Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > DIY Projects > Brew Stands > RIMS Scorching... need help finding right element...
Reply
 
Thread Tools
Old 10-11-2012, 12:37 AM   #11
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,680
Liked 291 Times on 248 Posts
Likes Given: 77

Default

I read that the watt-density is also quartered when running a 220V element at 120V. I use a 1650W, 120V LWD element in my 1.5" SS RIMs tube and haven't had any scorching issues yet.


__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger
helibrewer is offline
 
Reply With Quote
Old 10-11-2012, 12:46 AM   #12
jcaudill
Feedback Score: 3 reviews
Recipes 
 
Join Date: Dec 2010
Location: VA Beach, VA
Posts: 861
Liked 64 Times on 49 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Dgonza9 View Post
Interesting. I tend to think the effect is pretty small, if at all. Plus, if you don't like a feature of your beer, you can tweak the recipe. Beyond certain obvious no no's, I don't think there is a"right" way to do this. After all, a decoction is adding boiling mash to the mash tun. The enzymes the boiling mash touches must get above 176 degrees for a time before stirring. Even the external RIMS tape system has to heat the pipes up higher than your mash temp if you are ramping from 120 degrees.

It's an interesting concept though and may have some merits. Kind of like sous vide cooking, where you attempt to cook food using the temperature you would like to eat it at, and hence cook it for days.

I'm not knocking the science here. But in an operation this complex, I'm not sure that it matters or that I could isolate the variables involved in producing a beer to this one thing. I certainly don't think my beer has suffered (other than the one scorching incident) since I went to an electric system.
It's probably not huge given the surface area of contact. But it is something to consider - some designs maybe have more an issue than others.

You really can't adjust a recipe to fix something like this. Enzymes are active in certain temp ranges regardless of recipe.

As for decoction - that is why nobody does it anymore It was formerly used for temp rises - great. We don't need that anymore though - we have the technology!
jcaudill is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
RIMS element SoMD Brew Stands 4 02-12-2012 03:53 AM
RIMs element/controls SoMD Brew Stands 14 11-04-2011 03:17 AM
Rims element burkian Brew Stands 10 01-28-2011 02:00 PM
RIMS element Question newrbrewer Brew Stands 5 10-03-2010 01:43 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS