Ok, I may be a moron who just didn't read enough on doing a proper mash-out with the Cooler model mash tun that I use. I have about 8 AG sessions under my belt and have not done a Mash Out procedure. Beer's good so wanted to ask others what you do to mash out with this setup (or if you do).
What I've been doing is the saccharification Rest at whatever temp (152 etc). I recycle a gal or so to clear up the wort and then just start sparging with my Phil's Sparge arm with 168 water. I.e., never doing a true mash out at 168 step. I went to a live AG training class locally with similar setup this past summer and I don't recall him doing a mash out either.
In reviewing the cruisenews site again, it looks as though he recycles, then drains all wort to kettle, adds 170 water back in, stirs & lets sit. Then drains again. Doesn't seem like he does a slow rinse sparge. This is a batch sparge right? I could see doing his procedure to mash out (should I stir?) then use the sparge arm like I've done in the past. Isn't a slow rinse/sparge better than batch sparge?
What do you do?
What I've been doing is the saccharification Rest at whatever temp (152 etc). I recycle a gal or so to clear up the wort and then just start sparging with my Phil's Sparge arm with 168 water. I.e., never doing a true mash out at 168 step. I went to a live AG training class locally with similar setup this past summer and I don't recall him doing a mash out either.
In reviewing the cruisenews site again, it looks as though he recycles, then drains all wort to kettle, adds 170 water back in, stirs & lets sit. Then drains again. Doesn't seem like he does a slow rinse sparge. This is a batch sparge right? I could see doing his procedure to mash out (should I stir?) then use the sparge arm like I've done in the past. Isn't a slow rinse/sparge better than batch sparge?
What do you do?