6 Aug
2004
6 Aug
'04
11:05 p.m.
If you are satisfied with your brewing procedures
there is really no need to use a pump for
recirculating during the mash. You can use the pump to
recirculate prior to sparging though. If desired, you
can also recirculate during the mash to help
distribute temperature. In this case, the critical
temperature is the temperature going into the pump. If
you want to get fancy you can get one of those in line
heaters and thermometers to more closely monitor that
temperature. in any case, you would want to either use
some kind of distribution manifold as Rick suggsted,
or possibly have the pump dump out below the surface
of the grains. What I do is to have the pump dump onto
an upside down bowl to help distribute the liquid.
This probably introduces some Oxygen but I have not
noticed off flavors. In any case, be very gently with
the flow of the pump. Too high and you will create
suction and compact the grain bed. And always make
sure that the flow into the pump is at full and you
use a valve locates on "out" tub from the pump to
adjust rate of flow.
This are some things I have learned from experience.
I am generally at WindRiver Brewing on Saturdays if
you ever want to stop by and have a rousing pump
discussion!
Cheers
WH
--- Rick Oftel <Rick.Oftel(a)toro.com> wrote:
Interesting question about recirculation. I have a
pump also but have never found a great need to
recirculate. My mashtun is a stock pot with direct
fire. I use my pump for counterflow cooling flow
and for initial mash in to lift from the hot liquor
kettle into the mash tun.
If I was going to recirculate with a rims or herms
or some sort of external heating system, I would be
careful to avoid oxygen uptake. Possibly a
distribution manifold slightly below the surface of
the mash? I would consider metal or plastic in a
ring or rectangular shape with a series of holes
pointing inward.
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>> John DesHarnais
<jdesharnais(a)worldnet.att.net>
08/04/04 10:11AM >>>
I bought one of those nifty pumps. When do people
start the
recirculation? Right from dough-in or when you are
stepping up the temp
to sparge.
When you run the wort back into the grain bed, do
you run it straight
from the hose or is there some best way to let the
wort in without
drilling a hole into the grain bed.
John