stephelton
Well-Known Member
Couple quick questions I'd like to ask before I do my next fly sparge:
1) After mashing, it is important to bring the temperature up quickly to halt enzymatic activity, right? This should be > 170 degrees F as I recall. It would take a long time for the temperature to reach that point unless I either use extremely hot water, or start the sparge off very quickly. What do others do to accomplish this?
2) What flowrate to you/others establish when fly sparging? I've been shooting for about 1 qt per minute per some advice from a LHBS employee. Should I vary this? The wiki page here on fly sparging claims the sparging process could take an hour or more.
3) [Tying the two together]: Should I start out faster until a lot of the original mash water has been run off?
Thanks a lot.
1) After mashing, it is important to bring the temperature up quickly to halt enzymatic activity, right? This should be > 170 degrees F as I recall. It would take a long time for the temperature to reach that point unless I either use extremely hot water, or start the sparge off very quickly. What do others do to accomplish this?
2) What flowrate to you/others establish when fly sparging? I've been shooting for about 1 qt per minute per some advice from a LHBS employee. Should I vary this? The wiki page here on fly sparging claims the sparging process could take an hour or more.
3) [Tying the two together]: Should I start out faster until a lot of the original mash water has been run off?
Thanks a lot.