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Old 05-13-2011, 06:38 PM   #1
Apr 2011
, Ontario
Posts: 588
Liked 151 Times on 101 Posts

I learned to brew 15-ish years ago. I developed my methods, which were essentially the norm at the time, and then stopped thinking about it. I stopped brewing for the past 4 years due to a move to a small apartment, but I'm moving back to a proper home in a month and am gearing up to start brewing again. I've been reading up on how people are brewing, and it seems "standard" methods have changed, so I was thinking of updating my methods as well. In particular, it seems that a lot of you are doing single-stage fermentations and batch sparging; whereas the norm in my day was continuous sparging and 2-stage fermentation.

I was wondering if there was:
a) a good guide/writeup on why these are now the preferred way of doing things (the threads on this here are a bit of a mess, and somewhat contradictory), and

b) a good how-to for batch sparging (i.e. how many sparges, how much water per sparge, how to avoid over-sparging, etc).



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Old 05-13-2011, 06:46 PM   #2
300RUM's Avatar
Jul 2010
North East, MD
Posts: 108
Liked 3 Times on 3 Posts

About Batch sparging

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Old 05-13-2011, 09:37 PM   #3
Apr 2010
Southern, NJ
Posts: 754
Liked 36 Times on 30 Posts

Denny Conn's batch sparge brewing

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