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I have heard that it is recommended to put the inlet down, it lets the air come out of the pump easier and gravity can do the priming.
For a few bucks more you can get a self priming version. I did not....Plan on having it low.
Quote from: tschmidlin on September 05, 2011, 02:30:36 pmI have heard that it is recommended to put the inlet down, it lets the air come out of the pump easier and gravity can do the priming.Hmmmm, I like that idea, it makes sense. I will incorporate that into my soon to be revealed "Worth Chiller Trub Separator".......
Quote from: oscarvan on September 05, 2011, 08:25:31 amFor a few bucks more you can get a self priming version. I did not....Plan on having it low.I have never heard of a self priming march pump. I am not sure impeller pumps can self prime.
Quote from: majorvices on September 06, 2011, 05:46:29 amQuote from: oscarvan on September 05, 2011, 08:25:31 amFor a few bucks more you can get a self priming version. I did not....Plan on having it low.I have never heard of a self priming march pump. I am not sure impeller pumps can self prime.I was thinking of this one:http://www.williamsbrewing.com/SELF-PRIMING-PUMP-WITH-VARIABLE-SPEED-P1940.aspxAnd it indeed does not appear to be a March pump, and more importantly, it has a 110º max temp. Ok, I'll go back in my corner now.
Temperature Warning: This pump has a maximum working temperature of 110° F, so it cannot be used for hot wort transfer. For a food grade pump that is not self priming, but will withstand the heat, see our R93 Transfer Pump (click this link).
Yup, I ordered the R93, as I didn't care about spending the extra money for the self primer, without even realizing the heat limitation.