Fly sparge too long?

Well, while brewing my AG cream ale, my fly sparging that was suppose to take 10 min. Actually took 30 min. How is this going to effect my brew

Probably make it better.

it'll probably be a little stronger, as you extracted more sugar from it. congrats

So would my OG change ?

The only downside that I know of to a slower fly sparge is that it takes more time. If anything, you may get a little bit better efficiency with the slower sparge.

yes, more sugar equals higher og

As you can tell I'm new to brewing and just want to know what to expect. Thinner beer perhaps ?

Gustavo said:

So would my OG change ?

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yes, it would get stronger and thicker. it would get better, not worse. keep up that slower sparge, and you'll get better beer from it

No. Probably thicker if anything. If you are fky sparging, it should take longer than 10min in my opinion.

by thinner do you mean watered down? if so then no because you are using the same amount of water just rinsing the grain slower

yes longer is better. every time I rush my fly sparge, my efficiency suffers. It is noticeable

So would you recommend having a longer fly sparge or sticking to instructions

FYI I used boiling water??!! Should that make a def. 211*

Gustavo said:

So would you recommend having a longer fly sparge or sticking to instructions

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What instructions? Personally, I batch sparge. So much easier, and I still get consistent 85% efficiency.

This was enlightening when I was first getting in to all grain...

http://www.suebob.com/index.php?opt...in-primer&catid=40:brewing-articles&Itemid=66

My OG was 1.030 instead of 1.040?

Soooo pist my fourth batch and every time I get a low OG!!!!! WTF

Gustavo said:

So would you recommend having a longer fly sparge or sticking to instructions

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If you're getting instructions to fly sparge for only 10 min, don't follow any directions that came from the same source. To properly extract the sugars through fly sparging takes a long time, usually 45 min to an hour. If anything you want to slow the flow and extend the time it takes to sparge even longer.

Gustavo said:

Soooo pist my fourth batch and every time I get a low OG!!!!! WTF

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Could be a lot of things. What is the rest of your process? How are the grains crushed? How are you doughing in, and at what mash thickness? Are you doing a mash-out? Have you calibrated your hydrometer and thermometers?

Gustavo said:

My OG was 1.030 instead of 1.040?

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You sparged too guickly. Or, you're not using a false bottom or a properly designed manifold. Even could have been a problem with the boil.