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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Batch Sparge Opinions requested

View Poll Results: How do you batch sparge?
no mash out and single sparge 16 24.62%
no mash out and double sparge 22 33.85%
Mash out and single sparge 16 24.62%
mash out and double sparge 11 16.92%
Voters: 65. You may not vote on this poll

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Old 08-01-2012, 03:26 PM   #31
scone
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This may be the wrong thread for this, but I've also wondered about the reality of tannin extraction. People do decoction mashes all the time, usually boiling up to 1/2 of the total mash at one point or another. Even on "light" beers like german style hefs, this doesn't seem to do any harm (actually it makes the beer even more delicious but that's another topic of discussion).

Does mash thickness affect mash pH? If so, it would back up the reasoning behind pulling "thick" decoctions, not thin ones.

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Old 08-01-2012, 04:22 PM   #32
TyTanium
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Thick vs thin decoction are about enzymes - they stay behind in the liquid. Pull the liquid and you denature the enzymes.

Decoctions don't extract tannins b/c the pH is correct. The pH danger w/sparging (more fly sparging) is your buffering capacity gets washed out, so the temp matters far more to change the pH. With batch sparging, it's less of an issue, especially if you're treating your sparge water w/salts. So use hot, but not boiling water, and you'll probably equalize ~160ish, no problem.

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Old 08-01-2012, 04:25 PM   #33
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Quote:
Originally Posted by TyTanium View Post
Thick vs thin decoction are about enzymes - they stay behind in the liquid. Pull the liquid and you denature the enzymes.

Decoctions don't extract tannins b/c the pH is correct. The pH danger w/sparging (more fly sparging) is your buffering capacity gets washed out, so the temp matters far more to change the pH. With batch sparging, it's less of an issue, especially if you're treating your sparge water w/salts. So use hot, but not boiling water, and you'll probably equalize ~160ish, no problem.
If you're doing a mashout, as I do, you need to get the mash to at least 168 to denature the enzymes and lock in your fermentable/unfermentable profile. I routinely mashout with 190-200 degree water with no problems.
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Old 08-01-2012, 04:51 PM   #34
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My runnings go straight to be BK, so they're denatured faster than could be accomplished via mashout. But good point for anyone with a longer sparging process.

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