zippyslug31
Well-Known Member
Only a couple AG's under the belt so I'd like to correct my technique before I'm set in my ways. For clarity, I'm mashing and batch sparging in a rectangle cooler with (effectively) a stainless braided line as a screen.... the very typical setup.
So, I'm wondering....
Simply put, when I vourlof I don't pour onto a butter lid or plate, but instead I take my filled pitcher and return it to the MLT on the opposite end of the drain tube. Instead of just dumping it straight in and upsetting the grain bed, I put the pitcher up to the side wall of the cooler, thus creating a bit of a cascade stream.
I do tend to disturb that end of the cooler a slight bit, but I think it's a realistic amount. Everything else seems to go as planned and I get clear runnings.
Any issues with this?
So, I'm wondering....
Simply put, when I vourlof I don't pour onto a butter lid or plate, but instead I take my filled pitcher and return it to the MLT on the opposite end of the drain tube. Instead of just dumping it straight in and upsetting the grain bed, I put the pitcher up to the side wall of the cooler, thus creating a bit of a cascade stream.
I do tend to disturb that end of the cooler a slight bit, but I think it's a realistic amount. Everything else seems to go as planned and I get clear runnings.
Any issues with this?