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Old 10-07-2011, 05:03 PM   #11
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The wiki on this site has great information, do some reading, I not sure if you grasp the all grain idea yet

http://www.homebrewtalk.com/wiki/ind...-grain_brewing

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Old 10-07-2011, 05:14 PM   #12
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I think he's trying to refer to a mash-out step.

If you're not using a RIMS system (recirculating), the usual way to heat the mash to mash-out temperature is to add near-boiling water until the mash is at 170F.

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Old 10-07-2011, 05:15 PM   #13
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Originally Posted by hopsalot View Post
The wiki on this site has great information, do some reading, I not sure if you grasp the all grain idea yet

http://www.homebrewtalk.com/wiki/ind...-grain_brewing
I understand what sparging is. You're increasing the temperature of the water that's going to to basically rinse the grains of excess sugars.

The process that I have seen done, and the way it was explained to me, was that they were using the drained off mash, heating it, and then adding it back into the mash and using THAT as the sparge water, essentially rinsing the grain bed of the sugars and at the same time using the bed as a filter to pull fats out of the liquid. The mash went from a milky, caramel brown to a nice clear amber that resembled the finished beer.

This was all preboil, as well. Recirculating/sparging/whatever it may be, then over to the boil kettle for the boil.
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Old 10-07-2011, 05:17 PM   #14
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Originally Posted by Misplaced_Canuck View Post
I think he's trying to refer to a mash-out step.

If you're not using a RIMS system (recirculating), the usual way to heat the mash to mash-out temperature is to add near-boiling water until the mash is at 170F.

M_C
aha!

Okay, so that's what it is. It's not fly sparging, technically because I'm not using hot liquor......but..........

so what's it called....when you mash out to 170, and then use the mash as your hot liquor for sparging? retarded?
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Old 10-07-2011, 05:26 PM   #15
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after a bit more searching.....


It seems that I am describing a brutus setup?

maybe not. I don't know.

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Old 10-07-2011, 05:31 PM   #16
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brutus is a HERMS, heat exchange recirculating mash system, similar to a RIMS. This is not sparging. Sparging uses fresh hot water to rinse grains

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Old 10-07-2011, 05:33 PM   #17
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brutus is a HERMS, heat exchange recirculating mash system, similar to a RIMS. This is not sparging. Sparging uses fresh hot water to rinse grains
gotcha.

so I'm describing a recirculating mash system, and NOT a sparge.

this was confusing the hell out of me, I didn't know why you guys were saying I wasn't sparging.
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Old 10-07-2011, 05:36 PM   #18
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yep, definetly not sparging, it would be hard to rinse sugars off grains with an equally sweet solution such as wort

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Old 10-10-2011, 01:38 PM   #19
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gotcha.

so I'm describing a recirculating mash system, and NOT a sparge.

this was confusing the hell out of me, I didn't know why you guys were saying I wasn't sparging.
Well if it's just moving the wort from the bottom to the top, without heating, it's simply called "Recirculating". Usually, this is to create a grain bed which will allow the wort to eventually exit without any bits of grain.

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Old 10-10-2011, 08:15 PM   #20
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this may have already been said, but here it goes...(i just did my first AG batch the other day. i'm set up for fly sparging, but haven't done it yet).
You want a HLT (hot liquor tank) and MLT (mash/lauter tun). When mashing, you want to use roughly 1.25 qt/pound of grain. This will not leave you with enough water for a full batch. so you want your sparge water in the HLT ready to go when you start doing your first runnings. You want the volume going IN (sparge water) to equal the volume going out (the wort).

Real life example:
i had a 10.5 pound grain bill, and mashed with 4 gallons of water. Some do 3.5 for the same grain bill. The grain absorbed a gallon and a half roughly, leaving me with 2.5 going into the kettle. So, for a full boil on a 5 gallon batch, i needed about 6.5 in the kettle. So that means i had to heat up another 4 gallons for sparging.

Just get a mash tun, and a hot liquor tank, and you'll be good. I use 2 10gallon home depot water cooler. one for the mash tun, one for the hot liquor. In a 3 tier system, its gravity fed.

in this pic, the HLT is on the ladder, mash tun on the table, and kettle on the ground. Hoses connect to each. I ended up taking this pic before deciding to batch sparge due to time.

hope this helps

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