I've brewed 4 AG or partial mash beers now, and all have been very slow to flow out of the mash/lauter tun that I'm using. My MLT consists of a 5 gallon cylindrical cooler and a stainless steel braid fitted to two ends of a 1/2 inch T fitting. I mash with 1.25 qt water/lb grain and have always had 65-70% efficiency.
I chalked up my previous stuck sparges to high proportions of wheat/rye in the grist. I've brewed 1 rye APA, 2 weizens, and 1 roggenbier and each have flowed very slowly. I have always used at least a generous handfull of rice hulls while mashing grains, and for my last brew (a roggenbier) I included 1 lb of rice hulls in the mash. Nevertheless the flow out of my MLT was still dismally slow.
Thanks to the slow flow, I started quaffing hombrew and got clumsy enough to break a hydrometer diromg my last brew session. The madnesss must stop! Any ideas as to what I'm doing wrong that is causing my sparges to suck balls? Mashing grains is fun and the smell of grains in the midst of a decoction is awesome, but I hate waiting 2+ hours to collect enough wort to boil. All input is greatly appreciated.
I chalked up my previous stuck sparges to high proportions of wheat/rye in the grist. I've brewed 1 rye APA, 2 weizens, and 1 roggenbier and each have flowed very slowly. I have always used at least a generous handfull of rice hulls while mashing grains, and for my last brew (a roggenbier) I included 1 lb of rice hulls in the mash. Nevertheless the flow out of my MLT was still dismally slow.
Thanks to the slow flow, I started quaffing hombrew and got clumsy enough to break a hydrometer diromg my last brew session. The madnesss must stop! Any ideas as to what I'm doing wrong that is causing my sparges to suck balls? Mashing grains is fun and the smell of grains in the midst of a decoction is awesome, but I hate waiting 2+ hours to collect enough wort to boil. All input is greatly appreciated.