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Old 12-18-2007, 08:31 PM   #181
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Ed. I have a fly sparge arm

Would you still sparge with 3.5 gals? or would you modify that up or down?

I am going to brew this beer up tomorrow.
Looking forward to it.

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Old 12-18-2007, 08:47 PM   #182
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Quote:
Originally Posted by tgrier
Ed. I have a fly sparge arm

Would you still sparge with 3.5 gals? or would you modify that up or down?

I am going to brew this beer up tomorrow.
Looking forward to it.
You are going to need more than that to make up for loss to grain absorption, trub, etc.

Here's a sparge water calc that can help. I do batch sparging myself.

http://www.brew365.com/mash_sparge_water_calculator.php
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Old 12-19-2007, 04:18 AM   #183
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Awesome Ed.. thanks for your help.

Well my local beer mentor suggested that I get phil's sparge arm on my cooler setup.

It seems that most people here do batch sparging with great success. Is it just a waste of time to do the fly? or should I say.. easier or more difficult to screw it up?

I will just mess with it and see which way I like..

I will report my experience.
thanks for the response Ed.

T
a Fellow texan

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Old 12-19-2007, 04:22 AM   #184
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Just kegged mine today Ed. 1 week primary, 1 week seconday and 1 week crash cool (1st time crash cooling now that it's cooler outside). Really clear and even tasty flat. Thanks for the recipe, think it'll be a keeper. The Goblin and Haus Pale are a nice couple on the kegerator..

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Old 12-19-2007, 04:36 AM   #185
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Quote:
Originally Posted by DesertBrew
The Goblin and Haus Pale are a nice couple on the kegerator..
That's what's on tap right now at my house too.
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Old 12-20-2007, 06:20 AM   #186
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Ed.

Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.


you say your sparge with 3.25 gal here .. put in a previous post you mention I should use more... I used more .. and over shot the 6.5 gal. I used what your link to 365 told me to do...
So now I am just confused.
I really want to get this recipe correct...

I hit 1.041 on this batch... should I just throw it out? or go through the trouble to complete it?

thanks Ed.

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Old 12-20-2007, 08:01 AM   #187
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Don't ditch it!

It'll still be beer, and I'll bet you a pint it's still delicious. It'll just be more of a session beer. That's classy.

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Old 12-20-2007, 11:17 AM   #188
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Don't dump it. That's not bad for your first AG. You will work things out. I thought you were going to fly sparge with your sparge arm. When you batch sparge, the water calcs work out to what I state in my recipe. You need to stir several times to get the sugars into suspension before you drain to your kettle. You now have a beer that will still be very enjoyable, but less filling

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Old 12-20-2007, 02:24 PM   #189
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Thanks Ed.

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Old 12-20-2007, 02:34 PM   #190
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Ed.

Just for the record this is the arm I got
http://store.thebrewhut.com/index.as...ROD&ProdID=138
Not from this place.. and I got the 10in one to fit my cooler. I am not using buckets like that ....

Will using this device alter sparge water volume?>

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