind that it is easier to add gasses to cold liquid than it is warm or hot liquid.
So how do you people with your HERMS systems set up your return so that it is below the liquid, but above the grain for different batches? Some batches have more grain and water than others while mashing so is there some type of adjustable return on the sparge line?
+1 to that. It's what I do as well and it works very effectively. It's what Sabco does in their BrewMagic setups that they've sold for years (and sold thousands). It's also what Blichmann does with their auto-sparge arm.I use 3-4' of silicon tubing on the return. Just lay it on the grain bed and walk away.
IMHO sometimes simpler is better.
Kal
Maybe I'm under thinking here but, if you are introducing oxygen during the mash through recirculating isn't it going to be mostly eliminated though the boil anyway. I thought hot side aeration would be a concern after the boil if splashing occurs before the wort is cooled.
Maybe I'm under thinking here but, if you are introducing oxygen during the mash through recirculating isn't it going to be mostly eliminated though the boil anyway. I thought hot side aeration would be a concern after the boil if splashing occurs before the wort is cooled.
Are you sure it was wort coming out and not water during sparging?Has anyone ever had a close-up view of a commercial scale brewery in action? I had the opportunity to brew on a 15 barrel system and during the mash they recirculate, and as the wort recirculates it is literally sprayed out, it's not a gentle stream, it's a spray with pretty fine droplets. Kinda like what you see coming from a fire sprinkler.
Are you sure it was wort coming out and not water during sparging?
Kal
Has anyone ever had a close-up view of a commercial scale brewery in action? I had the opportunity to brew on a 15 barrel system and during the mash they recirculate, and as the wort recirculates it is literally sprayed out, it's not a gentle stream, it's a spray with pretty fine droplets. Kinda like what you see coming from a fire sprinkler. If HSA were a problem I don't think they would vorlauf in this manner.
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