Hello Everyone,
I have been giving a lot of though recently to the different types of equipment and the processes used to mash and lauter. This is mostly because I plan (long term) on upgrading my setup to allow for larger batches, easier process control, and hopefully more efficient and consistent results, and I want to spend my money wisely.
From what I gather, small commercial breweries use 1) a HLT, a MLT and a BK or 2) a HLT, a LT and a MT/BK (that is they pump the mash to a LT and the lauter back into the MT/BK.) I assume that multi-rest mashing is the norm rather than single temp infusion, so what are the common techniques for heating the mash? I've heard of steam jackets, does this mean that conduction is the means of heat transfer, do they also allow steam to bubble into the tun or even infusion or herms rims?
When looking at common homebrew setups, the advanced brewer seems to use herms or rims without mixing the mash but rather recirculating the wort. What is interesting is that here most of the advanced systems are single kettle systems almost like a fancy BIAB setup (braumeister, braueule, wengert), or they have a gas heated tun with a motorized paddle in the tiered setup. I have not yet seen the herms or rims setup. Why is that? Perhaps because space here is much more valuable? I have read some users claiming high efficiency with BIAB, so why make it more complicated, are there distinct technical differences? Maybe this is just the nature of the hobby.
I understand that comparing homebrewing and commercial brewing is not easy because many factors are weighted differently depending on the scale, but I would argue that better and easier control and higher efficiency is also a goal for the homebrewer, and who else understands this better than the commercial brewer?
Please feel free to add your thoughts.
I have been giving a lot of though recently to the different types of equipment and the processes used to mash and lauter. This is mostly because I plan (long term) on upgrading my setup to allow for larger batches, easier process control, and hopefully more efficient and consistent results, and I want to spend my money wisely.
From what I gather, small commercial breweries use 1) a HLT, a MLT and a BK or 2) a HLT, a LT and a MT/BK (that is they pump the mash to a LT and the lauter back into the MT/BK.) I assume that multi-rest mashing is the norm rather than single temp infusion, so what are the common techniques for heating the mash? I've heard of steam jackets, does this mean that conduction is the means of heat transfer, do they also allow steam to bubble into the tun or even infusion or herms rims?
When looking at common homebrew setups, the advanced brewer seems to use herms or rims without mixing the mash but rather recirculating the wort. What is interesting is that here most of the advanced systems are single kettle systems almost like a fancy BIAB setup (braumeister, braueule, wengert), or they have a gas heated tun with a motorized paddle in the tiered setup. I have not yet seen the herms or rims setup. Why is that? Perhaps because space here is much more valuable? I have read some users claiming high efficiency with BIAB, so why make it more complicated, are there distinct technical differences? Maybe this is just the nature of the hobby.
I understand that comparing homebrewing and commercial brewing is not easy because many factors are weighted differently depending on the scale, but I would argue that better and easier control and higher efficiency is also a goal for the homebrewer, and who else understands this better than the commercial brewer?
Please feel free to add your thoughts.
(65% on old system). Probably the wort was channeling through the grainbed, perhaps due to bad lauter tun design? I had a big bière de garde planned, but so much for that. Plus I lost more during the boil than expected. expected gravity 20L of 1.07, what I got was 15L of 1.05.
