Sparging

[joe1002]

I will be taking the plunge to AG brewing shortly (when funds allow) but for the time being I am trying to get as much information as I can. I have read some excellent "How to" guides on here but there is still one thing I am slightly confused about.

All the guides & comment mention sparging however I have also watched a "how to" video online where the guy just tips all of his hot liqour into the MT with the malt and empties into his HLT/boiler after. Is this just a cheats method and what are the disadvantages? Does it depend on the recepie or should sparging be done on all brews?

Apologies if this has been covered before, I couldn't find the answers under the search.

Thanks,

Joe

 

[BarnsleyBrewer]

Would this be batch sparging ?? :hmm:
You need to soak the grains for at least 60-90 mins at an optimum temp of around 66c and then drain the sweet wort away from the mash and then wash all the remaining sugar off the grains by either batch sparging or fly sparging.

BB

 

[joe1002]

Thanks BB, I'm not sure what the difference is between batch and fly sparging, would you mind explaining or is there somewhere I can look?

Thanks again for your help.

 

[DaveMack]

Joey i know what you mean , you get people just tipping all the hot water in the MT 2nd time round , then you get people using a pipe with holes in ... so the hot water goes in the MT slowly , i hope somebody answers this one because i'll be having ago at all grain within the next 2 weeks .

 

[joe1002]

Cheers, I have just found this link: http://www.suebob.com/index.php?opt...in-primer&catid=40:brewing-articles&Itemid=66

It was oringinally posted by Periolus (thanks). Scroll down to just after half way and that will hopefully give you the answers you need. The rest of the article is interesting too.

HTH,

Joe

 

[DaveMack]

Thanks for that Joe ... so much for these old hands helping us out
We will conker this together my friend :lol:
Dave

 

[Wendy1971]

Fly sparging is where a brewer sprinkles the grain in the mash tun with hot water usually around 74 deg c. This washes the sugars out of the grain in to the boiler. When you get hydrometer readings of 1.008 or below you stop sparging or there is a risk of extracting the unwanted tannins from the grain that will make your beer taste bitter and crap. There are a few different ways of fly sparging though. Batch sparging has already been explained in earlier posts.
We use this for fly sparging but we batch sparged our last beer

 

[guyb]

and here's my sparging equipment - viewtopic.php?f=30&t=18973

Seriously.. Buy the graham wheeler book BYOBRA (or get it from the library if needs be) look at the john palmer book (you can get this free as a pdf - read it, then read it again).

Google is a wonderful thing, as is this forum - my experience is that I found that by putting the time in first the chance of success is increased - sounds patronising, but I was given that advice and it was right.

Good luck and have fun :grin:

 

[DaveMack]

Thanks for the good advice

 

[Vossy1]

Thanks for that Joe ... so much for these old hands helping us out

:lol:
We have to take time out to get our 'meals on wheels' every now and then :rofl:

 

[joe1002]

Thanks for the advice Wendy & Guy, your advice is much appreciated. Guy, you are certainly not patronising, actually that's exactly what I have been doing, trawling the web (mainly this site) for as much info as possible. I will definitely locate a copy of those books.

Well, Cheers, we have certainly got a lot of excellent information to be digesting!

Vossy, I hope your meal was up to scratch!

 

[Vossy1]

Vossy, I hope your meal was up to scratch!

:lol: , it was hot, hot, hot :lol:
Sorry to have missed your post 1st time round, if us old hands are around we're only too happy to help :thumb:

 

[joe1002]

Glad to hear it!

Don't be sorry Vossy, I know everyone is more than happy to help. I will have more questions in the future, guaranteed :P

 

[dennisking]

Personally I've always sparged with a spinny thing, mainly always thought if its good enough for the professional brewer its good enough for me. Notice your in Chelmsford Joey, there are a few of us in the area so you could maybe attend a brew day to learn. More than welcome at my place although not sure when I will next brew, hopefully in 2 or 3 weeks.

 

[DaveMack]

Notice your in Chelmsford Joey, there are a few of us in the area so you could maybe attend a brew day to learn. More than welcome at my place although not sure when I will next brew, hopefully in 2 or 3 weeks.

Well i'm feeling really left out now :cry:

Nevermind i'll find some Northern monkey friends from around my area :mrgreen:

Thanks to all that have put me and Joey on the right track in life ... thats all grain :drink:

 

[dennisking]

Notice your in Chelmsford Joey, there are a few of us in the area so you could maybe attend a brew day to learn. More than welcome at my place although not sure when I will next brew, hopefully in 2 or 3 weeks.

Well i'm feeling really left out now :cry:

Nevermind i'll find some Northern monkey friends from around my area :mrgreen:

Thanks to all that have put me and Joey on the right track in life ... thats all grain :drink:

I've enjoyed showing people our dark art in the past and I'm happy to do it again. Maybe the the site should set up a data base of people willing to mentor

 

[Titch]

Well i'm feeling really left out now :cry:

Nevermind i'll find some Northern monkey friends from around my area :mrgreen:

Thanks to all that have put me and Joey on the right track in life ... thats all grain :drink:[/quote]


there is no need to feel left out
im only the other side of the M6 from you

garage is a tip just now and can not get to my brew stuff, but if you need a natter or compare notes im just here

 

[DaveMack]

Thanks for that Titch ... i'll keep you in mind if a i need a chat

 

[joe1002]

Thanks Dennis,

That will be great, I'll keep an eye out.

Thanks again.