timcunnell
Regular.
Hey guys. I'm really excited about giving my new Peco boiler a go on Saturday. The wife is working all day so I've got the perfect opportunity to have a hassle-free brew-day, and I am determined not to have any mishaps!
Having looked into the whole AG method a fair bit and reckon I have just about enough understanding now to give it a good crack. But if I am honest, the one bit that really confuses me is sparging. As I understand it (very basically) sparging is the process of washing sugars out of the grain after the mash. I noticed that the instructions say the sparge water should be 80 degrees. So does that mean the sugars extracted in the sparge process are unfermentable?
There are two main things I just don't understand:
1 - How do you physically sparge with BIAB method? Would you drain the wort at the end of the mash, then rinse the grain in the boiler before removing the bag and re-adding the wort? Or would you remove the bag and rinse the grain in another vessel perhaps?
2 - How can the sparge be consistent? It strikes me that the amount of sugars sparged out of the grain could vary quite a lot from one brew to the next, so this could lead to varied results in terms of flavour or ABV?
Sorry to ask such basic questions, but as always your knowledgeable input is greatly appreciated!
Having looked into the whole AG method a fair bit and reckon I have just about enough understanding now to give it a good crack. But if I am honest, the one bit that really confuses me is sparging. As I understand it (very basically) sparging is the process of washing sugars out of the grain after the mash. I noticed that the instructions say the sparge water should be 80 degrees. So does that mean the sugars extracted in the sparge process are unfermentable?
There are two main things I just don't understand:
1 - How do you physically sparge with BIAB method? Would you drain the wort at the end of the mash, then rinse the grain in the boiler before removing the bag and re-adding the wort? Or would you remove the bag and rinse the grain in another vessel perhaps?
2 - How can the sparge be consistent? It strikes me that the amount of sugars sparged out of the grain could vary quite a lot from one brew to the next, so this could lead to varied results in terms of flavour or ABV?
Sorry to ask such basic questions, but as always your knowledgeable input is greatly appreciated!