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- Aug 18, 2013
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Ok folks have a sparge question. I want to make a sparge arm to help in the sparging of my grain, and I think this is where I have fallen short getting all the sugar out of the grain with my past brews. So I plan on making a sparge arm, no problem. This is what I know, sparge with 170 degree water over a 45-60 period using 6 gallons of water (12# of grain). There will already be about 3.3 gallons of water in the cooler and my pre-boil volume is 7.9 gallon. How fast the water flows, is where I am looking for advice. Has anyone a calculation as to hole size, how big to drill holes, to get a flow that distribute my sparge water over the grain for the 45-60 duration? Am I overthinking the process? Any thoughts