Flaked barley and stuck sparge

[pretzelb]

I'm brewing the dry stout recipe from Brewing Classic Styles for the second time and this time I did not grind the flaked barley. I think that is causing a stuck sparge. Is that a know issue with flaked barley? Does crushing it fix the problem? I don't recall issues like this the first time. Any tips on fixing it? I use a cooler and mesh screen. Right now all I can do is mix with my paddle to get it running but I'm seeing lots of particles in the wort.

 

[lutherslagers]

Add rice hulls to your mash. I like to use 1/4 - 1/2 lb of rice hulls per 10 lbs of total grain.

 

[mabrungard]

How much are you adding and are you mixing it into your grist? I haven't had a problem with it at modest percentages (say 5%) in my stouts. Flaked Barley has a lot of beta-glucans and can benefit from a lower temperature rest if you have a significant percentage in the grist. If you don't want to do that, back off on the percentage. You will still get the benefit in mouthfeel from the smaller quantity of raw beta-glucans.

Crushing is not going to fix this problem. If you're running off and have a lot of cloudiness, I'd recycle that back into the tun until it clears up. Don't stir or you will remobilize the particulates into the wort run-off. Be sure not to run off too quickly or that can compact the mash bed and create a stuck sparge.

 

[brushvalleybrewer]

Did you do the protein rest? I've done that recipe with and without. Only gotten a stuck mash without the protein rest.

BTW, you don't need to grind flaked barley.

I cleared it by blowing back through my drain hose.