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Stuck mash: Difference between revisions
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(Created page with "{{in progress}} During recirculation or lautering (in a mash/lauter tun), wort outflow from the mash tun may slow down and/or stop—the dreaded "stuck mash". How to fix: *...") Tags: Mobile edit Mobile web edit |
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* Preserve husk integrity during [[milling]] | * Preserve husk integrity during [[milling]] | ||
* Slow down the recirculation rate or lautering rate | * Slow down the recirculation rate or lautering rate | ||
* Use rice hulls as part of the grist, around 2. | * Use rice hulls as part of the grist, around 2.5–10% | ||
* Use a quality false bottom in the mash/lauter tun | * Use a quality false bottom in the mash/lauter tun | ||
* Brew in a bag (BIAB), even in a traditional mash/lauter tun | * Brew in a bag (BIAB), even in a traditional mash/lauter tun | ||
Sometimes wort run off becomes slow or even ceases. This is liable to occur if poor quality malt has been used, if the grist has been milled too finely, if the grist contains a high proportion of adjuncts, or if the operator has tried to draw off wort too quickly and has pulled the mash down onto the plates and caused the bed to become compressed.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | |||
==References== | ==References== | ||