Underletting

[Good Ed]

I've finally replaced the plastic tap on my coolbox mash tun and got some of Vossy's hose which will make sparging easier. Next step is to try underletting; could someone give me some simple advice, do you still stir the mash after adding the liquor? or stir mix the grains first? thanks

 

[Mark1964]

Yes you do still stir it just makes it easier as the water goes in from the bottom

 

[keith1664]

I stir once the liquors been added

 

[Good Ed]

Thanks lads, may have a try tomorrow

 

[dennisking]

Once I see the liquor appearing through the grain I start to stir, certainly helps cut down on clumps of dry grain, I hardly get any, I'm sure you will find it easier Ed.

 

[Good Ed]

Thanks Dennis, I'll give it a go tomorrow with an APA :thumb:

 

[evanvine]

Let the liquor in slowly, else the grain will try to climb out of the MT.
You will then only need a quick stir, mainly at the top>

 

[Good Ed]

Cheers ev :thumb:

 

[thejesmonddingo]

Good thread,Ed.I use a three tier system with HLT at the top,so there's no reason not to underlet into the mash tun is there?It would make it easier as I could weight the malt direct into the mash tun,and reduce the amount of lifting,I'd just need to work out the extra temerature for the water to account for not pre-warming the tun.
Ian

 

[evanvine]

It would make it easier as I could weight the malt direct into the mash tun,and reduce the amount of lifting,I'd just need to work out the extra temerature for the water to account for not pre-warming the tun.
Ian

I mill my grain directly into the MT and have my HLT calibrated so that I know exactly how much water (liquor) I have let in.
The HLT temp is by trial and error, not so critical with a HERMS.

 

[keith1664]

Good thread,Ed.I use a three tier system with HLT at the top,so there's no reason not to underlet into the mash tun is there?It would make it easier as I could weight the malt direct into the mash tun,and reduce the amount of lifting,I'd just need to work out the extra temerature for the water to account for not pre-warming the tun.
Ian

I've found that if I add 3 degrees to the strike temp calculated by my brewing software then I'm usually not far off, thats in a 50L thermopot though.

 

[Good Ed]

I didn't have much success with this today, it took about 15mins to add 7L to the mash tun, I checked for any blockages, tried raising the HLT to give some more head, and ended up adding the rest of the liquor from the top.

However I can see how one thing leads to another with this game as all I did was buy a metre of Vossy's hose and now I'm thinking about pumps

 

[Mark1964]

We use a pump to under let its faster and keeps the water hot

 

[Hawks]

I pump mine in to underlet as well - means I can have the HLT on the floor :thumb:

I still pre-warm the tun by chucking in a kettle of water when I turn the HLT on, I then just empty this out when I am ready to start weighing the grains.

as it goes in faster I do give the grains a prod to let some water through and then stir when all the water is in.

 

[Good Ed]

Just started sparging and there was a bit of snot in the tap, so this would account

 

[Mark1964]

you need to wash out equipment well after brewing its funny how most of us dont think about the ball valves and taps that get left over wort in them etc

 

[evanvine]

its funny how most of us dont think about the ball valves and taps that get left over wort in them etc

Speak for youself :nono: