JasonToews
Well-Known Member
I usually dough in at 154 for 60 minutes, drain the tun, add mash out water which makes grain 168f for 10 minutes , drain the tun, then add the sparge water all at once which is usually 160f water and leave it in the tun for another 20 minutes. Then i drain, I end up with 6. something gallons everytime. Should i change my process at all? I can't fly sparge at the moment.
