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Stuck Sparge
When using a brew kettle with a false bottom, and a recipe that gets very gooey (too much oats, or rice, or such) how does one avoid a stuck sparge?
Mostly, I am wondering : if you mess up your measurements or your recipe, and now you have a thick mash, that does not flow out of the spigot properly, what can you do to unstick it? I tried stirring, and heating it up. I also tried adding boiling water to dilute it. I ended up just tossing it and starting over. But, while I was in the thick of it, I was wondering if there was something I could have done to get unstuck.
Also, no matter what I do or use, I seem to get too much grain under my false bottom, despite it being securely in place. Sometimes it is from my grain being crushed to fine, but sometimes not. I am thinking of adding a steel screen to go over it as one extra filter to prevent stuff from getting under there and clogging the drain off. Anyone else try this or similar?
When I know I'm brewing a batch that may get stuck I add rice hulls to the mash. 4 oz will usually work.
I recommend that you buy a pound of rice hulls to keep on hand, and when you get an unexpected stuck sparge, add 4-8 oz and mix into the mash (stiring carefully). This will usually get you going. Kinda like eating a lot of fiber ;-)
Fred
I'm lucky enough because I've never had a stuck sparge. To avoid this common problem encountered by many, never forget to throw in a couple handfulls of rice hulls in every batch. Any experts here? Would you mind to post some tips and techniques to prevent stuck sparge?
I also recommend the rice hulls for the quick fix. However in my experience, once I moved from a 5 gal mash tun to a 10 gallon, I stopped using the rice hulls, because the flow rate increased so much. I'm no Physics expert, but I assume the larger surface area (more holes), the quicker the flow. I found my 10 gallon cooler for about 30 bucks at Big Lots.
carboy, here's a couple of hints.
first, I used to have problems with getting grain under my false bottom in my converted kegs. finally, it dawned on my I was stirring my mash and lifting up the false bottom just enough to let some mash in. I decided my options were either welding down my false bottom, or mashing in a separate keg. so, since welding meant I could never really clean underneath, I now mash in my boil kettle, and after my mashout, I move all that mash into what I guess I should call my sparge tun.
secondly, a true stuck sparge (not just the "grain in the valve" thing) is usually the result of sparging too quickly. slow down your sparge. another option, but I'm not sure where to get them, is a mash pad. basically it's a mesh sponge you put between your false bottom and your pickup. it provides an additional level of filtering.
the only time I use rice hulls is when I do a pumpkin ale with fresh pumpkin. I brew wheat beers all summer with 60% wheat and never use rice hulls.
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