Brewing Master » Brewing Beer » RIMS???
RIMS???
Question:
Andrew Ager writes:
AA OK, OK. I’ve seen a lot of talk about RIMS in this group. I’ve AA even seen pictures of RIMS systems. But what the hey does RIMS AA stand for? Recirculating Infusion Mash System. AA What are the advantages of such a system (I assume it’s because AA the systems appear to completely closed, so the transferral of AA wort becomes easier, and the infection risk drops a lot). Not close at all. Since mashing happens *before* the boil, no matter how unsanitary your practices are, boiling will kill any germs. The major advantages are: Ability to do upward step mashes without risk of scorching. Ability to produce crystal clear wort into the kettle. Ability to tinker with lots of sophisticated equipment. B-} dion — http://www.vigra.com/~hollen Sr. Software Engineer – Vigra Div. of Visicom Labs San Diego, California
Response:
OK, OK. I’ve seen a lot of talk about RIMS in this group. I’ve even seen pictures of RIMS systems. But what the hey does RIMS stand for? What are the advantages of such a system (I assume it’s because the systems appear to completely closed, so the transferral of wort becomes easier, and the infection risk drops a lot). Thanks for enlightening me!
RIMS= Recirculating Infusion Mash System I can’t imagine how it could be construed to reduce any infection. Any mashing arrangement (RIMS or no) may be clean, but it’s not sterile. That’s mostly irrelevant since you boil afterward. RIMS arrangements increase yield from mashing and get very clear results going into the boil (and consequently clear later on). | Tim Robinson | Lonely Web page. Please visit. | | "The greatest dangers to liberty lurk in insidious encroachment by | | men of zeal, well-meaning but without understanding." L. Brandeis | Sorry about the bogus e-mail address. I get too much e-mail spam. Just use the one in the sig. Brewers, check out http://www.ionet.net/~timtroyr/beer
Response:
Andrew Ager writes: AA OK, OK. I’ve seen a lot of talk about RIMS in this group. I’ve AA even seen pictures of RIMS systems. But what the hey does RIMS AA stand for? Recirculating Infusion Mash System. AA What are the advantages of such a system (I assume it’s because AA the systems appear to completely closed, so the transferral of AA wort becomes easier, and the infection risk drops a lot).
To explain further, a RIMS system usually uses a pump to circulate the mash liquid, drawing it out of the tun, and putting it back in. There is usually a heater in this recirculation loop allowing the mash temperature to be increased without risking scorching because there is only liquid being heated, and it is flowing by the heater, and therefore doesn’t have time to scorch. Many include an electronic temperature control that controls the heater to maintain a temperature, or increase the temperature a controlled rate, while not letting the heater get hot enough to scorch the wort or possibley even bring it much higher that the desired final temperature. IMHO, advantages are: Easier temperature control (automatic if you want?) No scorching The recirculation during mashing sets the filter bed, so sparging takes less time. The wort has already cleared during the mash recirculations, eliminating the need to recirculate before sparging. Bill Crick Brewius Ergo Sum! BIll Crick
Response:
| In the next few weeks I will be brewing a Pilsner for the first time. I | have begun the starter now. I’m using Wyeast 2124, the Bohemian. Now my | question: what would be the downside of preparing the starter at ~65F | rather than 40-48F? Will the final product be affected? | | Thanks. | | John Samples | I prepare all my lager starters by making a 5 liter batch that is fermented at 45 degF for two weeks. I transfer the beer to a secondary for lagerring, and pitch the yeast slurry into the 5 gallon batch. I am actually making a low gravity (1.035-1.045) small batch of beer. Normally this will be a test batch of a beer I would like to brew, but there are a couple beers I make that have not scaled up well so I brew them in 5 liter batches. The nice part is that both the 5 liter and 5 gallon batch seem to be pitched with an adequate. amount of yeast and primary fermentation completes in 2 weeks. Now if I could speed up the lagerring process… Brian p.s. The only lager yeasts I have are Wyeast 2042, and 2308.
Response:
: In the next few weeks I will be brewing a Pilsner for the first time. I : have begun the starter now. I’m using Wyeast 2124, the Bohemian. Now my : question: what would be the downside of preparing the starter at ~65F : rather than 40-48F? Will the final product be affected? I can’t answer your question directly. What I’ll say, though, is that I’d use the starter method where you keep propagating the slurry forward, and dumping out the liquid on top. That way you’ll have a minimal amount of foreign liquid "contaminating" your delicate brew. Also, any nasty yeast by-products which may be produced will be minimized. – Alan — as this email account will not be valid as of Dec 20th, 1996 http://alpha.rollanet.org/~mckay/brew/tips/
Response:
WYeast suggests fermenting 2124 at 46-54 F. At higher temperatures it will produce more diacetyl, fusel alcohols, and esters. It will definitely be drinkable, but some people may detect some off flavors. I am presently trying 2278 Czech pils yeast which can tolerate slightly higher temperatures (48-64 F). Robin
Response:
In the next few weeks I will be brewing a Pilsner for the first time. I have begun the starter now. I’m using Wyeast 2124, the Bohemian. Now my question: what would be the downside of preparing the starter at ~65F rather than 40-48F? Will the final product be affected?
I’ve used Wyeast 2206 in several Pils, an Oktoberfest, and a (don’t let Fritz see me write this) Steam beer in which I cultured at room temp and then lowered to fridge temp once active kreusen is apparent with no ill effect. The one thing you do want to make sure though is not to drop the temp too fast (only ~8 deg F per day max). If anyone’s interested in my pils recipe it ended up like a cross between Bitburger and Pilsener Urquell. Just e-mail and I’d be glad to forward. -Heubs
Response:
In the next few weeks I will be brewing a Pilsner for the first time. I have begun the starter now. I’m using Wyeast 2124, the Bohemian. Now my question: what would be the downside of preparing the starter at ~65F rather than 40-48F? Will the final product be affected? Thanks. John Samples
Response:
The question was raised about what RIMS are good for. I made a very simple one, using a converted 15 gal keg, with a SS false bottom, and a 1/100 hp magnetically coupled, food-grade March brand pump. I also added a perforated SS heat diffuser plate between my mash keg and the propane burner, to prevent burning of the malt. I recirculate continually after the mash has been setting for about 10 minutes (that lets the protein and starches start to convert) and run it until ready to drain out the wort and begin the sparge. If I need additional heat I just turn on the burner (which is controlled by a simple needle valve) and watch the temperature on the outflow end. Works like a charm and has really improved the quality of my brews… Bruce Ross
Response:
OK, OK. I’ve seen a lot of talk about RIMS in this group. I’ve even seen pictures of RIMS systems. But what the hey does RIMS stand for? What are the advantages of such a system (I assume it’s because the systems appear to completely closed, so the transferral of wort becomes easier, and the infection risk drops a lot). Thanks for enlightening me! Brew happy, — Andy Ager "It’s not a lager beer, it’s an Ager beer!"