Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Stir grain bed while sparging?
Reply
 
LinkBack Thread Tools
Old 01-20-2013, 08:56 PM   #1
Frenchtom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 9
Default Stir grain bed while sparging?

Hi guys - when I am sparging my mash I use a continuous sparge - I add 170F water on top of my grain bed and draw from the bottom of the grain bed at the same slow rate that I am adding my 170F water. My question is, should I stop intermittently and stir up the grain bed? I have a feeling that I am not getting all of the sugars out of my wort due to my sparge water making channels through my grain bed thus leaving sections of the gain bed stagnant. This stagnant grain, in my opinion, is holding back a lot more sugar. If routine stirring is not the answer do you have any other advice?

Thanks,
Frenchtom

__________________
Frenchtom is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 09:30 PM   #2
Stix
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Stix's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Davisburg, Mi
Posts: 179
Liked 6 Times on 6 Posts
Likes Given: 7

Default

I stir during mash a few times to make sure no pockets but after that I do not as it disturbs my nicely packed grain bed and causes the wort to come out cloudy with particles in it again.

__________________

Do what ya want and love what ya do. Everything else is just opinion.

Stix is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 09:37 PM   #3
FastAndy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Reno, NV
Posts: 1,057
Liked 152 Times on 120 Posts
Likes Given: 19

Default

I always vorlauf, take my first runnings, then add sparge water and stir like hell for a few minutes and repeat the vorlauf cycle to reset the grain bed before collecting the second runnings. It seems to help with my effiency numbers so i think you are correct when assuming that sugars could be left behin otherwise.

__________________
FastAndy is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 09:44 PM   #4
Bigcorona
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: , Texas
Posts: 378
Liked 67 Times on 49 Posts
Likes Given: 57

Default

Quote:
Originally Posted by Frenchtom View Post
Hi guys - when I am sparging my mash I use a continuous sparge - I add 170F water on top of my grain bed and draw from the bottom of the grain bed at the same slow rate that I am adding my 170F water. My question is, should I stop intermittently and stir up the grain bed? I have a feeling that I am not getting all of the sugars out of my wort due to my sparge water making channels through my grain bed thus leaving sections of the gain bed stagnant. This stagnant grain, in my opinion, is holding back a lot more sugar. If routine stirring is not the answer do you have any other advice?

Thanks,
Frenchtom
Sounds like you are fly sparging. In that case you do not stir once you begin to sparge. Try to keep a couple inches of water on top of the grain bed. Add the sparge water so it does not disturb the grain (I use a tin pie pan with holes). Sparge slower if you think you are not getting enough of the sugars.
__________________
Bigcorona is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2013, 10:04 PM   #5
FastAndy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Reno, NV
Posts: 1,057
Liked 152 Times on 120 Posts
Likes Given: 19

Default

Good point Bigcorona, I was referring to my method of choice and I batch sparge.

__________________
FastAndy is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2013, 01:01 AM   #6
KurtB
I may be drunk, but I'm not sure.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: South Elgin, IL
Posts: 733
Liked 39 Times on 33 Posts
Likes Given: 69

Default

Quote:
Originally Posted by Bigcorona View Post
Try to keep a couple inches of water on top of the grain bed.
Assuming you have a well designed manifold, I think keeping the grain bed flooded is the most important thing when fly sparging. By keeping the grain bed flooded, it is harder to get channeling through the grain bed as all of the grain is in constant contact with sparge water. If you cannot maintain a couple of inches of water on the top, slow down the speed you are draining. Slow and steady is the key.

Trying to maintain the balance between how fast I was draining and how fast I was sparging was the reason why I switched to batch sparging. It was faster and easier to just dump in all of the sparge water, stir the grain, then drain a couple of minutes later. For me it was just as efficient, possibly because I made the switch before I really got good at fly sparging.
__________________

Beer is like porn. You can buy it, but it's more fun to make your own.

KurtB is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Batch Sparging: How Long do you Stir? inhousebrew All Grain & Partial Mash Brewing 21 10-11-2012 05:49 PM
First All Grain Sparging Questions zyx345 All Grain & Partial Mash Brewing 3 02-26-2012 01:27 PM
sparging partial grain Stik9yne Beginners Beer Brewing Forum 3 10-17-2011 01:16 PM
How much grain is left over after sparging? TheCookieMonster All Grain & Partial Mash Brewing 9 04-21-2010 11:33 PM
What is the shallowest grain bed for fly sparging ? brewman ! Equipment/Sanitation 1 01-19-2007 06:01 PM