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Old 04-14-2006, 10:06 AM   #21
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I wonder did all that wheat cause your stuck sparge?

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Old 04-14-2006, 12:23 PM   #22
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Woo, welcome to the dark side, god! But only a half size batch?

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Old 04-14-2006, 12:37 PM   #23
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Quote:
Originally Posted by GOD
What I'm tring to think about is the problem.... was the grind too fine or did the hose attaching the mash to the connections came apart from the heat. It looked pretty warped. How do you guys connect the two? When I first put it together I remember that I thought I was gong to have a hard time taking it apart... well that is certainlly not the case.
I think you've got to use hi-temp tubing for that connection...at 150F regular vinyl tubing is about as stiff as cooked pasta. My setup is exactly like yours, but I used hi-temp vinyl and didn't have any problems.
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Old 04-14-2006, 01:25 PM   #24
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Your freakin mash stuck because of 5lb's of wheat............Try a pale ale next time......It's one of the easiest brews to make and it requires NO wheat.....

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Old 04-14-2006, 01:37 PM   #25
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Here it is after pitching... Thunder's like....soo.....this is Mashing... glad I slept through most of it......
GOD,

Nice work. Is this sediment or yeast at the bottom of the carboy?
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Old 04-14-2006, 01:53 PM   #26
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Excellent, excellent thread! Thanks for sharing the day!


You ought to turn that pic of Thunder and the carboy into your AV...

BREWDOG!



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Old 04-14-2006, 03:27 PM   #27
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Quote:
Originally Posted by boo boo
I wonder did all that wheat cause your stuck sparge?
So even though it was not flaked wheat it could have still been the culprit of stuck mash?
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Old 04-14-2006, 03:52 PM   #28
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Flaked or kernal, it's still wheat. And you used 5 pounds for a 3 gallon brew? You would probably need a lot of rice hulls to sparge that much, IMO.

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Old 04-14-2006, 04:41 PM   #29
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Quote:
Originally Posted by Rusty
Your freakin mash stuck because of 5lb's of wheat............Try a pale ale next time......It's one of the easiest brews to make and it requires NO wheat.....
If you use a lot of adjuncts (unmalted grains) you will have to run a more elaborate mash schedule than a single infusion. These are the rests that I recommend:

Beta Glucanase - breaks down the wheat gums. This is what caused your stuck sparge
Protein rest - breaks down some of the long and medium chained proteins so the yeast has amino acids to feed on.
Saccrification - convert the starches

And if you are using cracked wheat kernels (not flaked wheat) I even recomend doing all this as a decoction mash or boil the wheat before you add it to the mash.

You should definately try an all barley malt beer next time. You'll see, its a breeze

Kai
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Old 04-14-2006, 06:28 PM   #30
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I never thought of it like that Kaiser, but you are right. It starts in the mash. In the mean time that is still a lot of wheat.

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