ESPY
Well-Known Member
So far I've done all of my mini-mashes by heating the grain and water on the stove and then pouring through a strainer into the brew kettle. Then I would slowly pour my sparge water over the grains in the strainer.
To improve my setup a bit I have put together a more advanced mash tun using a 5-gal round cooler and false bottom and I intend to use this as my lautering tun as well.
I'm considering brewing tomorrow and there are a couple of ways I could go about sparging:
1) Make a sparge arm out of cpvc, use my bottling bucket as a hot liquor tank, and fly sparge. My biggest concern here would be heat loss in the HLT and lines to the LT.
2) Batch sparge
In everything I've seen I think regardless of fly/batch that you add the sparge water without first draining the sweet liquid resulting from the mash, correct?
Also, the typical recommendation for sparge water temp is 170-180°F. But if your mash contents are in the low 150's then as you introduce your sparge water its coing to cool down to somewhere in between the two temps. So, does the 170-180°F recommended temp take this into account?
Thanks,
SP
To improve my setup a bit I have put together a more advanced mash tun using a 5-gal round cooler and false bottom and I intend to use this as my lautering tun as well.
I'm considering brewing tomorrow and there are a couple of ways I could go about sparging:
1) Make a sparge arm out of cpvc, use my bottling bucket as a hot liquor tank, and fly sparge. My biggest concern here would be heat loss in the HLT and lines to the LT.
2) Batch sparge
In everything I've seen I think regardless of fly/batch that you add the sparge water without first draining the sweet liquid resulting from the mash, correct?
Also, the typical recommendation for sparge water temp is 170-180°F. But if your mash contents are in the low 150's then as you introduce your sparge water its coing to cool down to somewhere in between the two temps. So, does the 170-180°F recommended temp take this into account?
Thanks,
SP