breweRN
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I was wondering why it is needed to sparge a BIAB at the temp of 170 or above.
What is the purpose of the sparge?
I think I read somewhere that sparge was for 2 reasons..
1) to eliminate stuck mash. - BIAB shouldn't get stuck.
2) something about halting conversion. - well, if you already pulled the bag and are sparging in a separate container, why do it?
What is the purpose of the sparge?
I think I read somewhere that sparge was for 2 reasons..
1) to eliminate stuck mash. - BIAB shouldn't get stuck.
2) something about halting conversion. - well, if you already pulled the bag and are sparging in a separate container, why do it?