by Hi,
I have been reading some of the articles on the manifolds for Gott coolers and then
the introduction of the thread on the rectangular coolers. I currently have a
rectangular cooler and am interested in the Gott design. i have done several
sparges with the rectangular cooler and have found that it is difficult to get
really clear wort in the runoff even after sparging with a lot of water. It seems
to me that if you had a design that was taller than it was wide you could get
better sparging since there is less surface area on the top per unit volume.
I have done about 10 all grains now and I am getting pretty god extraction
eg an OG of 1.070 using
10lbs of 2 row
2 lbs roasted barley
.5 lb black patent
.5 lb chocolate
.25 wheat
This was a 5 gallon stout. Mashed for 2 hours at 145 - 151 with a protein rest for
5 minutes at 168. Sparge water ph was 168 and the sparge bed remained at
approximately 155. I adjusted the pH of the mash and the sparge water according to
Millers Stout recipe and there was no protein rest. The sparge took 1 1/2 hours.
In my first few recipes I sparged much too fast so i have been taking a LONg time
now.
I figured it to be somewhere around 28 points/pound, but I wonder if this would be
better with the Gott design.
Has anyone out there used both designs to see which was the better desing.
Thanks,
Bill Perry
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Dept. Biological Sciences |
University of Notre Dame |
Notre Dame, IN 4656 |