So I have run into an issue a few times now. On the smaller beers that I brew which also have a 90 minute boil I end up sparging right down to 1.010 before getting to pre-boil volume. I would rather just have another pound of grain in the mash, stop sparging early, and then add water than cut it close and potentially leach a bunch of tannin into my beer. How should I account for this in my recipe so I can still be consistent and end up with what I set out to brew?
A second question... how are you guys monitoring your sparge run off into the kettle ? I run my sparge into the whirlpool arm of my kettle which is great until about 4 gallons, at which point it becomes submerged. At that point it is challenging, and messy to try to take run off gravity readings. I typically don't bother with anything but the smallest beers at this point. I am thinking some sort of in-line sample valve situation to take quick easy readings. Does anyone have a setup they like that they could share?
Thanks for the help
Casey
A second question... how are you guys monitoring your sparge run off into the kettle ? I run my sparge into the whirlpool arm of my kettle which is great until about 4 gallons, at which point it becomes submerged. At that point it is challenging, and messy to try to take run off gravity readings. I typically don't bother with anything but the smallest beers at this point. I am thinking some sort of in-line sample valve situation to take quick easy readings. Does anyone have a setup they like that they could share?
Thanks for the help
Casey
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