bornandraisedlv
Well-Known Member
That oughtta play
One more tip: underlett the strike...
Cheers!
I’ve been trying to wrap my head around underletting actually, more the where does all of the water come from part.
I typically fill my 10 gallon hlt with about 9 gallons of water and then put the desired strike volume into my tun and run the system until I hit my strike temp, dough in and adjust controller to desired mash temp. Then do my mash, mash out and sparge. Usually I’m just about out of my 9 gallons of sparge water by the time I hit my target boils volume, about 7.5ish gallons of wort.
So if I underlet where is that water coming from? I was thinking of using boil kettle to get strike water to desired temp and just have the hlt ready to go at mash temps, underlet, and then start my recirc.