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Old 08-01-2009, 03:48 AM   #1
BeerCanuck
 
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Sep 2007
St Catharines
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Just thought I would share a technique that saved me on the last two brews that got stuck. The main cause was a thin layer of crust at the top of the grain bed that was responsible for the mash not draining properly. The easy remedy was breaking the top crust ( I used the handle end of a plastic spoon) and continue on as normal.

too simple

cheers
BeerCanuck

 
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Old 08-04-2009, 04:47 PM   #2
pilotdane
 
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May 2009
Roxboro, NC
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I had a similar problem with my last batch. I think the grain was crushed a bit too much. There seemed to be more flour than usual on top. Once that fine flour settled on top of the grain bed the flow slowed to a very small trickle. Stirring up the top 1/4" to 1/2" took care of the problem for me.

 
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Old 08-05-2009, 03:33 AM   #3
BeerCanuck
 
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Sep 2007
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Glad you had some success with this technique pilotdane.
I have tried backflushing to no avail in the past. My previous remedy was to restir/vorlauf/drain. It's nice having the runoff full as an indicator of crust busting success.

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