« on: November 06, 2013, 09:42:25 AM »
I'm still considering getting rid of my little 3/8"x25' IC and stepping up to the 1/2"x50' with whirlpool and March pump. I'm wondering about making that pump serve more purposes. What are the benefits of a direct heat recirculation mash tun compared to just old fashioned mashing?
None that I've found. You can do a step mash more easily, but I have trouble calling that a "benefit" since I've found it makes little to no difference.
When I first started all grain, I had a home made RIMS system. And I liked it. I built a flat system and needed two pumps to do all the transfers. I got sick of the pumps, and got the Top Tier. Stopped the RIMS, and even took Denny's advice on batch sparging. And that's the system we went pro with. However, we recently upgrading to a 1bbl system, with five 1bbl fermenters. And, another recent change was the purchase of the Tower of Power. I've only done three beers with it so far, but the first one was our flagship brand (an Amber) As Denny states, not all that much different. The beer is a little more clear, but until I get good repeatable results, who knows what the reason for that was.
Our main reason in going back to RIMS is better temperature control. For us, it helps. And since you can't use the Top Tier with 55 gallon pots, we had to go with a pump anyway.