rwmingis
Well-Known Member
Hi all,
I'm building a RIMS system at the moment. For me it's just a fun gadget to build, but I think it will be quite helpful in keeping my mash temperature the same throughout, help with small mash temperature steps, and also increase wort clarity.
I'm just looking for a bit of constructive criticism for the system before I begin ordering parts. My main worries are issues with grain clogging, scorching, etc.
To briefly describe the system:
1. All plumbing is half inch to match the size of the March pump.
2. Wort enters from the outlet on the base of the mash tun via a non-collapsing hose to the inlet of the pump.
3. It then goes through a diaphragm valve for flow control.
4. After the valve, it goes through an orifice (not shown, but adjacent to valve, will be a nominal 7mm dia.). I measure the differential pressure across this orifice to get the flow rate.
5. Wort then goes through the heating chamber which is either DN40 or DN50 copper pipe. It's about 550mm long so that it can accommodate the long low watt density elements to prevent scorching.
6. At this point I measure the outlet temperature of the heating chamber to ensure it's not too hot to avoid enzyme denaturing. I'm sure the enzymes are pretty hardy, but need to make provision for it in case i get conversion problems.
7. Lastly the wort heads to 2 selector ball valves where i can select between recirculation to the tun (for mashing) or filling the kettle during the sparge, or a combination of both for heating during the sparge.
If you know the flow rate through the system, you can limit the power going to the heating element (0-100%) so that you don't scorch the wort. If you slow the flow down with the same heat input, it gives the wort more time in the heating chamber to heat up. I'll probably use the two DS1820 temperature sensors (one in the mash tun, and one at the exit of the heating chamber) along with a honeywell diff. pressure sensor to feed a PIC chip to control power to the heating element using PID control.
See photos below (the white piping is conduit for the mains wiring)
So my questions are:
a.) Rather than throttle the flow with a diaphragm valve, what do you think of using motor control on the pump instead. Will this cause the pump motor to overheat?
b.) Have any of you had any issues with the suction head of the pump not being great enough to suck wort through the grain bed. Does it change during the mash as the starch converts?
c.) Does anyone have any experience with what the minimum fitting ID i should use when it comes to grain clogging the system. The orifice ID which is at a nominal 6-7mm at the moment has to be set exactly as it affect the pressure vs flowrate function. (at the moment 7 L/m should give me a 1 psi drop over the orifice) My thinking is that if it get's through the false bottom that the grain bits would be smaller than 3 mm or so.
d.) Any ideas where the best place in the mash tun is to place the temperature sensor?
e.) Lastly, any control tips? I think that one might be that if i have manual flow control, have it beep at me if the flowrate gets too high as the starch converts, or too low if there is a stuck mash.
I know it's a lot of questions, but any input at all would be greatly appreciated.
Cheers,
Rob
I'm building a RIMS system at the moment. For me it's just a fun gadget to build, but I think it will be quite helpful in keeping my mash temperature the same throughout, help with small mash temperature steps, and also increase wort clarity.
I'm just looking for a bit of constructive criticism for the system before I begin ordering parts. My main worries are issues with grain clogging, scorching, etc.
To briefly describe the system:
1. All plumbing is half inch to match the size of the March pump.
2. Wort enters from the outlet on the base of the mash tun via a non-collapsing hose to the inlet of the pump.
3. It then goes through a diaphragm valve for flow control.
4. After the valve, it goes through an orifice (not shown, but adjacent to valve, will be a nominal 7mm dia.). I measure the differential pressure across this orifice to get the flow rate.
5. Wort then goes through the heating chamber which is either DN40 or DN50 copper pipe. It's about 550mm long so that it can accommodate the long low watt density elements to prevent scorching.
6. At this point I measure the outlet temperature of the heating chamber to ensure it's not too hot to avoid enzyme denaturing. I'm sure the enzymes are pretty hardy, but need to make provision for it in case i get conversion problems.
7. Lastly the wort heads to 2 selector ball valves where i can select between recirculation to the tun (for mashing) or filling the kettle during the sparge, or a combination of both for heating during the sparge.
If you know the flow rate through the system, you can limit the power going to the heating element (0-100%) so that you don't scorch the wort. If you slow the flow down with the same heat input, it gives the wort more time in the heating chamber to heat up. I'll probably use the two DS1820 temperature sensors (one in the mash tun, and one at the exit of the heating chamber) along with a honeywell diff. pressure sensor to feed a PIC chip to control power to the heating element using PID control.
See photos below (the white piping is conduit for the mains wiring)
So my questions are:
a.) Rather than throttle the flow with a diaphragm valve, what do you think of using motor control on the pump instead. Will this cause the pump motor to overheat?
b.) Have any of you had any issues with the suction head of the pump not being great enough to suck wort through the grain bed. Does it change during the mash as the starch converts?
c.) Does anyone have any experience with what the minimum fitting ID i should use when it comes to grain clogging the system. The orifice ID which is at a nominal 6-7mm at the moment has to be set exactly as it affect the pressure vs flowrate function. (at the moment 7 L/m should give me a 1 psi drop over the orifice) My thinking is that if it get's through the false bottom that the grain bits would be smaller than 3 mm or so.
d.) Any ideas where the best place in the mash tun is to place the temperature sensor?
e.) Lastly, any control tips? I think that one might be that if i have manual flow control, have it beep at me if the flowrate gets too high as the starch converts, or too low if there is a stuck mash.
I know it's a lot of questions, but any input at all would be greatly appreciated.
Cheers,
Rob