[hopfenundmalz]

oh so HSA is still a thing?

For some styles, not so much. For Helles, Kölsch, and German Pilsners it is a thing.

[denny]

This is what I use with the Grainfather, in case it might work for you.  https://shop.grainfather.com/top-perforated-plate-with-seal.html

[Bel Air Brewing]

Think we will add one of these, a Pico-Style false bottom. This will sit on top of the grain bed, and evenly distribute the liquid over the grain.

https://www.homebrewing.org/SS-Pico-Style-False-Bottom-bottom-only-No-Feet_p_4587.html

Do you have keggle? I do, 12 inch opening, 15 1/4 interior dia, the false bottom will fit. it might be tricky to get the two halves to match on top ofe the grain bed.

Yes, that's what we have. Will "smooth" out the grain surface for a good fit.

[narvin]

Has anyone actually compared using a manifold vs a single hose for returning flow in a continuous sparge situation?  Seems to me that the flow is driven by the shape of the tun and the false bottom, and should be independent of where the top is filling from as long as the liquid level is above the top of the grain.

The only information I remember on flow through grainbed was from Palmer.

http://howtobrew.com/book/appendices/appendix-d/tun-geometry-and-flow-potential

[Bel Air Brewing]

Has anyone actually compared using a manifold vs a single hose for returning flow in a continuous sparge situation?  Seems to me that the flow is driven by the shape of the tun and the false bottom, and should be independent of where the top is filling from as long as the liquid level is above the top of the grain.

The only information I remember on flow through grainbed was from Palmer.

http://howtobrew.com/book/appendices/appendix-d/tun-geometry-and-flow-potential

We have been using a hose with a flow control valve. The liquid does not disperse evenly, with "hot spots" forming in the grain bed. Even moving the hose around on top does not help very much.
This false bottom should be a huge improvement.

[narvin]

Has anyone actually compared using a manifold vs a single hose for returning flow in a continuous sparge situation?  Seems to me that the flow is driven by the shape of the tun and the false bottom, and should be independent of where the top is filling from as long as the liquid level is above the top of the grain.

The only information I remember on flow through grainbed was from Palmer.

http://howtobrew.com/book/appendices/appendix-d/tun-geometry-and-flow-potential

We have been using a hose with a flow control valve. The liquid does not disperse evenly, with "hot spots" forming in the grain bed. Even moving the hose around on top does not help very much.
This false bottom should be a huge improvement.

If you're seeing hot spots, I'd also look at the crush and flow rate.  How you return the liquid to the top might make the liquid above the grain slightly more homogenous, but it won't reduce channeling due to compaction.    Recirculating too fast or too fine of a crush can cause it.

[Bel Air Brewing]

Has anyone actually compared using a manifold vs a single hose for returning flow in a continuous sparge situation?  Seems to me that the flow is driven by the shape of the tun and the false bottom, and should be independent of where the top is filling from as long as the liquid level is above the top of the grain.

The only information I remember on flow through grainbed was from Palmer.

http://howtobrew.com/book/appendices/appendix-d/tun-geometry-and-flow-potential

We have been using a hose with a flow control valve. The liquid does not disperse evenly, with "hot spots" forming in the grain bed. Even moving the hose around on top does not help very much.
This false bottom should be a huge improvement.

If you're seeing hot spots, I'd also look at the crush and flow rate.  How you return the liquid to the top might make the liquid above the grain slightly more homogenous, but it won't reduce channeling due to compaction.    Recirculating too fast or too fine of a crush can cause it.

Our milling is quite coarse. And the flow rate is 2 qts per minute...pretty slow.

[narvin]

Our milling is quite coarse. And the flow rate is 2 qts per minute...pretty slow.

I'll be interested to hear if there's improvement with the top plate, then.  I'm not fly sparging, but for recirculation I return with a single outlet just under the liquid level and parallel to the surface.

[BrewBama]

... Recirculating too fast or too fine of a crush can cause it.

+1. I had to open my mill gap and slow down the pump to get reasonable efficiency (and reduce likelihood of compaction to the point of a stuck sparge). 

I based my information off Van Havig http://www.craftbrewersconference.com/wp-content/uploads/ImprovingBrewhouseEfficiency-Havig.pdf


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[goose]

Although, I recirculate with a hose that is just under the liquid level in the MT like Denny does (it works the best for me), here is another alternative.
One of my friends uses this in his brewery in FL to recirc and I made one for myself to try it (it is pretty cheap to make).  The recirc hose attaches to the center tee and the assembly is placed just under the liquid level in the MT. The flow is controlled to just allow the liquid to flow gently out of the other four ports.  My MT is a keggle with a false bottom that I got from Sabco.

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[Bilsch]

This is an interesting change. I've read much the AHA forum over the years that HSA isn't a thing, or at least not something that makes any difference.

[denny]

This is an interesting change. I've read much the AHA forum over the years that HSA isn't a thing, or at least not something that makes and difference.

Things change

[Bilsch]

All I can say is awesome. And I'm sure the Beerery would also be super happy to hear you say that. I can't wait for the conversation about de-aerating strike water. 

[Bel Air Brewing]

All I can say is awesome. And I'm sure the Beerery would also be super happy to hear you say that. I can't wait for the conversation about de-aerating strike water. 

Read a Brulosophy experiment where they did two beers, one hot side aerated, the other one not aerated. If I recall,  the tasters could not differentiate between the two.

But this is only one experiment, with one group of tasters. Your mileage may vary.

[denny]

All I can say is awesome. And I'm sure the Beerery would also be super happy to hear you say that. I can't wait for the conversation about de-aerating strike water. 

I do what I can to limit oxidation and don't worry about the rest.