After vorlaufing you drain the wort into your kettle at a slow rate.
Then you would vorlauf* the wort until it runs clear. First, if necessary, you would add enough sparge water so that you have approximately 2 inches (5cm) of water above the top of the grain bed (That is, looking down into your latuter tun, you can see 2 inches of water above the grain). It sounds like you have two buckets, one of which (the one with the holes in it) acts as a false bottom for the other.Įdit: Assuming that's correct after transferring your mash to the lauter tun, you would fly sparge using the sparge water (22L).
If you've followed a guide to make the equipment I would continue to follow the guide on how to use it. After 75 minutes you begin to lauter.Īs for the mash / lauter I can't really tell you easily as I'm not entirely sure what you have. Step time 75 mins means: After you mix the malt into the water you hold the mash at 70 deg C for 75 minutes. You can configure mash thickness options in beer smith to do a larger initial water addition but the amount given is a standard thickness. IRC channel Specific Fermentation-Related Sub-RedditsĬider Mead Wine Kombucha Distilling Pro Brewing Growing Hops Grainfather Brew Gear For Sale Spanish Homebrewing Subreddit Fermented Foods Automated BrewingĪh, got you. If you can think of a good general link or even a better one than is currently posted please message the mods and let us know! Acronym Soup Yeast Harvesting Yeast Starter Priming Sugar Calculator Is It Infected? r/Homebrewing chat: Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines