Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Sparging Questions from a New AG'er
Reply
 
LinkBack Thread Tools
Old 01-02-2007, 06:03 PM   #1
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default Sparging Questions from a New AG'er

So, my first AG attempt went swimmingly, hit 72% efficiency. Not too shabby.

What I'm not terribly clear on (Papazian doesn't go into too much detail here) is sparging. I don't have a sparging arm or any of that fancy gadgetry...my process was a simple batch sparge: drain out the mash liquid into the kettle, then pour 3 gallons of 170f water into the tun, stir for a couple minutes, then drain that after recycling a few bowlfuls.

Is there anything to be said for leaving the sparge water on the grains for longer than a few minutes? What exactly is the benefit of fly sparging? What's the best way to go about this whole process anyway, without spending any additional money on sparging arms, etc.? 72% ain't bad, but I could do better.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2007, 06:05 PM   #2
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

After adding a batch of sparge water I give my mash a good stir to dissolve sugars into solution. After this, I let it sit for ~5-10 minutes, no more, which allows the husks, endosperms, and insoluble proteins to settle out in that order which promotes a good runoff.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2007, 06:06 PM   #3
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Baron von BeeGee
After adding a batch of sparge water I give my mash a good stir to dissolve sugars into solution. After this, I let it sit for ~5-10 minutes, no more, which allows the husks, endosperms, and insoluble proteins to settle out in that order which promotes a good runoff.
Yeah, mine sat for maybe 5 minutes. Now, when you say it allows that junk to settle, what do you mean? Settle to where? The surface of the grain bed? The surface of the false bottom? I'm not quite following that.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2007, 06:16 PM   #4
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

When you add a batch of water and stir it you are stirring the entire grist from the false bottom up. Since it's all heavier than water it's going to settle back down to the bottom of your tun. The suction created when you begin runoff causes it to compact even more (depending on your lautertun design, I suppose).

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2007, 05:34 AM   #5
67coupe390
Feedback Score: 0 reviews
 
67coupe390's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Waukesha, Wisconsin
Posts: 532
Liked 5 Times on 5 Posts

Default

What about collecting more sparge water? You would have to boil more off but I think the extra run off means more efficiency right?

__________________

Coupe 390

67coupe390 is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2007, 06:01 AM   #6
Blender
Feedback Score: 0 reviews
 
Blender's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Santa Cruz, CA.
Posts: 3,116
Liked 5 Times on 4 Posts

Default

I make the water temp of the second sparge at around 185. It heats the mash a bit and possibly a few more sugars out of the grains. 72% is pretty good the first time around.

__________________

Gary

Blender is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2007, 12:21 PM   #7
chillHayze
Feedback Score: 0 reviews
 
chillHayze's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Columbus OH
Posts: 1,589
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by 67coupe390
What about collecting more sparge water? You would have to boil more off but I think the extra run off means more efficiency right?
To a point...if there are still sugars to be rinsed. You'll want your last runnings to be under 1.010 to be sure you've got the sugars out. After that (when your sparge water is looking more like water than wort) you really aren't getting much more eff. by running more gallons through there.

Try lowering the pH of the sparge with gypsum or 5.2 buffer - you may see a few points from that. 72% sure aint bad for a first time!
__________________
RDWHAHB
Every little thing is gonna be alright.

chillHayze is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2007, 01:10 PM   #8
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

From what I recall reading there is a danger of oversparging and extracting tannins, although I am not sure what that all means nor if it holds true with batch sparging as much as it does with fly sparging, and then I believe it is a funciton of pH? Anyone have any experience with this?

Anyways, I fly sparge. I am getting very high efficiencies at the cost of time. But hey, I just ladle the water over the grains. Takes me roughly 30 to 40 minutes. Some folks use those arms but I followed Palmer's advice and just keep the water level a little over the grains and control the runoff at about 1 qt/min, I just stop when I collect enough wort. My water is slighlty acidic naturally which is a factor, but I think in general the worries about pH shouldn't stop people from having a go at it. I like using less grain for a batch, but in reality I probably end up saving a buck or so...but hey that's just me

__________________
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2007, 01:38 PM   #9
chillHayze
Feedback Score: 0 reviews
 
chillHayze's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Columbus OH
Posts: 1,589
Liked 6 Times on 6 Posts

Default

Yes, tannins come out in a certain range of temperatures and pH's. If you use sparge water that is below pH 5.5 or so, you should not worry about extracting tannins under 200 degrees. In the mash the grain naturally lowers the pH so it's not as big a concern. Not to mention you are mashing at a lower temperature.

__________________
RDWHAHB
Every little thing is gonna be alright.

chillHayze is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
A series of batch sparging questions pgenius Beginners Beer Brewing Forum 8 05-11-2009 05:07 PM
Steeping and sparging questions schristian619 Beginners Beer Brewing Forum 6 05-06-2008 10:22 PM
sparging questions SAS98M General Techniques 8 01-16-2007 12:45 AM
Another New AG'er with to many questions 124354nomad All Grain & Partial Mash Brewing 8 07-28-2006 08:23 AM
Batch sparging questions cweston All Grain & Partial Mash Brewing 20 03-31-2006 07:14 PM