Mashing and sparging

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ALEXJAZZ008008

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So then, I'm intrigued as to what the general concensus is on mashing... How do you guys go about mashing and sparging your grain?
Whats your process?
Personally I use BIAB brewing and sometimes mash at as low as 60c/140f for up to 2 hours! :p
Although i have heard of some people mashing at 70c/158f for 10mins... :drunk:

Cheers!
:mug:
 
Conversion as you know depends on a pile of issues related to water and PH. Mash at 150-155 on most beers these days for a good hour. LOL. depends how much time i have. Been fly sparging since day one. Use a march pump for transfer also. Just made a new sparge arm and used it today. worked very well.

DSCN2921[1].jpg


DSCN2922[1].jpg
 
Im a fly sparger as well love to do the work. It will add an hour or two depending on your recipe but ive enjoyed it.
 

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