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Old 08-08-2013, 06:19 PM   #1
donshizzles
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Wanted to get some feedback on temperature loss during batch sparge. After a 60 min mash where temps don't drop more than a degree or two, if I slowly sparge over another 60 mins will I lose enough temp that could create off flavors or is that not something that really needs to be worried about?

 
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Old 08-08-2013, 07:38 PM   #2
Misplaced_Canuck
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Quote:
Originally Posted by donshizzles View Post
Wanted to get some feedback on temperature loss during batch sparge. After a 60 min mash where temps don't drop more than a degree or two, if I slowly sparge over another 60 mins will I lose enough temp that could create off flavors or is that not something that really needs to be worried about?
If your sparge water is around 170F, I'm not exactly sure how your mash could lose heat?

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Old 08-08-2013, 07:42 PM   #3
GrogNerd
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fly sparge is supposed to be slow. batch sparge, once you get past vorlauf, you can drain faster
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