Originally Posted by bob3000
here's my questions:
Is this a good way to sparge or should i just use the "no sparge" method or should i split it into two stages like a batch sparge?
Should i bother with the Mash out?
Beer Smith said to hit mash out temp i should add water that is 93 c this seemed high, what happens if your water is too hot?
Anyway hope thats not too much for one post. As an anxious AG newbie any help in refining my proccess would be much appreciated.
IIRC, BIAB is traditionally done as a no-sparge. 93 c (199 F) sounds a little hot to hit 168 or so mash-out, but I see you only used 5L, which seems correct. I no-sparge, and do not mash-out. IMO, it's not necessary when doing no-sparge as I am not doing a prolonged sparge sequence. In other words, the time from run-off to boiling is minimal. I'm already heating to boil as the MLT is draining into the BK. The same would hold true with no-sparge BIAB. I think you'll run less risk of water pH and temperature problems if you BIAB the traditional way. But, you've made beer! It's probably going to turn out fine, in the end.