Wondering how to efficiently lauter my mash

[brewrick]

Having an issue with all grain mash. I am trying to not leave the mash on the grain and have been using sparging bags to remove the spent grain but too much water remains in the porridge means adding more water and messing up my sg. Wondering how you might be dealing with it. I heat my water, add to insulated mash tuns; add grains and rest a couple of hours. 5 gallons becomes 3.... have ordered a couple of lautering screens/false bottoms but those are for next week.

[v-child]

A lot of folks use mop wringers to squeeze that last little bit. On this site, folks have used presses, washing machine spinners and just about any other contrivance known to man. Here's my take; When the effort or expense of extracting the last ounce of liquid, simply make larger batches of mash. How costly is that grain and how much additional effort is it to make a larger mash?

[Demy]

If you want to recover everything you have to squeeze the grains somehow. A certain amount of liquid will still be trapped in the grains.

[brewrick]

Yep. That thought has already made it through my tiny brain. More grain, more work 10 lbs of grain soaked in hot water for 2 hours dont weigh 10 lbs any more either We'll see how the false bottoms do though finding the exact circumference I need has been a challenge

[brewrick]

Thanks for the responses. I suppose the other question is whether to ferment on the grain or not. I dont know what the technical term for that would be.

[Durhommer]

Some say ferment on grain and use a mop wringer after the ferment is done. That's what I'm doing now I have 50 pounds on 23 gallons and I will pump off the clear beer and squeeze the rest they say it's easier than getting all sticky trying to do it before the ferment

[brewrick]

Very nice. I'll try it. I've got 20+ gallons 4 days in- 10 is a grain mix with sugar still working pretty hard. the other 10 is all grain with 5 of that on the grain and the other 5 I had to add a little water to so OG was 1.045...

[Demy]

In my experience, fermenting on wheat in addition to increasing the flavor of the distillate makes the post-fermentation solids much easier to squeeze, in my opinion this happens because the viscosity decreases as the sugars have been fermented.

[tiramisu]

What is your favorite mop Paul/wringer?

[still_stirrin]

I lauter my bourbon mashes. The secret is a shallow grain bed. So, a wide tun will help you versus a tall one. Also, if you’re using greater than 50% corn, you may need some rice hulls to “fluff up” the grain bed. Ditto for rye malts, although you should always do a glucan rest when mashing rye.

Finally, keep the mash very liquid, that is, don’t try to use more than 2-1/2 lb/gallon. It will produce a lower OG, but you’re going to distill it anyway. So, if you need more alcohol....get a bigger fermenter. It’s as simple as that.

Rye malt and corn can be lautered. But, you’ll have to approach it differently than you would an ale mash. Be prepared with more hot water when sparging too.
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[brewrick]

Thank you!! I prefer rye's do use a mash bill that is more rye than corn and I use grain instead of enzyme additive though this time I did pitch a and b on the sugar wash though it was closer to 140 for the gluco and given what I've read here - going with some liquids for my next run. I give it 90+ minutes on the enzyme either way and iodine test after that. I've got 2 different style lauter plates coming one with drain and one thats just a false bottom. Problem with those are my mash tuns are 13' inside dimension and closest I can get is 12.5.
based on comments - Looks like 7 gallons to yield 5 is going to be the answer so mash bill adjustment coming.

AND if anyone can recommend a sparging bag thats 80 mesh, deeply appreciated. I cannot fine one that is not super fine,

[bcook608]

Thank you!! I prefer rye's do use a mash bill that is more rye than corn and I use grain instead of enzyme additive though this time I did pitch a and b on the sugar wash though it was closer to 140 for the gluco and given what I've read here - going with some liquids for my next run. I give it 90+ minutes on the enzyme either way and iodine test after that. I've got 2 different style lauter plates coming one with drain and one thats just a false bottom. Problem with those are my mash tuns are 13' inside dimension and closest I can get is 12.5.
based on comments - Looks like 7 gallons to yield 5 is going to be the answer so mash bill adjustment coming.

AND if anyone can recommend a sparging bag thats 80 mesh, deeply appreciated. I cannot fine one that is not super fine,

your tuns are 13 feet across?!