Ceejay
Landlord.
I've been checking out some of the "Brew Strong" podcasts over at thebrewingnetwork.com. They're really good; John Palmer (author of "howtobrew" and Jamil (Mr Malty) talking about all aspects of brewing.
Anyway, I was listening to the Sparging podcast, and one thing they mentioned was if you target mash efficiency to 70-75% you can end up with a richer, smoother wort than if you hit say 90% plus, because you're exctracting less tannin etc from the grain husks. You obviously have to adjust the recipe, adding more grain.
So, I got thinking about the "no sparge" method and how you can basically mash and sparge to hit a lower volume at a higher gravity, then liquor back to your target OG, but instead of "no sparging" it's possible to maybe sparge down to 1016 for instance and then liquor back to target.
Does anyone do this? Is it worth experimenting with? :hmm:
Anyway, I was listening to the Sparging podcast, and one thing they mentioned was if you target mash efficiency to 70-75% you can end up with a richer, smoother wort than if you hit say 90% plus, because you're exctracting less tannin etc from the grain husks. You obviously have to adjust the recipe, adding more grain.
So, I got thinking about the "no sparge" method and how you can basically mash and sparge to hit a lower volume at a higher gravity, then liquor back to your target OG, but instead of "no sparging" it's possible to maybe sparge down to 1016 for instance and then liquor back to target.
Does anyone do this? Is it worth experimenting with? :hmm: