I'm planning out a 10bbl brewhouse and initially considered going with steam, but space constraints won't allow that kind of footprint. Having already brewed on an electric system, I'm not eager to go back to that. Overall, indirect fire seems like it has the most benefits (including space, maintenance and cost). What I'd like to know is whether anyone else has used a chambered MLT built for indirect fire for the benefit of mash temp control without going with steam? Some of the companies I requested quotes from said that it can be difficult to control mash temp this way and you'd possibly overheat it. And although they'd build an indirect fire MLT, it sounds like they don't recommend it, even though they don't have specific accounts to share. If any of you can shed some light on this, I'd appreciate it.
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Indirect Fire MLT and Temperature Control?
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Originally posted by mphilleo View PostI'm planning out a 10bbl brewhouse and initially considered going with steam, but space constraints won't allow that kind of footprint. Having already brewed on an electric system, I'm not eager to go back to that. Overall, indirect fire seems like it has the most benefits (including space, maintenance and cost). What I'd like to know is whether anyone else has used a chambered MLT built for indirect fire for the benefit of mash temp control without going with steam? Some of the companies I requested quotes from said that it can be difficult to control mash temp this way and you'd possibly overheat it. And although they'd build an indirect fire MLT, it sounds like they don't recommend it, even though they don't have specific accounts to share. If any of you can shed some light on this, I'd appreciate it.
There are not any specific details to the exact configuration you are attempting to describe being provided.
If you are doing single or 2 step infusion mashing your strike temp is the main thing and you should not need to add that much more heat to the mash vessel over the time period of the mash. I have to wonder exactly how this proposed system is laid out and set up.
If you have a mash vessel that has a hot water jacket which seems to be what you are referring to, I see no reason why it would be subject to not being easy to control if things are setup up correctly.
Your post needs clarification.Warren Turner
Industrial Engineering Technician
HVACR-Electrical Systems Specialist
Moab Brewery
The Thought Police are Attempting to Suppress Free Speech and Sugar coat everything. This is both Cowardice and Treason given to their own kind.
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Originally posted by Starcat View PostWhat exactly is an MLT, and How exactly is is being indirectly fired, and why would it be difficult to control?
There are not any specific details to the exact configuration you are attempting to describe being provided.
If you are doing single or 2 step infusion mashing your strike temp is the main thing and you should not need to add that much more heat to the mash vessel over the time period of the mash. I have to wonder exactly how this proposed system is laid out and set up.
If you have a mash vessel that has a hot water jacket which seems to be what you are referring to, I see no reason why it would be subject to not being easy to control if things are setup up correctly.
Your post needs clarification.
Although I can dial in the calculations for the correct strike temperature, there are always variables that can make it difficult to hit your infusion temp goal every time. My hope was to utilize indirect fire on the MLT in order to gradually increase the temperature if I was off, or possibly allowing me to do a two step infusion for a protein rest on an adjunct-heavy grain bill. The system and company I have been in contact with is Cedarstone Industry, it's just their standard 10bbl indirect fire system I was considering. Thanks for your feedback.
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Agree with Tim's comment, BUT, in the experience of a few guys I know who have this facility, they dislike using it for a couple of reasons
Firstly, the systems are not fitted with effective mixers, so they don't mix properly
The temperature is controllable to + / - 3 degrees in their experience
The rakes knock the stuffing out of the malt, so it sinks to the bottom, and then you have to rake it a lot.
So you get cloudy worts
And generally the rake control is not good - height, speed, number of rakes - so you don't get good raking, just cloudy low extract wort.
So, either stick to isothermal mashes, no raking, OR
You get a properly designed mash mixer, properly design mash transfer pump, and properly designed lauter tundick
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