Couple of lessons learned today in the trial run. First, a disclaimer. This is (will be) my first AG. I've been an extract brewer for 15 years and only recently decided to jump in with both feet to AG. Built the HERMS mainly for something to do (I'm a DIY'r and am renting my current house, so can't work on anything).
Anyway, first lesson I discovered during a trial run last week is that the low pressure burner doesn't heat water very fast. So, I after filling the HLT, I transfer the water over to the BK for the initial heating (under the big flame of the high pressure burner). Then pump the required water to the MT and the rest back to the HLT. Here's where this plan failed me today, though. I needed a temp of 153 to mash in. (doing American Ale kit from Northern Brewer). Brought my BK up to 160 and started transfer. By the time everything was done, I was down to 144 degrees in my MT. Lit the LP burner under the HLT and started HERMS and stood there for 45 minutes watching the temp raise from 144 to 145. That burner is just too slow to raise temp and the heat transfer through my small HERMS coil just wasn't cutting it. So I had to abort the attempt today (fortunatley haven't mashed in or opened anything). So I'll try again first thing tomorrow. (cough, cough, can't go to work tomorrow....think I'm coming down with something...cough, cough)
Next problem I've already found. The analog thermometers don't touch water until there are 6-7 gallons in the keggle. Think I may have to just plug those holes and change the sight glass into a T fitting and put the thermometers there.
Sparge arm. To stir the grains (or add or do anything) I have to take the arm out. Thinking that perhaps doing some sort of curved tube that would hug the lip of the rim and then around the edge of the keggle will give me room to work. (the opening cut into this keggle is smaller than the others. Wish I had paid attention to that before I made this the MT).
Fresh water. May add another freshwater pipe direct to the BK. This would save me the step of having to fill the HLT and transfer over to BK to do the faster heating.
Gas piping. If I get around to it, I think I'll reroute the gas pipe. I've got it coming from the valve, around the back, side and then up and over the control box so that I could have the regulator right there at the box. I think now this is not as necessary and I can have the valve closer to the BK burner. Also maybe move the control valve onto the front of the stand so I don't have to reach from front to back to push in the pilot button to light. Originally thought I was going to hard plumb, so made the gas piping in the back like I saw so many others do, in order to save the room.
Would appreciate anyones comments or other lessons learned.
One last picture. Any brewery needs a logo. So here's mine: