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Herms / Rims users which mashing profile you use?

B

brewmaster808

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.
 
I am a cooler man so I don't have an answer :-[

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

Don
 
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
 
I assign the first step as an infusion then the other steps as temp. Hope this helps you.
 
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
 
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.
 
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.
 
it all depends on what I am brewing, most of the time
i just make up my own schedule and temps
 
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
 
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