Help me with batch sparging. To get the grain bed to 168 °F (76 °C) you need to heat your sparge water to 180–195 °F (82–91 °C) depending on the volume of grain. I also have read that the mash out isn’t really necessary as the boil stops enzymatic activity. Do you see any problems with only heating my sparge water to 168 °F (76 °C) to eliminate any possible tannin extraction from the hot liquid on the grain?
I remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.