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HootHootHoot · 07-30-2012, 01:25 AM

Sorry, did no mean to hijack the thread.

I've run into this often, and it's usually because my process is not refined enough yet: I have trouble hitting my temps, specifically mash out. I may just switch to batch sparging

duboman · 07-30-2012, 01:33 AM

Quote:

Originally Posted by HootHootHoot

Sorry, did no mean to hijack the thread.

I've run into this often, and it's usually because my process is not refined enough yet: I have trouble hitting my temps, specifically mash out. I may just switch to batch sparging

During mash out you want the temperature of your water to be at least 168, if not more to be sure you rinse those sugars! If fly sparging it should take at least an hour and be sure you have enough water flowing so the grain bed is just covered in water and you are not getting channeling. And yes, when you hit 1.010 your done

Be sure your thermometer is accurate and calibrated as well

steber · 07-30-2012, 01:37 AM

I'm doing batch sparge.. Mashed at 155. Fell to 152, brought it back up to 153.. Sparge water came up 170, but ended up around 160 in the bed.. Think that might have caused some of my problem.

Cooler wouldn't hold heat, every time i tried to bring the temp up it just dropped back. Pre warmed the cooler and calculated the strike water based on grain temp. Held at 155 for 25 mins before it stated to drop.

HootHootHoot · 07-30-2012, 01:38 AM

Quote:

Originally Posted by duboman

During mash out you want the temperature of your water to be at least 168, if not more to be sure you rinse those sugars! If fly sparging it should take at least an hour and be sure you have enough water flowing so the grain bed is just covered in water and you are not getting channeling. And yes, when you hit 1.010 your done

Be sure your thermometer is accurate and calibrated as well

Right, but if a hydrometer reading is done at 168 deg, and anything over 100 isn't accurate in a temperature correction equation, then how do you do your reading to get 1.010?

HootHootHoot · 07-30-2012, 01:43 AM

Quote:

Originally Posted by steber

I'm doing batch sparge.. Mashed at 155. Fell to 152, brought it back up to 153.. Sparge water came up 170, but ended up around 160 in the bed.. Think that might have caused some of my problem.

Cooler wouldn't hold heat, every time i tried to bring the temp up it just dropped back. Pre warmed the cooler and calculated the strike water based on grain temp. Held at 155 for 25 mins before it stated to drop.

You're not alone, I'm dealing with this same issue too. I don't know how to controll it except maybe some blankets around the cooler to hold the temps in.

I've had. Big problem getting my mash out temps with boiling water, one time adding all of my sparge water.

I haven't really seemed to fix this yet, unless maybe lowering how much I mash with (maybe 1 or 1.25qt per lb instead of 1.5)

***Yooper*** · 07-30-2012, 01:44 AM

Quote:

Originally Posted by HootHootHoot

Yooper,

What about during a fly sparge? To measure when to stop when runnings hit 1.010. Should I have a small bucket of ice water to cool my wort in my sample?

Quote:

Originally Posted by HootHootHoot

Right, but if a hydrometer reading is done at 168 deg, and anything over 100 isn't accurate in a temperature correction equation, then how do you do your reading to get 1.010?

Normally, in a regular sized batch you'd have plenty of grain and wouldn't oversparge anyway. You'd just stop when you got to your boil volume, and the runnings wouldn't get as low as 1.010. But in cases where the grainbill is small, most AG brewers use a refractometer to check runnings.