Hi all,

We are looking at opening a smaller brewpub at another location and to save some space are considering a combi-tank:upper mash lauter tun, lower hot liquor tank & seperate kettle (gas fired kettle and electric HLT) . Can anyone explain the daily process for using one of those units? (I've only brewed on a 3 vessel system). Do you heat all the liquor in the gas fired kettle and then transfer across to the MT for mash-in and the remainder to be kept "warm" by the electric elements in the HLT for sparging once mash is done? I'm actually a little confused as to how those units operate.