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Old 12-06-2013, 12:03 AM   #11
atoughram
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Your long rise time is because you are only getting 1125 watts out of your 4500 watt element. Run at full 4500 watts of power and your rise time from 150F to 168F should be 5 - 7 minutes. One degree every 1/2 minute would be pretty good.
I'm ok with the rise time - it won’t denature the enzymes that way. Now if I were going to do a protein rest before the saccharification rest the long rise time might be a bit annoying, but I don’t typically use a lot of adjuncts and use highly modified malt.

Interesting thought though, if I moved my temperature probe to the outlet of the RIMS tube (Planned) and stepped up to 240VAC, I could quicken the rise times without scorching. Hmm... I've answered my own question in a different thread...
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Old 12-06-2013, 04:37 PM   #12
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I have a 2000 LWD 120 volt element and I can rise the temp 1 degree every 45 seconds for a 10 gallon batch. My mash tun is insulated, this does make a difference.

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Old 12-06-2013, 11:35 PM   #13
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I have a 2000 LWD 120 volt element and I can rise the temp 1 degree every 45 seconds for a 10 gallon batch. My mash tun is insulated, this does make a difference.
I also have an insulated MT - it's a hot water tank blanket.
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Old 12-07-2013, 03:03 AM   #14
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I also have an insulated MT - it's a hot water tank blanket.
I am using a keggle and at first I was not able to raise temps very quickly and had a hard time holding a temp without a lot of fluctuations. I wrapped it with reflex insulation, bubble wrap with an aluminum type covering, put it in the bottom, and put a 2" foam board on top as a cover. Big change.

Me happy now.
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Old 12-07-2013, 06:57 PM   #15
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I am using a keggle and at first I was not able to raise temps very quickly and had a hard time holding a temp without a lot of fluctuations. I wrapped it with reflex insulation, bubble wrap with an aluminum type covering, put it in the bottom, and put a 2" foam board on top as a cover. Big change.

Me happy now.
The foam board on top probably helped more than the insulation on the sides and Here a link to an article that helps explain why.
http://goo.gl/nqWQDi

If I read the article right the biggest heat loss is from running uncovered and that makes since. I mash in a 10 gallon GOTT cooler and use a RIMS tube to maintain temperature.
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Old 12-08-2013, 02:34 AM   #16
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Very interesting, I did notice a difference with the side and bottom wrap when the top had not been made yet. This was just a water test. But, your data explains why the cover made such a difference.

Thank you fellow brewer, have a cold homebrew on me!

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