Sparging / Lautering question

Discussion in 'General Brewing Discussions' started by beer1965, Dec 29, 2019.

  1. Hawkbox

    Hawkbox Well-Known Member

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    I know a lot of seniors and adults that do not fit this summation, it's incredible how many people try to explain my job to me.
     
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  2. Nosybear

    Nosybear Well-Known Member

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    Confirmation bias is simply over-weighting information that conforms to what you already believe. Next to Dunning-Krueger, it's probably the single largest contributor to human ignorance. It's a hard one to fight: The basketball player believes the half-court shot at the buzzer is a miracle and thanks a deity, despite no evidence whatsoever of the clock stopping to allow the shot to be made or the ball exhibiting non-ballistic motion once released.
     
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  3. Nosybear

    Nosybear Well-Known Member

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    Or 80% of all drivers reporting their skills as above average.
     
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  4. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Think the figures are even higher here in Australia
     
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  5. Craigerrr

    Craigerrr Well-Known Member

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    I for one batch sparge
     
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  6. Ward Chillington

    Ward Chillington Well-Known Member

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    Wait a minute, this has got to be the best off on a tangent thread I have ever read on BF....I be over here Fly Sparging my batch of Maslow's Marzen so my yeast can Self Actualize themselves if anybody asks. :rolleyes:
     
  7. 56 Firedome

    56 Firedome Well-Known Member

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    #47 56 Firedome, Jan 15, 2020
    Last edited: Jan 15, 2020
    I Vorlauf & have for a long time. I always use 1/2 LB Rice Hulls to encourage flow through. I use the Wort circulation to raise the Mash Temp to the next step. That generally takes 15 to 20 minutes. Circulation is stopped for the rest & then restarted to reach the next step temp. While I don't do this to have clear Wort coming out of the Mash Tun but to reduce the amount of debris in the bottom of the Kettle. I'm told that I'm doing RIMS but with Propane.
    When I Sparge into the Kettle I often end up with more Wort than my 9 Gal Kettle will safely hold. I typically drain the surplus into a carboy with an Air Check. I use the 3 ish Gal & recovered Yeast from a previous batch to make a Baby Beer. Since my Conditioning Compartment only holds 1 carboy at a time, the Baby Beer sits in a closet until the main batch ferments. At that time I get out the Kettle again & boil the surplus with Hop Additions scaled down for the smaller volume. I use this Baby beer to try out different Hops &/or Yeast.
     
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  8. Ward Chillington

    Ward Chillington Well-Known Member

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    I'm totally intrigued! Your pre-boiled wart sits for a couple of weeks before you boil it?
     
  9. 56 Firedome

    56 Firedome Well-Known Member

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    Uh, yeah I do. I drain the hot (150F or so) into a spare carboy & put on an air check. I'm very careful to sanitize the carboy & air check 1st. The real problem is the carboy is a Better Bottle plastic 5 gal & it is usually not happy about the hot content. The unboiled wort only sits for a week to 10 days.
    I've been doing this for my last 6 brews. It works pretty well, I've only had 1 infection & that was totally my fault.
     
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  10. 56 Firedome

    56 Firedome Well-Known Member

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    I got the idea from Charlie Papazian in an article on the Last Drop from a long time ago. He said that he often didn't get around to Boil/Fermentation because of his travel Schedule & that he kept Mashed but not Boiled Sweet Wort in a closet with air check for he could get around to the Boil/Ferment.
    Has worked for me, except my screw up.
     
  11. beer1965

    beer1965 Active Member

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    Old thread but I just had a thought thinking about my cream of 3 crops brew last weekend. If making all grains, why not put all water in the mash tun - so about 8.5 gallons and steep for an hour at 150 or so, then simply clear the wort a pitcher at a time, putting it back into the tun until it flows out clear? Wouldn't that improve efficiency? Or does too much water negatively affect the ability to activate enzymes to convert starches to sugar. ??
     
  12. Hawkbox

    Hawkbox Well-Known Member

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    you’ve largely described no sparge and that’s how I do most of my beers. Works fine but you lose a bit of efficiency. (2-3%)

     
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  13. Mark Farrall

    Mark Farrall Well-Known Member

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    I'm another full volume/no sparge masher. I find it very easy for anything above about a 1.040 OG and am more than happy with the slight efficiency loss. I've got some concerns about lower than that but I haven't eliminated other possible reasons for less than ideal extraction at those levels. If it turns out it's the dilution, I'll just add a sparge step in for the low gravity beers.
     
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