I have a RIMS system and am looking for a better way to dial-in the flow than I use right now.
On my 15g system, a March pump take wort from under the false bottom and then pumps it back into a circular tube immersed in the grain bed. The problem I sometimes have is too much suction resulting in a compacted grain bed and then some scorching. Suction/flow is controlled by pinching the outlet tubing from the March pump. I handle this by paying close attention for 20 minutes after dough-in, and when the system is dialed-in then everything is OK for the rest of the mash.
But, I would love to be more scientific, controlled and exact about this recirculation! The first thing that occurred to me was to find a rotameter with a valve. Does anyone know of an in-line liquid rotameter model with a valve that would suit - or another simple in-line mechanical measurement and control solution that would work?
Thanks for reading!
On my 15g system, a March pump take wort from under the false bottom and then pumps it back into a circular tube immersed in the grain bed. The problem I sometimes have is too much suction resulting in a compacted grain bed and then some scorching. Suction/flow is controlled by pinching the outlet tubing from the March pump. I handle this by paying close attention for 20 minutes after dough-in, and when the system is dialed-in then everything is OK for the rest of the mash.
But, I would love to be more scientific, controlled and exact about this recirculation! The first thing that occurred to me was to find a rotameter with a valve. Does anyone know of an in-line liquid rotameter model with a valve that would suit - or another simple in-line mechanical measurement and control solution that would work?
Thanks for reading!