I've always been Fly sparging with my liquor at 168 degrees max, as above causes tanins.
I now have a doubt watching a you tube clip:
Should my liquor be at 168 degrees max, or the temp in the mash tun, as by the time the water has sprayed into the mash tun, it will be cooler, and I suspect the mash tun temp will be cooler, maybe around 155 (but never measured that temp).
So, should my liquor be hotter in order to get a higher mash tun temp, but not over 168 degrees?
I now have a doubt watching a you tube clip:
Should my liquor be at 168 degrees max, or the temp in the mash tun, as by the time the water has sprayed into the mash tun, it will be cooler, and I suspect the mash tun temp will be cooler, maybe around 155 (but never measured that temp).
So, should my liquor be hotter in order to get a higher mash tun temp, but not over 168 degrees?