dummkauf
Well-Known Member
Ok, so I've got a couple of AG batches under my belt, and I'm batch sparging using a cooler and SS braid. What I have been wondering, since all the recipes I see always say to heat the sparge water up and sparge for 15 min, does the temp matter, or does it just need to be hot, but not boiling? I understand the initial mash temp needs to be set to whatever the recipe calls for, but after I drain those first runnings, do I even need to worry about the sparge temp for the 2nd or 3rd runnings, or can I just heat up some water and dump in, or could it even be cold water?