Brewtard16
Member
Hello all!
I was reading one of the recent BYO magazine articles that talked all about "No Sparge". I dont have the article in front of me. I thought it was interesting because there is so much talk about increasing efficiency and optimizing the mash/sparge process. The author of the article referenced one of Jamil's books. Saying that Jamil would either use the no sparge technique or aim for 70% efficiency. The author said Jamil claimed his brews tasted better at ~70 eff. than >80% eff.
I just found this interesting and thought I would see what everyone thought, and clarify if I mispoke anything.
Cheers!
I was reading one of the recent BYO magazine articles that talked all about "No Sparge". I dont have the article in front of me. I thought it was interesting because there is so much talk about increasing efficiency and optimizing the mash/sparge process. The author of the article referenced one of Jamil's books. Saying that Jamil would either use the no sparge technique or aim for 70% efficiency. The author said Jamil claimed his brews tasted better at ~70 eff. than >80% eff.
I just found this interesting and thought I would see what everyone thought, and clarify if I mispoke anything.
Cheers!