Author Topic: Herms / Rims users which mashing profile you use?  (Read 13360 times)

brewmaster808

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Herms / Rims users which mashing profile you use?
« on: July 19, 2005, 06:06:04 PM »
Just wondering what what mashing profile do other Herms users setup to use with beersmith? Is it single infusion or temp mash, or depends on what style you are going after? Has anyone made a mash setup for Herms specificly? I find that I use both single infusion or temp mash with my Herms and wonder if this is commonly done.

brewmaster808

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Re: Herms / Rims users which mashing profile you u
« Reply #1 on: October 01, 2005, 05:30:46 PM »
Kind of surprised nearly 3 months and no replies.

Shakey_Dog

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Re: Herms / Rims users which mashing profile you u
« Reply #2 on: October 03, 2005, 06:57:09 AM »
I am a cooler man so I don't have an answer :-[

Atleast yet I don't have a Herms/rims.

Don

Offline littlebrew

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Re: Herms / Rims users which mashing profile you u
« Reply #3 on: December 01, 2005, 01:06:10 AM »
I too am a cooler man, but I would suspect  with that type of control one might be able to do anything.  Personally, when I was developing my system (not yet finished), I planned to do temperature steps.  I love the gadgets and the ability to conrol my mash.

In my house THAT is the only thing I control! ;D ;)

Check this gadetry out!!

http://powersbrewery.com/

http://home.chattanooga.net/~cdp/rimsnew/rimsnew.htm
« Last Edit: December 01, 2005, 01:12:19 AM by pcdiver »
We are what we repeatedly do.  Excellence then, is not an act, but a habit........Aristotle

sirlambic

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Re: Herms / Rims users which mashing profile you use?
« Reply #4 on: October 23, 2006, 02:19:09 PM »
I assign the first step as an infusion then the other steps as temp. Hope this helps you.

yountsy

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Re: Herms / Rims users which mashing profile you use?
« Reply #5 on: October 31, 2006, 06:17:24 PM »
We use a temp mash on ours,me and my buddy built a system close to sabco's and the rims is used to maintain temp and the burner is to raise temp

JettaKnight

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Re: Herms / Rims users which mashing profile you use?
« Reply #6 on: July 08, 2008, 04:56:44 PM »
I've just started using my RIMS setup. For this last batch I did a dough-in for 20 min. at 104F and then added water and heated to a 40 min. rest at 145F and then a 20 min. rest at 156F.

My efficiency was about 80%, so I'll try a mash out at 170F for 10 min. next time.

JettaKnight

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Re: Herms / Rims users which mashing profile you use?
« Reply #7 on: September 09, 2008, 12:05:35 PM »
With my RIMS, I'm now doing a single infusion with a mash out at 170F. If I use adjuncts, I can add a protein rest.

Offline BAY13

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Re: Herms / Rims users which mashing profile you use?
« Reply #8 on: August 22, 2009, 04:29:08 PM »
I use 50Lt SS kegs in my set up, so depending on your setup you'll have to change some of the settings.

KaOZ_e      >cod4,5


Bay13
Brewing up a little Skullduggery
The MCG is known for its great atmosphere, much of which is generated in the infamous Bay 13. In the late 1980s, the warm up stretches performed by Merv Hughes would often be mimicked by the crowd at Bay 13.
http://au.youtube.com/watch?v=ULyR7sZ2eqk

Offline BAY13

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Re: Herms / Rims users which mashing profile you use?
« Reply #9 on: August 22, 2009, 04:50:34 PM »
Grunts Pale Ale using these settings

KaOz_e

Bay13
Brewing up a little Skullduggery
The MCG is known for its great atmosphere, much of which is generated in the infamous Bay 13. In the late 1980s, the warm up stretches performed by Merv Hughes would often be mimicked by the crowd at Bay 13.
http://au.youtube.com/watch?v=ULyR7sZ2eqk

Offline bornredi

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Re: Herms / Rims users which mashing profile you use?
« Reply #10 on: August 24, 2009, 08:15:17 AM »
it all depends on what I am brewing, most of the time
i just make up my own schedule and temps

Offline BAY13

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Re: Herms / Rims users which mashing profile you use?
« Reply #11 on: August 26, 2009, 12:56:24 AM »
Here goes,
I bottom fill my mash tun. (filtered tap water@ 27deg C)Then I hook up my pump to my heat exchange and bring my mash up to 40c. Once I hit 40c I shut the tap off to maintain mash @ 40 and bump the temp up of the heat exchange up to 86c.
When I hit 86c I turn the pump back on to hit my next step of 60c in under a minute. At this point I only use the pump to maintain temp, so for most of the time it is off. After 40 min. I get the heat exchange up to 78c for the next step. Turn the pump on and when I hit 65 I dump that first lot of wort into the boiler. Then I dump water from my heat exchange into the mash tun at 65c and hold it there for 40min then dump it into the boiler. From here on in I fly sparg (using da pump) till I hit the quantity of wort I need.
So as you can see I use a mixture of heat  and infusion profiles.

Hope this has been some help

http://www.craftbrewer.com.au/shop/products.asp?store=CB
« Last Edit: August 26, 2009, 12:59:30 AM by BAY13 »
Brewing up a little Skullduggery
The MCG is known for its great atmosphere, much of which is generated in the infamous Bay 13. In the late 1980s, the warm up stretches performed by Merv Hughes would often be mimicked by the crowd at Bay 13.
http://au.youtube.com/watch?v=ULyR7sZ2eqk

 

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