BluePants
Active Member
- Joined
- Sep 12, 2008
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Morning all,
So I've got a pretty big RIMS system set up and have had some batches that make me think Im scorching the wort. Ive got a 6 kW low density element in my RIMS. I'm kind of looking for someone to help me figure out if this is the problem, because I think I have a solution if it is. If its not, I'm kinda screwed trying to figure out what else it is. About a month back I had a batch that tasted like an ashtray, but also had some sourish notes to it. I replaced the heating element in my RIMS setup to find that it was basically caked with ash, additionally, I changed one of my processes related to how I clean my fermenters to step it up a bit more (I was trying to CIP them in a way).
Couple great batches in between and now the problem has crept up again just to a lesser degree. I pulled out and replaced the RIMs and Im pretty sure the ashy component went away.
My concern is in the sour aspect. I can understand the ashy component of the taste and I think that it makes sense that that would be a contributor to the RIMS and scorching. Could the sour aspect of the taste be explained by the RIMs? Or, do I most likely have two problems. Got a beer in the fermenters right now so I guess I will learn if the sour went away. I dont taste it in pulls off the primary, but in the past I havent tasted it at that point either.
Thanks for any help.
So I've got a pretty big RIMS system set up and have had some batches that make me think Im scorching the wort. Ive got a 6 kW low density element in my RIMS. I'm kind of looking for someone to help me figure out if this is the problem, because I think I have a solution if it is. If its not, I'm kinda screwed trying to figure out what else it is. About a month back I had a batch that tasted like an ashtray, but also had some sourish notes to it. I replaced the heating element in my RIMS setup to find that it was basically caked with ash, additionally, I changed one of my processes related to how I clean my fermenters to step it up a bit more (I was trying to CIP them in a way).
Couple great batches in between and now the problem has crept up again just to a lesser degree. I pulled out and replaced the RIMs and Im pretty sure the ashy component went away.
My concern is in the sour aspect. I can understand the ashy component of the taste and I think that it makes sense that that would be a contributor to the RIMS and scorching. Could the sour aspect of the taste be explained by the RIMs? Or, do I most likely have two problems. Got a beer in the fermenters right now so I guess I will learn if the sour went away. I dont taste it in pulls off the primary, but in the past I havent tasted it at that point either.
Thanks for any help.