When brewing 5 gallon batches I always used to just grab the kettle after I chilled and dumped it into my fermenter bucket by hand. I never had a valve on my 32 quart kettle but I’m thinking about adding one because I’ve had some spinal issues.
My concern is does a valve & barb get hot enough during the boil to sanitize sufficiently to run chilled wort through? Years ago I brewed nothing but big batches and chilled with a plate chiller so I had 200+ degrees wort running through the kettle valve but now I’m using an immersion chiller since I stepped down to 5 gallon batches and would be running 60 degree wort through the valve and hose barb.
My concern is does a valve & barb get hot enough during the boil to sanitize sufficiently to run chilled wort through? Years ago I brewed nothing but big batches and chilled with a plate chiller so I had 200+ degrees wort running through the kettle valve but now I’m using an immersion chiller since I stepped down to 5 gallon batches and would be running 60 degree wort through the valve and hose barb.