5

Clarity of wort has no bearing on the clarity of the finished beer. Beer clarity is much more dependent on things like proper pH and mash conversion an d a large amount of flour should have no effect. My crush is very fine with a large amount of flour and my efficiency ranges from 80-85%. Based on that, it's difficult to believe your wort loss is solely ...


5

I'm going to assume you're basically doing "batch sparging" (adding the sparge liquor in batches due to capacity), not that you're "step mashing" (using hot water infusions to move the whole mash through a set of different temperature "steps"). Once the enzymes are denatured, they are … denatured. :) They will not return or restart their ability to convert ...


3

Yes there is a risk - with each successive sparge you increase the risk of extracting tannins, causing the beer to taste "puckering"/astringent (think sucking on a teabag.) Before doing extra sparges, should also be sure that the low extraction is because of your lautering efficiency and not because of mash efficiency, so do an iodine test for complete ...


3

We sparge because we're interested in dissolving more of the sugars from the grain into solution. There are some physical principles when dissolving, like: A more concentrated sugar solution dissolves sugar more slowly than a weak solution. Hot water dissolves sugar more quickly than cooler water. Sugar only dissolves if it's in contact with the water. To ...


3

A good crush should keep the grain husks intact, since they will then filter out the flour and provide an efficient lauter. I also crush reasonably finely, which does produce some flour, but as long as the husks are intact you're good. I have a 3 roller mill - the sales pitch was that it doesn't pulverize the husks as much as a 2 roller. I've not used a 2 ...


2

The beer will probably be drier, since I imagine your final mash temperature was in the range of 140-145°F - lower mash temps produce drier beer since there is a greater portion of fermentables. You may also lose body, since the temperature is not optimal for alpha amylase, which produces body enhancing dextrins, and is also close to the protein rest, so ...


2

Trub is a post fermentation byproduct. As long as you have clear wort out of your sparge, adjusting the mash or grist won't help the trub. The best ways to limit fermenter trub is to leave the hot/cold breaks in the kettle. Bag hops and other additions. Adjust your boil volume to leave behind a healthy portion in the kettle. Chill and whirlpool in the ...


1

I have a similar system. I always take the complete lot of wort from the mash initially, and then during both batch sparges. The whole point of batch-sparging is not needing to maintain the liquor (water) level in the mash tun. Then I add more water from the HLT (pumped over). I ensure the new batch-sparge water is mixed well with the mash. Then next ...


1

For vorlauf and xferring water, I use a 2 qt. plastic pitcher which you can see below. I also use a 2 cup Pyrex measuring cup for pulling gravity and pH samples.


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