kamelryttarn
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I have been reading the thread about mash tun aspect ratio and have some questions and ideas...
A good friend and I are planning to start a very small micro brewery, and we would like to build a simple BIAB-inspired system with custom made stainless tuns. The idea was to have a fairly wide and shallow mash tun with a false bottom and removable cartridge heaters and circulate the wort with a motorized, slowly turning rake instead of pump. I have not seen any systems without pumps and I wonder why that is. I suspect there is a very good reason, but I can't find info about it. It would make the system a lot cheaper to build and easier to operate. One mash tun with false bottom hanging over the boil kettle and when mash is complete just open a valve and drop the wort down in the boil kettle and start boiling. What are the disadvantages of this setup? If it's mainly efficiency we can live with it.
The batch size is about 25-30 gallons and we mainly brew beers with OG of about 1.040-1.060. Wouldn't this kind of system also be suitable for barley wines and other high gravity beers? I feel like I am missing a well known problem somewhere.
A good friend and I are planning to start a very small micro brewery, and we would like to build a simple BIAB-inspired system with custom made stainless tuns. The idea was to have a fairly wide and shallow mash tun with a false bottom and removable cartridge heaters and circulate the wort with a motorized, slowly turning rake instead of pump. I have not seen any systems without pumps and I wonder why that is. I suspect there is a very good reason, but I can't find info about it. It would make the system a lot cheaper to build and easier to operate. One mash tun with false bottom hanging over the boil kettle and when mash is complete just open a valve and drop the wort down in the boil kettle and start boiling. What are the disadvantages of this setup? If it's mainly efficiency we can live with it.
The batch size is about 25-30 gallons and we mainly brew beers with OG of about 1.040-1.060. Wouldn't this kind of system also be suitable for barley wines and other high gravity beers? I feel like I am missing a well known problem somewhere.
