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Old 12-28-2013, 02:45 PM   #21
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I originally missed the split batch trick as well, and agree that is a likely culprit.

Regarding lautering time, while I always drain ASAP, I really doubt that is going to hugely affect efficiency. Sugars are highly soluble -- there is no way they are going to come out of solution, or be preferentially reabsorbed by the grain once they are in equilibrium with the mash or sparge water.



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Old 12-28-2013, 02:50 PM   #22
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Quote:
Originally Posted by ishkabibble View Post

and as for lauter-rate, there's no shortage of contradictory information on the interwebs. so to separate out the rest of the chaff online, my takeaway message here is: a single-rest infusion in a long cooler with a wire-mesh hose screen needs to be drained as fast as possible?
No, not really. But to drain so slowly is probably a problem as the sugars would settle back into the grain.

One thing that struck me is the lack of stirring in the sparge water. I'm not exactly sure if that's what you said, but it sounded like that.

When you batch sparge, you simply vorlauf the mash and drain the runnings. Then, add your sparge water and stir it in like it owes you money. Stir it like it's your job. Then, vorlauf and drain. There is no reason to slowly drain, and draining quickly is the norm. But the thorough stirring is crucial before vorlaufing and draining. That's the way batch sparging works. With a braid, draining slowly may mean channelling in the grainbed. You don't want that- you want to knock the sugars into the liquid and drain it out before too long.


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Old 12-30-2013, 07:35 PM   #23
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No, not really. But to drain so slowly is probably a problem as the sugars would settle back into the grain.

One thing that struck me is the lack of stirring in the sparge water. I'm not exactly sure if that's what you said, but it sounded like that.

When you batch sparge, you simply vorlauf the mash and drain the runnings. Then, add your sparge water and stir it in like it owes you money. Stir it like it's your job. Then, vorlauf and drain. There is no reason to slowly drain, and draining quickly is the norm. But the thorough stirring is crucial before vorlaufing and draining. That's the way batch sparging works. With a braid, draining slowly may mean channelling in the grainbed. You don't want that- you want to knock the sugars into the liquid and drain it out before too long.
my fellow michigander strikes again with solid methodology! i followed that very technique this saturday and banged out a 1060 porter that was only slated to net 1052. and yes, i've always been a stirrer, but i've never stirred it as though it were indebted to me.

i would consider this thread solved.

many, many thanks!
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Old 12-30-2013, 09:04 PM   #24
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I don't want to threadjack, but it seems like the OPs issue is resolved...so, I have a related question.

I batch sparge and so do not lauter particularly slowly (having listened to Denny Cohn on the subject several times), but I've always been hesitant to lauter as quickly as possible. Is it recommended that I just open the valve up completely and not worry AT ALL about how quickly it drains?

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Old 12-31-2013, 01:58 AM   #25
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Originally Posted by ishkabibble View Post
my fellow michigander strikes again with solid methodology! i followed that very technique this saturday and banged out a 1060 porter that was only slated to net 1052. and yes, i've always been a stirrer, but i've never stirred it as though it were indebted to me.

i would consider this thread solved.

many, many thanks!
Worked for me as well. I have gotten solid advice from Yooper at least once or twice on my own threads and probably about a dozen plus on other peoples' threads.... sort of like this situation.

May your porter be hearty!


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