Hey everybody. Getting ready to use the new one barrel system for the first time, and I have a few questions for you guys using a single tier system. (See thread here: http://www.homebrewtalk.com/f11/one-...m-build-81057/
We are gonna do a double batch sparge, as we only have one pump at the present time, and double batch sparging is what we have always done anyway. Going with a derivative of Ed's Haus Pale Ale.
My plan is to heat the water for the initial mash infusion in the HLT and pump it over to the Mash Tun. I would heat it all in the mash tun, however I have about half the jets blocked with bolts in order to not scorch the wort there, so it will heat a LOT faster in the HLT. Any thoughts?
First question....what kind of water / grain ratio are you guys finding works best with a direct fired recirculating type setup (full false bottom)?? In the past (ice cube cooler MLT) I have always used 1 - 1.25 quarts water per pound of grain.
My Brew kettle is currently setup with a dip tube and hop screen close to the side of the kettle, in order to facilitate whirlpooling. (http://www.homebrewtalk.com/attachme...bkinterior.jpg
My thoughts when building were that I would have to recirculate the hot wort through my chiller and back to the brew kettle for awhile in order to bring the temp down to pitching levels. This recirculation would then hopefully create the whirlpool and trub cone in the center.
However, after a trial run with the chiller using boiling water, I found that ONE single pass through will adequately cool the wort. Therefore, I could just pump hot wort through the chiller directly into the fermenter.
Do you see any issues here? Do I need to worry about the cold break ending up in my fermenter? (I assume that all you guys using counterflow chillers are doing just that.)
I can always tilt the BK to get out the last gallon or so that won't be picked up by the dip tube?
I am gonna have to recirculate boiling wort through the chiller for a bit during the boil to sanitize it anyway before chilling, so maybe that will be enough whirlpooling to create the hop cone?
Perhaps its a RDWHAHB type of nervous nancy question... but, hey, it will be my first time using the new system, and I would really like to have a smooth experience.