run-off time

[YoLong Randy]

How many minutes usually you take for run-off?

[gitchegumee]

Typical is 10 minutes of vorlauf after addition of foundation & mash to lauter tun followed by a slow start to runoff. After 10 minutes of this slow runoff sparge begins and lasts one hour. Runoff speeds up as temperature climbs and viscosity drops. Keep 2-8cm of water on grain bed until last of sparge. Mind the differential pressure across grain bed. Slower runoff at the end to avoid pulling fines into the last of it. Total time is 120 minutes. Skill is necessary to recover maximum wort while simultaneously bringing kettle to boil, keeping runoff pH below 5.8, keeping gravity above 2P, maintaining wort clarity, and maintaining differential pressure across the grain bed. Post run-off should start at more than 2P, less than 5.8pH, and be minimal volume to keep efficiency high. IMO it's the trickiest part of consistency in brewing, but constant attention & improvement should get you there.

[YoLong Randy]

thanks a lot phillip, it helps to choose more proper size impeller and motor base on this