I didnt sparge. My grains are in a bag, I just dunk and then move around with my spoon and drain, repeat a few times. Occasionally will have another pot of water with 170 degree water that I pour over, but I didn't this past time. I don't want this to become like work. Just tried the stout after 4 weeks in bottle and it is smooth, little sweet and roasty malty delicious.
Up Next: Lawnmower Kolsch, Dry Stout
Primary: House Pale Ale, Summer Cider
Bottled: Running low. . . a little of everything
Last edited by Slainte-brew; 04-24-2012 at 11:29 AM.