stuck sparge

[denny]

@redbeerman

Yes, but Denny, you are a beer god.

Maybe a beer goof…

[gmac]

I find that my first runoff usually goes fine but when I add the sparge water and stir it up, I often get a stuck sparge (or just the end of the sparge actually).  It seems like I end up with a layer of very fine particles that form a “cap” on the top of the grain and stop the run off.  I often have to scoop this off to the side to get the runoff to finish.  I’m sure it is because my grind is too fine but I’m not having much luck getting my mill adjusted properly (I really need to find those instructions).

[breslinp]

@denny

@Alewyfe

Batch sparging is not necessarily a panacea here. 8 of us used the same mill on Learn to Brew Day, and I think everyone using a Bazooka/kettle screen ended up with a stuck mash and we were all batch sparging.
It’s primarily the crush, as even with a very slow run off speed, if you’ve got a ton of flour in there it’s going to clog up that screen. When I use my own mill, which I have adjusted by trial and stuck sparge, I never have a problem…thankfully.

Anybody using a SS hose braid?  I find those work much better than a Bazooka.

I use the SS braid and was fine until this past weekend (maybe 20 brews). I was doing my 1st single batch sparge (about 3gt/lb) and running off fast. Stuck towards the end briefly. I fiddled with the valve and a bunch of husks shot out (strained them before boil). It was fine after that.

[malzig]

@gmac

It seems like I end up with a layer of very fine particles that form a “cap” on the top of the grain and stop the run off.  I often have to scoop this off to the side to get the runoff to finish.  I’m sure it is because my grind is too fine but I’m not having much luck getting my mill adjusted properly (I really need to find those instructions).

A lot of this is break material, which is a good thing to see in the mash because it means that you probably have good pH and calcium conditions in your mash.

What you may need to do is improve the quality of your husks to keep the grain bed fluffy, which will help keep this from just piling on top.  At least I find that a fluffier grain bed can help keep the oberteig (which is what this material is called) from forming an impermeable cap.  You can try adjusting your crush, but you may find that you lose conversion efficiency.  This could be a great occasion to try malt conditioning instead of opening the gap of your mill.

[tschmidlin]

@gmac

I find that my first runoff usually goes fine but when I add the sparge water and stir it up, I often get a stuck sparge (or just the end of the sparge actually).  It seems like I end up with a layer of very fine particles that form a “cap” on the top of the grain and stop the run off.  I often have to scoop this off to the side to get the runoff to finish.  I’m sure it is because my grind is too fine but I’m not having much luck getting my mill adjusted properly (I really need to find those instructions).

Just use your mash paddle or a big spoon to cut grooves in the top of the grain bed.  That will break up the cap enough.

[redbeerman]

@tschmidlin

@gmac

I find that my first runoff usually goes fine but when I add the sparge water and stir it up, I often get a stuck sparge (or just the end of the sparge actually).  It seems like I end up with a layer of very fine particles that form a “cap” on the top of the grain and stop the run off.  I often have to scoop this off to the side to get the runoff to finish.  I’m sure it is because my grind is too fine but I’m not having much luck getting my mill adjusted properly (I really need to find those instructions).

Just use your mash paddle or a big spoon to cut grooves in the top of the grain bed.  That will break up the cap enough.

This ^^^^^

[bluesman]

I use a false bottom in a mash kettle without any problems, and I also use my cooler mash tun with a hose braid without a problem with lautering. I think stuck mashes are caused by an inadequate filter bed and/or filtering mechanism. Crush is a biggest factor. Having some husks intact will help matters here. That can be achieved by adjusting the mill gap and/or malt conditioning. The other option is to add rice hulls.