fly sparging at the Miller Brauhaus
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I do recirculate, however, it is pretty manual. I collect from the bottom with a saucepan and the pour into the top through a colander. I do this continuously for about 15 min or so and then start the sparge.
mk2054 1 year ago
The hot liquor tank is a sealed vessel. It is under pressure. The sparge coil is connected via a sanke coupler that has a pressure release valve so the keg won't explode. The pressure forces the hot liquor out. If I run out of pressure I sometimes add a little pressure with an old air compressor. The only real problem with this is that I pre-measure the amount of hot liquor I need and sparge until it is gone. No real problem though. Let me know if you have any more questions/comments at all.
mk2054 1 year ago