RobbieOByrne
Well-Known Member
So which is better?
What's the setup otherwise?So which is better?
Are you talking about biab or 2/3/8vessles? 1g batches or 50g batches..... What's better a ford focus or a f250?RIMS vs HERMS vs Recirculating Direct Heating. I don’t follow what you mean...?
Are you talking about biab or 2/3/8vessles? 1g batches or 50g batches..... What's better a ford focus or a f250?
Oh my direct fire recirc system is three vessel..
I think it was Randy Mosher who said that homebrewers spend far too much time chasing down the right system, method or piece of equipment when in reality, there is no right way to make beer.
HA HA you might as well be asking what the best beer is...So which is better?
They definitely are not the same... an old air cooled beetle will get you cross country just as a lexus would but they each have thier advantages and disadvantages performance wise. depending on a persons system and priorities one could be a better choice than the other. For example for a person who wants to step mash... Rims has the large advantage. and if the rims is designed and built correctly there is zero realistic danger of scorching.. if its thrown together with the wrong components its a real possibilty, but then again there are many herms out there not performing right either with no HLT recirculation to keep consistent temps around the coils... In reality these types of systems are only as good as thier implimentation. For some people I really believe a cooler is the best choice. And often those are the people who comment about how poorly herms or rims worked for them..They're all the same honestly. No one is better than the other. Also not sure what you mean by Recirculating Direct Heating. Do you mean Kettle Rims? Or do you mean element in mash kettle like BIAB? Seriously no one system is better than the other. They're just different ways to accomplish the same thing, and they all accomplish the same thing.
I agree but certain types of equipment have actually performance advantages over other like for example for step mashing rims is far superior than most herms setup..and herms is more foolproof (safer) as far as setup and implementation. Both those factors may be a total non issue for one person vs another but just pointing out that its not as much of a trival preference as say whether to go with a bayou kettle vs a spike kettle..BLUF is it comes down to a personal preference and what you want in your system..each to his/her own...there is no wrong or right answer and you have to build/brew on what ever system that you decide is best for you! I have brewed on both and each has their own advantages and disadvantages as the others have said above, however, both can and will make good if not great beer so it boils down to a personal choice! Good luck and cheers!!!
Recirculating e-BIAB is functionally the same as a RIMS, but the heating element is in the kettle, rather than in a tube that is part of the recirculation loop. As with RIMS, scorching, or overheating wort locally, is a possibility unless the controlling temp probe is located properly. Just like a RIMS, you want the temp probe located at the point where wort can be the hottest, and in an area of high wort flow. Thus you want the probe located about 1/8" - 1/4" away from the element, and between the element and the kettle outlet to the recirc loop.I notice a lot of talk about Herms and Rims. How about Recirculating Direct Heat? (I.E. BIAB electric element and pump constantly recirculating from bottom to top of mash tun).
Well the title of the thread Is Herm vs Rims... and you did ask the question?I notice a lot of talk about Herms and Rims. How about Recirculating Direct Heat? (I.E. BIAB electric element and pump constantly recirculating from bottom to top of mash tun).
What hasn't been brought up yet is heat stress or TBI.
We both agree on the proper installation reducing this. Any time direct heat is applied to your wort TBA will be produced, the question is at what level can it be tasted in the beer? This will be different for each person and you will also need to know what flavors you're looking for, or it could be there and you wouldn't even know that you're tasting this minor flaw. With most brewing systems you'll taste other flaws long before this. I'm striving for perfection in my beer and not cutting any corners which is why I'm finally purchasing the Stout Low O2 system and won't have to mess around with work arounds to brewing proper German beer. Again, I agree with you on setting the system up properly and that's why I've finally decided to go with RIMS. Now what would be interesting is do a side by side with exact systems other than the herms vs rims to find the nuanced differences.If the control circuit for the heater is properly installed and set up, there is no additional worry of increasing your wort's thiobarbituric acid content over what it would incur in a regular mash. TBA does generally take a long period of heating at boiling or higher temperatures. Typical mashing practice does not fit that condition.
Enzymes are complex proteins that are folded into specific shapes during their formation process. It's the particular shape of an enzyme that lets it catalyze a specific reaction. With the amylase enzymes, the reactions catalyzed are the hydrolysis of chemical bonds holding together chains of glucose molecules (starches, and polysaccharides.) When a bond is hydrolyzed, the chain is broken into two pieces, and the results can be either fermentable sugars, or longer glucose chains (aka polysaccharides.) It is these reactions that turn starch into fermentable sugar during the mash. At high enough temperatures, the shape of the enzyme gets distorted (some of the folding gets undone) and the enzyme can no longer catalyze the reaction that it used to (can't do its job anymore), in which case the enzyme has been denatured. Once denatured, enzymes cannot be repaired to make them functional again.Can you explain denaturing?
While I don't have a answer to the question your asking specifically I'll just point out with a 50ft Herms coil and a flow rate of appx 2.5 gpm (I haven't measured it in a few years) it only takes appx 5 mins to raise the mash temp of a typical 18g batch 10deg f. I think if you return at a higher temp than your mash target you're gonna get inconsistent temps. CheersSo here is the thing... let's say our mash is at 140F and we want a mash temp of 150F. Let's say we are recirculating through the bed at a set flow of say, 1 GPM. The higher we heat the mash liquid (via HERMS, RIMS or kettle bottom) the faster the mash heats up.
If we return the mash liquid at 150F, it will take forever to heat the mash up. If we return the mash liquid at 160F, it heats up faster. 170F, 180F, 190F and 200F. It just gets faster.
So what is the practical mash liquid return temp that doesn't harm the mash ?
While I don't have a answer to the question your asking specifically I'll just point out with a 50ft Herms coil and a flow rate of appx 2.5 gpm (I haven't measured it in a few years) it only takes appx 5 mins to raise the mash temp of a typical 18g batch 10deg f. I think if you return at a higher temp than your mash target you're gonna get inconsistent temps. Cheers
Heating of the mash not to exceed 1°C per minute.
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