Question: Is there a real, Quality difference between sparging and no sparging? Are plenty of no-sparge examples winning at competitions? Or, is this purely an efficiency and/or brewing tradition issue?
Been brewing eBIAB and now AIO for about three years, after decades of three vessel cooler mashing. Love the time savings, less equipment, and less setup and cleaning with my AIO, a Brewzilla 65L. But, my efficiency was low 70-ish in the beginning. So, after addressing the grain milling and mash salts & pH, I tried a kind of fly sparging by pouring 170F water from a 1.5L tea maker over the pulled grains. Efficiency went up, usually now to 77-82%.
I was thinking about getting the Grainfather sparge water heater and doing more of a dedicated sparge over the pulled malt pipe, mainly to get mash water thickness a little more 'right' to help make 10 gallon batches on my Brewzilla 65L a little easier on the mash volume side. Of course, the downside is more equipment, more setup and slightly more work. I don't mind doing something simple for positive efficiency gains, but I don't want to go back to a new kind of three-vessel mashing. I also noticed the MeanBrews guy does a more traditional, three-vessel mash with a full-sparge.
Quality being more important to me than efficiency led me down the path of questioning the qualitative difference of sparge or no sparge. Brulosophy did an experiment on this in 2016 and the tasters *did* tell the two apart. But, that was only one experiment, not sure if any more were done. I think commercial brewers mainly do more traditional sparging for the cost savings--efficiency equals profit.
Any more data points or research done on this topic?
Been brewing eBIAB and now AIO for about three years, after decades of three vessel cooler mashing. Love the time savings, less equipment, and less setup and cleaning with my AIO, a Brewzilla 65L. But, my efficiency was low 70-ish in the beginning. So, after addressing the grain milling and mash salts & pH, I tried a kind of fly sparging by pouring 170F water from a 1.5L tea maker over the pulled grains. Efficiency went up, usually now to 77-82%.
I was thinking about getting the Grainfather sparge water heater and doing more of a dedicated sparge over the pulled malt pipe, mainly to get mash water thickness a little more 'right' to help make 10 gallon batches on my Brewzilla 65L a little easier on the mash volume side. Of course, the downside is more equipment, more setup and slightly more work. I don't mind doing something simple for positive efficiency gains, but I don't want to go back to a new kind of three-vessel mashing. I also noticed the MeanBrews guy does a more traditional, three-vessel mash with a full-sparge.
Quality being more important to me than efficiency led me down the path of questioning the qualitative difference of sparge or no sparge. Brulosophy did an experiment on this in 2016 and the tasters *did* tell the two apart. But, that was only one experiment, not sure if any more were done. I think commercial brewers mainly do more traditional sparging for the cost savings--efficiency equals profit.
Any more data points or research done on this topic?