« on: December 27, 2012, 01:28:12 PM »
Brewing up a Citra-heavy IPA tomorrow morning, and cleaning a couple recently emptied kegs.
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Alright, looks like I am set for kegging. 4 kegs (+1 borrowed), CO2 tank, regulator, gas tube (need a couple more), Picnic Tap (need a couple more of these too). The temperature controller is on its way from MoreBeer (they had a deal last week for $10 off) and it looks like I just got my hands on a 18cf Chest freezer for $100 off craigslist. I told the lady I would pay her $50 for the drive down to my condo (she is about 25-30 miles away). I am so close I can taste it! looks like I might need a couple more kegs
A few minutes of stirring should get any remaining sugars dissolved into the sparge water. If you're getting an efficiency boost by doing that extra 30 minute rest, you probably didn't have complete conversion in your initial mash rest.I find that collecting first runnings followed by putting in more water into the mash, mixing well, letting sit for another 30 or so minutes and collecting second runnings (mixing first and second, obviously) extracts way more out of the grain than fly sparging.
Let me understand. You mash in and mash out. Collect all of your first wort runnings and then you add water back to your mashed grains, let sit for another 30 minutes and then collect enough 2nd runnings to combine with first runnings for you boil. I assume the water you add is +/- 170 to 175ish and you would collect around 6.25 to 6.50 gallons for a 5 gallons batch.
Is this batch sparging?
Nope. Batch sparging would be adding the second water addition and running off immediately. I don't really see the point of letting the second water addition sit for 30 min.
The point is to let more sugars dissolve out of the grain into the water. May not seem like it would help, but it really does.