Sparge Temperature - Pt. 1: Standard vs. Cool | exBEERiment Results!

[krackin]

One (minor) advantage to heating the sparge water is that what comes out is warmer than if it were cold water. This reduces the time to bring the wort to a boil.

Since, while I'm waiting for the mash to finish, I can heat up sparge water, it isn't costly in terms of time.

I agree totally and the bigger the beer the more important it is to keep burner time down, IMHO. Just got done doing this and am chilling now. Today my sparge was about 160*. The mash bed was still at 152*.

 

[AK7007]

the bigger the beer the more important it is to keep burner time down, IMHO

Wait, how is burner time more important for bigger beers?

 

[krackin]

Wait, how is burner time more important for bigger beers?

Less burner time is important due to higher sugar density thus potential scorching.

 

[AK7007]

Less burner time is important due to higher sugar density thus potential scorching.

Burner TIME won't affect scorching, burner INTENSITY will. If you are doing it right, the temperature of the pot in contact with your wort shouldn't be that different from boiling. Perhaps it has an effect on Maillard reactions and wort color, but a ten-ish minute difference between cold and hot sparge shouldn't be a big deal.

 

[krackin]

Burner TIME won't affect scorching, burner INTENSITY will. If you are doing it right, the temperature of the pot in contact with your wort shouldn't be that different from boiling. Perhaps it has an effect on Maillard reactions and wort color, but a ten-ish minute difference between cold and hot sparge shouldn't be a big deal.

Good luck to ya.