Long Run off time

[deadlydes]

Well yesterday i did my first 5 gal mash
everything went very well there is just one problem

i am mashing in a cool box mash tun and i have inside it a slotted manifold system (the copper pipeing with slots cut into it).

when i was running off my wort after the 90mins mashing period it took absolutely ages for all the liquid to run off the grain (it was around 90mins). any idea why?

condictions were:
4.6 kg pale malt.
mashed at 66C with 15L of water.
sparged at 80C with 13L of water.

on a good side though when the liquor was cool i took an SG and it was 1.055 (5gals) i was aiming for 1.040ish so diluted to around 6gals (SG 1.046ish) couldnt dilute more as no space in fermenter. so it looks like a really good extraction rate!!

[Jim]

DD, you seem to have a good temperature for the sparge water and (I'm sure DAAB can confirm this) your manifold shouldn't be causing a problem.

That only leaves one thing that I can think of, and that is the grain may be over-crushed. The high extraction rate also points to that. Did you crush yourself, or buy your malt ready crushed?

The only other possibility is that you let the grain settle for too long before running off; 10 or 15 minutes is fine, as long as you recirculate the first runnings (2 gals worth or so needs recirculating).

[BlightyBrewer]

Would stirring the mash prior to running off have helped at all? I assume that this may work to begin with, but as sparging continues the grain bed would compact down again...

[deadlydes]

Thanks for the replys.

firstly the grain was already crushed, a friend gave me the grain that he had crushed. he is very experienced and i assume that it was ok (but this is my first go so i dont really know what i am looking for) but it did appear to be a bit floury (spelling) compared to what i have seen pre packaged.

after the mashing period i stirred the mash and started to run off immediately. i returned the first 3L which was very cloudy. the rest was coming out almost crystal clear but slow

i will post some pictures of my set up tomorrow or thurs.

anyhow another question (i suppose i should post this in yeast but i thought i would be continuous) i used muntons gold yeast (dried sachet) i looked at the yeast head this morning (approximately 36hours after the start of fermentation) and the head was very big (much bigger than i have seen before when making kits) as i have read (i think) i scraped off most of this scum. have i done the right thing or have i messed things up? (i have never scraped off the yeast head on a kit as its so small its not worth doing, well i thought)
fermenting temp is 15C is that ok?

hope i havent balls it up

[James]

Just a thought about the slow runoff..

..Did you add water to the grain or grain to the water??..

JC

[deadlydes]

i am assuming you mean when i begun mashing? i put the water in the mash tun waited for the strike temp then added grain.
this is right isnt it?

DAAB: glad i was right to skim then <phew>. i will be keeping an eye on it but wont skim again unless neccesary. and with the temp i will put my heater in it tonight then.
i will try to get pics taken tonight.
take it easy

[deadlydes]

QUOTE (Daft as a Brush @ Feb 7 2006, 02:20 PM)Alternatively add you strike water a few degrees hotter than intended, put the lid on and have a cup of tea while the cooler comes up to temperature and things settle out.
I did this! well apart from my 'cup of tea' was in fact a pint of beer but i assume that doesnt matter
i rinsed the manifold seperately before installing it.

all this talk about brewing makes me want to brew more! but the bad (or good) thing is that all my kegs are full and i have to make an order for some more grain and hops, better get that done i suppose ready to go when i have finished my keg of turbo cider (which has about 18 pints left). BTW this is currently 5 months old and has matured very nicely.

cant wait to try this first full 5 gal mash i have done :beer

[deadlydes]

only 2 on the go!

i have got 5 kegs! no messing with me .

i also have around 36 2pint bottles and 25 500ml bottles.
my beers are all usually at least 2 months old before drinking

i suppose i could mash and bottle a full batch. i am just not to keen on cleaning and sterilising 40pints worth of bottles, hence the kegs. may have to get that grain ordered and get mashing

[deadlydes]

Here is a link to the photos as promised (scroll to the bottom)
http://www.unicyclist.com/gallery/?g2_v ... emId=90983

they are not great quality but you get the idea. excuse the mess we have recently moved in and are in the process of decorating.

let me know what you think.
the idea is to start mashing in the Burco so that the temp is controlled but i havent got a grain bag yet and was excited so i used the cool box.

take it easy
Des

[deadlydes]

QUOTE Based solely on popular opinion, the slots in the mash tun manifold are usualy placed facing downwards, that way you collect wort right from the bottom of the cooler and the grain doesnt pack down over the slots.
well i never thought of that. yeah that is a good point. i will try that next time.

a few points to think about. i thought that a burco would be better than the cool box but obviously not if it will overheat/over cool. good point.

on the good side fermentation is going great, got another big head of yeast but i may just leave it there for protection, will see when i get back home.

cant wait to try it. the last couple of small mashes i have done have been over hopped so just hoping not to do the same.
you will no doubt get some questions on hopping. perhaps i will start tomorrow (going home now as i have got a cold )