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Electric RIMS tube question

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factory:
I don't know if this matters or not, so I'll ask:

When recirculating through an electric RIMS tube, does the direction of flow matter?  i.e. should the wort flow from the sensor side to the heating element side, or is the reverse true?

Or does it matter at all?

ibru:
The systems that I've seen, including mine, have the sensor after the water comes out of the mash tun before the element. If you do it the other way, you only get the temp of the water your putting back into the mash tun and not your mash temp.

factory:
That's what I thought, but I saw one hooked up the other way (mash tun to the heating element first) and thought htat was strange.  My brain couldn't reconcile this, so I had to ask.

mabrungard:
The sensor MUST be placed downstream of the heat input point. It DOES NOT matter what the temperature of the wort from the tun is. It only matters that you are heating the wort to your target temperature and not overheating it. Remember that the enzymes are in the wort, not the mash.  If you try to control your heat input by observing the wort temperature coming out of the tun, you will likely severely overheat your wort as it passes through the heater.  That will likely denature the wort enzymes and leave you with a starchy wort that does not ferment.  (You don't have to ask how I learned that bone-headed lesson ;-)  )

If you want to know the temperature of wort coming from the tun, insert an extra thermometer there.

factory:

--- Quote from: mabrungard on November 07, 2013, 10:50:13 AM ---The sensor MUST be placed downstream of the heat input point. It DOES NOT matter what the temperature of the wort from the tun is. It only matters that you are heating the wort to your target temperature and not overheating it. Remember that the enzymes are in the wort, not the mash.  If you try to control your heat input by observing the wort temperature coming out of the tun, you will likely severely overheat your wort as it passes through the heater.  That will likely denature the wort enzymes and leave you with a starchy wort that does not ferment.  (You don't have to ask how I learned that bone-headed lesson ;-)  )

If you want to know the temperature of wort coming from the tun, insert an extra thermometer there.

--- End quote ---

Thanks for the explaination! 

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