Originally Posted by kenh
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...
Clover Creek Brewery, Puyallup WA
Planning - Drinking
Fermenters - Snagtooth Pale Ale OG 1.050(??), Centennial Blonde 1.040On tap
Snagtooth Pale Ale OG 1.052, Fresh Squeezed IPA OG 1.075, Mulholland Hard Cider OG 1.084