Originally Posted by billings
Interesting procedure using your mash tun as a hop back. I would think you would pump from kettle to mash tun after a whirlpool and stand( as is the case in my procedure), let the hops sit with the high temperature wort for X minutes and then transfer through heat exchanger as normal.
If this is the procedure you would use, how long do you allow the hops to stay in contact with the whole hops?
Do you pump in through the bottom of the mash tun,normally the exit for transfer, or through the sparge/re-circulating arm? The second option would see to risk picking up more oxygen. Is their any additional danger of infection going back into the mash tun as long as the wort is at a high enough temperature?
Franklin's Restaurant,Brewery & General Store