Yeah for sure buddy, I'll be posting all the progress pics on my blog spot...it will be a step by step account of the creation of the kettle & mash tun!Hashie wrote:Sounds good Jack. Keep us up to date with how it all goes.
I was thinking that myself which I why I have decided to go with the copper manifold instead, mainly cos I can get the copper pipe for nix...in regard to chanelling....I thought this was bad?....isnt there meant to be space around the manifold to prevent chanelling from occurring?MHD wrote:Well my el-crappo-ugly-as-sin manifold gave me ~75% Very happy!
The main effect a manifold will have on efficency is channeling during the sparge... but if you batch sparge and let it slowly dribble out of the tun you should be right...
The only thing that would worry me about using that braid is it becomming clogged...
But there is only one way to find out! TRY IT!
Reading up on the creation of the tun, they explain to have at least an inch between the walls of the tun & the manifold which I guess reduces said chanelling...they diagrams I have make sense somewhat so there must be a reason for having that gap!MHD wrote:yes it is bad... channeling reduces efficency
but that, I believe (besides keeping the crud out of your wort) is the only real effect of the manifold on efficency
So is it better to put the grain in, put the water in & leave it mash for an hour or put in grain, water & let it out really slow?MHD wrote:Chatting to Kurtz is sounds like a lot of the channeling issues can be ignored if you do it all slow enough...
Mine is very badly designed but it worked great on the weekend...
My Hops calculations.... not so great
Awesom, yeah Im thinking I need to get along to one very soon...hopefully they will have one before I get too ahead of myself & f**k everything up!!MHD wrote:hehe... you REALLY have to go to an AG demo...
*Put water in at the strike temperature (I used 77 degrees) at 2x the volume of the grain
*Pour grain on top and let it sit for a few minutes after which gently start mixing through (this is called doughing in)
*Check temperature to see if you hit your target (keeping in mind there will be pockets of hot and cold) add hot or cold water to get it right
*Put lid on and wait!
*After mash time is up drain a little and put it back on top, repeat until wort runs clear
*drain some into the kettle, do not let the mash become to dry
*I Bulk sparge, I put my sparge water at about 75 on top leave for a few mins and then drain a bit... repeat until I have the right volume...
Users browsing this forum: No registered users and 10 guests