Avoiding a Stuck Lauter
When you do the lautering, it is easy to get stuck grain bed or hard to get a clear wort. Here are some ways to consider to avoid the stuck in brewing equipment.
1）Underlet: The grain bed needs to be well established so that wort will flow at a reasonable rate and clarify it adequately. If you are using a false bottom in your lauter tun (or combitun), add hot water to cover the false bottom before adding the grain. This process is called underletting and will help prevent the grain bed from becoming too compacted.
2）Control the speed of runoff: The grain bed can also be compacted if the wort is run out too quickly during vorlauf or sparge. Be patient.
Depending on your system, you can control the flow rate using a ball valve or other special valve. Or assemble a grant as a buffer tank to lauter the wort by gravity.
The pump equipped with VFD is also a good way.
3）Get a proper crush: Milling the grain too finely is a very common cause of a stuck lauter. If there is an inadequate amount of intact husk material, the fine particles will stop liquid flow through the bed.
4）Control wort viscosity: High molecular weight proteins and beta-glucans increase wort viscosity and slow the lauter. Raw grains, such as unmalted wheat and oats, tend to be high in these tun-clogging substances.Using a step mash that emphasizes the appropriate temperature rests will minimize these problems.
Wort viscosity is also dependent on temperature. Higher temperatures decrease a liquid’s viscosity, so a well-insulated lauter tun will promote the free flow of wort. The temperature of the grain bed should be maintained as close to 168 °F (75.5 °C) as possible. In my experience, an all-barley malt grain bed can get as low as 145 °F (63 °C) without any problems, but it is best to keep the temperature higher.
5）Consider your malts: Wheat and rye malts present special challenges to the brewer because they lack husks, which means they contribute nothing to the filter bed. Use of these grains makes it that much more important to have plenty of intact barley malt husks (or to use oat or rice hulls as a lautering aid).
Craft brewing equipment now is becoming more and more reasonable design.
Thanks for reading.
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Edited by Ivy
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