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Old 09-12-2005, 02:49 PM   #1
Steve973
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Aug 2005
Baltimore, MD
Posts: 298


When you sparge a thinner mash, and you start with a lot of dark, sweet wort in the cooler, do you add hot clear water right away? Or do you allow some of the mash water to drain out, and wait until the water is at about an inch above the grain bed before you begin to add clear water to prevent dilution before its necessary?

 
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