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Denny, I hate you...


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#1 SchwanzBrewer

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Posted 06 February 2016 - 01:04 PM

Friggin love the DCRIPA. Friggin hate stuck sparges. I can't run off with the pump. It sticks in about 5 minutes even at barely open on the valve. So I'm basically gravity feeding the wort off into 5 gallon pots and dumping it into the kettle. Then I have to pump more hot water in and do it again. Kind of a super multi  batch sparge. Sofa king annoying.

 

It's 3pm. I have 2 hours on this damn sparge. I'm supposed to be at a birthday party at 8pm. I have 3.5 hours to finish and the kettle is only about 15% full.

 

I'm screwed.

 

I'm thinking about getting the kettle full and getting it up to 170 - 180 and holding it there for an hour to pasteurize the wort. Then finishing up with the boil first thing in the morning.


I probably needed twice as much rice hulls (4lb) which is a metric butt load of rice hulls.



#2 denny

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Posted 06 February 2016 - 01:15 PM

Join the club.....Brewboy will love the company!

Maybe look at your lautering system. I have never had a stuck runoff with it or any other beer.

#3 positiveContact

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Posted 06 February 2016 - 01:30 PM

would some malt conditioning help?



#4 SchwanzBrewer

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Posted 06 February 2016 - 01:32 PM

Join the club.....Brewboy will love the company!

Maybe look at your lautering system. I have never had a stuck runoff with it or any other beer.

 

I know it isn't perfect, but I think I skimped out on rice hulls is the problem. I've made this beer twice with this system and not had stuck sparges like this. Just gonna take a while to sparge is all. No worries.

 

And I'm just joking around about hating you. You know I'd have your beer baby if it was anatomically possible.

 

Cheers! :cheers:



#5 HVB

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Posted 06 February 2016 - 01:57 PM

Never had a problem with that beer, I really should brew it again seeing I now am OK with 1450, even with a pump.  Go me :)



#6 SchwanzBrewer

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Posted 06 February 2016 - 02:24 PM

Never had a problem with that beer, I really should brew it again seeing I now am OK with 1450, even with a pump.  Go me :)

 

Neither have I, this is the first time.



#7 SchwanzBrewer

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Posted 06 February 2016 - 03:48 PM

Sparge is officially done. Only took about 3.5 hours.  :crazy:

 

OG is spot on though.



#8 djinkc

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Posted 06 February 2016 - 04:45 PM

Some days the sparge gods play get bored and play.



#9 HVB

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Posted 06 February 2016 - 04:47 PM

Sparge is officially done. Only took about 3.5 hours. :crazy:

OG is spot on though.


Ouch!

#10 djinkc

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Posted 06 February 2016 - 07:06 PM

..........Maybe look at your lautering system. I have never had a stuck runoff with it or any other beer.

 

That, I go close to 30% rye with no problems with my usual.  The very few stuck sparges I've had since I went to a manifold have been self inflicted.



#11 SchwanzBrewer

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Posted 07 February 2016 - 08:59 AM

Boiling this morning. My father in law wrapped the kettle with insulation and it only got down to 140. I just added the first charge of hops.

 

Holy protein globs batman! I've never seen hot break chunks like this ever before.



#12 MyaCullen

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Posted 07 February 2016 - 10:08 AM

Boiling this morning. My father in law wrapped the kettle with insulation and it only got down to 140. I just added the first charge of hops.

 

Holy protein globs batman! I've never seen hot break chunks like this ever before.

did you perchance use a different rye? what rye did you use?



#13 denny

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Posted 07 February 2016 - 10:15 AM

That, I go close to 30% rye with no problems with my usual.  The very few stuck sparges I've had since I went to a manifold have been self inflicted.

 

I've gone to 40% rye.  Never had a single stuck runoff with the braid.


did you perchance use a different rye? what rye did you use?

 

Good thought.  A more proteinaceous rye malt could account for both the sticking and the break.



#14 MyaCullen

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Posted 07 February 2016 - 10:20 AM

I've gone to 40% rye.  Never had a single stuck runoff with the braid.


 

Good thought.  A more proteinaceous rye malt could account for both the sticking and the break.

and too cool a lauter, when dealing with rye i was told years ago to be sure to keep it hot or the rye will congeal 



#15 SchwanzBrewer

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Posted 07 February 2016 - 10:25 AM

I don't think so, I think it was just Briess rye malt.

 

I think the chunks are probably due to boiling, cooling, and boiling again. The hot break settled overnight and came up again when I got close to a boil this morning me thinks.



#16 MyaCullen

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Posted 07 February 2016 - 10:30 AM

I don't think so, I think it was just Briess rye malt.

 

I think the chunks are probably due to boiling, cooling, and boiling again. The hot break settled overnight and came up again when I got close to a boil this morning me thinks.

I've used that almost exclusively myself, do you you mill it separately? I always do.



#17 Brauer

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Posted 07 February 2016 - 11:07 AM

would some malt conditioning help?

Probably.



#18 SchwanzBrewer

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Posted 07 February 2016 - 11:11 AM

I've used that almost exclusively myself, do you you mill it separately? I always do.

 

No, milled all together.



#19 denny

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Posted 07 February 2016 - 11:27 AM

and too cool a lauter, when dealing with rye i was told years ago to be sure to keep it hot or the rye will congeal 

 

Another interesting point since I sparge with 185-200F water.  And by using water that hot and batch sparging I'm definitely keeping the grain bed hot.


No, milled all together.

 

Same here....milled all together, very fine crush


I don't think so, I think it was just Briess rye malt.

 

I think the chunks are probably due to boiling, cooling, and boiling again. The hot break settled overnight and came up again when I got close to a boil this morning me thinks.

 

Yep, that's the same rye malt I use



#20 MyaCullen

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Posted 07 February 2016 - 12:14 PM

Another interesting point since I sparge with 185-200F water.  And by using water that hot and batch sparging I'm definitely keeping the grain bed hot.


 

Same here....milled all together, very fine crush


 

Yep, that's the same rye malt I use

I have always milled the tiny rye malt separately, I just run it through my mill set normal, twice.

 

It was explained to me long ago that the high protein content of Rye, or wheat needs a very high lauter temp to keep it as viscous as possible so it doesn't gel.  




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