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Old 05-04-2011, 10:24 PM   #1
Dgonza9
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Default Let grain bed settle?

I've been having a lot of stuck mash issues. Question. I do RIMS and after I dough in and stir, I've been starting recirculation right away.

Should I wait for the grain bed to settle first like 5 minutes or so? Could this be contributing to stuck/slow mash issues?

Thanks.


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Old 05-04-2011, 11:00 PM   #2
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I usually start my recirculation as soon as I make sure any dough balls are gone. I have noticed that a crap load of rice hulls really help with my false bottom.


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Old 05-05-2011, 02:03 AM   #3
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I don't have a RIMS but I haven't had a stuck mash in many years. What I do is mash overnight. In the morning, open up the ball valve, collect first runnings and then start sparging. I don't use rice hulls either. I have a stainless steel braided line connected to a 1/4" ball valve.

In your situation, I would allow the bed to settle for about 10-15 minutes, then start your sparge. It can't be any worse than what you already have - stuck mashes. Time for a different technique.
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Old 05-05-2011, 02:32 AM   #4
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I had some problems with a stuck mash when using my RIMS. I ended up opening up the gap of my mill a little bit and have not had any more problems. (Although my efficiency dropped from 83% to around 70%.) I decided it was worth the lower efficiency to not drive myself crazy with the stuck mashes.
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Old 05-06-2011, 12:20 AM   #5
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Thanks for the suggestions. I'm brewing tomorrow. I reconfigured my manifold and I'm going to solder it together. It came apart last time. I'm also going to put the manifold inside of a nylon bag as some extra insurance against a stuck sparge. I've got about a half pound of rice hulls as well.

Recipe has flaked rice, flaked corn, and wheat, so I'm hoping for the best here.
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Old 05-06-2011, 12:21 AM   #6
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Quote:
Originally Posted by avidhomebrewer View Post
I don't have a RIMS but I haven't had a stuck mash in many years. What I do is mash overnight. In the morning, open up the ball valve, collect first runnings and then start sparging. I don't use rice hulls either. I have a stainless steel braided line connected to a 1/4" ball valve.

In your situation, I would allow the bed to settle for about 10-15 minutes, then start your sparge. It can't be any worse than what you already have - stuck mashes. Time for a different technique.
Interesting. Any concern about bacteria with this technique. Sounds like, no, but just curious. This could really come in handy.
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Old 05-06-2011, 12:52 AM   #7
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There is most definitely a chance of a bacterial infection with that technique. It's been discussed in detail on many occasions on this forum...do a search. 150 degree, sugary grain is bacteria's best friend I'm not saying others haven't done it with success, but you asked if there is a risk and the answer is yes.
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Old 05-06-2011, 01:47 AM   #8
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Quote:
Originally Posted by Dgonza9 View Post
Thanks for the suggestions. I'm brewing tomorrow. I reconfigured my manifold and I'm going to solder it together. It came apart last time. I'm also going to put the manifold inside of a nylon bag as some extra insurance against a stuck sparge. I've got about a half pound of rice hulls as well.

Recipe has flaked rice, flaked corn, and wheat, so I'm hoping for the best here.
Do not solder it together it will be a PITA to clean. If it came apart you can use stainless wire and wire it together. This is what I do and it will never come apart.
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Old 05-06-2011, 02:18 AM   #9
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Quote:
Originally Posted by Dgonza9 View Post
Interesting. Any concern about bacteria with this technique. Sounds like, no, but just curious. This could really come in handy.
I won't downplay the chance at an infection, but I haven't had one in over 5 years of using this technique, 2x/month. It's been working for me and is a big time saver, so I'm going with it.
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Old 05-06-2011, 05:22 AM   #10
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I think starting the recirculation too suddenly can compact the grain bed and cause some issues, especially with an LG or more powerful pump. Maybe try opening the valve slowly and see if it helps any.


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