Sparge Tips/Tricks/Upgrades

[JustJordds]

Hi all,
I’m new to Homebrew and currently BIAB with 2 other friends in a 25L Kettle from The Malt Miller.

I feel like we are getting our processes down for this equipment and will eventually look at getting a more sophisticated 1 vessel system (when we’ve saved enough) but the only area I’m never certain on is our sparge.

Is there something we should be doing? Should we look at retrofitting a sparge arm/ pump system?

We currently take the grain bag to another bucket and run the sparge water through it a few times, our gravity is usually on point but not sure if this is sheer luck or not

All help greatly appreciated!

 

[Rodcx500z]

Hi when i did biab in my old klarstein fullhorn i used to do a dunk sparge, which is basically what you are doing only difference i dunked the bag for about 20 minutes then i would give it a good squeeze, worked for me

 

[JustJordds]

Hi when i did biab in my old klarstein fullhorn i used to do a dunk sparge, which is basically what you are doing only difference i dunked the bag for about 20 minutes then i would give it a good squeeze, worked for me

Sounds good! I think we might just need to do our sparge for a little longer to ensure we are getting the last out of the grains, might try the dunking technique next brew

 

[Agentgonzo]

"Dunk sparging" is normal as Rod says. You can give it a good stir at the same time and it'll help.
Lots of people do BIAB without sparging. You just add a bit more grain to compensate for the slightly reduced efficiency, but there is nothing wrong with it. Efficiency is just a number at the end of the day, and whilst you get more sugar from sparging, it's not necessarily true that you get more flavour from doing it.
https://www.thehomebrewforum.co.uk/threads/efficiency-and-flavour-extraction.101428/