Rockbottom has a visitor

[Keggermeister]

Shweet! Whoever measured that evap stack clearance did a good job!
What did you end up putting on the walls? Fiberboard?

[NASH]

Shweet! Whoever measured that evap stack clearance did a good job!
What did you end up putting on the walls? Fiberboard?

Yup

[erslar00]

Holy Shit!!... that look's amazing... all that shiny steel...

[mr x]

Looking good! So, now what?

[NASH]

Looking good! So, now what?

Now it's a few days worth of plumbing and electrical, quite a bit of work to be done there since we are re-doing the entire glycol cooling system, water blending system etc. So yeah, gonna take a few days at least

[mr x]

What's a water blending system?

[benwedge]

What's a water blending system?

It's a system which saturates the water with hops pre-boil, in case there are problems with the boil which could cause off-flavours.

[NASH]

What's a water blending system?

Basically the hot and cold lines are brought together as one with a flow meter and adjustable flow rate on both hot and cold lines so as to get the correct temperature water at the correct flow rate. It's needed for mashing in, sparging and rinsing/washing tanks. Typically a hot liquor tank sits around at a higher temperature than most operations require, at least as hot as the maximum required for any given operation, therefore all other operations that require water at a lower temperature and or specific flow rate require the blending system with flow meter. The flow rate is most important for the mash and sparge but also for washing tanks like fermenters that have no calibrated sight glass, I need to know exactly how much water I add to get the chemical and sanitizer concentrations correct. For the mash, if I intend to dough-in over a period of 25 minutes with 280 kgs of malt at a liquor/grist ratio of 2.8:1 then I want 784 L of H2O @ say 164 F with flow rate of ~ 31.35 L/minute. Basically the same idea for the sparge.

Without a liquor blending system batch to batch consistency is out the door, when mashing larger quantities in a brewery it takes a considerable amount of time so the temperatures and feed need to be steadily controlled since unlike a homebrewing setup, by the time I am actually done mashing-in the majority of enzymatic action has already taken place, 90% of the starch is already converted by the time I get the last bag of malt stirred in. Hopefully some of that makes sense