20 minutes is 20 minutes, and I went to a square tun with a braid and have yet so experiment with fly sparging in it, I will this spring however.Yes I do stir and vorlauf between batch runnings.Why would you choose the compromised method to save a few minutes, though? process related: Do you stir the mash before you run off each batch? I would assume so, but out of curiosity...
How do you fly sparge?
#41
Posted 29 March 2009 - 01:25 PM
#42
Posted 29 March 2009 - 01:26 PM
rectangular manifold. batch sparging definitely has its place. someone made a "stuck mash" comment, but that's actually points in favor of batch sparging. if you get stuck while fly sparging, you have to start over. if you get stuck while batch sparging, well, you were gonna have to stir it up and recirc a bit anyway. it's just part of the process.How do people with rectangular coolers fly sparge?
#43
Posted 29 March 2009 - 01:39 PM
#44
Posted 29 March 2009 - 01:58 PM
I don't think you need to have sparge arm or a manifold to 'fly' sparge. The point of the fly sparge is that you are continuously infiltrating the grain bed with fresh water, giving you the maximum driving force for the dissolved components (sugars, etc) to come out of the grain. Lately, all I've been doing is gently adding fresh water to the top of the MLT every few minutes, just making sure that there is always water covering the grain. As long as your outlet manifold is working properly you shouldn't have any channeling issues if you don't upset the bed too much when you're adding your water.How do people with rectangular coolers fly sparge? I have the round ones right now with the spinning sparge arm, but not sure how that would work in a rectangular cooler. I was thinking that if I switched to a rectangular cooler so I didn't have such a deep grainbed, that possibly using those little sprinklers that you use on a drip system in your garden. Or even maybe those little spinning ones that I've seen used in an airoponic uh, vegetable garden that seems to create like a fine mist of the water being fed to it..
#45
Posted 29 March 2009 - 02:13 PM
#46
Posted 29 March 2009 - 02:15 PM
see brewbasser's comments aboveI figured when I saw this thing gone into 3 pages batch spargers couldn't help themselves.
#47
Posted 29 March 2009 - 02:15 PM
How are your efficiencies w/batch sparging?20 minutes is 20 minutes, and I went to a square tun with a braid and have yet so experiment with fly sparging in it, I will this spring however.Yes I do stir and vorlauf between batch runnings.
#48
Posted 29 March 2009 - 02:16 PM
75-80 %How are your efficiencies w/batch sparging?
#49
Posted 29 March 2009 - 02:22 PM
..or, the fly spargers poked the batch spargers with a stick...technicalities.I figured when I saw this thing gone into 3 pages batch spargers couldn't help themselves.
#50
Posted 29 March 2009 - 02:23 PM
#51
Posted 29 March 2009 - 02:26 PM
It's like saying, how do you drive to Florida, and someone chimes in they only got to Arizona because Arizona is better. Well, thanks you've contributed nothing but trouble. :covreyes:Anyway... I was mostly thought it was interesting how many flavors came be done with fly, and if there were any I didn't think of and just to share. Batch spargers can go off and do their thing too. There's probably an equal number of flavors there too, and I'd be happy to chat about that because I've probably done them all also...or, the fly spargers poked the batch spargers with a stick...technicalities.
#52
Posted 29 March 2009 - 02:42 PM
#53
Posted 29 March 2009 - 02:52 PM
hey, i remember you brewing with coolers.I've got a '?' copper dealeo on the lid of my cooler, I used to use the pump to recirculate. If I had a kettle with a valve, i'd try it. my efficiency is around 80%. I like the KISS formula.Seriously, if you batch sparge, you need to rethink brewing.Just my .02BrewBasser
#54
Posted 29 March 2009 - 03:06 PM
Because we are all a little more right than the rest of us. heheLMAO at the dogmatism in this thread. Sparging is a mechanical process. Why on earth some get so emotionally bound to it completely eludes me.
#55
Posted 29 March 2009 - 03:19 PM
Because it's not a mechanical process. The efficiency of your sparge is directly related to how you contact the grain with fresh water. Batch sparging employs an inherently less efficient method, which is where I think the friction comes from.LMAO at the dogmatism in this thread. Sparging is a mechanical process. Why on earth some get so emotionally bound to it completely eludes me.
#56
Posted 29 March 2009 - 03:34 PM
But it is, completely and entirely, a mechanical process. All sparging is doing is extracting sugars from grains. It doesn't change the nature of the sugars whatsoever. It's only a matter of *how much* of these sugars are extracted.Again, WHO CARES which is theoretically more efficient? At the homebrewing level, efficiency differences are basically meaningless economically - and economics is the entire argument for sparge technique. At the end of the day, it's about what is most convenient for the brewer and what best suits his/her system. All of these silly claims of superiority of one method over another are just that - silly.Because it's not a mechanical process. The efficiency of your sparge is directly related to how you contact the grain with fresh water. Batch sparging employs an inherently less efficient method, which is where I think the friction comes from.
#57
Posted 29 March 2009 - 03:41 PM
When I was a kid we were 10% efficient and damn happy to be that way.But it is, completely and entirely, a mechanical process. All sparging is doing is extracting sugars from grains. It doesn't change the nature of the sugars whatsoever. It's only a matter of *how much* of these sugars are extracted.Again, WHO CARES which is theoretically more efficient? At the homebrewing level, efficiency differences are basically meaningless economically - and economics is the entire argument for sparge technique. At the end of the day, it's about what is most convenient for the brewer and what best suits his/her system. All of these silly claims of superiority of one method over another are just that - silly.
#58
Posted 29 March 2009 - 03:48 PM
Semantics. To me, opening a valve is a mechanical process. Diffusion is a physiochemical process.But it is, completely and entirely, a mechanical process. All sparging is doing is extracting sugars from grains. It doesn't change the nature of the sugars whatsoever. It's only a matter of *how much* of these sugars are extracted.
It's something to argue about, right?Again, WHO CARES which is theoretically more efficient? At the homebrewing level, efficiency differences are basically meaningless economically - and economics is the entire argument for sparge technique. At the end of the day, it's about what is most convenient for the brewer and what best suits his/her system. All of these silly claims of superiority of one method over another are just that - silly.
#59
Posted 29 March 2009 - 04:19 PM
#60
Posted 29 March 2009 - 04:52 PM
normal is low 80's for me, have hit 86. I know slothrob hits 90-91% consistently.How are your efficiencies w/batch sparging?
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