When to stop mash runnings?

[hopdoc]

So, I have always stopped my mash runnings at 1.010, but I always correct for the temperature. I usually collect until my runnings reach .996 @ 140 degrees, Which after the temperature correction, is 1.010.

I have never questioned this method, have never had any astringency or tannins.

What do you do?

Thoughts?

 

[amandabab]

What do you do?

Thoughts?

I use the lazy batch sparge to preboil volume method.

 

[Yooper]

You're using a refractometer? If so, you don't have to correct for temperature.

If you're using a hydrometer, you have to cool the sample to below 100 degrees and then correct for temperature. Over 100 degrees, the reading is very inaccurate, and over 120 degrees it's worthless.

 

[i4ourgot]

I sparge till I get me pre boil volume usually around 6 gallons. Some times I keep sparging and use that for a yeast starter but usually the gravity is a little low.

 

[Snafu]

+1 on sparging until I get the preboil vol I'm looking for. But I always test the running for value, usually between .010 to .014