What to build? HERMS or ferment room?

[kast1k]

My brewing partner and I are butting heads on where to go next, and would like perspective. Do we build a propane fired HERMS brew stand complete with pumps, or do we build a temp controlled ferment chamber? We have all the keg shells ready, and ferment in a basement in the NW devoid of massive temperature spikes. Where will we get the most benefit to improve capabilities/consistency/quality? I'm leaning toward brew stand, he, towards ferment chamber.

 

[kast1k]

Bump?

 

[cantrell00]

The cold side of brewing will provide dramatically more impact to the quality of the beer that the hot side.

That being said, the hot side is certainly more laborious.

I'd do the ferment room & a pump.

 

[AnthonyUK]

Definately the ferment room which will have the biggest impact on quality.
HERMS/RIMS will have hardly any benefit at all.

 

[cantrell00]

Definately the ferment room which will have the biggest impact on quality.
HERMS/RIMS will have hardly any benefit at all.

HERMS/RIMS can provide for greater repeatedability.

 

[AnthonyUK]

HERMS/RIMS can provide for greater repeatedability.

I agree it can which is great if you like making the same thing.
There are other reasons such as maintaining mash temps but there are simpler ways to achieve this.
I'm an advocate of getting the basics right and then addressing any remaining issues rather than getting carried away at the start with over complicated methods. That is not to say I haven't made the same mistakes

I have seen more people move from RIMS/HERMS to a simpler setup than I have the opposite and virtually everyone will benefit from having fermentation temperature control.

 

[cantrell00]

I agree it can which is great if you like making the same thing.
There are other reasons such as maintaining mash temps but there are simpler ways to achieve this.
I'm an advocate of getting the basics right and then addressing any remaining issues rather than getting carried away at the start with over complicated methods. That is not to say I haven't made the same mistakes

I have seen more people move from RIMS/HERMS to a simpler setup than I have the opposite and virtually everyone will benefit from having fermentation temperature control.

Is the OP a beginner or novice?

I could make the argument that pushing a button on a PID to a set delta as much easier than all of the variables involved with hittting a set mash temp without one.

All that said, automate/regulate the cold side first.

 

[cantrell00]

I agree it can which is great if you like making the same thing.
There are other reasons such as maintaining mash temps but there are simpler ways to achieve this.
I'm an advocate of getting the basics right and then addressing any remaining issues rather than getting carried away at the start with over complicated methods. That is not to say I haven't made the same mistakes

I have seen more people move from RIMS/HERMS to a simpler setup than I have the opposite and virtually everyone will benefit from having fermentation temperature control.

Is the OP a beginner or novice?

I could make the argument that pushing a button on a PID to a set delta as much easier than all of the variables involved with hittting a ideal mash temp without one..

All that said, automate/regulate the cold side first.

 

[Rcbandl]

Controlling fermentation temps is by far the most important part of the brewing process. As far as repeatability, you can brew the exact same wort a dozen times, and if you dont control the fermentation temps you will get a dozen different outcomes.

 

[AnthonyUK]

I use a PID for hitting my strike temp but it I'm not recirculating the mash.
I just wrap the boiler in my case (BIAB) in an old duvet.

 

[Yourrealdad]

OP- how much beer do you and your partner brew? Do you need a fermentation room?

If you have a basement that stays under or around 60° then all you need are a few fermwraps and controllers, unless you need to lager.

Also you could just do what I do. Beers that age sit in a basement closet with just controllers and fermwraps.

Initial beers or lagers go into a freezer with either a dual stage controller and fermwrap or into a larger freezer that is set cold like 60° and then I put fermwraps on separate controllers on the beers.

If you build a fermentation room you are still going to have to set its temps low and then individually heat each fermentation vessel. Sounds like a lot of work when you can find a big chest freezer on CL for cheap.

Just my .02

 

[DurtyChemist]

Fermentation room. Keep your yeast happy and you can begin to focus on the brewing side of things down to the equipment level. I don't know where you live but I've recently made a mini-fridge fermentation chamber and I can get 90+F summers. Being able to brew year round is a big advantage to me. Making lagers in the middle of summer or ales in the middle of winter can definitely make a difference. Equipment won't know any difference between hot and cold but being able to ensure your yeast are happy will make a difference.

EDIT: I missed the part where you said you're in the northwest and in a basement. I know people swear by basements and if you're able to keep batches below 70F year round I'd go fermentation chamber. If you can do that already I'd look into a HERMS/RIMS/Automated setup which will be much more expensive. I had my local brew shop tell me to go fermentation chamber first and they're the ones I'd buy my HERMS parts from.

 

[aprichman]

Fermentation chamber without a doubt.