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Old 07-10-2009, 07:09 PM   #1
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Default I did it wrong didn't I?

OK, here's how I did the mash for my first All-Grain batch.

First, I added the 180F strike water to the tun, closed the lid, and let it cool to 165F. I doughed in and added some ice to get the mash temp down to 153F.

After an hour I vorlaufed 2 quarts twice and lautered as much of the wort from the tun as I could get.

I then added my first batch of 180F sparge water, recirculated 2 quarts twice again, and lautered. When it stopped running, I started stirring to get the wort to flow again. I repeated this same process for the remaining sparge water.

After reading Palmer again, it seems like I should have just added the sparge water directly without disturbing the grain bed, recirculated, and THEN lautered. And when I tried to get the flow going again, I should have added additional sparge water and let the grain bed settle again.

Is this right? Did I mess up? I'm willing to bet my beer will be fine but how will improving my methods affect my efficiency?

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Old 07-10-2009, 07:13 PM   #2
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So you stirred after your runnings stopped to get them flowing again without adding more water??
Just to see if I understand the problem right
Shoulnd't be a big deal, just might have gotten some husks/paritcles in your runnings which I understand is the new "Is it even a big deal" discussion.

I'd say you're fine. I let my bed settle for 10 minutes after my two sparge additions (was my understanding when I started AG) but lots of people just add water, stir, and drain. Some don't even stir, but thats gonna hurt your efficiency. I'd say as long as you're not getting an astringent flavors from your tannins you are fine.

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Old 07-10-2009, 07:13 PM   #3
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It's 2:13 for kirssakes man. 4:20 isn't for a nother couple half hours.

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Old 07-10-2009, 07:14 PM   #4
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yes, you're right. I can't think of any batch spargers that don't stir after the addition of sparge water

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Old 07-10-2009, 07:15 PM   #5
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Relax, brownie muncher. Stirring to get the lauter going again might just give you some crap in your wort that you don't want. The rest of it sounds fine.

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Old 07-10-2009, 07:16 PM   #6
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Quote:
So you stirred after your runnings stopped to get them flowing again without adding more water??
Yep.

Quote:
I'd say as long as you're not getting an astringent flavors from your tannins you are fine.
It's a stout. Between primary and secondary I tasted some sweetness and a bitterness that I figured was due to too much hops. I don't think I tasted astringency.
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Old 07-10-2009, 07:17 PM   #7
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You did it just fine, I think. I would recommend stirring the grain bed when you add your sparge water. It will help to rinse the grains more thoroughly and improve your efficiency.

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Old 07-10-2009, 07:17 PM   #8
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Old 07-10-2009, 07:18 PM   #9
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So do other people drain the wort before the first sparge addition?

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Old 07-10-2009, 07:20 PM   #10
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Yup. My procedure is:
Dough in
Mash
Vorlauf
Lauter
Sparge
Vorlauf
Lauter
Sparge
Vorlauf
Lauter
Boil

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