Can anyone direct me to a video-instructional to demystify all-grain brewing, i.e. mashing in, mashing out, sparging, recirculating, vorlaufing, and the differences between fly and batch sparging? I'm looking for more of a friendly instructional that isn't severely dummed down.
I'm a visual person and not very into extreme DIY. I'm not sure reading about it has completely sunk in yet. So anything simple, with pictures or videos, that doesn't require me building a mash tun or cutting slits into a homeade PVC pipe maze, would help.
I'm brewing Partial Mash BIAB and dunk sparging. I know the basics, but I'm only mashing about 3-4 lbs of grain on average. As the amount of grain I use increases bit by bit, I want to make sure I am doing this correctly in order to have good efficiency, preferably in the mid 80s. Again, I'm not switching to all-grain. Still brewing partial mash, but I need someone to help explain the whole mash/sparge/vorlauf process.
Also, I would appreciate if someone can explain in this thread why you have to sparge with a specific amount of water for 10 minutes or 30 minutes, or however long it takes. I always see the time and volume change. And are the processes different if you're brewing all-grain BIAB? In addition, the purpose of step mashing, protein rests, sach rests, are all ambiguous to me. We're brewing mostly American Ales here, so what's wrong with a simple one stage mash with a specific amount of water at a specific temp?
I'm a visual person and not very into extreme DIY. I'm not sure reading about it has completely sunk in yet. So anything simple, with pictures or videos, that doesn't require me building a mash tun or cutting slits into a homeade PVC pipe maze, would help.
I'm brewing Partial Mash BIAB and dunk sparging. I know the basics, but I'm only mashing about 3-4 lbs of grain on average. As the amount of grain I use increases bit by bit, I want to make sure I am doing this correctly in order to have good efficiency, preferably in the mid 80s. Again, I'm not switching to all-grain. Still brewing partial mash, but I need someone to help explain the whole mash/sparge/vorlauf process.
Also, I would appreciate if someone can explain in this thread why you have to sparge with a specific amount of water for 10 minutes or 30 minutes, or however long it takes. I always see the time and volume change. And are the processes different if you're brewing all-grain BIAB? In addition, the purpose of step mashing, protein rests, sach rests, are all ambiguous to me. We're brewing mostly American Ales here, so what's wrong with a simple one stage mash with a specific amount of water at a specific temp?