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Old 05-14-2009, 04:36 AM   #1
DShoaf
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So you do your vorlauf and then drain you MLT. Now I have some wort in my brew kettle. Does it just sit there and wait until I am done sparging??? Is the cooling of the wort something I have to correct or does it just sit there happily waiting the first sparge water to join it???
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Old 05-14-2009, 04:49 AM   #2
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Yes, you're fine - vorlauf and sparge, and the wort can sit in the kettle until you're done with the sparge - then you boil....(if I followed your question correctly).

 
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Old 05-14-2009, 05:43 AM   #3
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You can apply some heat to keep the temp up on the wort, don't think it will hurt anything.
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Old 05-14-2009, 11:27 AM   #4
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I was getting hung up on the heat factor. Let it sit or heat it? I think that while the draining process takes a decent amount of time I could hit it with the flame a little. Thanks for the posts. I have another question, as I am extreamly new to all grain.

Just wondering if I have the batch sparge process correct..???

Mash 1 hour @ 150-158 degree F
Vorlauf
Drain Slowly
Measure amount of collected wort
Calculate amount of sparge water needed
Add sparge water @ 170-175 degrees F
Mix and let settle 10 mins
Vorlauf again
Slowly drain over the course of 45+ minutes

Good enough or am I missing something???
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Old 05-14-2009, 11:43 AM   #5
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Quote:
Originally Posted by DShoaf View Post
I was getting hung up on the heat factor. Let it sit or heat it? I think that while the draining process takes a decent amount of time I could hit it with the flame a little. Thanks for the posts. I have another question, as I am extreamly new to all grain.

Just wondering if I have the batch sparge process correct..???

Mash 1 hour @ 150-158 degree F
Vorlauf
Drain Slowly
Measure amount of collected wort
Calculate amount of sparge water needed
Add sparge water @ 170-175 degrees F
Mix and let settle 10 mins
Vorlauf again
Slowly drain over the course of 45+ minutes

Good enough or am I missing something???
It seems like your using a fly sparge technique (slow draining) but doing a batch sparge.

If you're batch sparging, drain the MLT quickly. Add 1/2 of the sparge water. Stir well. You can let it sit for 10 minutes if you want, but it's not necessary. Vorlauf, then run off fast. Then, add the rest of the sparge water. Stir well. Vorlauf, then run off fast.

Batch sparging is a time saver, and there's no reason to drain slowly.
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Old 05-14-2009, 12:31 PM   #6
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Someone will correct me if I am wrong, but it is detrimental to batch-sparge slowly. You are trying to suspend the sugar in the wort and drain it quickly before the sugar gets filtered onto the husks. With a fly sparge you are slowly rinsing the husks with a steady flow.

 
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Old 05-14-2009, 01:06 PM   #7
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It's not detrimental from any perspective other than wasting time. Assuming you've already mashed long enough to get full conversion, the time between infusing the sparge water and draining the resultant wort should be about 3 minutes (just long enough to thoroughly mix the water in).
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Old 05-14-2009, 01:15 PM   #8
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I always fire up the boil as soon as I get the runnings. I tend to oversparge anyways, so the slightly extra boiling time is good for me.
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Old 05-14-2009, 01:25 PM   #9
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It's certainly a good idea to start heating the wort right away if you can. It's a time saver and you are basically performing a "mash out" aka halting enzyme activity.
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