There are many variations of the two so you must decide which you like most before you can design your system. This direct heat may be an electric heating element which is suspended in either a copper or stainless tube. Most people define a RIMS by this type of heat but I think that as long as the wort is removed from the mash tun while recirculating it over any heat source, then returning it to the top of the mash tun, then it is a RIMS system.
The other most popular method involves applying direct heat to the mash tun from a burner, either fueled by propane or natural gas. The pump keeps the wort recirculating fast enough so that there are no worries about scorching the wort.
In either configuration, the pump runs continuously during the mash and the heat, either the flame or heating element, is cycled on and off by a controller to maintain the set temperature in the mash.
There are several places you can place the temperature sensor in this system, but I think the best is coming out of the MLT just past the valve. The HLT is usually used since the water will be heated up and used for the sparge anyway, so why not utilize the energy for heating the mash. The wort temperature is maintained in two ways. Either the wort is recirculated continuously and the heat source to the HLT is cycled on and off to maintain the set temperature of the mash, or the pump is cycled on and off to pump the wort through the heat exchanger when it needs to be heated up.
In this case, the water in the HLT is usually kept a few degrees above the set temperature of your mash to minimize the time it takes to heat the wort. A temperature sensor is usually placed in the flowline of the wort just past the heat exchanger in this case. With better temperature control you are assured of getting the same wort you planned on when you designed the recipe you are brewing. With a cooler for your mash tun, there can be a three of four or more degree temperature drift and it is more difficult to control which enzymes are working on your beer.
Your final beer may or may not end up as you had hoped when you designed the mash schedule. Another is simply being able to attain consistent results, ie. I hope this explanation was helpful! Friday, November 12, An interview with Ryan Hansen from HomebrewerPro.
Powered by WordPress and lots of Kolsch. Mastering the usage of the RIMS allows a consistent brewing method due to easy control over the mash temperature.
The nightmare of every local brewer would be having a batch of brew contaminated or ruined in the process of making it. Opting for the RIMS technique, therefore, demands a high level of care and attention given the risk of searing the wort if the pump discontinues from running while heating takes place.
Novice brewers might have to stay off the RIMS for a while due to its complexity. The many assembled parts of the RIMS makes giving it a good clean near impossible. The complicated assemblage, thus, poses the threat of scorching, as accumulated dirt can cause contamination.
HERMS is a prudent method of brewing domestically. It is relatively more affordable than the RIMS. Homebrewers do not have to go the extra mile of investing so much in purchasing equipment to set this system up, as it does not require additional components.
The system is simple and does not pose any complexity. Setting it up is easy and less technical. This brewing technique does not subject its user to a series of caveats.
After getting your wort ready for consumption, you can still make more gallons of unscathed brew. Searing your wort means scorching it. As mentioned earlier, ease of temperature control is a shared attribute between the two advanced systems.
In HERMS, you can achieve this by simply adjusting the heat and the speed of the pump through which the wort passes. A popular choice for RIMS. When properly designed and used, both provide a means to very accurately control mash temperature. They are both 'set it and forget it' approaches. This is an indirect approach to heating the wort. The two liquids are never more than a degree or so apart, and the wort can never go above the temperature of the water. A RIMS Recirculating Infusion Mash System setup is similar in that the wort is also pumped out of the MLT but this time it passes through a small chamber often a pipe or a tube that contains a heating element.
The wort is directly heated by the element, often to a temperature much higher than the target point. The wort is then returned mixed in with the rest of the mash. Because of the constant recirculation during the entire mash period usually 60 minutes or more , both HERMS and RIMS produce an incredibly clear wort going into the boil kettle. Think of it as a continuous vorlauf German for "recirculation" , the process of clarifying the wort being drawn out of the mash tun.
This helps minimize the amount of grain particles introduced in the boil which is a good thing, as boiling them can produce unpleasant flavours mostly from the lipid-rich embryo and the phenolic compounds in the husk.
Wort collecting in the Boil Kettle. After a long recirculation the wort is very clear which helps reduce astringency. Both can and will make excellent beer when properly designed and used. For us, HERMS is simply a better choice with less risk, less cost, and works well with our brewing process. We see no advantage to using RIMS, only higher cost, more risks, more complexity, more cleaning. There's nothing we're missing, nothing we wish we could do that we can't do today, nothing that we can think of that we won't be able to do in the future.
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