Curious if you guys let the dough-in settle for 10 minutes or so (after stirring a bit) before you run the recirculation during the mash. I hear it does wonders for efficiency, but for some reason I always get antsy and start recirculating pretty much as soon as I’ve got about and inch of water over the grain bed.
Great question! We do usually let it sit for between 5-10 minutes before starting the recirculation. Anything longer than 10 minutes and I find the mash temp starts to drop fairly quickly as our mash tun isn’t insulated. As soon as we upgrade our mash tun we’ll start exploring this a little more.
That makes a lot of sense. My Mash Tun is very similar. Keggle design, only not a bottom drain. My RIMS temp sensor is setup just past the outlet of the mash tun, and until this minute I didn’t really think about how that likely was “rushing” my actions. Now this makes a lot of sense why, with the sensor not really tracking without the recirculation. I typically Strike low and raise to temp over about 10 mins to avoid accidentally killing some enzymes. Makes for great efficiency, and between the RIMS and burner never really struggle to keep temp.
@@ChuckUnderFire Sounds like a decent setup my friend! I researched both RIMS and HERMS systems and decided on HERMS, mainly because they’re more openly available in the UK. For some reason RIMS is far harder to get hold of over here! I’ve also experimented with the temp probe positioning. I initially had it on the mash tun outlet, then moved it to the inlet....and currently have it on the pump outlet prior to the herms coil. I’m sure I’ll change it around again soon though. 😂
Oh yeah!
Innit...
Curious if you guys let the dough-in settle for 10 minutes or so (after stirring a bit) before you run the recirculation during the mash. I hear it does wonders for efficiency, but for some reason I always get antsy and start recirculating pretty much as soon as I’ve got about and inch of water over the grain bed.
Great question! We do usually let it sit for between 5-10 minutes before starting the recirculation. Anything longer than 10 minutes and I find the mash temp starts to drop fairly quickly as our mash tun isn’t insulated. As soon as we upgrade our mash tun we’ll start exploring this a little more.
That makes a lot of sense. My Mash Tun is very similar. Keggle design, only not a bottom drain. My RIMS temp sensor is setup just past the outlet of the mash tun, and until this minute I didn’t really think about how that likely was “rushing” my actions. Now this makes a lot of sense why, with the sensor not really tracking without the recirculation.
I typically Strike low and raise to temp over about 10 mins to avoid accidentally killing some enzymes. Makes for great efficiency, and between the RIMS and burner never really struggle to keep temp.
@@ChuckUnderFire Sounds like a decent setup my friend! I researched both RIMS and HERMS systems and decided on HERMS, mainly because they’re more openly available in the UK. For some reason RIMS is far harder to get hold of over here!
I’ve also experimented with the temp probe positioning. I initially had it on the mash tun outlet, then moved it to the inlet....and currently have it on the pump outlet prior to the herms coil. I’m sure I’ll change it around again soon though. 😂
I’m in the background
well spotted!