Comparing Sparge Methods: Fly Sparging vs Batch Sparging
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- Опубліковано 10 вер 2024
- As all-grain homebrewers, we have two options for rinsing mashed grains to collect wort in our kettle: fly sparging and batch sparging. Neither is difficult and both have their own unique advantage benefits. NB head development brewer Brad Segall demonstrates both methods.
Learn all about mashing, sparging, and the complete all-grain homebrew process in the Northern Brewer University online course: Homebrewing the All-Grain Way: bit.ly/3uzeL09
Learn about the complete all-grain homebrew process our online course: Homebrewing the All-Grain Way bit.ly/3uzeL09
The best way to check preboil gravity is to use a lauter hydrometer, adjusted to measure at 70°C. Just place it in the wort and stop sparging when it shows the desired preboil gravity.
Good idea, but can still result in a difference of post-boil gravity. A 60 min boil will result in a difference post-boil gravity if the boil volume is different - even if the pre-boil gravity is the same.
thanks kind people from Northern brewer...just staretd to go more deeeply into beer brewing..
Excellent to hear. Let us know if we can help or what type of content you think would help. Cheers!
I think this video has answered my efficiency issues; but the solution is more complex. I have been sparging with the grain bed still immersed in the wort, recirculating over the bed.
What is your preferred sparge method? Any additional tips or tricks you suggest?
Batch sparging is what I use. Less complicated and efficiency is usually good enough for my needs.
Hi guys.
Quick question. Have you tried reiterative mashing?
What are your thoughts on it?
Hi there, with your shower head fly sparge method do you find that opens up a channel at all sprinkling in just one place?
If over sparge occurs during fly sparging when clean sparge water is ran through the grain bed one time, wouldn't a brewing system, similar, to the all in one brewing systems, RIMS, HERMS, any brewing system or method that recirculates hot extract through a grain bed for prolonged periods of time cause over sparge?
No because the pH of the wort wouldn't keep increasing.
The 90's called, they want their fly-sparge back 😛
but seriously tho, does new brewers still mess about with a fly sparge ?
I get pretty good efficiency with batch sparging:-)
Batch sparge was used for making paupers beer because spent mash, which was gooped up with protein sludge, was used for producing the beer. The story goes that the Duffer brothers who were two brewers that were thrown out of Germany, Belgium and France for using spent mash, ended up in England, where they were allowed to produce paupers beer, came up with batch sparging. Later on, Duffer became a name given to someone that sells something that really isn't what it's claimed to be.
A layer of protein mud forms on top of the grain bed when the mash is allowed to rest before sparging. When batch sparge is used the protein mud is stirred up and flushed out of the tun and ends up in the fermenter. When batch sparge is used, the hot break should be skimmed off as it forms and the wort should be cooled and allowed to rest for a few hours for the goop to settle. The wort should be racked off the sludge, a gravity reading taken, then, aerated and yeast dumped in. The less goop carried over into fermentation, the better. The cleaner the extract, the more stabile the beer.
Great history and information! Thanks, Michael.
@@michaeljames3509 where's the source for this? Can't find any etymology on that at all.
I did for a while then tried batch sparging and got zero change in efficiency. Then I read a lot of experiments found the style thing. For me fly sparging is not worth the effort. I did find doing a really quick vorlauf into a bucket got me clearer wort than ever, though, while testing.