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Old 07-29-2012, 12:47 PM   #1
Rbeckett
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Dec 2011
Bronson, Fl
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Would it be possible to introduce the sparge water into the MLT from the bottom through the false bottom or manifold. My idea is to use my march pump to introduce heated sparge water through the outlet fitting near the bottom and fill to cover the grain, stir and allow to settle, then withdraw the sparged wort and transfer it to the BK for boiling and further processing. Since sparging is essentially exposing the grain to hot water and rinsing the sugars and other component out, what difference would it make where the grain gets it's heated water from? I may experiment with this idea once or twice to see where efficiency goes. My thought is that since the fine powders that create stuck sparges would be flushed from the manifold and possibly even floated to the top it might potentially improve efficiency and prevent a stuck sparge. Any body ever tried this or have any empirical evidence to support this as a good or bad idea?
TIA
Wheelchair Bob


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Old 07-29-2012, 12:52 PM   #2
emjay
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Jan 2011
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It will just mess with your filter bed altogether. It wouldn't really accomplish anything except for really hurting the clarity of your runnings.

Edit: to be clear, I actually do something similar when I need to unstick a sparge that's ALREADY stuck, but there's really not much of a point otherwise.



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Old 07-29-2012, 01:49 PM   #3
jammer66
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Nov 2011
youngstown, ny
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I was watching this video and at about 2:30 in the video thats what he does. Im sure if you ask him he will let you know any pros or cons about it.

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Old 07-29-2012, 02:38 PM   #4
Rbeckett
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Dec 2011
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Thanks Jammer!!!
I was just thinking that it might be an alternative and maybe prevent a stuck sparge. I brew Hefe's so clear beer isn't an issue to me.
Bob
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Old 07-29-2012, 03:17 PM   #5
emjay
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Quote:
Originally Posted by Rbeckett
Thanks Jammer!!!
I was just thinking that it might be an alternative and maybe prevent a stuck sparge. I brew Hefe's so clear beer isn't an issue to me.
Bob
Sorry, what I'm getting at is that it will fix a stuck sparge but it really does nothing to prevent one.

 
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Old 07-30-2012, 05:36 AM   #6
airving
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Houston
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I think the braumeister (automated brew machine) does a continuously circulating mash where the flow is from bottom up, for what it's worth.

 
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Old 07-30-2012, 06:03 AM   #7
emjay
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Quote:
Originally Posted by airving
I think the braumeister (automated brew machine) does a continuously circulating mash where the flow is from bottom up, for what it's worth.
That thing is more like a BIAB system though.

 
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Old 07-30-2012, 08:41 AM   #8
bottlenose
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May 2011
Tucson, AZ
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I haven't seen your system but it seems like an easy way to spare only the bottom of your grains.

Generally the goal of sparging is to maximize the sparge water flow through the entire grain bed.

 
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Old 07-30-2012, 12:20 PM   #9
duckredbeard
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Mar 2005
ATL
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During mash in I use a sprinkler arm to preheat, adding about an inch to my cooler. Then I switch to the bottom inlet for the rest of the mash in. Keeps me from having to hold a hose, dump grains, and stir. I don't see how it could prevent a stuck sparge.

I haven't had a stuck sparge in a long time and it was the oats that did it. None of our precautions paid off that day. Thin mash, rice hulls, slow recirc, all for naught. 4 hour sparge with several underlettings. Brutally slow.

 
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Old 07-31-2012, 12:19 AM   #10
Jipper
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Dec 2008
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One of the best ways to prevent a stuck mash is to mill your grains on a looser setting - don't pulverize them into a flour. Using rice hulls (1lb / 5 gallon recipe) will always help, and stirring real well when introducing the grain to the mash tun helps as well. I don't know that you'd want to introduce your sparge water from the bottom if you didn't have to, but I haven't ever done this personally so cannot list any pros/cons. The Braumeister does indeed recirculate from the bottom up, but also has both stainless and mesh screens on the top and bottom of the grain bed, preventing much movement from occurring.

Cheers!



 
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