barside laundry
Well-Known Member
Is anyone getting decent efficiency by batch sparging in a 10 gallon rubbermaid round cooler? I have about 16 inches of stainless braided hose laying around the perimeter of the cooler instead of a false bottom. I have made about 7 all grain batches (all with this method) and have never really achieved anything over 60-65%. Some of the problem might have to do with kettle volume and boil time (something I have struggled with as I use a keggle with an electric heating element (no whirlpool) and c/f chiller that struggles to drain all the wort due to trub issues therefore adding more volume to compensate for the loss lowers gravity).
Anyway, if you use this set up and have success with it would you please give me some pointers for making my first Oktoberfest. Recipe:
8 lbs. Pilsner Malt
4.5 lbs. Vienna
8 oz. Carapils Malt
8 oz. Caramel 40°L
1 oz. Hallertau
2 oz. Mt. Hood pellet hops
Midwest's Kit directions say mash at 152...thoughts on this?
When should I stir the mash if batch sparging?
If I historically leave behind about 3/4 gallon of wort/trub in the kettle what advice can you offer on pre boil volume?
Do you always chill the wort to 60 to take a gravity reading or just adjust?
Thanks guys
Anyway, if you use this set up and have success with it would you please give me some pointers for making my first Oktoberfest. Recipe:
8 lbs. Pilsner Malt
4.5 lbs. Vienna
8 oz. Carapils Malt
8 oz. Caramel 40°L
1 oz. Hallertau
2 oz. Mt. Hood pellet hops
Midwest's Kit directions say mash at 152...thoughts on this?
When should I stir the mash if batch sparging?
If I historically leave behind about 3/4 gallon of wort/trub in the kettle what advice can you offer on pre boil volume?
Do you always chill the wort to 60 to take a gravity reading or just adjust?
Thanks guys