New 1500w dedicated herms

[jtp137]

Changed my system a little bit and went with a dedicated herms pot with 1500w element and PID I have the temp probe just after the herms pot I noticed that if I set temp at 154 and measure the liquid inside the mash tun it measures 152 with a thermapen I would expect some sort of temperature drop but what do I do If i want to mash at 154 set the controller to 156 knowing that there will be a two degree drop? I think that I should leave it alone because 154 is the hottest temp the mash will be at what do you think?

View attachment ImageUploadedByHome Brew1476646671.743376.jpg

 

[Double_D]

I have my temp probe in my mash tun. That way it's based off the temp of the mash instead of the wort coming out of the herms coil.

 

[IslandLizard]

I love the idea! What kind of false bottom/drainage system do you use in that cooler? This looks like something I want to do, using a rectangular cooler with a cpvc manifold.

I agree that the thermo probe should be somewhere in the mash tun.

 

[jtp137]

That is actually my hlt cooler i have a 25 gallon pot with insulation and a homemade copper manifold

 

[jtp137]

I am worried if the probe is in the mash tun then if i set it at lets say 154 then the wort exiting the coil would be 157 range doest the liquid wort also contain the enzymes that are working converting starch to sugar? And if the recirculation speed is high the wort sitting in the mash tun would be heated pretty wuickly

 

[IslandLizard]

I am worried if the probe is in the mash tun then if i set it at lets say 154 then the wort exiting the coil would be 157 range doest the liquid wort also contain the enzymes that are working converting starch to sugar? And if the recirculation speed is high the wort sitting in the mash tun would be heated pretty wuickly

You have a good point there. Most enzymes are indeed in the liquid stage, so overheating the recirculating wort may cause denaturing of enzymes. I think these systems all rely on the right balance of all factors.

 

[jtp137]

You have a good point there. Most enzymes are indeed in the liquid stage, so overheating the recirculating wort may cause denaturing of enzymes. I think these systems all rely on the right balance of all factors.

Its probably relative if I make my classic pale ale at 154 and it ferments down to much the next time I make it can set the pid at 155 or 156 and just play with it at least the temp will be stable

 

[Double_D]

I know I read something about mash being a colloidal system in BYO relating to this specifically. Maybe someone will weigh in that understands that part of brew science better than me...But there's an insulating factor because of the particulate in solution or something like that. Not that it's my habit anymore, but I've used temp differentials as high as 15 degrees. My hlt was 15 degrees higher than my mash tun. Still fermented down to the same gravity as the batch that the differential was only 5 degrees.

Kinda anecdotal, but I don't stress about it.