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Old 01-08-2008, 04:46 PM   #11
Bobby_M
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Once you have the pump, you can tear at least the top tier off your system. I've always been averse to having really hot water over my head. HERMS isn't the only way of course, you can direct fire the mash and recirculate (if you have a stainless MLT).
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Old 01-09-2008, 06:52 AM   #12
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OMG ! Bobby M thank you for turnin the light on in my thick beer infused skull! I already have a built in burner under my MLT , which by the way just happens to be stainless steel. Cheers to all that have responded to this. I will try just getting away with a pump and if I absolutely need the coil I'll build one. Now where's that torch?

 
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Old 01-09-2008, 01:16 PM   #13
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If you go direct-fire, just keep the flame low. You can scorch the wort/grains if it's too high.
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Old 01-09-2008, 03:41 PM   #14
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Thanks Lil'Sparky, I will remember that. My burner under my MLT is a low power 55,000 BTU camp stove model so I can really ajust the flame just right. I think it should work like a charm.

 
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Old 01-09-2008, 03:46 PM   #15
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Mine are 55K BTU, too. I don't turn the flame up any higher than this.

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Old 01-10-2008, 03:12 AM   #16
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Good call . My burner is a little closer than your's, but it is also a little bigger in diameter. I'll keep a close watch on the maided voyage. As of right now the pump I need is on back order from More Beer. I guess alot of fellow HBTer's got pumps for x-mas.

 
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Old 01-10-2008, 01:39 PM   #17
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Gabe, I too direct fire my mash. My piece of advice is to fire with either extremely low heat, or in short bursts. The thickness of a mash does not react like normal water and I found when I was starting that my mash temps would sit the same and then spike dramatically if I put to much flame to the kettle. With my setup I really only add heat about 3 times per hour, just very shortly with low heat.

 
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Old 01-10-2008, 01:56 PM   #18
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Quote:
Originally Posted by Boerderij Kabouter
Gabe, I too direct fire my mash. My piece of advice is to fire with either extremely low heat, or in short bursts. The thickness of a mash does not react like normal water and I found when I was starting that my mash temps would sit the same and then spike dramatically if I put to much flame to the kettle. With my setup I really only add heat about 3 times per hour, just very shortly with low heat.
Do you also continually recirculate at the same time, or stir the mash?

 
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Old 01-10-2008, 01:59 PM   #19
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Quote:
Originally Posted by Boerderij Kabouter
Gabe, I too direct fire my mash. My piece of advice is to fire with either extremely low heat, or in short bursts. The thickness of a mash does not react like normal water and I found when I was starting that my mash temps would sit the same and then spike dramatically if I put to much flame to the kettle. With my setup I really only add heat about 3 times per hour, just very shortly with low heat.
I've seen the same thing. I use a pump and recirculate. I think it's because it takes a while before the heated mash liquor makes it from the top of the mash back down to the temp probe. If you're not careful, you can overshoot your target.
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Old 01-10-2008, 07:50 PM   #20
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I do not yet recirc but I am looking to in the future. I am done with buying "get-me-through" junk since I have a real job now... therefore it takes me a while between purchases. Right now I am saving up my spending money for 3 stainless pumps, one dedicated to each kettle.

As for evening my temps in the MT, I stir about every 15m.

 
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