No Chill, Cold Sparging, and FWH

rtt121 · 03-05-2010, 08:00 PM

Ok so I have been no chilling for almost 6 months, no turning back. I started no chilling before reading here on HBT... since then I have taken advantage of POL's hop utilization chart for no chill method. Seems to have improved my hop profile alot.

I have been reading recently a lot of research on cold sparging for batch sparging. Results, from what I have read, are enough for me to try "cold sparging" meaning just sparging with hot water (or not that hot water) as opposed to mash out temperatures.

My question is this. I really like the adjustments from late in the boil to FWH, but if i try this cold sparge method. My wort for FWH is going to be substantially cooler. Does this affect the utilization of the FWH hops?

GrantNH · 03-05-2010, 08:51 PM

I do not know the answer to the utilization question. But you could always collect the 1st runnings in its own container. Add the FWH and let it sit in the warm wart while collecting the sparge runnings separate. That way if utilization is an issue with the cooler/cold wart as a result of the cold sparges. It would not be a factor.

rtt121 · 03-05-2010, 09:30 PM

That is a good suggestion i did not think of. But still first runnings are not the same temperature as my second runnings or my total runoff, in either situation. Much closer and probably will suffice.

Does anyone know how/if temperature of FWH affects utilization? I guess the real difference is how long it takes to bring to a boil.

Denny · 03-06-2010, 04:15 PM

I don't know if it's ever been quantified, but most opinions lean towards temp being a factor in the effectiveness of FWH. But I've never seen any hard and fast evidence. I guess you're going to have to try it and let us know!

rtt121 · 03-06-2010, 09:36 PM

Thanks for the reply Denny. I may have to do an experiment here you are right. The only problem is that nothing is really quantifiable (at least with what I have).

I am thinking I will do two small batches 3 gal or so. Do the first as normal with hot sparge water. And the second I will actually use cold sparge water (~50Deg). Then I will taste and you will all have to take my word for it when the results come in.

Denny · 03-08-2010, 04:36 PM

As always, I advise you to do a blind triangle tasting. Have someone else pour 3 samples...2 of one batch and 1 of the other. Try to identify the one that's different.