Right - little pump wide open = big pump throttled down
fwiw at peak recirculation I'm running around 2 gpm. Using an 815...
Cheers!
fwiw at peak recirculation I'm running around 2 gpm. Using an 815...
Cheers!
Remember, all the enzymes are in the wort...not the grain bed. Bringing the wort to temperature is the objective. Bringing the grain bed to temperature is only a result.
Wow... I did not know that! I thought they were in the kernels. I assume then, that they flow out into the wort easily, because they aren't in the mashing water at the start?
Those tan pumps max out at just over 1.5 gpm correct?
good post on relatively inexpensive flow meter... https://www.homebrewtalk.com/showpost.php?p=7832702&postcount=14
it's been worth every penny.
OK, so this is just from a preliminary water test with my EZ Boil controller, but when I ran a recirculating trial (tap water in my Spike mash tun, to a chugger, through a RIMS Rocket, back to mash tun) the temp probe at the exit of the RIMS Rocket read 133ºF (my set point) but the water in the mash tun (measured with a Thermapen) was at 122.xºF. I am a total RIMS newby, so I'm curious if this behavior will carry over to a real life mash, or will the thermal mass of the grains alleviate the offset? Thanks in advance!
good post on relatively inexpensive flow meter... https://www.homebrewtalk.com/showpost.php?p=7832702&postcount=14
it's been worth every penny.
I use this one: Flowmeter. It is 1/2" thread and screws right onto the output of my pump head.
Have you run boiling wort thru this flowmeter, or only mash temp wort? Concerned about suitability for recirculating eBIAB.
Brew on
the 12v ones pump just over 2 gpm the 24v ones pump just over 3 gpm.. I run my system at 1.5-1.8 gpm (on the flowmeter) when recircing through my rims with a 24v pump pulling through the grainbed.Those tan pumps max out at just over 1.5 gpm correct?
If this is the case I way overkilled my first RIMS run with a chugger pump! No wonder I ended up with a stuck mash at 7 gpm [emoji13]
I have found that quite a bit of conversion already takes place by the 15 minute mark so I try to dough in as close as possible..That comment about waiting 10 minutes before starting recirculation is interesting. I start recirculation as soon as the grain is doughed in since I want to fully mix all the water with the bed and make sure the wort temperature is more uniform.
My tun has a manometer tube ported into the bottom so that I can monitor the head at the bottom of the grain bed. With that instrument, I have found that all mashes have low permeability initially and its permeability increases during the mash. I have also found that I don't create a stuck mash if I limit the head drawdown to about the bottom of the bed. If you don't have a manometer in your tun and you try to run the pump at too high a rate, you can pull a great deal of negative pressure on the bottom of the bed and that can compact the bed. Wide open is NOT a good idea in RIMS and HERMS. You should have a way to monitor the head at the bottom of the bed.
I see this same effect with both my sight glass and my electronic volume measurement (via hydrostatic pressure sensor). Makes having a sight glass worthwhile.
Could you link the model of your eletronic volume measurement? I searched it on your rig topic, but couldn't find.
Thanks in advance!
Full open?! What false bottom do you use? I also have a bottom draining keggle, and ended up with a stuck mash when I very slowly opened the pump all the way...
Edit:
After the stuck mash happened, I followed up on the chugger pump flow rate which came out to 7 gpm! This seems like overkill and maybe even harmful for a mash..?
Rice hulls are your friend. I generally use 1/2# of hulls for 10# of grain, more if using rye or wheat. Very rare for me to get a stuck mash now using my RIMS system.
Conditioning the grain before milling is another option. I now only need rice hulls if there's a significant portion of wheat (or rye I guess, but I haven't used rye).
Rice hulls are your friend. I generally use 1/2# of hulls for 10# of grain, more if using rye or wheat. Very rare for me to get a stuck mash now using my RIMS system.
What do you mean by conditioning? Is this in addition to the advanced malting methods used by most grain distributors today?
Are there any drawbacks to this? Are you suggesting additional rice hulls have no affect on the wort or final product?
Are there any drawbacks to this? Are you suggesting additional rice hulls have no affect on the wort or final product?
well the additional waste and cost is a small consequence ... I tried them once myself and I could see how they could help but I havent needed them to avoid stuck sparges. my mash temps stay consistent even with the lowest flowing recirculations Ive seen at about 1-1.2gpm or so from rye and oats.. I crush at credit card thickness and average 86%The point of adding rice hulls is they simulate the porous filtering effect provided by the shredded husks on the barley malt. That allows the wort to flow more easily through the mash during recirculation and the run-off.
All this helps to avoid the dreaded stuck run-off that results from a compacted grain bed.
Rice hulls are often recommended when your grain bill contains a grain with no husk like malted wheat.
Only benefits and no negative consequences that I am aware of. Husk are pretty inert for the most part.
Only benefits and no negative consequences that I am aware of. Husk are pretty inert for the most part.
Full open?! What false bottom do you use? I also have a bottom draining keggle, and ended up with a stuck mash when I very slowly opened the pump all the way...
Edit:
After the stuck mash happened, I followed up on the chugger pump flow rate which came out to 7 gpm! This seems like overkill and maybe even harmful for a mash..?
I use a SABCO hinged full false bottom. It is the same as the Jaybird ones. I mill at 0.045" and that allows for good flow.
I generally agree, but recognize that rice hulls are full of silicate. I do believe that most of that silicate remains in the husk, but there is still a possibility to extract some. Every broken cell in the husk has a potential to release the silicate. High pH and low wort gravity tend to exacerbate silicate extraction.
I do try and limit the mass of rice hulls I add to a grist. I find that somewhere between 2 to 5 percent of the grist's mass can be added in the form of hulls for sticky grists with wheat or rye to avoid stuck mashes.
A sight glass is a perfectly good vacuum gauge for RIMS. And you probably want one of those anyway. You just adjust the flow so that there is still liquid in the sight glass.
Conditioning the grain before milling is another option. I now only need rice hulls if there's a significant portion of wheat (or rye I guess, but I haven't used rye).
Ok -- so got to try my RIMS setup again today with a vacuum gauge and (duh) a thermometer inline.
Overall things went well. I did ALMOST end up with a stuck mash by getting overconfident with the pump (whoops). The vacuum gauge saved me big time here.
Question though -- I think I may still have overheated the wart just a little bit. This rubbed right off and the wort tasted right on, but I figured I'd ask if this level of "caramelizing" is normal for a RIMS?
-- by the way, the dark stuff is just wet, not charred or burnt.
View attachment 404007
What is the wattage of the element you are using in your RIMS tube?
Enter your email address to join: