Hey folks! I've posted this same question on AHA forum, but I figured I'd widen the search area.
I wasn't able to find an answer to this with Google or elsewhere in this forum and others, so here I am.
Recently, I saw a video where a professional brewer started recirculating through the HERMS system BEFORE mashing in. IE:
1. Heated water to just above mash-in temp in HLT
2. Moved strike water to empty MLT
3. Began circulating water through HERMS at mash-in temp
4. Added grain (mash-in)
5. Continued circulating through HERMS until moving to boil kettle
Has anyone else done this on the homebrew scale? I have been fighting my RIMS system a bit with getting a good grain bed, as the grain bed doesn't really stratify well - I get A LOT of flour through the pump, and the grain bed gets shallow about the edges of the MLT.
It seems like this method of running through the HERMS (or, RIMS in my case) could help keep the grain bed very consistent as grain is added to the MLT.
Thoughts?
I wasn't able to find an answer to this with Google or elsewhere in this forum and others, so here I am.
Recently, I saw a video where a professional brewer started recirculating through the HERMS system BEFORE mashing in. IE:
1. Heated water to just above mash-in temp in HLT
2. Moved strike water to empty MLT
3. Began circulating water through HERMS at mash-in temp
4. Added grain (mash-in)
5. Continued circulating through HERMS until moving to boil kettle
Has anyone else done this on the homebrew scale? I have been fighting my RIMS system a bit with getting a good grain bed, as the grain bed doesn't really stratify well - I get A LOT of flour through the pump, and the grain bed gets shallow about the edges of the MLT.
It seems like this method of running through the HERMS (or, RIMS in my case) could help keep the grain bed very consistent as grain is added to the MLT.
Thoughts?