CF chiiler and trub/hot break

[SacoDeToro]

My cleaning/sanitizing procedure isn't anything unique. I pulled it right from many local brewpubs whose beers I regularly enjoy. The idea of baking in the oven is something I discussed with Charlie Talley (pres of 5 Star) at the NHC in '07. I do think a diverter plate and proper wort pH are helpful in managing hot break/trub.

[derfburg]

I use a false bottom with pellet hops, I also use a chillzilla. That seems to work pretty good for me, would like a little more left behind though.

[Guido]

My cleaning/sanitizing procedure isn't anything unique. I pulled it right from many local brewpubs whose beers I regularly enjoy. The idea of baking in the oven is something I discussed with Charlie Talley (pres of 5 Star) at the NHC in '07. I do think a diverter plate and proper wort pH are helpful in managing hot break/trub.

Could you expound on the diverter plate? It's not like a false bottom, is it? I use one in the boil kettle to prevent the ball valves from clogging.

[SacoDeToro]

A diverter plate, known as a "hop dam" to some is simply a ribbon of steel that's concentric with the kettle, spaced a few inches back from the drain coupling, and covers about 1/3 the circumference of the floor of the kettle. I don't have a picture on mine handy, but here's one from a 3.5bbl professional system. You can see the diverter plate next to the drain port on the bottom of the kettle.

http://ager-tank-equipment.com/PubBrewing35bblbrewsystem/4050-3.html

[Guido]

A diverter plate, known as a "hop dam" to some is simply a ribbon of steel that's concentric with the kettle, spaced a few inches back from the drain coupling, and covers about 1/3 the circumference of the floor of the kettle. I don't have a picture on mine handy, but here's one from a 3.5bbl professional system. You can see the diverter plate next to the drain port on the bottom of the kettle.

http://ager-tank-equipment.com/PubBrewing35bblbrewsystem/4050-3.html

A picture's worth a thousand words. Thanks!