StonesRyan Posted November 4, 2014 Share Posted November 4, 2014 Is anyone using a direct fired mash tun rather than steam? I've seen breweries use them but am unsure of how safely one could be used in a distillery. I asked my architect/ engineers if they'd even be allowed in an f1 occupancy - neither knew the answer and they directed me to the city building department. I'm wondering if anyone else has been down this road already? Link to comment Share on other sites More sharing options...
mendodistilling Posted November 4, 2014 Share Posted November 4, 2014 Moonlight Brewery and most breweries trying to get some extra color in their beers use them. This is pretty normal for initial savings. Operating though may be higher. There is a false bottom and you'll need to move the wort very quickly as to not scorch it too much, the term is maillard effect. I think it improves the flavor... until it burns it. It carmelizes the wort. Link to comment Share on other sites More sharing options...
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