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- Dec 27, 2020
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I have some questions about these two steps in the all-grain brewing process.
Mashout: For my first couple recipes where I mashed in the brewpot, I could simply turn on the heat and increase to mashout temp. The first time I used a cooler to mash, I tried to mashout by adding hot water, but I used way too much, the temp didn't increase enough and it didn't really work. What do I really need to do here? My local homebrew guys, (Bitter and Esters in Brooklyn), told me that when I fly-sparge with 175F water, it is the same as mashing out. Which brings me to my next topic...
Fly-Sparge: I use a 3 tier system. I am unsure about proper technique. Currently, I keep all the wort from the mash in the cooler, then start the sparge and let it add water on top until the top grains are covered by about an inch of water. Then I start slowly draining the wort into the brewpot so that the water level in the mashtun is constant. I think I learned this by watching some videos. But recently I have read posts from brewers who drain all of the wort from the mash first and THEN fly-sparge. Is there a best practice?
Thanks for your help!
Mashout: For my first couple recipes where I mashed in the brewpot, I could simply turn on the heat and increase to mashout temp. The first time I used a cooler to mash, I tried to mashout by adding hot water, but I used way too much, the temp didn't increase enough and it didn't really work. What do I really need to do here? My local homebrew guys, (Bitter and Esters in Brooklyn), told me that when I fly-sparge with 175F water, it is the same as mashing out. Which brings me to my next topic...
Fly-Sparge: I use a 3 tier system. I am unsure about proper technique. Currently, I keep all the wort from the mash in the cooler, then start the sparge and let it add water on top until the top grains are covered by about an inch of water. Then I start slowly draining the wort into the brewpot so that the water level in the mashtun is constant. I think I learned this by watching some videos. But recently I have read posts from brewers who drain all of the wort from the mash first and THEN fly-sparge. Is there a best practice?
Thanks for your help!