Reubens888
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- Joined
- Mar 10, 2012
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OK, so I've been brewing with converted kegs and a rubbermaid cooler for quite a few years. Finally got my supervisor (aka wife) to let me upgrade my system! :rockin: So I want to make sure I do it right.
I am building a Brutus style system, with Love controllers and NG burners. I have two 32 tip burners (Boil Kettle and and HLT) and one 23 tip burner for the MT. I will have a constant pilot for all three. I've got 2 Blichmann 15 gal kettles on the way.
My first question is where do I put the thermometer on the recirculating mash? Should it go on the outlet of the MT in line to the pump, or should it go somewhere in the middle of the mash (replace Thermometer with thermowell)? I want to make sure I keep the mash at a constant temp, but also dont want my valves to be opening/closing constantly...
My next question is about the level in the MT during sparging. I want to be able to start it up, and let it go for a nice long sparge without constant oversight (so I can start cleaup process) .I plan on putting a valve after each one of my pumps, but I am thinking that it might be tough to match flows exactly so I dont expose grain, or overflow the MT. I see the Blichmann auto sparge, but not quite sure how that works...could that be used for either a 5 gal or 10 gal batch? How will that work with regulating the flow of each of the pumps? OR, is there some type of gadget that I can hook up to set flow rates, or control when the pumps are on/off?
I haven't posted much on here yet, but I have definitely frequented the site to get info on helping me understand the process and recipies. I appreciate everybody's help!
I am building a Brutus style system, with Love controllers and NG burners. I have two 32 tip burners (Boil Kettle and and HLT) and one 23 tip burner for the MT. I will have a constant pilot for all three. I've got 2 Blichmann 15 gal kettles on the way.
My first question is where do I put the thermometer on the recirculating mash? Should it go on the outlet of the MT in line to the pump, or should it go somewhere in the middle of the mash (replace Thermometer with thermowell)? I want to make sure I keep the mash at a constant temp, but also dont want my valves to be opening/closing constantly...
My next question is about the level in the MT during sparging. I want to be able to start it up, and let it go for a nice long sparge without constant oversight (so I can start cleaup process) .I plan on putting a valve after each one of my pumps, but I am thinking that it might be tough to match flows exactly so I dont expose grain, or overflow the MT. I see the Blichmann auto sparge, but not quite sure how that works...could that be used for either a 5 gal or 10 gal batch? How will that work with regulating the flow of each of the pumps? OR, is there some type of gadget that I can hook up to set flow rates, or control when the pumps are on/off?
I haven't posted much on here yet, but I have definitely frequented the site to get info on helping me understand the process and recipies. I appreciate everybody's help!