rootsofvai722
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- Dec 2, 2016
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I am trying to find a better way of automating my temperature in my all grain process. I am also trying to use equipment that I already own.
Here is what I came up with.
I place my copper wort chiller in my SS mash tun. I pump hot water from my HLT through the wort chiller and back into the HLT. I do this until MT water reaches strike temp. I then add grain basket. Pump is connected to temperature controller which turns on when mash temp gets .5 degrees below target temp and turns off when reaches target temp. Once finished with mash, raise grain basket, vorlauf/sparge, and simultaneously get HLT to a rapid boil. I then heat my wort to a boil again by pumping hot water through copper wort chiller. Once boil is finished, I replace hot water in HLT with ice water and chill wort.
My main question is this.
Are there any negative effects from using a copper wort chiller in the wort throughout the entire process? Should I be concerned about copper poisoning, off-flavors, etc.?
If so, are there any special cleaning/sanitation steps needed to alleviate this? If there are legitimate health/taste concerns, is there another method you would recommend given the equipment I mentioned?
Thanks in advance!
P.S If this post is better suited for a different spot on the forum, please let me know.
Here is what I came up with.
I place my copper wort chiller in my SS mash tun. I pump hot water from my HLT through the wort chiller and back into the HLT. I do this until MT water reaches strike temp. I then add grain basket. Pump is connected to temperature controller which turns on when mash temp gets .5 degrees below target temp and turns off when reaches target temp. Once finished with mash, raise grain basket, vorlauf/sparge, and simultaneously get HLT to a rapid boil. I then heat my wort to a boil again by pumping hot water through copper wort chiller. Once boil is finished, I replace hot water in HLT with ice water and chill wort.
My main question is this.
Are there any negative effects from using a copper wort chiller in the wort throughout the entire process? Should I be concerned about copper poisoning, off-flavors, etc.?
If so, are there any special cleaning/sanitation steps needed to alleviate this? If there are legitimate health/taste concerns, is there another method you would recommend given the equipment I mentioned?
Thanks in advance!
P.S If this post is better suited for a different spot on the forum, please let me know.