My brother and I are in the process of planing our first AG rig. I Just wanted to start a thread to discuss how professional microbreweries or brew pubs do things. For example, heat sources used, type of sparge, step mashing, etc. From what I gather few if any breweries use a recirculating system and that is so far all I know of them. So if anyone has toured a brewery or has knowledge lets hear it.
I've seen quite a few pics like this of microbreweries mash tuns:
Seems like the paddles are always very low, don't know if they constantly move slowly or only every now and then. Not sure if thats a heating element or what... and there's no false bottom there?