PetenNewburg
Grandmaster Brewer
I had my first stuck Sparge yesterday. I think it was in part due to 1 year old, very dry grain. After grinding 14 lb. of grain, everything within 6 feet had a layer of very fine barley flour. Q: Should I have run the grain through a coarse sifter to remove the fine dust.
At my first decoction, I needed to draw out 7.5 liter; it stopped flowing out of the mash tun at 4 liter. A layer of flour about an inch thick and a inch below the surface of the grist was broken up with some vigorous stirring. All went well the next 2 decoctions. At Mash out I needed 25.5 liter of Wort, first 5 came out fine then nothing. It took 2 hours of gently scraping the manifold through the grain to get the required amount. Q: Should I have not stirred so vigorously?
I did use rice hulls, about half a cup. Should I have used more due to the “flour”?
Is there a proper sequence in adding the rice hulls, water, grain to the mash tun? Is there a grain to rice hull ratio?
At my first decoction, I needed to draw out 7.5 liter; it stopped flowing out of the mash tun at 4 liter. A layer of flour about an inch thick and a inch below the surface of the grist was broken up with some vigorous stirring. All went well the next 2 decoctions. At Mash out I needed 25.5 liter of Wort, first 5 came out fine then nothing. It took 2 hours of gently scraping the manifold through the grain to get the required amount. Q: Should I have not stirred so vigorously?
I did use rice hulls, about half a cup. Should I have used more due to the “flour”?
Is there a proper sequence in adding the rice hulls, water, grain to the mash tun? Is there a grain to rice hull ratio?