Finalizing 7bbl brewpub design, will include an mill & auger. Trying to pinch pennies to start and not purchase a grist hydrator and instead auger into a MT with measured water heated to appropriate temp and stir as the grain drops to limit dough balls. Can anyone summarize any disadvantages doing it this way vs. going ahead and buying the hydrator? I'd also need to buy a flowmeter because we will not have a HLT.
thx,
dave
thx,
dave
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