First things first - do not stir the grain while the basket is in the sparge position.
If your sparge takes longer than 30 minutes due to very slow draining, this is called a 'Slow Sparge' and this is the result of a grain crush that is too fine.
If your sparge takes longer than 30 minutes and stops draining, this is called a 'Stuck Sparge' and is also the result of a grain crush that is too fine.
For both situations, see steps below;
- Lower the grain basket and remove the top plate
- Stir in some oat or rice hulls (1-2 handfuls) replace the top plate
- Pull the basket back up into the sparge position and continue sparging.
Next time decrease the grain crush.