If you press "set" at the sparge stage it goes directly to the boil. I always do this because the time it takes to get to a boil is usually a little longer than the sparge takes (with the 120 version).
Yeah, I think beeru is correct here.If you press "set" at the sparge stage it goes directly to the boil. I always do this because the time it takes to get to a boil is usually a little longer than the sparge takes (with the 120 version).
What gets me is that I think the heater turns off when you reach dough in temp. So it'll heat, then beep to tell you to dough in and stop heating until you hit the button to start the mash timer.
Problem is, if I'm not ready and have to delay dough in, by the time I'm done, I'm a good 5 degrees cooler than intended.
Any suggestions using rice flakes. I had a stuck sparge with mine. 2lbs of rice hulls. Had such a bad scorching the relay tripped. Ended up dumping batch
Brew day takes longer. ;P. I use mash/boil/ferm times as guidelines. Mash is complete when conversion is complete. A simple iodine test will show that.What are the drawbacks of having a longer mash?
You can definitely boil longer if you need to get your volume down but it'll raise OG.I also finished with a greater volume than intended.
fair enough, I already had a 90 min boil scheduled in the app so I really didn't want to go any longer. Even with the volume a bit high, I still hit my target OG so my efficiency must have been a bit better than I accounted for as well.Brew day takes longer. ;P. I use mash/boil/ferm times as guidelines. Mash is complete when conversion is complete. A simple iodine test will show that.
You can definitely boil longer if you need to get your volume down but it'll raise OG.
fair enough, I already had a 90 min boil scheduled in the app so I really didn't want to go any longer. Even with the volume a bit high, I still hit my target OG so my efficiency must have been a bit better than I accounted for as well. I'm curious as to what efficiencies I should expect. Yes, I know there are numerous factors here but both of these batches have had better than projected efficiencies with very different methods.
5 gal yes and yes 2 lbs. I think grain was milled to fineYou used 2#'s of rice hulls?
Was this in a 5 gallon batch?
5 gal yes and yes 2 lbs. I think grain was milled to fine
I dont know if that's why you had the scorch and stuck sparge. I was told 1lb of rice hulls per 5 gallon batch . So that's what I've done and haven't had an issue yet. Maybe your crush was too fine. How was your mash ?
I agree I think it was the mash also it was thick and gloomy like papier-mâché LOL so will definitely try to get a coarser grind next time
That's just a ground . I've plugged stuff in with that piece removed and it worked fine.
Worst that can happen is the element shorts to the metal casing and you electrocute and kill yourself. Hopefully this happens near the end of the boil so they can still drink the beer at your funeral.
There are plenty of cases of melted controllers so definitely you should have a ground there.
Maybe you have channeling of the grain. When I sparge I pull the basket up and push the top screen down a bit to compact the grain a little bit . It takes a while to sparge but the water flows evenly through to the kettle.
Wouldn't channeling make the wort flow more quickly through the bed? After watching the level barely move after 20 minutes, I ended up (last time, and now today) breaking up the bed a little, and scraping the spoon a bit on the screen, essentially causing channeling to occur, that is, wort to flow.
I haven't touched the gap on my grain mill in a very long time. Always use 0.025", the finest it can go.
Nevertheless, I could try widening it a little for next time. The grain bed does feel very compacted when I go in there with the spoon.
If you crush way too fine and / or use Wheat/Rye malt, the wort should still circulate fine through the grain bed. The sparge will be the problem. You can always use oat/rice husks to alleviate any problems. I also found out that when you have a grainbill that will likely cause a slower sparge, I would add less strike water, to get a proper recirculation, otherwise the malt pipe would be flooded.
You should get a good efficiency with a fine crush, at least I get a better efficiency when I go with a fine crush. Whenever I have more than 3 lbs of wheat I add a bunch of rice hulls and have no issues. I usually go with at least 1.5 lbs/qt of water. If when you are done doughing in and it is really thick, maybe add a little more water, but it should thin out over and hour. I also fly sparge using an elevated bottling bucket with the hose run into the top of the GF and let it run at a steady pace so I don’t have to babysit the sparge using a big cup and pour every so often... mainly because I’m lazy, but these methods always get me at least 75-80% efficiency.
I use 4-8 oz depends on the amount of wheat/oats. I have the recirc at full blast, never have an issue and use top and bottom plates every time. You can try the kitchen sink screen thing that people put on top of the overflow pipe to eliminate grain sneaking in.
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