BllShter
Active Member
- Joined
- Feb 5, 2007
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OK so I've searched a few times to try to find the generalized collective knowledge on HERMs brewing.
Is there a resource that provides recommendations (or just any data that someone has happened to record) for flow rates through (X-length) heat exchanger coils, recommended pump strength based on MLT and HLT size and capacity to ensure consistent flow of wort through grain bed or to ensure the least amount of compaction possible, temp differential between HLT and MLT depending on some fairly standard variables of vessel size and level of insulation and flow rate?
So many questions, been trying to find a solid starting point and somewhere to go from there. Only ever participated in batch sparged infusion mash sessions and trying to wrap my head around the process a bit.
I did find on a UK HERMs brewer's blog that he typically recirc's at 3 degrees C above his desired mash/step temp. Is this all sort of trial and error or is there any type of "manualized" resource?
Is there a resource that provides recommendations (or just any data that someone has happened to record) for flow rates through (X-length) heat exchanger coils, recommended pump strength based on MLT and HLT size and capacity to ensure consistent flow of wort through grain bed or to ensure the least amount of compaction possible, temp differential between HLT and MLT depending on some fairly standard variables of vessel size and level of insulation and flow rate?
So many questions, been trying to find a solid starting point and somewhere to go from there. Only ever participated in batch sparged infusion mash sessions and trying to wrap my head around the process a bit.
I did find on a UK HERMs brewer's blog that he typically recirc's at 3 degrees C above his desired mash/step temp. Is this all sort of trial and error or is there any type of "manualized" resource?