Auber 2362 PID Mode for Gas-Fired Mash Temp Adjustment

[hafmpty]

As the title suggests, I have an Auber 2362 setup for mash temperature control in a gas-fired setup. Currently I have it in on/off mode. I realize that is how a lot people use it. But because of the way this mode works, I overshoot my temperatures because the heat is applied until the process value reaches the set value. But even after the heat is off, temperature will rise another 4-6 degrees.

Anyway, I talked to one of the individuals at Auber and they said I could use this in PID mode so that I don't overshoot my temperatures.

I will change my PID to the appropriate mode (outy=1) and will adjust the cycle rate to avoid overusing the solenoid valve (the cycle rate (ot) will be somewhere in the 20-40 range).

I was wondering if anyone has used their PID in this way and IF SO what settings did you find worked for P, I, D, and SouF (damp constant).

 

[DukeOfSLAG]

I'm interested in completing a similar goal. Hopefully someone comes along to help us, or maybe we can brainstorm together?

I have 3 DS18B20 to monitor temps and a step motor to adjust the gas flow. Can't figure out the equation, though.

 

[hafmpty]

I'm interested in completing a similar goal. Hopefully someone comes along to help us, or maybe we can brainstorm together?

I have 3 DS18B20 to monitor temps and a step motor to adjust the gas flow. Can't figure out the equation, though.

I actually did some more testing on my rig last night. I did the "autotune" and it was close, but not really what I was wanting. However, once I setup my burner for the "low and slow" heating method I recently read about in BYO, it worked awesome.

I set the flame to HIGH to bring the water temperature up to where I wanted it and then once it got into mash range, I turned the heat way down so that the temp rise was about 1 degree F every 45 seconds to a minute. With the PID set to turn the temp off once it hits the set point, the temperature rise above the set point was only 1/10-2/10's of a degree. Definitely happy with those results.

Basically what I determined was that my temp overshooting was a result of too much heat being applied during the critical part of temperature management.

 

[RussPDX]

@Hafmpty - What BYO article/issue are you referring to if you remember. Sounds like an interesting article.

 

[hafmpty]

@Hafmpty - What BYO article/issue are you referring to if you remember. Sounds like an interesting article.

Just saw that you had asked this question...sorry. Anyway, it's in the September 2014 issue. The article is called "Maximize Your Mash" and is on pg. 30. The author (Walter Diaz) goes into the different techniques brewers used to control their mash temperatures. He talks about insulated mash tuns, RIMS/HERMS systems, and mash tuns with built in mixers. He then talks about how each system (whether insulated, RIMS/HERMS, or mixed) means certain changes to the wort. If you're interested in the article, PM me and I'll scan it for you next week when I'm back at work.

Happy Thanksgiving.

 

[RussPDX]

I must have just missed it. I have that issue and will go back and read it. Thanks for the follow up.


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