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Old 12-27-2012, 11:04 PM   #1
junior
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Hello to all, I was doing a search here looking for opinions on sparge water temperature and noticed I was not doing it correctly. I batch sparge and this is what I have been doing as of last batch. I collect my first runnings from my mash, then fill my tun with 200 degree water to get to 170 degree grain bed \water, let sit for 30 minutes then collect runnings.The volume of water is the amount I need to make boil volume, so I am doing one sparge, what I have read here is that most people do two or more sparges. I always hit my numbers, as far as OG. What would be the advantage of splitting sparge into two or more sparges?



 
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Old 12-27-2012, 11:06 PM   #2
ProfessorBrew
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I've heard of people doing two or three sparges. But I just watched a video where John Palmer debunked the myth of more efficiency from multiple sparges. He suggest that one, done right, is all you need.


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Old 12-27-2012, 11:13 PM   #3
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Quote:
Originally Posted by junior View Post
I collect my first runnings from my mash, then fill my tun with 200 degree water to get to 170 degree grain bed \water, let sit for 30 minutes then collect runnings.
All good except this. Letting it sit is a waste of time. Stir the crap out of it and start your second lauter right after vorlauf.

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Old 12-27-2012, 11:23 PM   #4
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I do one running, stir it like crazy, let it rest to reset the grain bed(usually 5-10 minutes) and then vorlauf
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Old 12-28-2012, 12:15 AM   #5
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You would do multiples if you were short on space in your MLT. But if you have the room, one sparge is fine. BIABers do full volume mashes, eliminating sparging altogether. Whatever works best for your system, i guess
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Old 12-28-2012, 12:30 AM   #6
junior
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Wow that's a relief to know I am sparging correctly. Thank's to all you nice home brewers for your help.

 
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Old 12-28-2012, 01:57 AM   #7
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Quote:
Originally Posted by CityOChampBrew View Post
I do one running, stir it like crazy, let it rest to reset the grain bed(usually 5-10 minutes) and then vorlauf
This +1

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Old 12-28-2012, 03:02 PM   #8
Komodo
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I do a combo batch sparge/BIAB in 5 gallon cooler with paint strainer bag. Drain the first runnings into buckets, refill and stir, drain that. Then i take the bag and do a dunk sparge in the kettle and usually get another 1.015 out of that. Then pour in the first runnings and boil.

I end up doing some squeezing, holding the grain bags over the kettle and draining, etc. theres so much liquid trapped in the grain with sugars, i like to try to get that out. No astringincy in my beers, though i could try a larger starting volume and vorlouf to get them a little clearer.
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Old 12-28-2012, 04:35 PM   #9
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I do two sparges when I brew. I collect my first runnings, the I split the batch sparge water into two.
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Old 12-28-2012, 05:31 PM   #10
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I do two as well though one is all that is needed. I do it out of force of habit since I'd learned that way, plus I always get a consistent 81% efficiency these days and I've been reluctant to experiment or change what's been working so well for me. I also found one neat little bonus is after the first sparge if I see I won't hit my preboil volume I can add the necessary water to the second sparge, quickly heat it back up to temp, and proceed to hit my volume exactly. Of course you can always just top off with water but I prefer to get as much sugar out of the tun as I can. But that rarely ever happens, like twice in two years.


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