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What Is a RIMS - Smarty Pints - Home Brew Network
IN this video we tell you what a RIMS is and how it can be used on a brewing system. Do you have questions about this video? Or do you have anything you want added to this footage? Let us know! Leave us a comment!
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What do you use your mash tun burner for if you are using a rims tube? To heat up the initial strike water? Thinking about a variation of this system. I’m going to double my boil kettle as a hot liquor tank, do a full volume mash, and go no sparge.
When using the RIMS system, would you still have to sparge from a separate tank to mash tun while transferring to the brew kettle? Or would you add the extra water volume(sparge water) to the mash tun to compensate for volume loss? Awesome video and system by the way.
Where did you get the wire shelf cart for your brew stand?
Do you heat your water in the hot liquor tank with the RIMs set up as well? I see you have a burner on everything.
Why send the wort through the heating element first? Wouldn't you get a more accurate reading of what's happening in the mash tun if the wort hit the temperature probe first? That way the element can be engaged to heat the wort it's about to receive.
@andrewteal3016
6 жыл бұрын
If you take temp before the element - it only knows the temp after it's been warmed and cooled as it cycled through the mash bed. So say you're set at 156, the mash hits the temp probe at 150. The element is going to go full power trying to get it warm but it has to travel up the rims and through the mash tun again before it hits the temp probe. Takes a lot of traveling and drop in temp before it hits that probe again. You likely will be dumping very hot wort (scortched) into the grain bed because the element doesn't know any better. Put the probe shortly after the element and it should never heat the wort above your set point (much) as the wort doesn't move much before its temp is taken, it doesn't cool down. You're constantly dumping 156* wort into the mash until it equalizes instead of possibly dumping 170-190* + wort into the mash until it cycles through the mash and equalizes to 156 before it hits the element. Eventually the wort will equalize with either set and once it does - the element maintains, doesn't radically change temps. I still warm strike water with my Blichmann, dough in etc and the RIMS is to maintain temps in the cooler and provide a way to do ramped mashes. Glucan Rest: 112° F for 20 minutes Protein Rest: 122° F for 20 minutes Beta Sacch’ Rest: 149° F for 45 minutes Alpha Sacch’ Rest: 160 F for 30 minutes Mashout: 170° F for 10 minutes That's hard to do with an igloo cooler. Being insulated, it holds heat well and cycles the element rarely but I can then use the controller to bump things.
Why do you put the thermostat probe in the rims tube instead of putting the thermostat probe in the mashed tun itself
How long does it take for that to heat everything? And how many gallons are you heating?
Where did you get the cart?
Can you show the unit sparging the mash?
@SmartyPints
9 жыл бұрын
***** Sorry for the very late response! Thanks for the comment and recommendation for another video. We will make a quick video of Alex's Sparging on his rig.
where can you buy the rims tube at?
@SmartyPints
9 жыл бұрын
veritatis inquisitor Sorry for the late response! You can visit www.brewandgrow.com and find the RIMs tube kit here www.brewandgrow.com/brew/equipment/electric-brewing/1-5-tri-clover-rims-tube.html Keep in mind the kit does not include the heating element or cap or thermowell (depending on how you wish to seal the tube on top). Also the way Alex is using a simple version of temperature monitoring via his Johnson Controler with the thermowell on top. You can simply place the SS Tri Clamp cap on top and hook a temp probe via a Tee Fitting on the "output" fitting of your mash.