My brewery has a 10 gallon capacity so my kettles are 15 gallons. My problem is adequately managing mash temperature. Direct heat doesn't work because the false bottom can act as a barrier to heat flow, I don't like recirculating the wort, and I have tried a heat exchanger (copper line) in mash tun but the pump works well at lower temperatures but when I raise the temp in the hot liquor tank the pump seems starved and nothing flows. I have increased the size of the line feeding the pump and the pump is below the hot liquor tank. So what's going on?
Controlling mash temperature
- Thread starter 52mgtd
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Stealthcruiser
Well-Known Member
Bump.
No help here.
Let's see this "52mgtd".........You have one?
No help here.
Let's see this "52mgtd".........You have one?
30Bones
Well-Known Member
Why don't you like to recirculate the wort?
I can't speak to the thermodynamics of pumping hot fluids, so maybe someone else can help you.
You will have to face the facts with regards to the possibilities though. You either need to heat from below with a burner, heat from within with an element, or recirculate one way or the other.
I do BIAB and heat from below using a hot plate and a temp controller. When the heat goes on, I stir. There is nothing you can do to change the laws of physics. The grains, false bottoms, and equipment will stratify the heat.
You will have to face the facts with regards to the possibilities though. You either need to heat from below with a burner, heat from within with an element, or recirculate one way or the other.
I do BIAB and heat from below using a hot plate and a temp controller. When the heat goes on, I stir. There is nothing you can do to change the laws of physics. The grains, false bottoms, and equipment will stratify the heat.
oldstyle69
Well-Known Member
I use a heat stick when it's really cold out.
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