Yes I did a search of this forum to save time but found nada on this. Can someone point me in the right direction or offer some advice? I am wondering if anyone here knows much about sparging. Here's the skinny.
I have just returned to home brewing after a decade or so. I went to my local home brew store in KTown, On, and purchased makings for my first batch. I learned to brew from a buddy at work who was some Newfie Bayman who brewed like one (get the picture ?). This is how I first brewed. Through either luck or good teaching my batches usually turned out quite good, or good enough for a young broke soldier.
So here I am after buying my stuff and I decide to pickup a book with some recipes and a few refresher points. It's from Charlie Papazian "The Home brewers companion". I am brewing an india pale ale using malt extract (and using more malt extract vice dextrose etc...). In his book, and this recipe in particular he calls for sparging the hot wort into the primary fermenter.
I called the shop up to ask about it and the fella says to not worry about it, just pour the hot wort into the pail and proceed as if normal. What gives?
To sparge or not to sparge...
Any help will be greatly appreciated.