BigdogMark
Well-Known Member
I need some clarity on the sparge process...
My current process is fly sparging, I think. After the mash period is completed I start the vorlauf and get a gallon that goes back into the 10 gallon cooler. If it is clear I then start to run the sparge into my keggle. I also start my pump and sprinkle the sparge water over the top at 168 degrees. I run the sparge until I get my boil volume, roughly 13 gallons.
My concern is I occasionally see reference to mashing out. Is there a problem because I don't bring all the grains up to the mash out temp? I have been scared to but water that is too hot onto the grain bed and risk bad flavors being extracted.
My current process is fly sparging, I think. After the mash period is completed I start the vorlauf and get a gallon that goes back into the 10 gallon cooler. If it is clear I then start to run the sparge into my keggle. I also start my pump and sprinkle the sparge water over the top at 168 degrees. I run the sparge until I get my boil volume, roughly 13 gallons.
My concern is I occasionally see reference to mashing out. Is there a problem because I don't bring all the grains up to the mash out temp? I have been scared to but water that is too hot onto the grain bed and risk bad flavors being extracted.