Subject: Lauter Tun
Date: 1989-11-30 18:12:07 GMT
In HOMEBREW Digest #313, Greg notes:
"I haven't had very good luck with my lauter-tun ...
I am using two plastic buckets ..."
I'd like to know a little more. How much space is there between the
bottoms of the inner and outer buckets? How high above the bottom
of the outer bucket is the tap mounted? What size are the holes,
and how far apart are they? What's the pH of the sparge water?
Your process sounds just like mine, with the exception that since
discarding the colander-and-mesh system I used to use, I've followed
Miller's temperature and pH recommendations. My tun is a bit
different. I mounted a drum-tap about 0.5" above the bottom of a
7-gallon plastic wastebasket, then used the cut-off bottom 1.5" of a
4-gallon plastic soap pail as a false bottom, with 0.25" holes
drilled on 0.5" centers. I line it with a jelly-maker's straining
bag for use. Tilting the tun slightly leaves only about a cupful of
wort left below the spigot, which is plenty of room for the fines
but minimizes the loss of the high-gravity first runnings. Miller
claims in CHoHB that the lesser quantity of underlet required by
this close-set false bottom increases efficiency, but I don't quite
Perhaps someone can set me straight on this, but I've always
suspected that mashing procedure has more to do with extract
efficiency than sparging procedure. If insoluble starches remain
unconverted, sparging will never extract them.
= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
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