I'm having a little trouble finding a good answer in my searches and this is kinda bugging me. How do commercial breweries fly sparge? I'm looking at commercial systems and almost all are that usual two vessel mlt & kettle setup. At home I have three vessels, the third being the hlt. Without the htl, where do commercial breweries get their sparge water and/or how do they heat it? If I had to guess, most of these two vessel commercial systems are steam heated so the brewery can heat water to 170-180 degrees on the fly and pump it wherever they want. Is that correct or am I missing something?