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Old 03-27-2006, 07:16 PM   #11
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Quote:
Originally Posted by Baron von BeeGee
I kind of thought about that, too, when I read Dude's post. I suppose the problem is that you may not use all of the hot liquor so some portion of your recirculated runnings would never make it to the kettle. Perhaps minimal...but I hate to waste beer.
And that is where your most concentrated sugars are too. Don't wanna lose those first runnings.

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Originally Posted by flhrpi
I just run it into a pitcher and then slowly pour it back in the mashtun, just make sure you don't pour it to fast and it won't disturb the bed deep enough to bother anything.
That is what I've been doing and which I believe is responsible for contributing to an occasional stuck sparge.
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Old 03-27-2006, 07:20 PM   #12
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good point, the first runnings always the sweetest... i will stay the course.

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Old 03-27-2006, 07:56 PM   #13
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I used foil for the first time this weekend. It worked pretty well.

Next time I'll poke holes in the foil. The wort wanted to flow out one direction more than the other.. while this wasn't a big deal.. it would be nice to have it sort of 'uniformly' redistribute itself.

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Old 03-27-2006, 08:17 PM   #14
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I do the pitcher and slow pour back in as well. I always internally questioned this approach as I was pouring but figured the depth of my grain bed (12+ inches) that I really wasn't disturbing much. Just pour slower if I feel I'm jostling a bit too much. Interesting topic of chat anyways.

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Old 03-27-2006, 11:37 PM   #15
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Quote:
Originally Posted by t1master
i use a two quart measuring cup to collect the first runnings, and pour it back in real slowly... usually into a laddle i hold above the mash tun.
That's exactly what I do. I don't detect any problems with HSA in my brews by doing it.
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Old 03-27-2006, 11:52 PM   #16
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I think y'all are over thinking this. Just collect it in a 1 qt measuring cup or pitcher and gently pour it back in. If you're real concerned about disturbing the grainbed then put a plate in there and pour it onto the plate. For what it's worth, I have gently stirred the first couple inches of the grainbed in an effort to get a higher efficiency (wasn't worth the effort) but I didn't have any problems with a stuck sparge or cloudy runnings.

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Old 03-28-2006, 12:02 AM   #17
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I agree with Lost I collect it in a small pitcher about a qt or so and just pour it back slowly directly on top of the grain bed. and I've stired it too I've never had a problem and I have never had a stuck sparge ( even with Wheat).
Are you sure you are not overly worrying about this ?? It ain't rocket science.

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Old 03-28-2006, 12:36 AM   #18
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Quote:
Originally Posted by snaproll
Are you sure you are not overly worrying about this ?? It ain't rocket science.
Well I'd say anything to improve my process is worth thinking about. I've had a few stuck mashes using your method and I was wondering about other people's processes.
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Old 03-28-2006, 11:54 AM   #19
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What is the reason for recirculating cloudy 1st runnings? What problems can occur if cloudy runnings are not recirculated? Non of the brewing books I have mention why. Thanks

Johann

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Old 03-28-2006, 03:10 PM   #20
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I recirculate by drawing off a quart and pouring it back over the top using a slotted spoon to deflect the stream. It prevents the recirc wort from drilling a hole in my grain bed. I don't know if I'm gaining anything by doing it that way, but the brewmaster at the local brewpub does it that way when he's homebrewing, and it seems to work for him.

I use a sparge arm to sparge. My wife likes the whirlygig. The dogs like it too.

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