Batch sparge: 1st sparge got completely stuck, 2nd one was fine. Why?

Probably because second runnings are thinner (lower gravity, less viscous) than first runnings. But you also rearranged the grain bed, so that may have been part of it.

 

Only if the stuck lauter was due to grains clogging the manifold, which is doubtful.

 

What do you use for a filtration of the grains while mashing/ lautering? False bottom? Bazooka screen? Other?

 

Ya got me there.

If it helps I use a false bottom and fly sparge. I use a ratio of 1.5 qts. water per pound for my grist. I would get slower/intermittent stuck sparges towards the end of laurtering but just recently I switched to using a biab for my 10 gal mash tun with the false bottom. Clear wort and a smooth lauter if I keep my sparge water consistent. Even with heavy additions of oats/wheat.

Possibly maybe your getting channeling or maybe swap out your bazooka tube? Maybe the ball valve?

 

Can't say I'm able to follow your process.

Next time ... adding rice hulls to the mash will prevent stuckage.
Also ... the water temperature of the 2nd sparge can be much hotter than 165°F - 170°F. The goal is to heat the grain bed to 165°F - 170°F ... so the sparge water temperature should be near 190°F.

 

I'm confused with your process... you say you mash in, then before even draining the tun, you are throwing sparge water in to heat the grains?

The reason your last sparge didn't get stuck is probably because the grains got stirred up and the pocket that was blocking the flow was moved. Also, your sparge water is going to be very low gravity and flow out easier than your first runnings.

 

Rice hulls are your friend. Use them.

 

Sounds like the crush. Maybe more water to grain ratio may have helped. Possibly a no-sparge may have worked with a hit to extraction efficiency.

 

I’m not sure how much difference it makes with a ‘regular’ crush, but the wording sounds like you’re putting dry, finely crushed grains in the mash tun and then adding your strike water. Maybe flour from the fine crush is settling to the bottom of the tun when dumping the grains, and when you add the strike water it turns the flour into a gooey glue-like consistency.
Just a thought.

In another thread you mentioned upgrading some of your equipment to do 10-gallon batches. If you can fit a grain mill (< $100) in your budget the grains will be cracked to your liking.

 

If you've brewed almost 200 batches, you should be able to figure this out by looking carefully at your brewing process with the 2 stuck sparges. What was different? And when I refer to your brewing process, I mean all of it - grain crush, water temp, equipment, etc., and also the intangibles of how your brew routine differed (time of day,distractions such as company, watching kids, drinking beers...).

I recently brewed my 300th beer and the couple misfires I have had were due to the latter changes to my routine rather than the former .

 

A stuck sparge led me to a similar place, once. Someone on this forum said something to the effect of "You basically did a brew in a bag." The light bulb in my head turned on. I now use brew in a bag. No more stuck sparges.

 

Second runnings might have gone thru easier cause a lot of the fines passed thru the first time. I've had this happen when the crush is to fine or when I used rye malt crushed to fine.