I have a batch sparge trick to share - Home Brew Forums
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Old 08-07-2008, 07:37 PM   #1
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It seemed to me that a double batch sparge was still leaving too much sugar behind so I found a 2 qt plastic measuring cup with handle and drilled about 15 small holes in the bottom to make a sprinkler tool for a final grainbed rinse. I reserve 2 qts of sparge water. After my double batch sparge I sprinkle the grainbed by pouring the last 2 qts of sparge water into the sprinkler and let it sprinkle out as I pass it slowly over the grainbed. It takes about 45 seconds to run through. The final 2qts of runnings were 1.030 so I know my technique helps. The extra step raised my efficiency several points too!
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Old 08-07-2008, 07:40 PM   #2
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Sweet Action Man!

I'm gonna try that.


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Old 08-07-2008, 07:53 PM   #3
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Sounds like you're essentially fly sparging the last 2qts. Probably not too different from the way BierMuncher ladles his sparge water (http://www.homebrewtalk.com/showthread.php?t=59137).

 
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Old 08-07-2008, 08:11 PM   #4
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Cool, doo you have the valve of your mlt open while doing that?
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Old 08-07-2008, 10:30 PM   #5
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Yes,I keep the drain valve open so the water passes right through,giving a true rinse. I get the benefits of batch sparging along with the grain rinsing benefit of fly sparging.
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Old 08-07-2008, 10:56 PM   #6
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Sounds like a great idea. It's simple, and it doesn't take too much extra effort. Thanks for this tip.

 
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Old 08-08-2008, 12:16 AM   #7
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I'm suspect of the utility but I'd like to know more about your regular batch sparge technique. What temp are you using? Have you measured the gravity of the 3rd runnings prior to the micro fly sparge?
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Old 08-08-2008, 01:19 AM   #8
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I've always batch sparged the most common and popular way. My sparge water is at 170. I put about half the water into my mlt after draining my first runnings. I stir,vorlauf and drain. Then the final half of my 170 sparge water goes in and again I stir, rest, vorlauf and drain. But now I just add one more step with 2 qts of the sparge water that I reserved from the two infusions. ( so now I just use about 1 qt less per sparge)

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Old 08-08-2008, 01:23 AM   #9
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Do me a big favor and go back to your old method but crank the temp of the sparge to 185F. I would wager a much larger increase in efficiency than you're seeing with the 2 quart fly sparge. If I'm lyin, I'm dyin.
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Old 08-08-2008, 03:16 AM   #10
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Bobby
I'm still new at this but I respect your experience here. I thought that 185 was too hot for sparging but I'll take your advice on my next batch.
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