Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash out and batch sparging?
Reply
 
Thread Tools
Old 06-15-2012, 06:19 PM   #21
jkendal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Burton, TX
Posts: 219
Liked 12 Times on 9 Posts
Likes Given: 1

Default

Quote:
Originally Posted by WilliamstonBrew View Post
I don't mashout when I batch sparge.

If I'm mashing let's say at 152, I usually add my sparge water when it's 170 degrees which gets the grains up to maybe 155 or 160 tops. (Edit: BACK UP to 155 or 160 after draining the first runnings.) I've never sparged higher than that. My efficiency has always been excellent, so I've never bothered to do it any differently.
This is what I do.


jkendal is offline
 
Reply With Quote
Old 06-15-2012, 07:26 PM   #22
corax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Bay Area, CA
Posts: 147
Liked 18 Times on 18 Posts
Likes Given: 8

Default

Quote:
Originally Posted by masonsjax View Post
If washing dishes, is it beer to rinse once or twice? I sparge twice because I feel it would be more effective for rinsing sugars out than one rinse. Plenty of people do both tho.
There is a point of diminishing returns.

How much useful sugar are you getting from your second sparge? Is it worth the extra time and effort?

How much of what you don't want are you getting from your second sparge? Is the extra sugar worth the risk?

For me, the answers used to be "no" and "no", so I only did one batch sparge. Now, with the massive increase in efficiency I get with the MM3, the answers are "no" and "no" for the first batch sparge, so I'm happy with no-sparge.


corax is offline
 
Reply With Quote
Old 06-15-2012, 09:03 PM   #23
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,380
Liked 467 Times on 348 Posts
Likes Given: 583

Default

Quote:
Originally Posted by allanmac00 View Post
I batch sparge, and I only do one full sparge, as opposed to doing a double sparge. In other words, mash -> run-off -> full sparge with 180F water -> kettle. Is there anything wrong with this procedure? Efficiency seems to be fine.
If there is, I've been doing it wrong for 425 batches! Except I usually us water around 200F for the sparge.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014
Denny is offline
2
People Like This 
Reply With Quote
Old 06-15-2012, 09:05 PM   #24
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,380
Liked 467 Times on 348 Posts
Likes Given: 583

Default

Quote:
Originally Posted by tre9er View Post
This is great. Denny suggests doing two equal runoffs, so you would either mash thinner or add top-off sparge water, stir, then run off first runnings. He said there was increase in efficiency doing this.
A _very_ small gain. I usually don't worry about it. I've started increasing my mash ratio so that I don't have to do an addition before running off the mash (did I mention I'm lazy?). I fond that if the mash and sparge runoffs are within a gal. or so of each other, it's plenty close enough.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014
Denny is offline
 
Reply With Quote
Old 06-15-2012, 09:06 PM   #25
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,380
Liked 467 Times on 348 Posts
Likes Given: 583

Default

Quote:
Originally Posted by masonsjax View Post
If washing dishes, is it beer to rinse once or twice? I sparge twice because I feel it would be more effective for rinsing sugars out than one rinse. Plenty of people do both tho.
My testing shows that sparging isn't like washing dishes.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014
Denny is offline
 
Reply With Quote
Old 06-15-2012, 09:28 PM   #26
corax
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Bay Area, CA
Posts: 147
Liked 18 Times on 18 Posts
Likes Given: 8

Default

Quote:
Originally Posted by Denny View Post
My testing shows that sparging isn't like washing dishes.
It is in one way -- the more you sparge, the more the output tastes like dishwater.
corax is offline
tre9er Likes This 
Reply With Quote
Old 06-15-2012, 09:57 PM   #27
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 237 Times on 197 Posts
Likes Given: 35

Default

Quote:
Originally Posted by corax View Post
It is in one way -- the more you sparge, the more the output tastes like dishwater.
Excellente!
__________________
_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote
Old 06-16-2012, 02:22 AM   #28
seminoleAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Tallahassee, Florida
Posts: 53
Default

Quote:
Originally Posted by allanmac00
I batch sparge, and I only do one full sparge, as opposed to doing a double sparge. In other words, mash -> run-off -> full sparge with 180F water -> kettle. Is there anything wrong with this procedure? Efficiency seems to be fine.
I agree. Keep it simple.
seminoleAle is offline
 
Reply With Quote
Old 06-01-2013, 01:16 AM   #29
TheRussMeister
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Milford, CT
Posts: 145
Liked 7 Times on 6 Posts
Likes Given: 1

Default Is this thread still alive? I have a question!

So maybe I am thinking too much about this, but, once you run off your initial mash, we know that most of the sugars go with it. We also know that most of the enzymes go with it too. So you have your first runnings sitting in your kettle slowly cooling. Because your enzymes are in there too, and they are still active because you have not denatured them with heating, wouldn't they still be working, thus altering your preciously maintained mash temperature results? I guess if you were to batch sparge with hot enough water that to heat up the total drained volume (first runnings and now second runnings) you could stop enzymatic activity rather quickly, but I would imagine the water would be so hot that it could increase tannin extraction from the grist. Another solution would be to heat the kettle as soon as you have your first runnings. But what if you heat your sparge water with the same heat source? If you do two sparges then you can't heat your kettle during sparging.

Any thoughts? Is the amount of activity during that 20 or so minutes of sparging minuscule? Complete conversion doesn't necessarily save you from this as beta amaylase can work on products of alpha even after conversion is complete. Although I imagine its possible that it already completed what it could do to the alpha products during your mash...
TheRussMeister is offline
 
Reply With Quote
Old 06-01-2013, 01:49 AM   #30
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 10 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 8,072
Liked 787 Times on 631 Posts
Likes Given: 15

Default

SeminoleAle,

I have thought about this as well, some advise heating the brew kettle immediatly while collecting the first runnings to stop enzyme activity. Or, you could mash a little higher and let the additional conversion take place welcomingly. Or do a boiling water infusion, or mash out pioir to draining first runnings. At the end of the day, it really is as simple as mash, rinse and boil, or try a full volume mash, so it's just mash / drain and boil.

It really comes down to your practice, there is no right or wrong, just many different ways to recieve favorable end results.


wilserbrewer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Out / Batch Sparging Question baron All Grain & Partial Mash Brewing 9 03-12-2011 02:32 PM
Batch sparging: mash out or remash sideshow_ben All Grain & Partial Mash Brewing 18 07-14-2010 11:10 PM
Batch sparging on belgians/low mash temps blizz81 All Grain & Partial Mash Brewing 6 05-07-2010 08:35 PM
Is there really a diff between batch sparging and Mash out? jacksonbrown All Grain & Partial Mash Brewing 15 08-05-2008 03:46 PM
Mash out and batch sparging cweston All Grain & Partial Mash Brewing 5 08-01-2006 01:46 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS