I have only done one AG brew, that I am waiting to finish fermenting, so I haven't truly had a successful brew yet. Even so, I am digging into technique to figure out easier ways to do this.
So just a thought. I was thinking it would be easier to regulate the temperature of the wort externally.
So you have your MLT with a false bottom with a hose connected at the bottom of the tank that feeds into a pump. (March seems to be the one most homebrewers use?) The pump connects to a wort chiller, in this case a warmer, inside of an HLT that exits out of the HLT and back into the MLT at the top with a sort of "spray head" that diffuses the hot wort back into the mash. Would this be considered a fly sparge? (I am still learning the lingo obviously.)
So you add all of your strike water to the MLT, appropriately heated, and then your grain, make sure it is completely moist and then hit the pump. This will push the hot wort out through the pump, into the wort "chiller" in the HLT, where you have the water set at the proper temperature, let's say 152 degrees, and then it recirculates back around and basically sparges itself back into the MLT.
I am just brainstorming different techniques. Does this sound doable? Any problem with it? Is it ok to pump the wort through copper?
I have been reading quite a bit about this so am trying to piece together everything I am learning into a cohesive bundle.
Thanks in advance!
So just a thought. I was thinking it would be easier to regulate the temperature of the wort externally.
So you have your MLT with a false bottom with a hose connected at the bottom of the tank that feeds into a pump. (March seems to be the one most homebrewers use?) The pump connects to a wort chiller, in this case a warmer, inside of an HLT that exits out of the HLT and back into the MLT at the top with a sort of "spray head" that diffuses the hot wort back into the mash. Would this be considered a fly sparge? (I am still learning the lingo obviously.)
So you add all of your strike water to the MLT, appropriately heated, and then your grain, make sure it is completely moist and then hit the pump. This will push the hot wort out through the pump, into the wort "chiller" in the HLT, where you have the water set at the proper temperature, let's say 152 degrees, and then it recirculates back around and basically sparges itself back into the MLT.
I am just brainstorming different techniques. Does this sound doable? Any problem with it? Is it ok to pump the wort through copper?
I have been reading quite a bit about this so am trying to piece together everything I am learning into a cohesive bundle.
Thanks in advance!