I hope it is ok to jump off of this tread....I hope to seek the wisdom of those many gallons under their belts..
We had our first real clogged sparge due to grains getting under the screen. It was a 5 gallon batch of a Rye Ale...no excess wheat ect. But this is the second time this has happened with this recepie and this time it was a total clog.
How do you guys keep your screens totally flush with the base of your mash tuns? (we mash in Keggles) Is stirring the mash at the beginning a really bad idea (we think we are knocking loose the metal screen)?
Any help = huge thank you