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Author Topic: Badly stuck Mash - why this time?  (Read 5823 times)

Offline Slowbrew

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Re: Badly stuck Mash - why this time?
« Reply #15 on: March 26, 2010, 01:50:58 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.
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Offline denny

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Re: Badly stuck Mash - why this time?
« Reply #16 on: March 26, 2010, 02:24:55 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, 09:54:20 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, 05:12:21 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?
Dan S. from NJ

Offline euge

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Re: Badly stuck Mash - why this time?
« Reply #19 on: March 27, 2010, 11:04:48 am »
Like extending the mash unless the enzymes were completely denatured. Don''t worry.
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Offline eric

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Re: Badly stuck Mash - why this time?
« Reply #20 on: April 06, 2010, 05:50:50 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.