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JerD · 03-29-2009, 02:45 PM

Brewsmith software offers a bunch of different option for batch sparging, one sparge, mutiple sparges of equal amounts, etc. What are the benefits and drawbacks of the different methods?

Jaeger48 · 03-29-2009, 03:27 PM

howtobrew.com

do a search for 'sparging' and Palmer will fill you full of knowledge.

Malticulous · 03-29-2009, 04:25 PM

The first running are always the highest quality wort. To get the most of the first runnings I like to mash fairly thin. You could just use the first runnings with a no sparge method. I've never done it because I don't want to spend grain on lower efficiency. It should make better beer. A single sparge will bring up the efficiency and with little risk of tannin extraction. I've been double sparging only when I use larger amounts of grain. I used to fly sparge but now that I crush my own grain I can get the same efficiency with a single sparge and save some time.

david_42 · 03-29-2009, 05:49 PM

I do two equal sparges. My extraction runs: 50%, 33%, 16%. That's with a 3:1 mash, so each running is about the same size.

**Bobby_M** · 03-29-2009, 08:06 PM

Quote:

Originally Posted by Jaeger48

howtobrew.com

do a search for 'sparging' and Palmer will fill you full of knowledge.

Actually that's one section of Palmer's book I don't like. He talks about batch sparging in a half-assed way and doesn't differentiate between fly/batch when referring to other fringe parts of the process.

One reason you would break the sparge into smaller portions is if your tun can't handle it in one large batch. Another reason, though not as forced, is that it does increase efficiency by a few points.

hopdawg · 03-30-2009, 03:59 AM

So let me get this straight. You guys are suggesting mashing with 7-8 gallons of water and then not rinsing the grain bed afterwards?

Right now I mash at 1.25-1.5qts per pound. So a 12Lbs grain bill I'll use 17-18qts. I'll slowly drain over a 30min time then add another 15qts and drain for maybe 20minutes.

What's the opinion?

**Bobby_M** · 03-30-2009, 12:15 PM

Why do you drain so slowly? It kind of negates the time saving benefit of batch sparging. The drain should take no more than 5 minutes for any of the runnings. You do stir really well after adding the 15qt sparge right?

**bull8042** · 03-30-2009, 12:29 PM

Quote:

Originally Posted by faststage1

So let me get this straight. You guys are suggesting mashing with 7-8 gallons of water and then not rinsing the grain bed afterwards?

Right now I mash at 1.25-1.5qts per pound. So a 12Lbs grain bill I'll use 17-18qts. I'll slowly drain over a 30min time then add another 15qts and drain for maybe 20minutes.

What's the opinion?

I know that was mentioned, but don't take it as the gospel. It is done at times for various reasons, but generally speaking you should sparge. Whether it is fly or batch is up to you and your equipment. Your method does sound really slow for a batch sparge drain though.

hopdawg · 03-30-2009, 02:03 PM

Well shoot, this is good info. I've read Palmers a dozen times and its not clear on the times. So it's 5 minutes for the first runnings, add water 170F, stir, 5 minutes for the rinse. Yes?

**Bobby_M** · 03-30-2009, 02:31 PM

That's what I meant about Palmer's lack of clarity in the process. Any mention of sparge time is definitely referring to fly sparging. Batch sparge draining is not time dependent at all. First runnings, open the valve. Close the valve, add 180F sparge water, stir it well for 2 minutes, open the valve, recirculate 2 quarts back on top, then let it rip. You can break that sparge into two equal parts if you want to maximize efficiency.