Cajun_McChicken
Well-Known Member
So I was using my new RIMS setup for the second time on a robust porter with 8oz flaked barley and I got a stuck mash. After taking great pains to free it up I must have set the pump to recirculate too slow and I brunt the heck out of the wort (kinda tasted like an extra scorched cup of Starbucks coffee). This also left me with crazy levels of brunt stuff on my heating element which has MOSTLY come off after over a week of overnight oxyclean soaks and vigorous scrubbing.
My questions:
1. What are your tricks for avoiding a stuck mash during continuous recirculation?
2. Do I need to get every last speck of the burnt stuff off of my heating element in order for future batches to not have that burnt taste?
Thanks!
My questions:
1. What are your tricks for avoiding a stuck mash during continuous recirculation?
2. Do I need to get every last speck of the burnt stuff off of my heating element in order for future batches to not have that burnt taste?
Thanks!