Some of our customers are from home brewing area. In home brewing area, here are quite a lot of creative invention to make good beer in a easier and more practical way. One of the good machine is the HERMS. A few customers mentioned this and plan to realize it in their microbrewery.
HERMS systems are mainly used in smaller home brewing areas. I would like to know why you prefer heating with HERMS?
For larger systems (200L+), we are concerned that there may be some drawbacks to using HERMS, although it has many benefits for home brewing.
1) When transferring wort from the saccharification tank to the HLT to exchange heat with hot water, large systems will require more time for the wort to flow out for recirculation.
It is not like a home brewing system that is, for example, 5 gallons, or a maximum of 26 gallons. Wort can flow through HERMS for heating multiple times at the same time, but in a microbrewery only one heat-up can be completed.
This is one of the reasons why we do not recommend HERMS heating in microbreweries.
2) The water in the larger hot water tank (the water is the heating medium that fills around the coils) will take longer to gradually heat up to the desired temperature.
This is then coupled with a longer wort heat exchange time (due to the much larger amount of wort than the home brewery explained above). This process takes much longer than usual.
Therefore, we believe that HERMS heating does not work very well in microbreweries.
To perform step-by-step saccharification, here are the methods that apply to a two-vessel brewing chamber
1) If we are mashing in the MLT, then we can add hotter water from the kettle or hot liquor tank to the MLT to raise the mashing temperature.
2) Or we can just heat the mash in the kettle to raise the temperature (we do the mash in the kettle).
But in this case, we need to add a stirrer to the kettle and stir at the bottom during the heating process to avoid scorching.
PS: Some customers use a three vessel brewing chamber with separate saccharification kettle, percolation kettle and KWT, which means that the saccharification kettle already has heating (direct fire or steam heating).
Therefore, we can do step-by-step saccharification by heating the saccharide directly in the saccharification tank or by introducing hotter water from the kettle/HLT, as explained in the book.
Similar to stepwise saccharification.
If we saccharify in MLT by introducing hot water, then we still saccharify by adding hotter water before releasing it.
PS: But if we use the steam heating method instead of direct fire, we can mash by directly heating the MLT with steam instead of introducing hot water all the time.
If we heat the wort directly in a kettle (or separate wort tank), then we can still get the mash out by heating the vessel directly.
If you have any questions, please call us