I am also in the camp of sparging with 190F or so water. I brew a lot with wheat and rye so I am constantly tempting fate with stuck sparges. I get far fewer problems sparging with 190F water than 180F like I used to.
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Thanks. That sounds like the best option. Do you recommend against bottling with the Brett even at the low attenuation I hope to be getting? Or should I let it sit in secondary for awhile still?
I use to use EZ water
I like the hotter water for sparging because I have a whacky idea that it rinses the grain better. Plus its all got to be heated to a boil anyway, why not get a bump in that direction
Me too. I still sparge at round 190ish.
Right....but I'm assuming that if I'm starting with a 5 gallon mash tun, I'm not actually fermenting a 5 gallon batch in the end, and that it will be substantially less?