RoatanBill
Well-Known Member
- Joined
- Mar 5, 2017
- Messages
- 93
- Reaction score
- 14
From what I understand, wort needs to trickle out of the MLT at a slow rate to allow the liquid to run out without also causing the mass of solids to compress more than absolutely necessary as the liquid that provides buoyancy for the solids is reduced. The more liquid that's drained out the more weight of solids above the liquid pressing down on the remaining solids still below the wort. Is this correct?
Mash viscosity is variable depending on what's being brewed. How often does a HERMS pump operate at full flow? How often is it choked down due to mash viscosity so as not to suck the solids down into a somewhat compressed mass that then would cause flow to seriously reduce and affect the HERMS ability to control mash temperature?
I can see the HLT pump always at full throttle, but I suspect the HERMS pump may need to have a variable flow rate 100% - 30%. The MLT to BK pump operation needs to be choked off to possibly a 10% flow, I guess.
Are the pumps too powerful for some of what they are being used for?
Is anyone using DC pumps to regulate the power being applied to the pump (within reason)?
Typically, how long should it take to remove 11G-13G of wort (10G of future beer) from an MLT into the BK while sparge is commencing at least initially? What's a reasonable flow rate?
Mash viscosity is variable depending on what's being brewed. How often does a HERMS pump operate at full flow? How often is it choked down due to mash viscosity so as not to suck the solids down into a somewhat compressed mass that then would cause flow to seriously reduce and affect the HERMS ability to control mash temperature?
I can see the HLT pump always at full throttle, but I suspect the HERMS pump may need to have a variable flow rate 100% - 30%. The MLT to BK pump operation needs to be choked off to possibly a 10% flow, I guess.
Are the pumps too powerful for some of what they are being used for?
Is anyone using DC pumps to regulate the power being applied to the pump (within reason)?
Typically, how long should it take to remove 11G-13G of wort (10G of future beer) from an MLT into the BK while sparge is commencing at least initially? What's a reasonable flow rate?