Sparge water temperature?!

[suffolkbeer]

I’ve always sparged with 78deg (fly sparge) just because it’s what I read I should be doing.....

Is there good science to back this up or could one go hotter without affecting efficiency?

Pretty sure the 78deg water is intended to increase viscosity of sugars in the MT and also halt enzyme conversion. But surely these would also result from hotter water?

 

[yeastinfection]

Sorry not an answer to your question. But there's a video on Amazon and it's a start to finish of beer making. It's not brill but it gives an idea. What stood out was the guy sparges using cold bottles water. He's adament it makes no difference.i suspect he's wrong.

 

[suffolkbeer]

Ok, just googled and come up with the following which I guess answers my question lol .
http://beerandwinejournal.com/sparge-water-temperature/

All about not extracting too many tannins!

 

[aamcle]

I'm happy sparging a GF with cold water, at this point in the process all the sugars your going to get out are in solution. I believe that the viscosity issue is more of a myth that a real proble, if you dissolve 5 kg of sugar in say 25 l of water (5/25 kg per l) that's 200 g in a litre a solution with a viscosity close to water.

I'd still use hot water if it was convenient just in case I could get another % or two but given the choice between a little more efficiently and having to run an extra power supply and get a third vessel.


Aamcle

 

[strange-steve]

Tannin extraction is affected by both temperature and pH, so if you can keep the pH low (<6) by using low alkalinity water such as RO or DI then you could increase the temperature of the sparge water. This is why tannins aren't an issue when using a decoction mash which is boiled, the thick mash keeps the pH low.

I would agree with the above comments though, it probably won't make much of a difference to your efficiency.

 

[Clint]

....tips 20l @ 75 down the sink.....