If the brewer brews once a day, it is possible to do without a hot liquor tank, considering the budget. Then we can recycle the hot water directly into the Mash/Lauter tank (we need to clean the tank in advance) and the hot water can be used the next day. After one night, the temperature will be lower and colder, but, at least we saved water.
If the winemaker makes wine twice a day, it is advisable to have a hot tank to recover the hot water in order to save the saccharification time and to turn the tanks quickly, so that the second saccharification can be started quickly during the day. In addition, hot water can be used for refilling.
Our hot liquor tanks come standard with the same capacity as the brewing room. Alternatively, most brewers now prefer a larger capacity hot liquor tank in place of the brewhouse. Typically, it can be 1.5-2 times larger than the brewhouse.
We think in the long run, using a hot liquor tank is a good thing. So what are your thoughts?