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I have a Brewzilla and I constantly read that for sparring to do it slowly and take. your time. But in reality the rate at which you can sparge is dictated by the speed at which the wort drains through the malt and not by how fast you add the sparge water into the top. In an all in one system if you just pull up the malt pipe then you've got what you've got and you've got to pour the sparge water in on top at whatever rate its coming out at the bottom and in my experience that varies from grain bill to grain bill...or maybe I'm missing something fundamental. Some grains bills I've had the sparge rate has been so high that I've almost poured in the sparge water and its done and dusted in a few minutes, other grain bills its takes ages as it slows drips through and I'm addiing very slowly.
In a more traditional system you add sparge water at the same rate you run off the wort from the bottom and I want to try to replicate this as closely as possible with my Brewzilla.
So I've been thinking recently about using a winch or pulley, pouring in sparge water into the top so you maintain a good few inches head of sparge water on top of the grain and pull up the malt basket very slowly so over time you're pulling the grain out of the wort and the water within the grain is gradually being replaced by the fresh sparge water on top, so by the time you've pulled the malt basket all the way up you've used up all your sparge water and it is free to run off under gravity, but before then you've controlled the rate the wort and sparge water runs through the grain. This way you can control your sparge rate to ensure you get effective rinsing of the malt.
Anyone else had this thought or come up with another way of managing the speed of the sparge on an all in one system?
In a more traditional system you add sparge water at the same rate you run off the wort from the bottom and I want to try to replicate this as closely as possible with my Brewzilla.
So I've been thinking recently about using a winch or pulley, pouring in sparge water into the top so you maintain a good few inches head of sparge water on top of the grain and pull up the malt basket very slowly so over time you're pulling the grain out of the wort and the water within the grain is gradually being replaced by the fresh sparge water on top, so by the time you've pulled the malt basket all the way up you've used up all your sparge water and it is free to run off under gravity, but before then you've controlled the rate the wort and sparge water runs through the grain. This way you can control your sparge rate to ensure you get effective rinsing of the malt.
Anyone else had this thought or come up with another way of managing the speed of the sparge on an all in one system?