I *&^%$#@ HATE stuck mashes!

[Whorst]

I saw the flour in the bag when I purchased. Malt not bought from my usual supplier, and I'm paying the price. Should be able to remedy, with constant stiring as I sparge, but it's a pain in the ass(arse).

[MightyMouth]

I batch sparge so have never had a stuck mash but I sympathise though I would think if you are stirring while sparging you will get a lot of particles etc. in the wort.

[Whorst]

I batch sparge as well. Yes, there will be particles, but I will filter them out with a sieve. I'm brewing a mild, so it shouldn't be a problem.

[agentgonzo]

I feel your pain. I fly sparge, but have had my fair share of stuck mashes. I'm not sure what your setup is, but if you're using a copper manifold in your mash tun, then if you haven't already, I'd take a hacksaw to it and cut as many slits in it as you can make. There's nothing worse than having to transfer about 2-3 gallons of hot porridge to another container to clear out the mash tun.

(I'm sat here typing this as my fly-sparge is running away nicely by itself in the shed )

[Whorst]

I got it sorted. Luckily I got a high rate of conversion. I had to actually dilute the wort with water. I got between 1.035-1.036, so I'm happy. Yeast should take off real quick.

[agentgonzo]

Excellent. Glad it worked out. You may get a bit of astringency as the bits of husk that got into the kettle will leech the tannins out into the wort during the boil, but hopefully it won't be that noticeable. Grab a beer and relax!

[christhebrewer]

Have you tried underletting? May help in situations like this as it encourages the small particles to float up to the top end of the mash.

Cheers,

Chris

[adm]

Have you tried underletting? May help in situations like this as it encourages the small particles to float up to the top end of the mash.

Cheers,

Chris

Underletting is simply filling the mash tun through the drain (i.e. from the bottom) with the grist in place, right?

Is there any benefit to it and why would you choose it over filling from the top?

Currently I fill the tun with hot water, let it come down to strike temperature (and heatsoak the tun) and then chuck the grain in. I'm still planning my new brewery layout, but I could set it up so it works either way, so i was a bit curious about underletting anyway....

[Whorst]

I got most of them out before the wort came to a boil. This problem is easily rectified by just not purchasing my grain from a particular shop.

[subsub]

I always use a cut up splatter guard over the mash tun copper tubes. Never had a stuck mash either fly or batch sparging in 16 years.

[oblivious]

Its worth have a bit of rice or oat hulls around, especially fro big beers

[christhebrewer]

Have you tried underletting? May help in situations like this as it encourages the small particles to float up to the top end of the mash.

Cheers,

Chris

Underletting is simply filling the mash tun through the drain (i.e. from the bottom) with the grist in place, right?

Is there any benefit to it and why would you choose it over filling from the top?

Currently I fill the tun with hot water, let it come down to strike temperature (and heatsoak the tun) and then chuck the grain in. I'm still planning my new brewery layout, but I could set it up so it works either way, so i was a bit curious about underletting anyway....

I simply pump the liquor under the grist, give it a quick stir and it's doughed in. The main benefits for me are that it involves a lot less stirring and splashing.

Apparently there are also benefits when continuous sparging as the reduced stiring results in less air being knocked out the grain causing it to float better.

Chris

[delboy]

I always use a cut up splatter guard over the mash tun copper tubes. Never had a stuck mash either fly or batch sparging in 16 years.

Thats sounds like a good idea, nice and simple must give it a whirl next time im brewing.

[adm]

Thanks Chris - I'll give it a go!

[agentgonzo]

Apparently there are also benefits when continuous sparging as the reduced stiring results in less air being knocked out the grain causing it to float better.

Is a floating grain bed beneficial? I've always knocked the air out of the mash so that it sinks when sparging and forms a filter bed.