Sparge arm clogged

[bbarr21]

I am new to All-grain brewing. Just did my first batch this weekend. Everything went according to plan except, when I was recirclulating my mash my sparge arm got clogged with grain.

My MLT set up is a 1/2 barrell sanke keg with a 12" SS false bottle and 1/2" center draw dip tube. My sparge arm is a circle of 3/8" copper piping around the open top of the keg with holes punched every 1/2" or so.

Any ideas on how to prevent this clog?

 

[sudbuster]

I am new to All-grain brewing. Just did my first batch this weekend. Everything went according to plan except, when I was recirclulating my mash my sparge arm got clogged with grain.

My MLT set up is a 1/2 barrell sanke keg with a 12" SS false bottle and 1/2" center draw dip tube. My sparge arm is a circle of 3/8" copper piping around the open top of the keg with holes punched every 1/2" or so.

Any ideas on how to prevent this clog?

The sparge arm is usually not used for recirculation, only for introducing sparge water from the HLT. To vorlauf one usually recirculates until the wort flows clear, but not through the sparg arm. Once the wort is runnig clear, then begin the sparging out of the HLT. Balance the flow with the flow to the BK. Set the flows so the sparge takes 45 min or so, or until the wort running is 1.010. Less than that will start producing tannins.
I may not have fully understood your question, but i hope this helps.

 

[bbarr21]

what is the best way of reintroducing the wort to the MLT before transferring to the BK?

also I have a single tier with only one pump, so right now I am batch sparging not fly sparging.

But how often do you take the hydrometer readings during transfer?