10 replies to this topic

[ThroatwobblerMangrove]

I'm just curious if I'm the only one that does this. I find (when batch sparging) that on my sparge that some liquid gets trapped on top of the grains. To expedite the run off I've found if I poke a few holes in the top of the grain sludge that the liquid will go right through. Anyone else do this?

[al_bob]

I do it. They also call it cutting the grains. You can score the grains 4-5 inches deep in a grid pattern, and it won't upset the grain bed. As long as you don't get below around 3 inches above the screen. I'm a fly/batch sparger. Somewhat of a hybrid of the two methods.

[ThroatwobblerMangrove]

I do it. They also call it cutting the grains. You can score the grains 4-5 inches deep in a grid pattern, and it won't upset the grain bed. As long as you don't get below around 3 inches above the screen. I'm a fly/batch sparger. Somewhat of a hybrid of the two methods.

any idea what causes this? for some reason a fine layer of flour like silt settles on top and seems to form an impenetrable layer.

[al_bob]

any idea what causes this? for some reason a fine layer of flour like silt settles on top and seems to form an impenetrable layer.

Probably sparging too fast would be the main cause. The type of grains could contribute to it. Lots if wheat will tend to stick. I do it in case I get serious channeling in my Igloo (which I know I get because of a single bazooka screen) and to insure all the grains get the same love.I add my water at mashout to bring the temp to 165, then keep the amount of hot liquor a few inches above the grain bed. I sparge pretty slowly, around an hour for 5 gallons, and just keep an eye ion the water. Until I get a pump I'll keep adding my water with a 2 qt. SS pot, by hand.

[ThroatwobblerMangrove]

Probably sparging too fast would be the main cause.

sparging too fast? what does that mean to the batch sparger?

[al_bob]

sparging too fast? what does that mean to the batch sparger?

I was referring to a slow fly sparge where the grains will have a chance to settle. I just add my water in batches about 3-4 times during the sparge. I'm a batch-fly sparger.

[boo boo]

Probably sparging too fast would be the main cause. The type of grains could contribute to it. Lots if wheat will tend to stick. I do it in case I get serious channeling in my Igloo (which I know I get because of a single bazooka screen) and to insure all the grains get the same love.

To admit that you have a problem is a great way to recovery Why not just do all batch sparge. I bet you wouldn't see much difference in efficiency, and it would be a heck of a lot faster.And yes, if I get too much protien on top of my mash that slows the sparge, I'll cut the top to let it flow.

[chuck_d]

any idea what causes this? for some reason a fine layer of flour like silt settles on top and seems to form an impenetrable layer.

It's mash settling. There is the bottom dough which is a thin layer of large heavy particles, the main dough which is the thickest layer formed by the spent grains, and the top dough which is a thin layer made up of the lightest mash particles, mainly protein and small husk pieces. The top dough is actually a two-layer entity where the lower part is mostly the spent grains. It's not very permeable. In modern professional lauter tuns there are rake units which cut this apart, and Kunze recommends breaking up the top layer as soon as possible when beginning the lauter. The rakes can be controlled automatically based on the turbidity of the wort running off or based on the pressure differential. The rakes should go NO lower than 5 to 10 cm off the false bottom because the wort will run cloudy again.edit: should NOT go lower than 5 to 10 cm, sorry, substantive typo which i also fixed in line so it reads correctly now

Edited by chuck_d, 28 December 2009 - 09:36 AM.

[Stout_fan]

any idea what causes this? for some reason a fine layer of flour like silt settles on top and seems to form an impenetrable layer.

Did ya' ever wonder when you vorlauf where all that cloudy stuff goes?Well, now you know. :DSolutions:1. Cut the grain bed as mentioned by our esteemed colleagues.2. Crush real coarse with no flower and take the efficiency hit.Personally I go for #1.cheers.

[beach]

Did ya' ever wonder when you vorlauf where all that cloudy stuff goes?Well, now you know. :cheers:Solutions:1. Cut the grain bed as mentioned by our esteemed colleagues.2. Crush real coarse with no flower and take the efficiency hit.Personally I go for #1.cheers.

One of my beer making tools is a mini leaf rake that I keep handy during sparging. I just rake the top inch or so of the mash.Beach

[Stout_fan]

Mini Zen Garden Rake - Green Marble Focal BeadIt's the "Green Marble Focal Bead" that got me. Betting that's for IPAs. I'm believe changing to a black one for stouts would be required.

Edited by Stout_fan, 31 December 2009 - 06:50 AM.