12" Domed False Bottom for Keggle - Thoughts? Experiences?

[uncleben113]

I'm currently looking at false bottoms for my keggle MLT and want to get a domed 12" FB but I'm hearing mixed reviews and can't find much info on this combination. I will be direct firing it. I wanted to see if anyone uses this set up and what they think. This is where I'm at so far:

Pros:
-Strong, won't need a leg for it
-Cheaper than flat ones
-Some say it fits very well

Cons:
-Maybe not a great seal
-Could possibly scorch grains since it doesn't completely keep grains off the bottom (but I feel like stirring could avoid scorching)
-Some say it moves around (A pick up tube would fix this though, right)

Feel free to tell me I'm wrong if your experiences tell you otherwise. I just need to know if this is going to work well or cause more headaches than it's worth

Thanks in advance

 

[b-boy]

I just bought 1 of these today. I'd be interested in any input as well.

I'm hoping to use this in my kettle to filter out hops. I currently use a dip tube.

 

[Bigscience]

I use these in my MLT and Kettle and love them. I don't direct fire my MLT yet but I do HERMS and as long as I start to pump slow at first, no stuck mash. In the kettle, I use whole hops and it separates them nicely. I have SS dip tubes that let me drain almost all the goodness out. To keep them down, I put a washer and hose clamp above and below the FB.


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[uncleben113]

Thanks for the info. I'm leaning more toward a full sized hinged one. Seems like the potential risks outweigh the cheapness of the domed ones. The hinged ones plus support for it is just so expensive.

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[Bigscience]

I can tell you if you set it up right, it doesn't move around and seals great. The only thing I can't verify is the scorching part. I'd think you scorch the wort under the FB as well if you heat to fast/don't recirculate.

Anyway, I like mine, have built 3 systems for friends with them and would totally use them again.


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[uncleben113]

I'm so torn!!!! I will only be using the direct firing to keep the wort at mash temp so I think if I take it slow and stir often, I can avoid scorching. I think I'll go with that method for now and if I don't like it, I'll sell it and go for a Jbird FB.