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joeunc · 11-09-2010, 05:56 PM

don't know if it's here in the 102 pages, but which would yield better:
1) letting the bag sit in the sparge water for 10 to 15mins and then pouring wort in, like is described here,,or:

2) putting the grain in a colander over the wort pot and sparging by pouring over the grain slowly.

Just curious, I can do either but wanted to know what others thought.

thanks
Joe

Justibone · 11-09-2010, 07:28 PM

One is fly sparging and one is batch sparging.

I think the consensus (if there is one) is that fly sparging (the method DB uses) is better, but either works. Fly sparging is certainly more safe, since it doesn't involve pouring extremely hot water, potentially spilling it on delicate flesh.

joeunc · 11-09-2010, 07:32 PM

thanks, he mentioned also that a longer than 10mins in the batch sparge yielded better conversion. Have we determined what that number is?

big thx!

Ben_Persitz · 11-09-2010, 09:49 PM

I used this the other day and got great results. Can't wait to taste the beer.

joeunc · 11-10-2010, 03:38 PM

any info on how much longer than 10mins to leave in sparge for better conversion??
I know for all grain sometimes you can sparge for an hour, just wanted to know as I am doing this tomorrow, with my 5gal cooler.

Justibone · 11-10-2010, 03:49 PM

Nope, I don't know.

Unless someone else answers, you'll have to experiment.

**mikeysab** · 11-10-2010, 04:47 PM

I don't think he meant leaving it in sparge water for more than ten minutes will yield better conversion. I think he meant better efficiency by dissolving more sugars, and making it easy to lauter that sugar. Conversion happens during the mash, not the sparge. The sparge is meant to raise the temperature of the mash to make it easier to lauter the wort. The hotter the sparge water, the easier the lauter. I''m pretty sure whether you batch or fly sparge, that's true. I'm pretty new to brewing, but I've read a lot about all grain. If DB said conversion, then maybe that's true, but I'd be curious to see where he said that.

evilhomer · 11-16-2010, 02:14 AM

So let me see if I have all this right.

Anything listed on this list
as must mash can be used for this method?

Step 2, I can leave this on the stove to keep the temperature correct? Does it matter if lid is on or off?

Does length of step 2 vary by grain type?

Step 4.5 Does it matter how much sparge water there is? Yours is 1 to 1 vs the mash. Lets say I only need 1 gallon for mash and am going to do a 3 gallon boil, would I still sparge 1 to 1, so 1 gallon or could I just put the 2 gallons in at that point.

Right now my brew pot is 16qts, if I needed a 2 gallon mash some day could I sparge in just 1 gallon then add the mash wort and continue on like a regular extract batch?

Is this thread considered just a intro to partial mash? Are there more techniques that are really worthwhile?

SPR-GRN · 12-08-2010, 07:21 AM

I'm going to ressurect this thread Threadus ressurectus!! there, I've done it;
anywho I've been all grain for quite some time, my brother had tasted my last batch of beer (Dirty Blonde Ale) and liked it so much, he wants to try his hand at brewing, so, over christmas when I head back to Mass, I'm going to show him how to make beer!
But I couldn't remember the last partial I did for the life of me, so I searched and stumbled upon this, gave it a read, and it reminded me of the process I used to use. I started with a partial many years ago (never did any full on extract) so I think thats where I want to start him, AG isn't that much more difficult as far as process is concerned, it's the extra (well bigger) equipment and grain volume that make it more difficult, and hell I used to make pretty good PM beers **pat myself on back**, so it should be alright.

I wonder how pissed my mom is going to get when both of us show up and mess up her kitchen, get hammered, and leave 5 gallons bubbling away in her closet...

krisagon · 12-10-2010, 09:17 PM

I have a BIAB question, how sweet should the mash taste?
I brewed one last weekend and it was barely sweet at all.

Here's the grain bill (it was a Chimay Blue clone)

(partial grain "big tea bag" method, start with around 6 gal water)
2 lbs. Munich Malt
.5 lbs. Belgian Caramunich
.5 lbs. Belgian Aromatic
.5 lbs. Belgian Special B
1 lbs. Torrified Wheat

60 minutes at 155ºF