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Old 03-26-2011, 05:57 AM   #1
07Oregonoutback
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Default Tipping mash/lauter tun after sparging

Ok, so I have been getting some off flavors in my past couple of brews and I am trying to rule out all suspects. I did find the brewmometer on my Blichmann was knocked about 10 degrees too high after just one brew (I'm now calibrating it before every brew) but my question is, after voorlafing and sparging, would it cause any harm to the pre boil wort by tipping the mash/lauter tun to get the necessary amount of pre boil wort needed (basically taking the wort out of the lauter tun dead space)? The problem I have is my kettle for heating the sparge water isn't big enough and I have been having to do this since I went AG and it just seems wrong to me. My next investment will be a 7.5 gallon kettle for sparge water but I am just curious if this has been my problem.



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Old 03-26-2011, 01:12 PM   #2
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When I mashed in my cooler, I always tipped the MLT to get the last of the runnings out. Never a problem. However, your mash temp being off by 10 degrees is a huge red flag. If you feel the HLT is too small, use two pots to heat the water. Even if you boil 2 gallons on your kitchen stove, it will only help.



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Old 03-26-2011, 03:46 PM   #3
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Yeah I figured we were probably extracting tannens at that point which is why the brews aftertaste tastes like morning mouth... blargh. Funny you should say to do two smaller pots because that's exactly what I did when I re-brewed this hef last Sunday. The only problem I found with that was it was difficult to keep the temperatures of those two HLT's up even from a boil. No matter though, after tomorrows brew I'll invest in a bigger pot. Thanks for the input!

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Old 03-26-2011, 04:03 PM   #4
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I still mash in my cooler, I always tip, and I have no problem with off flavors at all, could you post up your whole process, maybe we can find a problem area to work on.

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Old 03-26-2011, 11:43 PM   #5
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Yup, I tip too. In fact, usually when I'm draining/sparging I'll prop up one side of the tun so it sits a little higher and drains out the other side.

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Old 03-26-2011, 11:47 PM   #6
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+1 On tipping, never had a problem.

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Old 03-27-2011, 12:27 AM   #7
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I tip and I recommend getting bigger then a 7.5 gallon pot. Find a keg and convert.

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Old 03-28-2011, 01:53 AM   #8
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Sprice, you just made me feel like a moron.. because I am. We have a converted keg we use for a boil kettle and never thought once to use it to heat sparge water. D'oh! Haha oh boy. I'll post up a write up on the process later tonight, I'm waiting on my wort to chill right now!

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Old 03-28-2011, 11:40 AM   #9
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Quote:
Originally Posted by 07Oregonoutback View Post
Yeah I figured we were probably extracting tannens at that point which is why the brews aftertaste tastes like morning mouth... blargh. Funny you should say to do two smaller pots because that's exactly what I did when I re-brewed this hef last Sunday. The only problem I found with that was it was difficult to keep the temperatures of those two HLT's up even from a boil. No matter though, after tomorrows brew I'll invest in a bigger pot. Thanks for the input!
If your pH gets too high (like over 6) you can extract tannins. Usually your grain will be slightly lower and will keep the tannins out but if your brew water is naturally high or you try to sparge too much so the pH goes up you might have poblems.
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Old 03-28-2011, 12:48 PM   #10
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Instead of precariously tipping, how about just add more sparge water? Sure it will be slightly more diluted, but I can't imagine it would be significant since we're talking about the last runnings.



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