Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > HERMS coil de-naturing enzymes?
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Old 12-02-2012, 02:45 AM   #11
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Originally Posted by CharlosCarlies
So I just finished my 3rd batch on my new B3 rig and got to thinking: what temp do you guys generally keep your HLT at for the HERMS?

I have just been setting it to 168 so it's ready for the sparge and having the pump kick on when the mash drops below my set point, but wouldn't the small amount of wort in the HERMS coil get de-natured when the pump kicks off and it's sitting for a few minutes in 168F water?

Prob a duh moment, but appreciate the help.
Kind of off topic, CharlosCarlies how do you like your B3 system? I ordered one last week. Which system did you get? Any tips to offer after 3 batches?

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Old 12-02-2012, 08:09 AM   #12
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Originally Posted by Bsquared View Post
If any thing too I think most home brewers mash too long. Talking to some of the local pro's, ti seems that most of them mash in under 30min, and I've heard as quick as 8min's.
*nod* you mash until you hit your numbers. It can take 10 minutes, or 90, it all depends.

As for returning the wort to the kettle. Yes, return it to the top. Some rice hulls in the mash will prevent channeling and allow everything to flow without getting stuck.
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