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Old 07-23-2006, 08:00 AM   #1
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Default Fly sparge speed

Nearing completion on a 3 tier setup. Now I've always batch sparged in the past but now with the new setup I'll be fly sparging. How fast should one fly sparging? How long should a 10 gal batch take to sparge?

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Old 07-23-2006, 01:43 PM   #2
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Don't know about 10g, but I try to aim for two pints (90 minutes) on a 5g batch, and usually end up within 10 minutes either way of the target time.

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Old 07-23-2006, 01:44 PM   #3
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Why are you changing to fly sparge? Is there an advantage in taste or efficiency? Just curious.

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Old 07-23-2006, 10:01 PM   #4
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Efficency. I have heard some claims that batch sparging can be just as efficient, but I have been experincing an efficiency of 60-70% tops. I can only get an efficency of 75-80% if I over sparge then boil it all down the excess water.

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Old 07-25-2006, 01:50 AM   #5
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No idea if it helps but i make my sparge.. Fly
sparging.. last atleast 40 min, im pushing for
an hour. "The Complete Joy of Homebrewing
" discribes sparging as a "gentle washing of
the grain" the slower the more gentle. I have
never had a stuck or slow sparge, my grain is
always fluffy, and going to fast can compact
the grain.

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Old 07-25-2006, 03:08 AM   #6
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I go for one g every 12 minutes.

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Old 07-25-2006, 12:47 PM   #7
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I shoot for 1 qt/min and I am getting about 80% eff.

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Old 07-29-2006, 06:33 PM   #8
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This is sort of a long artical but I thought it would work with this question, its from BYO magizine this month.

"In a fly sparging home brew set-up the speed of wort collection is related to extract efficency- the faster you go the more ineffecent you are. Excessively fast wort collection can compact the grain bed, slowing or even stopping spange. this is the dredded stuck sparge.
in a commercial brewery, brewers want to rince there grainbed and extract as much from their grain as is practical. There is a point where slower runoff would yield more extract, but it would cost too much in the trems of time. Fore home brewers, a total collection time of around 60-90 minutes has 2 main benefits. First, you get a thorough rincing of the grainbed. Second , as this speed, the chances of encountering a stuck mash are very slim. Even when working with wheat or rye."

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Old 07-29-2006, 11:42 PM   #9
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I generally sparge 5 gallons and take 30-40 min.... My efficiency averages mid 70's

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Old 08-01-2006, 07:19 AM   #10
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I think I'm around 45 min. Including mashout it's about an hour. My efficiency has been around 75%. I've had a couple about 80%. I took my time on the hefeweizen I did two brews ago, due to 6.5 lbs of wheat malt and no rice hulls. No stuck sparge.

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