sparging arm ruined my brew???

ahoym8e · Jul 8, 2006

i do not have an insulated hot liquor tank, so I just used my bottling bucket with 180 degree water (figured it'd cool off some by the time it reached the mash.

well, my mash was onlt 130 degrees by the time I had run out of sparge water...

now what???

I am boiling the sweet wort anyway, but what has happened (chemically) now that my sparge temp is so low?

Dude · Jul 8, 2006

Its ruined.

Prolly the only problem would hav ebeen lower efficiency, as the 168° water would help rinse the sugars more thoroughly. Other than that, a lower temp than 168° is CERTAINLY better than a higher temp. If that was the worst of your problems, your beer will be fine.

Sephro · Jul 8, 2006

Lower temps make a more fermentable wort. It will likely have a very low FG. Might have a little dryer taste but it should be fine.

In the future you should have some water heating on the stove (just a few quarts) so that if your mash is low you can add some very hot water. Or you could make a heatstick which works better if you have a smaller mash tun.

mysterio · Jul 8, 2006

Yeah, basically the cooler water means your sparge won't have been as effective at rinsing the sugars out. Lower efficiency, nothing to worry about.

ajf · Jul 8, 2006

I agree with Dude and Mysterio about the lower efficiency

See https://www.homebrewtalk.com/showthread.php?t=10836&page=2 post 20 for some suggestions on how to correct the problem for the next brew.

-a.

ahoym8e · Jul 8, 2006

k I am finished. much drama/trauma.

am starting new thread about it.

sparging arm ruined my brew???

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sparging arm ruined my brew???

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