SPARGING PODCAST

Sparging Podcast

There are 3 categories-

1. Fly Sparge (adding water to top of mash while sparging to keep mash covered w/ water)

2. Batch Sparge (empties all of the wort in to the boil kettle before adding more sparge water)

3. No Sparge (empties all of the wort in to the boil kettle and adds water directly to the boil kettle to reach goal volume)

 Hazy Wort is caused by non-converted sugars

 Opening the valve to max opening creates a vacuum which can compact the grain and can cause a “stuck sparge”

 Fix the “stuck sparge” by adding the liquid to the top and stirring the grains again to circulate the mash. Then slowly open the valve again.

 Sparge rinse with 170-175F degree water (hotter = greater extraction)

 NO BATCH

- Greater quality wort

- Lower efficiency

- Richer flavor

 More Sparge

- Grainer flavor

- Higher efficiency

 Stop Sparging around 1.012 pre-boil gravity

 As PH rises, tannin extraction increases

 Sparge time/rate

- Slower/longer increases efficiency

- Faster/shorter rate reduces efficiency