Channelling the Malt pipe.... Further Advice Req

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Channelling the Malt pipe.... Further Advice Req

Unread postby Piddle » Wed Sep 24, 2014 2:20 am

FIrst Saison in the 20L
I know its been discussed before and ive been stopping and stirring every 5-10 minutes...

Vienna Malt (GER) 0.850 20%
Wheat Pale (GER) 0.850 20.1%
Weyermann Pale Ale 2.300 53.6%
Approx Total Grain Weight 4.3

1.2mm crack

no rubber seal on the top filter





Movies shot 10 minutes apart after removing screen and stirring up and continuing program

:cry:
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby MattSR » Wed Sep 24, 2014 4:51 am

What on earth is that....?
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby dinnerstick » Wed Sep 24, 2014 5:41 am

that's crazy! what efficiency did you get? because it looks like wort is actually circulating quite well? the one time i had bad channeling the malt pipe was too full and compacted, so there was one channel up the side and very little circulation through the rest leading to very low efficiency, whereas you have a very light grain bill and seem to have lots of channel points throughout
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Luis Coentrao » Wed Sep 24, 2014 7:47 pm

Whoooo.....
Is there an Alien inside??? :twisted:
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Lylo » Wed Sep 24, 2014 9:41 pm

Mesh screens in wrong maybe? What was your grain bill and what kind of crush?
I wasn't planning on going for a run today but those cops came from nowhere!
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Piddle » Thu Sep 25, 2014 3:32 am

Thanks for the advice guys

The screens.. Hmmm, in order from top the bottom::: Top hard plate - fine flexible mesh - grain bill - fine flexible mesh - hard plate - the bottom
RIGHT???

I probably was pushing it a bit doing wheat and a 1.2 crack.
Although I've read other brewers successfully completing this combo.

So next time ill crack bigger (1.5mm). Set and forget unless I get channeling.
My efficiency was 84% (MHB/Brebuilder calcs , not BS).
Ill drop that to 74% for a bigger crack.
Sounds reasonable?

I also need to improve the top screen seal.
Tons of grain came through it (See pic below from after boil, check the rim!)
Im struggling to source a decent rubber seal thats food safe.

https://drive.google...dit?usp=sharing

https://drive.google...dit?usp=sharing
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby dinnerstick » Thu Sep 25, 2014 5:25 am

the links to the pics don't work, you need to host them on a public site or upload them here. many of us don't use any sort of runner seal (i never have) and although you get a grain here and there escaping there is no major grainy jailbreak. are your numbers mash or total efficiency?
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby NewLine » Thu Sep 25, 2014 5:49 am

Besides the channeling, how come it is so yellow?
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Nesto » Thu Sep 25, 2014 6:21 am

That's so weird. I've done several 50% wheat mashes (with rice hulls tho) and never had an issue. Of course, I don't know my crush - using mill at LHBS.

Here's a food safe gasket that will fit the 20l screens: Fagor 10-Inch Silicone Gasket https://www.amazon.com/dp/B00008UA67/re ... iub0RR5YEW

You will need to put the top plate on upside down because the top plate won't fit down into the malt pipe with the gasket on.
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby dinnerstick » Thu Sep 25, 2014 6:51 am

dinnerstick wrote: many of us don't use any sort of runner seal

i think i meant 'rubber' seal by the way, a runner seal is some sort of aquatic mammal that drug smugglers use, like a walrus mule. i doubt any of us uses one. need to finish coffee before typing, sorry.
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Piddle » Thu Sep 25, 2014 9:44 am

Thanks to Nesto for the rubber link. I dont req a runner seal this time of year!
However I believe the plate will not move down with this gasket. It will only seal it right at the top, will it not?

NewLine: Yellow movie due to poor white balance control in high contrast areas on the android.

Pic of the grain around the rim below...
(Whoops! Newbie!)

20140924_212419.jpg

20140924_212359.jpg
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby fy0d0r » Thu Sep 25, 2014 1:05 pm

1. you can cut the silicon tube for DIY gasket
2. I believe you don't need any gaskets on the bottom plate...
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Nesto » Thu Sep 25, 2014 1:45 pm

Piddle wrote:Thanks to Nesto for the rubber link. I dont req a runner seal this time of year!
However I believe the plate will not move down with this gasket. It will only seal it right at the top, will it not?

NewLine: Yellow movie due to poor white balance control in high contrast areas on the android.

Pic of the grain around the rim below...
(Whoops! Newbie!)


Correct, with that gasket the plate sits on the top. That's why you need to put it on "upside down", so the hold down bar and wing nut can fit.

That is a lot of grain - make sure to open up the pump and clean it out.
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Luis Coentrao » Sat Nov 15, 2014 9:17 am

Me too.....
What on earth... Never saw such wort fountains....

Yesterday brewed a german pilsner,
4.2 kg grain, 80% pilsner malt, 15% wheat malt, 5% acidulated malt.
Milled with my corona, barley was conditioned, wheat not.

Mash Water 26L.... there' the problem... retrieved 3L when fountains appeared (mash with 23L), done.
After gelatinization (60-65C), added the 3L, no problem at all.
However, wort was very cloudy at the end. Trub into the fermentor.

How do you usually mil wheat malt? Same as barley? Read some guys mill 2X wheat...
Read in Braukaiser that conditioning may be usefull for wheat too!
What about rice hulls?

Any thoughts?
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Re: Channelling the Malt pipe.... Further Advice Req

Unread postby Jacques » Sat Nov 15, 2014 10:47 am

Hi Luis,

For the moment, I let my homebrew shop milling my grain, but I read that since the wheat has not husk it needs to be crushed more softly than malt barley, otherwise it becomes flour very quickly. Also, I read that humidifying the wheat a bit before crushing it (a bit of sprayed water, sorry I don't remember how much, shake well, and wait about 30 minutes, I think) is helping to avoid to damage too much the enveloppe of the wheat grain. This way, it seems easier just to crack it open without destroying the whole wheat enveloppe.

Sorry, I don't remember where I read this, there is so many source of infos on internet !

Cheers,
Jacques.
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