I usually mash in the kitchen then bring my wort outside for the boil. In the mean time my sparged wort usually cools a bit from the mash out temp.
Here is what i do now
1. single infusion Mash at about 152. (60min)
2. add 1 gallon of boiling water temp to ~159 (10min)
3. sparge
4. 1st batch sparge 2 gallons @ 185 degrees, mash to about 169
5. sparge
6. 2nd batch sparge 2 gallons @ 170 degrees, mast stays 169sh
7. sparge
the wort i sparge sits in a bucket in the kitchen and the temps drops to 140 or so. So what is going on with the sparged wort? Are starches still converting and is this bad? Should I start boiling the wort before i have full volume?
Thanks
Here is what i do now
1. single infusion Mash at about 152. (60min)
2. add 1 gallon of boiling water temp to ~159 (10min)
3. sparge
4. 1st batch sparge 2 gallons @ 185 degrees, mash to about 169
5. sparge
6. 2nd batch sparge 2 gallons @ 170 degrees, mast stays 169sh
7. sparge
the wort i sparge sits in a bucket in the kitchen and the temps drops to 140 or so. So what is going on with the sparged wort? Are starches still converting and is this bad? Should I start boiling the wort before i have full volume?
Thanks