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so instead of doing a 4gal single sparge split to 2 and 2.

Or could I screw this into the drain valve?

One of these screwed into the drain valve and then a dip tube is inserted into that open end?

shoot I don’t remember. It’s pieced together from the design in palmers how to brew book.

I batch sparge

I did a hot water test after I Connected the spigot manifold to make sure there were no leaks and after it stopped draining I tilted the ton and there was 1/2 gal left over so not to much. I think the spigot might be a little lower than my previous cooler. Below is my outlet brass nipple so...

I have a 10gal round cooler with the spigot 2” above the bottom of the cooler. If I put a braid in will I be able to access that wort below the spigot manifold. I think it’ll help my efficiency being able to leave nothin behind. However I also get there’s nothing pulling that last little bit of...

I wanted to do a quick NEIPA and I’ve been wanting to try kviek and the temps are right so I bought some from my lhbs date of 6/29 on the pack and plan to brew Thursday. My starting OG is 1.078 and I plan on fermenting it in my garage so it could be in a temp range of 80-95+ ambient degrees...

I’ve considered the cooler sparge method. When I do mine now the grain bed is typically in the 130’s-140 range so after adding the sparge and stirring I’ve never had the temp over 170 the temps balance into the 165-170 range pretty fast. Not that this couldn’t be leeching a touch of astringency...

yes I drain until basically the wort stops flowing however here is still wort left underneath the inlet. I only drain twice once after the initial mash in collect 3.5-4 gal then again after my single sparge to get the rest of my volume.

well I think a big prob was that I was maybe using to much water and leaving slot of sugars behind under the false bottom so I finally retrofitted a braid to the manifold inlet and that’ll lay on the bottom of the mlt to now hopefully grab all the rest of the wort I was never getting before.

So I hear my strike water to 175 to pre hear the mlt then add my grains and stir down to 154 mash temp. I then do a single sparge with 3-4 gal of 195 deg water to get The grain bed up to 165-168 then wait and drain my final runnings. My lhbs was using .34 on their mill the batches I’ve crushed...

This is what I’m dealing with and it’s been this way for years until I realized the wort was actually breaching the wall of the cooler and leaking out under the spigot.

I do not currently have a dip tube which if I go to a round again I need to get. However I thought about upping the cooler size just to accommodate larger grain bills for high gravity stouts so I don’t have to add dme to the boil to reach my desired og. The cpvc manifold looks pretty easy to put...

Would u mind pm’ing me the dimensions and size of the copper tubing and what u used to make the spigot connection. I think rather than buy a new round cooler I’d like to move to something like this to hopefully help my mash efficiency. Do u find u get good extraction using a manifold like this.

My last two batches both neipas have had a really back tongue sting/harsh astringency that is something I’ve never had and to take hop burn out of the equation this last batch I used even less hops and did a soft crash before the second dh. Coincidentally their the first two batches I’ve milled...

See I need something like this. My round cooler with the false bottom leaves like 1-2 gal under the false bottom and I just know that’s always been killing my mash efficiency. I like the round but their drains/spouts are always 2” above the bottom of the cooler.

It was a 14lb grist and I mashed in with 7gal distilled water I bought from local grocery store. So I mash in on a 14lb grist with 7 gal then single batch sparge with 4 gal heated to 197 to get the grain bed to 168-170. Let it sit then vorlouf and come t my final running’s. I used to use ro...

Could u send a link to build something like that. I like it vs the false bottom o have that while nice I lose mash efficiency leaving like 2gal under the fb. That looks like it’ll pick up all the wort when u mash. I batch sparge I’m assuming u do to

I think I’ve gotten lazy too at points and left mash in for a week and that’s prob not helping my matter.