I’ve found time and temp make more difference than pH.
You may be right. The crush is still Numero Uno. Not much else matters.
Agreed in general.
Well, assuming all the other parameters are reasonable, yes. If you only rest for 10 minutes, crush doesn’t really matter.
+1! I was taught to let my sparge water sit for 20-25 minutes to “settle out” and set the grain bed. No more waiting, I’m just going to stir and go!
I batch sparge for all the reasons stated above. As to setting the grain bed, I use a little rice hulls and a fairly fine crush, then I run off slowly while vorlaufing. Probably just under 50% flow rate. Then when it looks reasonably clear I start collecting pretty close to wide open. Then I put a double strainer on top of my boil kettle and pour the wort through it to catch any husks that might have gotten through. I check my late runnings and they are always above 1.15 or so, so I assume the best as to astringency and pH…YMMV, of course.
1.015 is what I think you meant.
I think this thread has convinced me to try batch sparging. I really like the idea of cutting time off the brew day.
I’ve done it for years. It’s easy and makes great beer. Can’t recommend http://hbd.org/cascade/dennybrew/ highly enough.
I nave now batch sparged 485 batches. If it didn’t work great, I would have stopped doing it many years and hundreds of batches ago.
Correct, Jeff. Big fingered typing got me again.
I have a fancy pants RIMS Rocket, 3 kettle pump system blah, blah, blah… and I still batch sparge. Easy is easy.
Hey gents. I’m new to the forum and wanted to add my input. My experience is almost entirely from what I learned working in the two man, 15 BBL brewery Huske Hardware House in Fayetteville NC. With that said I joined this forum to learn from some experienced home brewers as I jump into the hobby. In our brew house we never allowed the sparge to soak. Perhaps it’s my lack of experience but this is actually the first I have heard about it. We also never performed iodine tests. Keep in mind our brew conditions and ingredients never changed. It may take a lot of the intricate science out of brewing when I say this but we would only sparge long enough to hit our target volume in the kettle and be done with it. The end result was always fantastic award winning beer.
Sounds like you’re talking about fly sparging, a different process.
Ah see this is why I joined the forum. To catch every bit of information I can
check out www.dennybrew.com for info on the differences