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View Poll Results: How do you batch sparge?
no mash out and single sparge 16 24.62%
no mash out and double sparge 22 33.85%
Mash out and single sparge 16 24.62%
mash out and double sparge 11 16.92%
Voters: 65. You may not vote on this poll

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Old 08-01-2012, 02:16 AM   #21
TyTanium
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Quote:
Originally Posted by kehaar View Post
TyTanium, with your approach do you heat ~4 gallons then only add the difference(Sparge Volume) from your equation above or do you add the whole 4 gallons and close the valve when you reach your pre-boil volume? The second option would leave some wort in the tun.
Well, my mash & absorb numbers are pretty consistent...so my needed sparge volume is usually within a pint or so of estimate. But either way, dump it all in (unless you're WAY off), then adjust your boil time to hit your volume and gravity targets.

 
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Old 08-01-2012, 02:18 AM   #22
aberry
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I single batch sparged this last weekend for the first time. I hit the exact same efficiency I have been hitting double sparging. My challenge was adjusting all my temps for 112 deg ambient temp. Find what works for you consistently then look at making tweaks. Cheers!

 
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Old 08-01-2012, 02:22 AM   #23
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Quote:
Originally Posted by TyTanium View Post
Well, my mash & absorb numbers are pretty consistent...so my needed sparge volume is usually within a pint or so of estimate. But either way, dump it all in (unless you're WAY off), then adjust your boil time to hit your volume and gravity targets.
I've been tweaking the settings I have for the mash tun, in BeerSmith. I want to get the correct pre and post boil volumes. Of course, the boil time also impacts that, as well as how high you have the flame. Of course, I HAD to toss a monkey wrench into the works last batch by changing my plate chiller to a longer version. So amount of wort left in it changed.

Use tools you're comfortable with, to get your target volumes, with a reasonable efficiency for the batch/brew. If you're happy with the results, that's all that really matters.
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Old 08-01-2012, 02:25 AM   #24
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Quote:
Originally Posted by TyTanium

Well, my mash & absorb numbers are pretty consistent...so my needed sparge volume is usually within a pint or so of estimate. But either way, dump it all in (unless you're WAY off), then adjust your boil time to hit your volume and gravity targets.
Thanks. That's pretty much what I do. I am always .1-.2 gallons above my target boil volume so I just boil a little longer.

I was just wondering.

 
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Old 08-01-2012, 02:26 AM   #25
TyTanium
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Quote:
Originally Posted by Golddiggie View Post
Use tools you're comfortable with, to get your target volumes, with a reasonable efficiency for the batch/brew. If you're happy with the results, that's all that really matters.
Exactly. There are so many variables....understanding the math and knowing how to adjust on the fly is critical for hitting your numbers and informing your "game time" intuition. And taking good notes so you can learn from it.

 
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Old 08-01-2012, 02:32 AM   #26
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Quote:
Originally Posted by TyTanium View Post
Exactly. There are so many variables....understanding the math and knowing how to adjust on the fly is critical for hitting your numbers and informing your "game time" intuition. And taking good notes so you can learn from it.
Also keep in mind it can take a few batches to dial-in your setup once you've made changes. Even something that seems like a minor change, can have a large impact on your process. Sometimes in a good way, others not so much.
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Old 08-01-2012, 01:56 PM   #27
TyTanium
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Quote:
Originally Posted by Golddiggie View Post
Also keep in mind it can take a few batches to dial-in your setup once you've made changes. Even something that seems like a minor change, can have a large impact on your process. Sometimes in a good way, others not so much.
Definitely agree with this.

 
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Old 08-01-2012, 01:58 PM   #28
cyclogenesis
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Quote:
Originally Posted by TyTanium View Post
Honestly, I wouldn't waste your time with a calculator for this. There are times in brewing to be precise; sparging isn't one of them.

Temp doesn't matter much, just use hot water.

For volume, just put in whatever you need to hit your pre-boil volume. Usually ~4 gallons.
Sparge Volume = Pre-boil Volume - Mash Runnoff If double-batch sparging, split water evenly
Withn one caveat: Keep it under 77C or you will extract tannins...
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Old 08-01-2012, 02:38 PM   #29
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Quote:
Originally Posted by Golddiggie View Post
Also keep in mind it can take a few batches to dial-in your setup once you've made changes. Even something that seems like a minor change, can have a large impact on your process. Sometimes in a good way, others not so much.
Boil-off rate in summer vs. winter, for example. I actually have 2 separate "breweries" set up in my software to help alleviate this.

 
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Old 08-01-2012, 02:56 PM   #30
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Quote:
Originally Posted by cyclogenesis View Post
Withn one caveat: Keep it under 77C or you will extract tannins...
That's certainly one of the truisms that bounces around the echo chamber, but have you ever actually experienced it? I've come to believe, from sources and experience, that tannin extraction is much more of a pH problem than a liquor temp problem.

 
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