Quick question. Sparge temp

I usually use 168° as a safety measure but I had some astringency problems earlier this summer. 170° should be good, too.
 
When I batch sparge I heat up the HLT to at least 185F. In colder months, closer to 190F. This puts it at 170F, which I hold for 30 minutes then drain.
 
good point if the grain bed is already heated up to 170 than 170 water will work but if your at 152 and sparge with 170 the grain bed will not be at 170

either way in my opinion sparging is just to rinse off the remaining sugars so no perfect way to do it
 
So basically, you want to rinse without the grain bed going over 170.
 
there is no one way to do it but thats my way, Ive even sparged with cold water before, even spayed it with a hose sprayer and still made great beer but all the books say up to 170 to stop the enzymes from working and not to extract tannins from the hull
 

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