Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Is vorlauf necessary?
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Old 05-19-2012, 04:30 AM   #11
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It's not an absolute necessity, but if you're a stickler for detail and procedure then it should be done. It adds a couple of minutes and the grain bed helps filter stuff really well.


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Old 05-19-2012, 11:09 AM   #12
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In a 4-5 hour brew session why not vorlouf? It takes maybe 5 minutes. If you want to speed it up a little use a steamer basket to distribute the wort over the grains so you don't disturb the bed. You can pour it a lot faster into that. But really. Its only 5 minutes.


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Old 05-19-2012, 11:50 AM   #13
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Simple. Do a vorlauf into a clear vessel of a quart or two in size. Drain off another and compare the two. If they are both clear enough for you, your system keeps your wort clear and you don't need to vorlauf.

I use a braid and get a lot of fine particles in my vorlauf and very clear after a pitcher full. So I will continue.
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Old 05-19-2012, 11:52 AM   #14
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Doesn't have to add time, do it towards the end of the mash (like 55mins in if you mash for 60min). It may look clear, but try it and you'll notice a proteiny-cloudy mess on top of the mash when it drains.
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Old 05-19-2012, 05:01 PM   #15
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What exactly is vorlauf. I use a copper manifold with slits and keep tipping the runnings back into the mash until they are gin clear which is normally 5 minutes. I also wrap my manifold in a very fine muslin bag.
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Old 05-19-2012, 05:07 PM   #16
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Quote:
Originally Posted by BOBTHEukBREWER View Post
What exactly is vorlauf. I use a copper manifold with slits and keep tipping the runnings back into the mash until they are gin clear which is normally 5 minutes. I also wrap my manifold in a very fine muslin bag.
Vorlaufing is what you are doing. It is simply draining some wort from the MLT and returning it back to the main body of the mash until the wort runs clear.
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Old 05-19-2012, 10:00 PM   #17
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Your clarity is not defined by the mash process. Your proteins coagulate in the boil and settle out in the trub in the kettle and fermenter. If one is truly concerned on trying to solve this mystery, brew two beers one with and one without and let us know the differences you find
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Old 05-20-2012, 12:13 AM   #18
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I still do it, but I've read and/or seen a few references which say it's unnecessary and provides benefits during fermentation for the amounts we home brewers are dealing with. So... I really don't worry about sparkling clear transfer anymore. I drain off a bit of the loose stuff, and move on.
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Old 05-20-2012, 11:03 AM   #19
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When I use my cooler MT w/ a braid the first quart of so looks a little cloudy w/ protiens, not pieces of grain I believe. The wort that I return to the MT while vorlaughing looks very much like the 9 gallons of wort that I get while doing BIAB, both methods produce similiar beer. Last batch w/ the MT I just ran straight to the kettle, the trivial amount of matter eliminated during vorlaughing w/ a braid MT is so small it's trivial IME and IMO.
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Old 05-20-2012, 07:20 PM   #20
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Okay, I'm confused. According to the one notable guy who advocates the batch sparge method (forgot his name, saw him on youtube), vorlaufing is just to get the "chunks" out of the brew. Others here refer to using it to get clearer brew. Those are two different things. In any case, it's my reasoning that any chunks and cloudiness will fall to the bottom of any boil pot and fermenter, anyway, so what's the point? It seems like this is one of those minor things that is belabored over ad nauseum, but doesn't really matter in the long run. Am I wrong?


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