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Forum Administrator

Joined: 12 Dec 2010
Posts: 10680
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle

PostLink    Posted: Tue Feb 13, 2018 5:13 pm    Post subject: Reply with quote

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Every setup is different too, so always good to test yourself - just to be sure!


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My basement/bar/brewery build 2.0
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Ozarks Mountain Brew

Joined: 22 May 2013
Posts: 746
Location: The Ozark Mountains of Missouri

PostLink    Posted: Tue Feb 13, 2018 5:22 pm    Post subject: Reply with quote

I actually use the top in and bottom out and really nothing to do with mashing it’s all about the cooling for me, since I use the coils to cool and use ice in the middle I had it set the traditional way for years but my cooling suffered some near the end "and a rare thought came in my head" that heat rises, so since the wort is starting through the coils warm at the bottom it was melting the ice sooner so I reversed it and it works perfectly the warm wort starts on top and most of the heat stays there and keeps the bottom cold longer and that led to a design change in my no hose set up, I put a T valve on the bottom of the coils, it either goes back up to the mash or out to my carboy and so far it all works out perfectly
"Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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Brew Bama

Joined: 10 Jun 2018
Posts: 1
Location: Huntsville AL

PostLink    Posted: Wed Jun 13, 2018 11:26 pm    Post subject: Reply with quote

While I agree there are risks with RIMS, I believe the risks are low to very low. I would imagine they are about the same as an element in a kettle for scorching wort. I guess the precaution is good flow.

The cost over my batch sparge set up was simply to add the controller and RIMS tube, hose, and element. I use the pump, hoses, MLT, HLT/BK, etc I already had.

I use a full volume no sparge technique employing a 115 house circuit to run the 1600w RIMS element and my dryer circuit to run the 3500w induction cooktop (HLT/BK). I heat water, add minerals, underlet the liquor into the grain in the MLT, begin the recirculation, then start the RIMS. The temp probe is in the RIMS tube so it does not heat the wort past the set temp.

Clean up takes less than two minutes so it is negligible. Pop two clamps, dunk it in the cleaning bucket, run a brush thru it wipe it down, dunk the element in the cleaning bucket, wipe it of with a paper towel and basta. It really is very easy to wipe the spongy ‘stuff’ off the element as long as good flow was maintained.
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