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Home Brew Forums > Home Brewing Beer > General Techniques > How long should it take to batch sparge?
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Old 06-02-2008, 01:50 AM   #1
Redweasel
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Default How long should it take to batch sparge?

Been trouble shooting my efficiency problems and have discovered that I am definately not using hot enough sparge water and I may be draining my runnings too quickly.

How long should it take to drain?


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Old 06-02-2008, 01:52 AM   #2
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Batch or fly sparge?


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Old 06-02-2008, 01:53 AM   #3
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I usually open up my ball valve all the way when I drain. Once the sugars are into solution, it shouldn't matter how fast you drain. Definitely make sure your sparge temps are high enough though.
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Old 06-02-2008, 02:11 AM   #5
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I know my temps have been way to low. Been adding 170F to the grain and stabalising at about 154F. Definately going to raise temp to about 185F at least next time.
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Old 06-02-2008, 02:59 AM   #7
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Getting the mash to 168 to 170 degrees helps a lot. Using the correct amount of sparge water is also very important although, with big beers, the resulting higher wort volume leads to an extended boil to get the volume where you want it.
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Old 06-02-2008, 03:11 AM   #8
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rate of outflow does not matter when you batch sparge, just make sure you vourlaff long enough to compact the grain bed so you don't get a stuck sparge.
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Old 06-02-2008, 03:23 AM   #9
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I agree with everything above when batch sparging, but nobody said the most important thing.
After adding each batch of sparge water, stir the cr@p out of it before vorlaufing and draining.

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Old 06-02-2008, 03:34 AM   #10
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I notice that when barge sparging that if you stir vigorously before I add my sparge water my efficiency improves. In the past I have just dumped the sparge water and stirred a little bit and I was typically around 75%. Today I stirred vigorously making sure that there were no clumps and today I hit 80% efficiency.


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