50 gallon mashtun from stainless steel with temperature control

[Elysium]

How could I make a mashtun out of a stainless pot with proper temperature control?

I am wondering how to make sure the temp loss is at a minimum and the temp is evenly distributed during the mash?

I'd like to use a gas burner with it.

Any thoughts on this?

Cheers

 

[ReverseMonk]

Direct fire with your burner. Use a very good false bottom, and constantly recirculate with your pump.

I do this every brew session. Its called RIMS. HERMS is another process that will achieve the same end-game.

Search for RIMS and HERMS and see what kind of configuration seems to fit your needs.

Cheers,
Brian

How could I make a mashtun out of a stainless pot with proper temperature control?

I am wondering how to make sure the temp loss is at a minimum and the temp is evenly distributed during the mash?

I'd like to use a gas burner with it.

Any thoughts on this?

Cheers

 

[Elysium]

Direct fire with your burner. Use a very good false bottom, and constantly recirculate with your pump.

I do this every brew session. Its called RIMS. HERMS is another process that will achieve the same end-game.

Search for RIMS and HERMS and see what kind of configuration seems to fit your needs.

Cheers,
Brian

Thanks for the info.....so, this is why people use three pots instead of 2? The third pot (if I am not wrong it is called Hot Liquor Tank) is the one that maintains the temperature while the mash tun has the grains. A pump circulates the liquid. That's all to it?

I still dont get how the grains dont block the pump though? I assume the liquid is pumped from the the mashtun (from the part that is between the bottom of the mashtun and the false bottom) into the HLT, and another pump takes the liquid back to the mash tun from the HLT too. Is that the RIMS system?

 

[ChocolateMaltyBalls]

Give this a read, just remember it's only one interpretation. Many ways to skin this proverbial cat.
http://beersmith.com/blog/2011/08/11/rims-and-herms-recirculating-infusion-mash-systems-for-beer/

 

[mbtech]

Direct fire with your burner. Use a very good false bottom, and constantly recirculate with your pump.

I do this every brew session. Its called RIMS. HERMS is another process that will achieve the same end-game.

Search for RIMS and HERMS and see what kind of configuration seems to fit your needs.

Cheers,
Brian

Hey Brian. I'm kinda doing the same thing now, but with an analog thermometer mounted to the side of the mash tun. Are you using a digital thermometer? If so, what are you using and how is it mounted?

 

[ReverseMonk]

I have analog thermometers mounted inline with both of my keggles. They are actually mounted at the keggle output valves, which in theory should give you the hottest liquid reading in the recirculation circuit. I do use a calibrated, digital thermometer to check my analogs against. My recirc circuit is so short, that my return temp is usually only a degree cooler than my output, so I can maintain a pretty tight temp tolerance.

I only measure actual mash temp with my digital after a good stir. Mash temps can stratify pretty easily, so I don't like to rely on a kettle mounted thermometer. They probe also gets in my way while stirring...

Hey Brian. I'm kinda doing the same thing now, but with an analog thermometer mounted to the side of the mash tun. Are you using a digital thermometer? If so, what are you using and how is it mounted?

 

[ReverseMonk]

I brew with only 2 vessels, and employ a full volume mash (my BK and HLT are the same vessel). Just my preference. 3 vessel is probably a better choice for HERMS, IMO. RIMS is a direct heat application (direct heat to the MLT itself or direct heat to the wort through a RIMS tube), and HERMS is an indirect heat application. HERMS typically employs a copper or stainless coil in your HLT that your wort is pumped through and back to your MLT.

As far clogging your pump with grain...this should never happen with a good full surface false bottom. You'll definitely pull a little grain material through, but it should never come close to clogging your pump. And after recirc for 10-15 minutes, the grain will filter itself and you should have very clear runnings.

Thanks for the info.....so, this is why people use three pots instead of 2? The third pot (if I am not wrong it is called Hot Liquor Tank) is the one that maintains the temperature while the mash tun has the grains. A pump circulates the liquid. That's all to it?

I still dont get how the grains dont block the pump though? I assume the liquid is pumped from the the mashtun (from the part that is between the bottom of the mashtun and the false bottom) into the HLT, and another pump takes the liquid back to the mash tun from the HLT too. Is that the RIMS system?