Currently we run a 3bbl electric system. We do a decent amount of Kettle Sours and Whirlpool additions at low temperatures. As a result we knockout back into the kettle. We are upgrading to a steam 15bbl brewhouse. The manufacturer advised this will cause the kettle to collapse. I understand the physics behind it but is this really possible? Does anyone do this, is it possible?
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Knockout back into Steam Kettle Issue (Kettle Sour)
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So your basically saying you recirculate your chilled wort back into the kettle? For kettle sours you'd chill back into the kettle until you hit 120 degrees or so?
I don't see why that would be a problem with a steam kettle, the temperature change would be very gradual, but I'm no engineer.
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One option is to knockout into a sanitized fermenter, and then push with CO2 back to the kettle.
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Recirc back into our 30 bbl steam kettle all the time for a kettle sour. Out the bottom side and in via the whirlpool arm. CheersJoel Halbleib
Partner / Zymurgist
Hive and Barrel Meadery
6302 Old La Grange Rd
Crestwood, KY
www.hiveandbarrel.com
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I was scratching my head on this when a saw the post back in January. But now I think it means that without a separate vacuum breaker on the steam jacket, if the steam valve is closed, you could create a vacuum on the jacket when you cool the kettle. But I'm just guessing.
Regards,
Mike Sharp
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