brown_dog_brews
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- Oct 9, 2012
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This should be an easy one and I'm just now having the "ah-ha" moment, I just need some solid experience to verify.
So, I have been batch sparging and making great beers but I kept having tons of sparge water left over after filling my kettle for boil...and THUS having terrible efficiency and lower ABV beers.
In fact today I yielded the ENTIRE volume of sparge water that I had added...PROMPTING me to think.. "Hey, maybe the grains are so saturated that they can't take any more" And I had been using my absorption rate on the sparge.
So here's the question: How do you account for sparge water in batch sparging? Am I correct that since the grains are saturated, you really don't need to factor an absorption rate?
So, I have been batch sparging and making great beers but I kept having tons of sparge water left over after filling my kettle for boil...and THUS having terrible efficiency and lower ABV beers.
In fact today I yielded the ENTIRE volume of sparge water that I had added...PROMPTING me to think.. "Hey, maybe the grains are so saturated that they can't take any more" And I had been using my absorption rate on the sparge.
So here's the question: How do you account for sparge water in batch sparging? Am I correct that since the grains are saturated, you really don't need to factor an absorption rate?