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Old 12-15-2008, 07:02 PM   #111
ballegre
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Originally Posted by nowise View Post
Chalk it up as a mfg. defect I guess.
Really? Did you use one of those nylon bags or one of the stretchy cloth ones I have seen?

Did you support the bottom of the bag with a spoon/paddle to relieve some of the weight?

Did the paddle have sharp edges (old and rough) that could have caused a tear?

I'm asking because I'm thinking of trying my first AG brew using this method.

 
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Old 12-15-2008, 07:08 PM   #112
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hey! i got stickied!

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Old 12-15-2008, 07:11 PM   #113
JacobInIndy
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Jun 2008
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Originally Posted by UnaBonger View Post
Could "tea bagging" (cant help but laugh as I type that) the grain bag after mashing work as a replacement for a real sparge? While i'm sure it's not ideal, it does rinse the grains with more liquid, thus getting more of the sugars into the wort... right?
When i did this, I heated my sparge water to about 175* then transferred it to a bucket. Then I tea bagged my grain bag in that water for about 10 to 15 minutes. I also opened the bag and stirred to get the water in between the grains really well.

I managed 70% efficiency this way.
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Old 12-16-2008, 12:48 AM   #114
nowise
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Quote:
Originally Posted by ballegre View Post
Really? Did you use one of those nylon bags or one of the stretchy cloth ones I have seen?

Did you support the bottom of the bag with a spoon/paddle to relieve some of the weight?

Did the paddle have sharp edges (old and rough) that could have caused a tear?

I'm asking because I'm thinking of trying my first AG brew using this method.
I used the stretchy cloth. Negative on the paddle support, I just chucked it in there. I'm sure a more refined method would have worked better

 
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Old 12-16-2008, 12:55 AM   #115
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Quote:
Originally Posted by nowise View Post
I used the stretchy cloth. Negative on the paddle support, I just chucked it in there. I'm sure a more refined method would have worked better
ooh, that's your problem. you need the nylon for this method.

i think i'm going to edit my original posts a bit for clarity, i'll definitely add that and others notes on bags.

i also will do a step-by-step streamline of the process.
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Old 12-18-2008, 09:31 AM   #116
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Overdue!

Boiling my second AG batch as I type, thanks to this thread.

For those contemplating AG, the smell alone of grain bags in your house (not to mention during mash) make it worth it. Plus it's a lot cheaper than extract, especially if you like imported grains like maris otter or Munich. My LHBS charges $1.09/lb.

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hey! i got stickied!

Reason: Grammar/spelling

 
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Old 12-18-2008, 08:46 PM   #117
rfidd
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DeathBrewer and/or any others, question: What do you believe would be the effect of following your method up to the point of heating the sparge water to 175, but at this point using 2 gallons of cold water, just dipping the grain bag and then draining it out? I expect we might lose some efficiency by not fully rinsing out all of the solubilized starches from the mash, but it might be a small loss.

The reason I ask, is I have been brewing with extract for a while, I read up on the Aussie brewing in a bag system and thought about giving it a try. I am trying to minimize total wort volume that I have to chill, and thought if I could mash in a bag similar to your system, thank you by the way for the excellent description and pictures, and end of with 3 gallons of wort that I would boil for hops additions, which I cool with ice and add to the fermenter. I was thinking of then just placing the drained grain into a container of around 2 gallons of cold water, remove the grain bag and drain, then simply pouring the cold water into the fermenter, to top off to 5 gallons.

Long way to ask the question, but what purpose and how much value is there in 175 degree sparge water?

Thanks again for the great post.

Rick

 
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Old 12-18-2008, 09:08 PM   #118
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doesn't sound like a good idea to me.

first of, you cannot dump the 2 gallons of cold water into your fermenter. you need to boil it to sanitize, otherwise you risk contaminants from not only the water but the grains themselves.

2nd, it would have little to no benefit. cold water isn't going to extract any sugars from the grains.

the reason for the 170 degree (or less) sparge (175 degree water drops down when you add the grains) is to halt the enzymes and to extract the most sugars possible out of the grains.
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Old 12-18-2008, 09:20 PM   #119
rfidd
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Thanks for the quick response, I thought about possible contamination after I posted, but it was great for your quick response/confirmation. I am limited on space and have dreams of all-grain and your method sounds great.

Thanks again,
Rick

 
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Old 12-18-2008, 11:30 PM   #120
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I have never worried about sanitizing my tap watter just as some others here haven't. It depends on your water. When doing a full boil sanitizing it is irrelevant anyway and the water's chemistry is much more important with AG. But yeah, what Deathbrewer said.
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