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Old 01-23-2014, 01:45 PM   #11
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Yes you can sparge that way, but my head won't let go of having the mash on a heat source that is being turned on and off, the mash temp will be all over the place, even if it's being stirred all the time.

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Old 01-23-2014, 01:55 PM   #12
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You could heat your sparge water first in your pan, and then put it in another container. Then proceed with your mashing in your pan. At the end, you have your hot sparge water all ready.

Or, like was mentioned, you can sparge with cold water. There really should not an efficiency drop; it will just take a bit longer to get back to a boil.

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Old 01-23-2014, 01:57 PM   #13
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Quote:
Originally Posted by fartinmartin View Post
Yes you can sparge that way, but my head won't let go of having the mash on a heat source that is being turned on and off, the mash temp will be all over the place, even if it's being stirred all the time.
Plenty of homebrewers utilize direct fired mash tuns...this is just a version of that. And the mash temp doesn't vary that much because of the thermal mass of the mash, although this would depend on the vessel shape...I would think a large wide pan would vary more than a narrow deep one.
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Old 01-23-2014, 02:06 PM   #14
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Originally Posted by rafaelpinto View Post
I understand that you guys use that coolers in mashing, but for some reason we do not do that here in Brazil. Homebrewers usually have two large pans here (one for mashing and another for boiling), but I only got one.

So I mash on a pan, drain wort to a bucket, sparge, clean the pan and get wort back there to boiling. Then I cool the wort down, back to the sanitized bucket and pitch yeast.

My question is: can I sparge that way I described, gallon by gallon, until I get desired pre-boil volume?

I don't see any reason why you can't sparge gallon by gallon. But for the time involved, I'd be looking at no-sparge, BIAB, Zapap, or a cold-water sparge system for lautering.
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Old 01-23-2014, 02:11 PM   #15
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Now I follow. I was really not getting the point or that you only had one pot.

You can sparge gallon by gallon or, if you're so inclined, can you do a smaller batch and do no sparge? Or brew in a bag? BIAB?

Basically, with BIAB, you're doing all grain but you don't need the extra equipment.

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Old 01-23-2014, 02:50 PM   #16
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While you can certainly sparge gallon by gallon, I would be concerned that it would take a long time; not give you very clear wort; and potentially not extract/rinse the sugars effectively from the mash.

I suspect the process would follow steps like these:
-Add 1 gallon of water to your drained mash
-Stir it up (this will be hard on your arm and not very effective at rinsing sugars); the mash will still look dry
-Vorlauf to clarify and set grainbed (again not enough liquid for grains to "settle"); plus you can vorlauf more than a quart or two
-Drain
-Repeat another 3-4 times

I would opt for using either cold water or preheated water.

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Old 01-23-2014, 07:48 PM   #17
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Quote:
Originally Posted by masonsjax View Post
Sparge with cold water. Problem solved.
Wow. Thanks a lot!
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