I've been thinking about how RIMS and HERMS are basically backwards from what is ideal for thermodynamics and trying to come up with a solution for a few months now. In general it would be best for hot water to go in the bottom and to be taking your water from the top of the grain bed. this would leave you with a more even distribution of temp through the mash.
I've previously toyed with the idea of some sort of filter/float at the top but never was able to find a good method that was food safe and functional.
So my latest idea is to build a frame and stretch fine food grade mesh over it. Make a way to adjust it in the mash and force the grain down and compact it, thereby giving me clear proto wort at the top that i could pump out that has no grain in it.
Assuming i can find a way to engineer this (), is there any reason compacting the mash this way would be detrimental? I am afraid that it would hinder the overall conversion but i'm not certain. Input would be very helpful!
Secondary - Flanders Red 11 months in!
Bottled - 3 syrups for the Berliner Weisse
Kegged - Kolsch, Berliner Weisse, English Mild