Question on Grants

[slanted & enchanted]

you know, now that i think about it i have more issues with my mash sort of "puffing up" than actually compacting. like i'll have a good inch or two of sparge water on top and then all of a sudden the mash sucks it all in or the top portion starts floating, it's hard to tell.

[Mylo]

Yeah, that's probably due to the very fine layer of flour that seems to form right on top. My last two stuck sparges were that. It blocks all water. You will still see the 2" of water on top, but nothing is flowing. I just took the back of my SS spoon and sliced the flour layer up pretty good and it gets flowing again.


Mylo