Herms Question

[KHB]

Ok i hope Screwtop dosnt mind me saying, but after ALOT of pm's back and forward i have bought a temp controller. What im about to say is a rough idea but I plan to mash in at 52.c for a 10 min protein rest, have my temp probe on the outlet of my HERMS. Set at 66.c and start recurculating, once it hits 66 keep circulating for the hour while temp controller switches HLT on and off. After the hour raise the temp to 76.c once hit leave for ten then mash out with 76.c water. Sounds like it should work alot easier with the temp controller. Does anyone else on here do similar??

 

[schooey]

Does anyone else on here do similar??

That's pretty much hat I do, except I use a PID with a PT100 probe at the exit of my HERMS that controls two solenoid valves that either diverts the wort through the HERMS coil if the wort needs heating or bypasses it if the wort temp is correct, rather than changing the HLT temp.

 

[Thirsty Boy]

Ok i hope Screwtop dosnt mind me saying, but after ALOT of pm's back and forward i have bought a temp controller. What im about to say is a rough idea but I plan to mash in at 52.c for a 10 min protein rest, have my temp probe on the outlet of my HERMS. Set at 66.c and start recurculating, once it hits 66 keep circulating for the hour while temp controller switches HLT on and off. After the hour raise the temp to 76.c once hit leave for ten then mash out with 76.c water. Sounds like it should work alot easier with the temp controller. Does anyone else on here do similar??

Pretty close to standard KHB - most HERMS or RIMS are either just as your system will be, or a minor variation thereof.

Just remember that being able to step mash, doesn't mean you have to. Even with a functioning HERMS at your disposal, single infusion will be the easiest option and is appropriate for most beer types.

Of course... I do at least two steps on almost everything... so I can't talk.

Have fun

TB

 

[Screwtop]

The reason for a protien rest is simply to limit alpha glucanase production to what is required from the mash schedule. Used to underlet, but the temp of strike water required for a single infusion sacc rest was resulting in less than desirable attenuation results during fermentation. First I tried adding strike water to the tun and allowing some time for temp transfer and equalisation before adding the grist, this worked so went the extra step of mashing in lower and ramping up using the HERMS. Well pleased with the improvement in control over fermentability in my brewery.

Screwy

 

[jimmyjack]

Well i brewed again today i did it the same way only changing two things.
1: I agitated the water in my HLT which dropped the temp 2.c
2: I used a longer hose which just sat in the grain bed.

I probably had the same success as last time raising 5.c over 10mins but still not enough i noticed that my wort was coming out at 78.c so a bit warmer this time.

Next time will probably try a sparge arm so the water is getting spread even on top of the mash and not in one central spot. I know i will get it eventually just not ready for a 3 step mash yet!!

Cheers KHB

KHB, I brewed using my HERMS for the first time the other day as well and loved it. I made a very simple return manifold that is made from 1/2 inch copper and a copper Tee at the end. I simple put a corny dip tube into the copper and then slide my thermocoupler from my on/off controller into it. Not the most engineered idea but it works well.


My system is similar to Justin as I have a seperate HE that drives my HERMS. Because it so small I do not get alot of stratification. However I am thinking about using an aquarium bubbler to bubble through to spread out the heat on my coil.



Cheers, JJ