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Old 05-05-2011, 01:54 PM   #1
mr_tripp
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When I retire (in 15 years) I would like to open a brewpub. I have 15 years to learn the best techniques. There seems to be so many different systems (RIMS, HERMS, batch sparge, fly sparge, etc.).

I want to build a brew system that will most likely be similar to a professional system. What do you think?



 
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Old 05-05-2011, 01:57 PM   #2
ajwillys
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Pro's generally have mash tun's with constant stirring that are steam jacketed to maintain temp. They then transfer the entire mash to a separate vessel to lauter (separate grains and wort) which is similar to a fly sparge I suppose.



 
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Old 05-05-2011, 01:59 PM   #3
ryandlf
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Are there any brewpubs or microbrews in your area? If not maybe the next vacation you take you can plan on touring a few. Almost all of them set up tours for free if you ask (and spend a little time drinking afterwards in the pub).
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Old 05-05-2011, 05:06 PM   #4
brewhokie
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Quote:
Originally Posted by ajwillys View Post
Pro's generally have mash tun's with constant stirring that are steam jacketed to maintain temp. They then transfer the entire mash to a separate vessel to lauter (separate grains and wort) which is similar to a fly sparge I suppose.
I also wondered why they did that. Is it so they can mash another batch while lautering the first batch?

 
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Old 05-05-2011, 05:17 PM   #5
GilaMinumBeer
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It all varies by budgetary constraints and systems designs. there are a surprising variety of "out of the box" medium capacity systems available from Extract to All Grain geared for the BrewPub environment. Usually between 5 to 10bbl capacities.

As to why, IIRC, after the lauter (for some systems) they pump the wort back to the MLT and use it to boil. Because 2 vessles are cheaper than 3. And also, a few of the BrewPubs I have visisted actually have multi-purposed brite/lagering/carbonation/serving tanks too for their draft service.

 
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Old 05-05-2011, 06:25 PM   #6
mr_tripp
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Quote:
Originally Posted by ryandlf
Are there any brewpubs or microbrews in your area? If not maybe the next vacation you take you can plan on touring a few. Almost all of them set up tours for free if you ask (and spend a little time drinking afterwards in the pub).
Great idea. There are a few in the St. Louis area. I tour Budweiser brewery every year but they are hard to compare to homebrewing.

 
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Old 05-05-2011, 06:27 PM   #7
mr_tripp
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Why do many homebrewers use RIMS if that is not what the pros use?

 
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Old 05-05-2011, 06:31 PM   #8
BrewThruYou
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Whateva! Homebrewers do what we want!

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Old 05-05-2011, 06:31 PM   #9
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Quote:
Originally Posted by mr_tripp View Post
Why do many homebrewers use RIMS if that is not what the pros use?
Because steam generators, steam jacketed kettles, in kettle agitation, etc....
tends to be outside the scope, budget, and needs of the average 5 gallon batch HomeBrewer. There are some exception here tho'.

 
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Old 05-05-2011, 06:40 PM   #10
Gwitz
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From my understanding the act of pumping the grain from the mash to lauter tun does wonders for efficiency.



 
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