Dude - it was. During a 15L sparge the level of the wort flooded the bottom of the malt pipe.Black n Tan said:The grain will not be in contact with wort when you raise the malt pipe and rest on the bottom lugs. I use a hoist to make it easier to lift the malt pipe because it can get quite heavy with the grain and suction. I used to stand on my bench to lift the malt pipe which can be a little awkward so a hoist is a good option.
Ermm it has been sometime, but this is German engineering at it best, surely it can't be so. I have just had a look and would be very surprised if the grain touches the wort when on the bottom lugs. Remember there is a gap between the bottom mesh (i.e.. grain bed) and the bottom of the malt pipe. Assuming you mashed in with 55L and used as little as 10kg of grain, your volume is likely to be about 60L or thereabouts after sparging: a rough estimate is that would need about 65L or more before the wort will be in contact with the grain on the bottom lug.mckenry said:Dude - it was. During a 15L sparge the level of the wort flooded the bottom of the malt pipe.
How'd your first run go McKenry ? I did my maiden run today. Used incorrect grain absorbtion ( was more like 0.6 than 1.0 l/kg) and only achieved a 70% mash efficiency using the no sparge ie full volume method. Pretty disappointed, trying to figure what I will change for the next run.mckenry said:Dude - it was. During a 15L sparge the level of the wort flooded the bottom of the malt pipe.
Ive just started using a hop spider in my 20L. I find that the wort doesnt boil inside the spider. When I say it doesnt boil, I mean there is no evident bubbles inside the spider. Because of this, I have been stirring the hops in there every 10 or so minutes as I am worried that hop utilisation may be down.dicko said:I use a hop spider and have not noticed any real increase with the hood.
Maybe there is an increase and the spider counteracts the effect.
Just thinking aloud.....
My experience is in line with other posts - while it hits the malt pipe - enough to establish a suction - there's enough height in the pipe without it touching the grain.mckenry said:Dude - it was. During a 15L sparge the level of the wort flooded the bottom of the malt pipe.
Interesting. I (and others in this thread IIRC) found true volume was 5l more than stated - as though the were offsetting the dead space below the element and in pumps to simplify things.Goose said:I also calibrated a 5 litre flask using my hops scale and found that the 55l mark on the tie rod was in fact, 55l, and marked 1 cm spots above this mark to determine 1.5l increments:
I started with the hood and the hop sock at around the same time and didnt notice much difference.danestead said:Ive just started using a hop spider in my 20L. I find that the wort doesnt boil inside the spider. When I say it doesnt boil, I mean there is no evident bubbles inside the spider. Because of this, I have been stirring the hops in there every 10 or so minutes as I am worried that hop utilisation may be down.
Do you experience the non-boiling and have you noticed any change to the bitterness/utilisation in your recipes?
Well if you are right then it goes along way to explain my efficiency calculations.Mr. No-Tip said:Interesting. I (and others in this thread IIRC) found true volume was 5l more than stated - as though the were offsetting the dead space below the element and in pumps to simplify things.
I prefer to know true volume even though I know I won't get much of that 5l back.
Yeah, you're probably right. Definitely was over the base of the malt pipe, which made sparging a PITA. I'm going to get a hoist so it flows out, rather than a seal/vacuum type of effect once the malt pipe rubber ring is submerged. I also think the grain absorption is less than a 3V right? See belowBlack n Tan said:Ermm it has been sometime, but this is German engineering at it best, surely it can't be so. I have just had a look and would be very surprised if the grain touches the wort when on the bottom lugs. Remember there is a gap between the bottom mesh (i.e.. grain bed) and the bottom of the malt pipe. Assuming you mashed in with 55L and used as little as 10kg of grain, your volume is likely to be about 60L or thereabouts after sparging: a rough estimate is that would need about 65L or more before the wort will be in contact with the grain on the bottom lug.
Pretty much the same thing. Hit 70%.Goose said:How'd your first run go McKenry ? I did my maiden run today. Used incorrect grain absorbtion ( was more like 0.6 than 1.0 l/kg) and only achieved a 70% mash efficiency using the no sparge ie full volume method. Pretty disappointed, trying to figure what I will change for the next run.
Agreed.razz said:I know we all feel better if the hops within a spider appear to be boiling but if you check the temp it will be 100 degrees so the utilisation should be the same. The agitation of boiling just isn't there. It's another one of those great things about bucket chemistry we should have faith in.
Do you use Beersmith, if so here is my equipment profile. It works for me. Adjust you number to suit such as volume lost to rub, but otherwise they should be good for you to.mckenry said:I mashed with 55L. Sparged with 15. So that's 70. My losses were 5L to trub and chiller. Boil then transfer = 50L into the fermenter at about 1.042. Expected 1.046 with eff set at 72%. I think the preboil was approx 66L. So depending on the boil evap it would suggest far less than 1L/kg absorption.
Hey Luke, longtime man.Bucks said:Hey Gav, checkout this loose carnt http://youtu.be/C_c1Ir1n9dw
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