New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > sparge water too hot




Reply
 
LinkBack Thread Tools Display Modes
Old 01-29-2012, 02:45 PM   #1
McMalty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lisbon, Maryland
Posts: 627
Liked 17 Times on 13 Posts
Likes Given: 14

Default sparge water too hot

heated my sparge water to 200F, 20 degrees higher than i wanted. Batched sparged for 15 mins, is this going to have a negative affect on my brew. Ik, i should pay closer attention, i'm a dumb@$$, yada yada...



__________________

"Life's short. Drink a lot of beer." -Randolph McMalty

"I don't care too much for BMC" -Abraham Lincoln

McMalty is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 02:49 PM   #2
Gduck
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Ithaca, NY
Posts: 413
Liked 12 Times on 12 Posts
Likes Given: 2

Default

I've probably gotten my sparge water up to 190 or 195 before, and being lazy never waited for it to cool back down. I've never noticed any effects of having this hotter sparge water. Never had any issues with tanins, low gravity, or any other problems that I could perceive. While having your mash water way too high would create several problems, the sparge water may halt any further conversion you have going on (which should be very minimal after a good mash anyway), so really you shouldn't have any serious negative impact on your beer.



__________________
Gduck is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 03:18 PM   #3
McMalty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lisbon, Maryland
Posts: 627
Liked 17 Times on 13 Posts
Likes Given: 14

Default

Quote:
Originally Posted by Gduck View Post
I've probably gotten my sparge water up to 190 or 195 before, and being lazy never waited for it to cool back down. I've never noticed any effects of having this hotter sparge water. Never had any issues with tanins, low gravity, or any other problems that I could perceive. While having your mash water way too high would create several problems, the sparge water may halt any further conversion you have going on (which should be very minimal after a good mash anyway), so really you shouldn't have any serious negative impact on your beer.
yeah, mash temp wasn't too much of a prob, approx 146F, so i got a lot fermentable sugar out of that. I was just worried about tannins or phenols. I've heard differing opinions, some saying that too hot will produces those negative by products, and others saying that the hotter the better, to stop conversion in it's tracks.... I would just hate to think an otherwise great batch could be ruined by a simple 5 minutes of overheating.
__________________

"Life's short. Drink a lot of beer." -Randolph McMalty

"I don't care too much for BMC" -Abraham Lincoln

McMalty is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 03:23 PM   #4
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Irrenarzt's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,867
Liked 149 Times on 110 Posts
Likes Given: 87

Default

You'll be fine. Tannin extraction is more dependent on pH than temperature.

__________________
Fermenting: Apricot pLambic, Sour Quad, Tart of Darkness clone, Grapefruit IPA, Sour Blonde, Heady clone, Wee Heavy, Scottish 60 partigyle
Irrenarzt is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 03:24 PM   #5
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,130
Liked 640 Times on 536 Posts
Likes Given: 187

Default

It takes mash temperatures over 170 and pH over 6 to extract tannins. Most mashes should be 5.2 to 5.5 pH so you shouldn't have anything to worry about.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 03:27 PM   #6
McMalty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Lisbon, Maryland
Posts: 627
Liked 17 Times on 13 Posts
Likes Given: 14

Default

Quote:
Originally Posted by RM-MN View Post
It takes mash temperatures over 170 and pH over 6 to extract tannins. Most mashes should be 5.2 to 5.5 pH so you shouldn't have anything to worry about.
how do i calculate the pH of the mash?
__________________

"Life's short. Drink a lot of beer." -Randolph McMalty

"I don't care too much for BMC" -Abraham Lincoln

McMalty is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 04:52 PM   #7
webgodhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Fayetteville, Arkansas
Posts: 121
Liked 1 Times on 1 Posts

Default

You don't calculate pH, just check your LHBS or online for pH testing strips. They're pretty cheap to get

__________________
webgodhog is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2012, 03:46 PM   #8
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Irrenarzt's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,867
Liked 149 Times on 110 Posts
Likes Given: 87

Default

Or get a meter if you don't trust strips

__________________
Fermenting: Apricot pLambic, Sour Quad, Tart of Darkness clone, Grapefruit IPA, Sour Blonde, Heady clone, Wee Heavy, Scottish 60 partigyle
Irrenarzt is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2012, 04:02 PM   #9
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 161 Times on 148 Posts
Likes Given: 4

Default

Quote:
Originally Posted by webgodhog View Post
You don't calculate pH, just check your LHBS or online for pH testing strips. They're pretty cheap to get
I calculate mine all the time within .03
__________________
wildwest450 is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2012, 05:46 PM   #10
Spreadhead
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Spreadhead's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Houston, Texas
Posts: 71
Liked 2 Times on 2 Posts

Default

I usually do a double batch sparge. My brewing software (BTP) usually calls for the first sparge to be at 190F and the second at 170F. Never had any problems.



__________________

Spreadhead

Primary: nada, Tap 1: nada, Tap 2: nada, Tap 3: nada, Tap 4: breakfast stout
Next: robust porter

Spreadhead is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
sparge water temp michaelpeach76 General Beer Discussion 5 11-03-2011 12:47 PM
Building water profiles from distilled water, dummy questions JBrady General Beer Discussion 20 06-16-2011 09:05 AM
Hows my water look? dont really understand the water report ekjohns General Beer Discussion 3 03-30-2010 06:52 PM
trying to calculate boiloff, how much sparge water i need, etc for a scottish 60/- dcbeerboy General Beer Discussion 1 11-22-2009 06:07 PM
More sparge water carnevoodoo General Beer Discussion 20 03-02-2009 01:23 AM