Batch Sparge vs fly Sparge vs biab

[jeffro30]

I currently BIAB but looking to upgrade. I am not sure what the benefits are of batch Sparge versus fly Sparge, or if I should just do BIAB if there's not much difference besides efficiency. Any advice is helpful! Thanks


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[BroStefan]

I went the other way - from a three vessel batch sparge system to BIAB. Once I got things dialed in my efficiencies are comparable to what I got from batch sparging - ~80% mash efficiency, 72% system efficiency very consistently. BIAB cut a solid hour or more from time taken to brew a batch.


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[unionrdr]

I'm back! On my own comp finally. Thermal shut-down issue fixed to where no fans on yet! :rockin: Anyway, Would the dunk sparge for BIAB also be considered a batch sparge? My efficiency went through the roof when I switched from the usual bag in the colander pouring hot water over it to sparge technique.

 

[Munchkin]

I'm back! On my own comp finally. Thermal shut-down issue fixed to where no fans on yet! :rockin: Anyway, Would the dunk sparge for BIAB also be considered a batch sparge? My efficiency went through the roof when I switched from the usual bag in the colander pouring hot water over it to sparge technique.

I just started 2.5gal all grain BIAB. After mashing i drain the bag from the boil kettle, put the bag into my plastic primary bucket, add 168F water, stir and let steep for 5 - 10 mins, drain the bag and discard the grains, add water from plastic bucket back to boil kettle. Id consider that a batch sparge.

 

[unionrdr]

Yeah,me too. I thought it sounded like a batch sparge...

 

[Oginme]

Dunking is essentially a type of batch sparging. I do 10 liter (~2.5 gal) batches and split the water between the mash and a batch sparge. I've found that 15 minutes of a batch sparge with stirring every 4 to 5 minutes increases the extraction significantly. I have also found that a good squeeze of the bag from the mash before dunking it into the sparge water also helps. Check the pH of the sparge once you have the bag in to make sure that it does not exceed 5.8 or so and you should be fine.

 

[BroStefan]

I've found that letting the mash go 75 minutes, and then heating to 168 f for a few minutes gets me to the same point, extraction wise and it is easier. But I'm not chasing the last few points. Consistency and time efficiency are my goals. YMMV.


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