My New Slotted Manifold Bubbbbbles Like Mad

[goony]

Gday,

i think its my first post here. i have brewed about 90 batches, with a few partials during this time in bags, but its now time for my first forays into "proper" mashing n going onto AG. :icon_cheers: So, finally, i finished slotting a 3/4 inch copper tube manifold then after pulling it all together, (sorry no pic) started a mash.

like my good book advised, i warmed the mashtun, dropped the grain in n added water to the grain bed, n then got a really good aeration happening as the tubes purged of air.

like my good book also says, aeration on the hot side maybe aint such a good idea, but is it a problem so early on?

I spose i just need to get an inch or so of water in the esky first???

some advice would be great please,

thanks, goony.

 

[Swinging Beef]

You arent "hot side", yet.
Bubbles here arent gonna be a problem, and boiling is going to drive off oxygen, anyhow.
Bubbles AFTER boiling... now, that may lead to hot side wort aeration problems.

 

[goony]

thanks mate, happy to know that its all good.

 

[davewaldo]

I don't know about others... but I add basically all my water to the mashtun first, and then stir the grain into the water. This way I find there is much less chance of dough balls forming. It would also prevent your bubbling manifold....

 

[Swinging Beef]

I don't know about others... but I add basically all my water to the mashtun first, and then stir the grain into the water. This way I find there is much less chance of dough balls forming. It would also prevent your bubbling manifold....

Yes.. water first.

 

[Adamt]

You arent "hot side", yet.
Bubbles here arent gonna be a problem, and boiling is going to drive off oxygen, anyhow.
Bubbles AFTER boiling... now, that may lead to hot side wort aeration problems.

Kinda... there's always the chance of forming oxidised compounds before the boil but having said that, as you're mashing in there will be no compounds in your solution that can oxidise.

 

[Adamt]

You can always underlet through your manifold as well - as the level rises above the top of the manifold (and hence all the air is purged from the manifold) you can then add your grain. Underletting aids in mixing and reducing doughballs too.

 

[manticle]

I don't know about others... but I add basically all my water to the mashtun first, and then stir the grain into the water. This way I find there is much less chance of dough balls forming. It would also prevent your bubbling manifold....

I've only done one AG mash but the advice I've been given suggests water first.

 

[Fourstar]

thanks mate, happy to know that its all good.

Dont breathe easy just yet...

You arent "hot side", yet.

I believe you are. Upon refrence to the bible, it is! See point 3. http://www.howtobrew.com/section3/chapter18-4.html

Hot side aeration can occur anytime the wort is hotter than 80F. Oxidation of wort compounds will not be affected by the subsequent boil, and will cause flavor stability problems later.

 

[Jerry]

I've only done one AG mash but the advice I've been given suggests water first.

Either way is fine.

Personally, I add grain then water.

 

[warra48]

I use a manifold, and add some water first to underlet the manifold. I do this while I have the tap open to allow the air captured above the slots in the manifold some means of escape.

Also, when you start draining your mash, I find if you run the first 2 or 3 seconds off really quickly, it will expel virtually any remaining air. Slow the drain down from then so you don't compact your grain bed and cause a stuck drain/sparge.

 

[goony]

Cheers all for the opinions + advice.

I'll be doing a bit of each, i tend to let my bottles sit for a while, so i'll be avoiding the chance of aeration all the way n probably add grain into the water gently.

Underletting seems like a great tip, thanks AdamT, as i reckon i need a bit more set up, i'll keep it in mind when adding to my brew bench.

thanks again.

 

[technocat]

I've only done one AG mash but the advice I've been given suggests water first.

Couldn't agree more water first and underlett if needed when doughing in.

 

[Smashin]

Water first, dump the grain on top, then bash the crapper outta it. If doughing in at high temp then a gentler stir would suit the theory, but as i dough in at ~40deg strike so I bash the fkr with the full force of the 2kW outboard. ..... ..... :lol:

 

[technocat]

G'day Smashin

I will be up in Lonnie on Saturday week to have a look at this fearful machine and of course a taste of any offerings you may have.

:icon_chickcheers:

 

[Swinging Beef]

Dont breathe easy just yet...
I believe you are. Upon refrence to the bible, it is! See point 3. http://www.howtobrew.com/section3/chapter18-4.html
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Good lord!
I stand corrected.
Still .. for most home brewers HSA is the least of your worries.

 

[rude]

I have only done 5 AGs started water first then grain but had nothing but trouble hitting mash temps & doughing in.
Had a look in Palmers book & he recons grain then water so you dont shock the enzymes.
Went to grain first then water & its all been smooth sailing for me.
Whatever works best & tastes best I suppose.
A bit of water over the manifold first, underlet to purge air out sounds the go will try this.