Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > double decoction and stuck sparge

Reply
 
LinkBack Thread Tools
Old 09-17-2012, 07:00 PM   #1
enohcs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Washington, DC
Posts: 438
Liked 21 Times on 9 Posts

Default double decoction and stuck sparge

I im making a Marzen using the enhanced double decoction schedule. I hit all my temps, 97, 133, 151, 170. I start the pump to start recirculating at the mahout temp and it slows then gets stuck! After playing around with pump speed, raising the temp a little, stirring the mash, I give up and end up with a kettle full of cloudy wort.
At the end of the day I have 82% efficiency, so should be fine, but how do I avoid this stuck sparge in the future? When I finally drained all the wort out of the mash, I had a thick layer of proteins on top of the grain, which I assume was a major contributor.
Hopefully all the crap in the boil kettle doesn't hurt too much.

__________________

Matt

enohcs is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 07:49 PM   #2
texasbrewer73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: The Colony, Texas
Posts: 144
Liked 8 Times on 6 Posts
Likes Given: 1

Default

The protein schmaltz is a by product of the process but shouldn't have effected your sparge. How thick was your mash as compared to other mashes? How was the grind on your grain? If it was too fine, you could have reached high efficiency but the flour turned to sludge. Did you replace any liquid loss from the boil off in the decoction process?

__________________

"Mash it, Boil it, Ferment it, Drink it"

Increasing your Mash Efficiency

texasbrewer73 is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 11:04 PM   #3
enohcs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Washington, DC
Posts: 438
Liked 21 Times on 9 Posts

Default

I did replace the water I lost. I'm thinking it may have had something to do with the grind. There was a lot of flour in the bag. Maybe time to invest in my own mill.

__________________

Matt

enohcs is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools