Batch sparge temp and gelatinizing grain

[nostalgia]

Not sure if 'gelatinizing' is the word I want, but let me essplain. No, there is too much - let me sum up.

With my most recent batch, about halfway through draining my first batch sparge, I noticed the flow rate slowing way down while there was still about an inch of water on top of the grain. Sticking my spoon in there, I found out there was about 1/4" of jellied grain particles on top of the grain bed. When I carefully scraped it off, the flow resumed (so I know it wasn't a clogged braid).

The second batch sparge was the same - flowed for a bit, then stopped as the goo solidified on top of the grain bed.

The only difference between this and my last few batches that I'm aware of is a higher sparge water temp (180F). Anyone else experience this? Should I be sparging cooler? Or am I just plain crushing too finely?

Basically I'm trying to increase my lauter efficiency. I've tried slower sparges and now hotter ones, and I'm still between 70-73%. I have checked my conversion efficiency and I'm at 98-100%, so I know I'm good there. I'm getting that from this chart. I mash at 1.5 qt/lb, and the first runnings from my last batch were 1.082.

Thanks,

-Joe

 

[Denny]

What type of lautering system are you using? Braid, manifold, false bottom? I just brewed my 400th batch using batch sparging and I've never had a stuck or slow runoff. I use a braid, sparge with 190F water and run off very quickly.

 

[nostalgia]

What type of lautering system are you using? Braid, manifold, false bottom? I just brewed my 400th batch using batch sparging and I've never had a stuck or slow runoff. I use a braid, sparge with 190F water and run off very quickly.

Braid. As I said, the problem isn't the lautering system, but the jellied goo on top of the grain bed.

Sticking my spoon in there, I found out there was about 1/4" of jellied grain particles on top of the grain bed. When I carefully scraped it off, the flow resumed (so I know it wasn't a clogged braid).

So what I'm curious about is if the sparge temps contribute to gelling the fine particles together into an impenetrable mass.

I guess I'll start with opening the mill gap to reduce the amount of flour I get. I wonder if conditioning my malt would help, as well?

Thanks,

-Joe

 

[Bobby_M]

After you vorlauf, there's no harm in scraping the top inch of the grain bed to discourage that cement-like shell. The pros do it all the time with fly sparging.

 

[Denny]

You can also use a spoon or mash paddle to "cut" the teig (that protein layer on top) by making slots in it.

 

[bannonb]

According to Palmer's "How to Brew" The water temp should be about 170 for sparging. Water that is too hot can lead to astringency...as can very wet mashes (1.5 is very wet. I settled in on 1.35 because that way I can recirc my mash with the RIMS controller and get good coverage).

Palmer also says if your mash temp goes too low (below 140) that the beta-glucans, pentosans and any unconverted starches will turn gummy and make lautering very difficult. He suggests a mashout (raise temp of entire grainbed to 170 before lautering) as the first thing to try when having lautering problems.

I would simplify by making the mash a little thicker and making the sparge water temp 170.

Good luck.