I average 85% efficiency batch sparging. In 418 batches I've never had a stuck runoff.my efficiency never suffered switching to batching, my cooler and stainless hosebraid has had 1 stuck sparge in dozens of batches, my old false bottom stuck at least 6 times, then it warped

My DIY Mash Tun
#141
Posted 23 April 2012 - 10:36 AM
#142
Posted 23 April 2012 - 10:37 AM
You don't need to let it sit at all and there's nothing to be gained from letting it sit. I stir in the water, vorlauf, and runoff. From the time I start the mash runoff til the time I end the sparge runoff is a total of about 15 min. for 7-7.5 gal. in the kettle.So you don't let it rest at all? For whatever reason when I started doing all-grain (years ago) I must have read to let it sit for 15min and have been doing it ever since. Heck I don't even stir it. Just pour 180 water let sit for 15 min, vorlauf then drain. I wonder what kind of difference it makes? I
#143
Posted 23 April 2012 - 10:38 AM
Uh, that doesn't happen. Save yourself some time.When I batch sparged, I would stir and let the grain sit for 10 minutes so that the sugars could get saturated into the water. Then I would vorlauf and drain. I usually split it into two batches. So to do a batch sparge would take me 20 to 30 minutes post mashing.
Edited by denny, 23 April 2012 - 10:38 AM.
#144
Posted 23 April 2012 - 10:39 AM
Denny, with all due respect to your braid, they're not all created equal. I have about 5 that were the biggest PIA on brewdays. Haven't stuck since I switched to a manifold.You don't need to let it sit at all and there's nothing to be gained from letting it sit. I stir in the water, vorlauf, and runoff. From the time I start the mash runoff til the time I end the sparge runoff is a total of about 15 min. for 7-7.5 gal. in the kettle.
#145
Posted 23 April 2012 - 10:41 AM
not all stainless reinforcement for hoses is created equal, some are too thin a gauge or too tight a weave, and collapse, or clog.Denny, with all due respect to your braid, they're not all created equal. I have about 5 that were the biggest PIA on brewdays. Haven't stuck since I switched to a manifold.
#146
Posted 23 April 2012 - 11:09 AM
I agree that there are braids out there that don't work as well. I'm trying to find time to buy a few different ones so I can offer recommendations on what to look for.Denny, with all due respect to your braid, they're not all created equal. I have about 5 that were the biggest PIA on brewdays. Haven't stuck since I switched to a manifold.
#147
Posted 23 April 2012 - 11:34 AM
If I still batch sparged... I probably would!Uh, that doesn't happen. Save yourself some time.

#148
Posted 23 April 2012 - 11:41 AM
If I still batch sparged... I probably would!

#149
Posted 23 April 2012 - 12:55 PM
I've heard there is no reason for a mash out on most brews because of the newer modified malts.Do you just drain your mash right after it's finished, after vorlauf, then add the 190 degree water and repeat?eta: ok I have your website pulled up and I'll look it over. Thanks!
Edited by al_bob, 23 April 2012 - 12:56 PM.
#150
Posted 23 April 2012 - 01:19 PM
No, that's the reason you don't need to do a protein rest.I've heard there is no reason for a mash out on most brews because of the newer modified malts.
#151
Posted 23 April 2012 - 01:24 PM
#152
Posted 23 April 2012 - 01:37 PM
If you're fly sparging.You can do a mash out in the Kettle. Doesn't have to be done in the MT.
#153
Posted 23 April 2012 - 01:38 PM
Works good too.If you're fly sparging.
#154
Posted 23 April 2012 - 01:43 PM
Yep. Nothing like a rolling boil to denature those enzymes!You can do a mash out in the Kettle. Doesn't have to be done in the MT.
#155
Posted 23 April 2012 - 02:28 PM


#156
Posted 23 April 2012 - 02:33 PM
#157
Posted 23 April 2012 - 02:33 PM
#158
Posted 23 April 2012 - 02:42 PM

#159
Posted 23 April 2012 - 02:57 PM
Edited by BlKtRe, 23 April 2012 - 02:59 PM.
#160
Posted 23 April 2012 - 03:00 PM
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