cha ngo
Well-Known Member
If I dough-in at 170dF, use a single infusion mash and sparge at the same temp, why can't I use a water heater set to 170 as my HLT? I am brewing 20 gallon batches.
On the sparge side? The temperature drop at dough-in puts me right in the 155 range. Am I mashing or sparging too hot?Yuri_Rage said:Temps above 168 tend to stop enzymatic action. I think you're asking for poor conversion with that method.
Good point. It looks like domestic heaters have a set limit of 160. Commercial ones would do the job, but are too expensive (new). I wonder if there is a way to override the max setting on a domestic water heater . . .Yuri_Rage said:if you can find a hot water heater that'll get that hot.
Yuri_Rage said:There's always a way...
Yuri_Rage said:There's always a way... You could bypass the thermostat completely and/or install an aftermarket temperature controller like the Ranco or Johnson controllers.
Connected correctly, a thermostat is just a switch. The digital controllers draw VERY little current, so you shouldn't run the risk of overloading a circuit unless you mis-wire something.MattD said:Make sure the extra current (assuming it's electric) won't overload anything. I'm sure you don't want a fire!
If it's gas, yeah, mo' gas = mo' heat, go for it
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