Hey guys... I am a bit confused as to the method I´ve been using to mash...
Even though i managed to make great beers this way i want to make sure nothing is wrong with it.
I am an all grain brewers... I use a bazooka screen and am pretty fond of it.
Now after I finish my mash out what I do is to manually recirculate my wort, meaning I take the wort through the valve at the bottom, letting it run slowly, into a watering can, the pour it back at the top, so the watering can makes it fall into various little streams, so no channeling. I do this about 15-20 times to get the wort really clean and make the grain bed quite solid, wich I guess makes for good lauter. And then I run off all the wort to my boil kettle and start the sparge with the same method as the recirculation but instead with the sparge water at ~78C, and let the sparge water run until I get my preboil sg. I usually add water up to 2" above my grain bed.
So the question is... I was thought to brew this way, even though I am familiar with other methods I wanted to know if you guys see any set backs with this method.
Like production of tanins and stuff...
I know while I am recirculating the wort i lose some temperature, do you think thats a no no?
Cheers
Even though i managed to make great beers this way i want to make sure nothing is wrong with it.
I am an all grain brewers... I use a bazooka screen and am pretty fond of it.
Now after I finish my mash out what I do is to manually recirculate my wort, meaning I take the wort through the valve at the bottom, letting it run slowly, into a watering can, the pour it back at the top, so the watering can makes it fall into various little streams, so no channeling. I do this about 15-20 times to get the wort really clean and make the grain bed quite solid, wich I guess makes for good lauter. And then I run off all the wort to my boil kettle and start the sparge with the same method as the recirculation but instead with the sparge water at ~78C, and let the sparge water run until I get my preboil sg. I usually add water up to 2" above my grain bed.
So the question is... I was thought to brew this way, even though I am familiar with other methods I wanted to know if you guys see any set backs with this method.
Like production of tanins and stuff...
I know while I am recirculating the wort i lose some temperature, do you think thats a no no?
Cheers