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Old 03-27-2009, 01:59 AM   #1
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Default Cold water sparge

Who says you need to sparge with hot water to get good efficiency. I just did a batch sparge with cold water (single sparge, two run-offs) and hit 86% efficiency into the kettle. This is about what I got with the same recipe last time when I sparged with hot water.

Recently I have been doing more thinking about efficiency and I found no reason why a cold sparge should hurt when batch sparging if all your conversion is done during mashing and no further conversion happens during lautering. In this case I hit close to 100% conversion efficiency in the mash so there would not have been anything to be converted during the lauter.

The wort never cleared up though. I assume that this was basically cold break that formed due to the lower sparge temp

Kai


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Old 03-27-2009, 02:02 AM   #2
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Quote:
Originally Posted by Kaiser View Post
Who says you need to sparge with hot water to get good efficiency. I just did a batch sparge with cold water (single sparge, two run-offs) and hit 86% efficiency into the kettle. This is about what I got with the same recipe last time when I sparged with hot water.

Recently I have been doing more thinking about efficiency and I found no reason why a cold sparge should hurt when batch sparging if all your conversion is done during mashing and no further conversion happens during lautering. In this case I hit close to 100% conversion efficiency in the mash so there would not have been anything to be converted during the lauter.

The wort never cleared up though. I assume that this was basically cold break that formed due to the lower sparge temp

Kai
Well, about about the talk that a hotter sparge helps efficiency by keeping the sugars more "fluid" and allowing more efficient lautering?


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Old 03-27-2009, 02:02 AM   #3
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When you say cold, how cold do you mean? 50F or 120F? Or does it not matter?
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Old 03-27-2009, 02:18 AM   #4
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The water was from the tap. So it was at 54 F.

There is little change in fluidity in the 2nd and later runnings b/c they are lower gravity anyway. The main reason why a hotter sparge helps is b/c it causes more protein coagulation which increases the particle size and that improves the flow rate more significantly than a less viscous wort. But in batch sparging I don't really have to worry about that as long as it flows and even though I didn't time the run-off time it didn't seem to take longer than usual.

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Old 03-27-2009, 02:22 AM   #5
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Here is the efficiency breakdown using my spreadsheet (http://braukaiser.com/documents/efficie ... ulator.xls)

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Old 03-27-2009, 02:43 AM   #6
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Interesting... very, very interesting! I'll be staying in touch with this thread.
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Old 03-27-2009, 02:54 AM   #7
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Makes it quicker to bring the wort up to a boil if the sparge water is halfway there.
<Shrugs>
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Old 03-27-2009, 02:56 AM   #8
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Old 03-27-2009, 03:03 AM   #9
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Makes it quicker to bring the wort up to a boil if the sparge water is halfway there.
<Shrugs>
Yes, and that's why I will stick with the hot sparge.

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Old 03-27-2009, 03:11 AM   #10
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Cool. I think some people are just brewing gods with the magic touch. I'm betting Kaiser would come and brew at my house using the exact same ingredients and outdo my efficiency by 10-15%. I bow to you my lord.


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