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Originally Posted by talleymonster
Can somebody explain what "Sparging" is to me? From what I have read, you pour hot water through all of the spent hops and grain after the boil to milk out every last bit of sugar? Is that right? Do you do this even when doing extract brewing? Can someone please go into a little more detail for me? Thanks guys.
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I think you are getting a little confused on some terminology. Sparging is what is done after mashing (resting the grain with water at a certain temperature for a certain amount of time)the grain. You sparge into your boil kettle to boil and add hops.
Typically, there are three to four vessels used in brewing, sometimes more. It starts with the
Hot Liqour Tun (basically a vessel that holds all the hot water you will need to brew). Then you have the
Mash Tun (were the crushed grain called Grist is "Mashed" when water is added). Some people have what is called a
Lauter Grant (a vessel used to catch mash tun run off called Wort). The Lauter Grant isn't really needed on small scale brewing since you can simply pour into a pitcher and recirculate the "wort" over the grainbed in your "mash Tun" until the wort runs clear. Last you have the
Boil Kettle (where the wort goes to to be boiled and hops added on whatever schedule your recipe dictates).
Hope this helps, sometimes it gets confusing since you're learning German while you're learning brewing.
Oh, I see someone answered before I did, sorry.
Sparging?
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