Author Topic: Badly stuck Mash - why this time?  (Read 2374 times)

Offline Slowbrew

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Re: Badly stuck Mash - why this time?
« Reply #15 on: March 26, 2010, 12:50:58 PM »
I've always batch sparged and have had 3 different coolers for mash tuns.  Each one was setup different than any other and I've never been able to open the valve all the way without causing problems for myself.  I always read Denny's instructions as "open the valve up as far as you can and let it run off".  In my case that's between 50% and 75% open.

As for OP, it's most likely the flaked grains gumming things up.  I seem to have slower run offs every time I bump up the flaked grains.  Good warm water additions and taking my time gets the job done, usually.
Where the heck are we going?  And what's with this hand basket?

Online denny

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Re: Badly stuck Mash - why this time?
« Reply #16 on: March 26, 2010, 01:24:55 PM »
I've always batch sparged and have had 3 different coolers for mash tuns.  Each one was setup different than any other and I've never been able to open the valve all the way without causing problems for myself.  I always read Denny's instructions as "open the valve up as far as you can and let it run off".  In my case that's between 50% and 75% open.

What I do is just barely crack the valve for the qt. or 2 it takes me to vorlauf.  That sets the grain bed nicely.  After I return the vorlauf portion to the tun, I let 'er rip!
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Offline diybrewing

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Re: Badly stuck Mash - why this time?
« Reply #17 on: March 26, 2010, 08:54:20 PM »
I use Simpsons GP a lot and I have never had a problem with it. It is an essential for a lot of beers I think.

I would think that flaked barley is the culprit too. I would probably also guess he cracked the flaked barley making it even more of a culprit. The next time you use a lot of flaked barley, raise the temperature on the mash before you run out to help with the thickness of the mash.
I batch sparge exclusively now thanks to Denny and dont usually open it wide up just so that I don't stir the crap out of the mash.
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Offline dzlater

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Re: Badly stuck Mash - why this time?
« Reply #18 on: March 27, 2010, 04:12:21 AM »
The last batch I brewed took almost two hours to sparge,
Anything more then a really slow trickle and the run off would stop.
After much futzing around I did manage to get a good flow going.
 20% flaked barley in the mash.
I had brewed the same recipe three or four times,
and never had any trouble before.
What effect will such a long sparge have on the beer?

Offline euge

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Re: Badly stuck Mash - why this time?
« Reply #19 on: March 27, 2010, 10:04:48 AM »
Like extending the mash unless the enzymes were completely denatured. Don''t worry.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline eric

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Re: Badly stuck Mash - why this time?
« Reply #20 on: April 06, 2010, 04:50:50 AM »
Just brewed my first all grain Porter yesterday. 5gal Igloo cooler with a false bottom built at my local home brew store. went to mash out and not a drop. One call to my beer brew mentor, and he had the solution. I blew in the drip hose while my kids stired the mash. bingo we had flowage. I found you do not need to blow very hard or mash will fly out the top.