Preferred Method of Sparging for BIAB

[SteveH aka shetc]

 

[CascadesBrewer]

I have extremely alkaline water. (IIRC it's 320 or 260 ppm of alkalinity, depending which units of measure you use) It takes a lot of acid to neutralize that and get the mash pH below 5.5.

Ahhh....my water is [77 ppm Bicarbonate, HCO3] and [63 ppm Total Alkalinity, CaCO3]. In my case 3 oz to 6 oz of Acidulated malt usually puts my light beers into range and darker beers will either be in range or too low (though I have not messed with raising my pH yet). But I guess even in my case, less mash water means a lower pH which would mean less needed acid.

 

[CascadesBrewer]

DARNNN YOU!! Hey, at least I have an excuse to get a meter!

My last 2 batches have been almost exact on the BrunWater prediction (an IPA and an American Brown Ale). I suspect you would be better off to adjust your mash pH without a meter than to not adjust because you don't have a meter. I wanted a meter to help ensure that I was on track.

pH meters seem as intimidating as water chemistry is (with selection, calibration, usage, and storage). I picked up this $40 one and it seems to meet my needs (https://www.amazon.com/Dr-meter-PH100-V-Resolution-Accuracy-Measurement/dp/B00ST3VTQ4). The most recommended meters are in the $120 range, though I have seen some in the $80 range recommended.

Also, now instead of relaxing or eating breakfast after getting my mash started, I am spending 15 minutes calibrating my meter and taking a pH reading.

 

[LittleRiver]

....or maybe just a sparge for big beers....

That's what I do.

For "normal" beers I don't bother with sparging. There's no need to -- I can hit or exceed recipe targets without it, without modifying the recipe.

 

[wepeeler]

Full volume mash when I can. If I'm doing a big beer, for space reasons I will sparge. In that case I pour water directly through bag to reach pre-boil volume.