Author Topic: no sparge  (Read 3254 times)

Offline Steve Ruch

  • Senior Brewmaster
  • ******
  • Posts: 1022
    • View Profile
no sparge
« on: January 28, 2016, 10:51:38 PM »
 I recently put together a larger mashtun out of a Coleman square cooler and now have the capacity to deal with larger amounts of grain than before.
What are the best beers to do a no sparge on?
Is it okay to do a second runnings and put it into the fridge for a week or three and then boil?
« Last Edit: January 30, 2016, 05:00:36 PM by Steve Ruch »
Crescent City, CA

I love to go swimmin'
with hairy old women

RPIScotty

  • Guest
Re: no sparge
« Reply #1 on: January 28, 2016, 11:10:05 PM »
Malt forward beers are great for No-Sparge but most beers should work fine.

I'd think twice about waiting that long for the second runnings though. Use it for starter wort.


Sent from my iPhone using Tapatalk

Offline kgs

  • Brewmaster
  • *****
  • Posts: 955
  • Sonoma County, CA
    • View Profile
Re: no sparge
« Reply #2 on: January 29, 2016, 02:27:26 PM »
I recently put together a larger mashtun out of a Coleman square cooler and now have the capacity to deal with more larger amounts of grain than before.
What are the best beers to do a no sparge on?
Is it okay to do a second runnings and put it into the fridge for a week or three and then boil?

Can't help you on the second runnings question (one reason I am 100% no-sparge is so I don't have to, well, sparge) but oatmeal and milk stouts and porters come out very nicely. I also liked how a California Common came out; it was different, but in a nice McCommon sort of way.
K.G. Schneider
AHA Member

Offline reverseapachemaster

  • Official Poobah of No Life.
  • *
  • Posts: 3136
    • View Profile
    • Brain Sparging on Brewing
Re: no sparge
« Reply #3 on: January 29, 2016, 02:42:18 PM »
If you want to store unused wort you're better off freezing it or preferably using it right away. At fridge temps it's not going to be cold enough to deter microbial action for very long. Runnings, just like boiled wort, is a buffet for microbes. Anything that has taken up residence in the runnings is going to eat. Without any antibacterial elements (like hops) it's going to be even more of a free for all.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

RPIScotty

  • Guest
Re: no sparge
« Reply #4 on: January 29, 2016, 02:45:45 PM »

If you want to store unused wort you're better off freezing it or preferably using it right away. At fridge temps it's not going to be cold enough to deter microbial action for very long. Runnings, just like boiled wort, is a buffet for microbes. Anything that has taken up residence in the runnings is going to eat. Without any antibacterial elements (like hops) it's going to be even more of a free for all.

^^^^^^^^^THIS

Offline brewinhard

  • Official Poobah of No Life.
  • *
  • Posts: 3217
    • View Profile
Re: no sparge
« Reply #5 on: January 29, 2016, 10:03:00 PM »
I have been using a modified no-sparge for several years now with great results for ALL of my beers from Old Ales to Munich Helles to Tripels.  PM me if you are interested in my take on it.

Offline Joe Sr.

  • Official Poobah of No Life.
  • *
  • Posts: 4344
  • Chicago - NORTH SIDE
    • View Profile
Re: no sparge
« Reply #6 on: January 29, 2016, 10:47:48 PM »
I have been using a modified no-sparge for several years now with great results for ALL of my beers from Old Ales to Munich Helles to Tripels.  PM me if you are interested in my take on it.

How do you modify "no sparge?"  Don't you either sparge or not sparge?
It's all in the reflexes. - Jack Burton

RPIScotty

  • Guest
no sparge
« Reply #7 on: January 30, 2016, 12:00:11 AM »
I have been using a modified no-sparge for several years now with great results for ALL of my beers from Old Ales to Munich Helles to Tripels.  PM me if you are interested in my take on it.

How do you modify "no sparge?"  Don't you either sparge or not sparge?

This confused me a bit as well, although he may be talking about a diluted first runnings vs a beer that has the full mash and sparge volumes added at the beginning.

I've heard no sparge described both ways.
« Last Edit: January 30, 2016, 12:36:06 PM by RPIScotty »

Offline flbrewer

  • Brewmaster General
  • *******
  • Posts: 2161
    • View Profile
Re: no sparge
« Reply #8 on: January 30, 2016, 12:26:55 AM »
To add something to this thread...I've read about small (5%) losses in efficiency with this method. For those of you who do this method, how much extra grain are you adding if any to offset this?

RPIScotty

  • Guest
Re: no sparge
« Reply #9 on: January 30, 2016, 01:38:50 AM »
no sparge
I have heard it a few ways:

1.) Expect 50-60% efficiency depending on gravity.

2.) Use 30-40% more grain.

It will vary depending on the setup used.

I'm not sure about BeerSmith or other forms of software, but ProMash has that great feature where you can lock the ingredients in a recipe to the efficiency. Then you scale the efficiency up or down and the grain amounts change. If you average, say 75% efficiency on a normal brew, you could do a no-sparge brew and measure your efficiency. With this in hand you could then input that lowered efficiency next time Into your software and calculate a ballpark percentage for grain scaling.

Offline flbrewer

  • Brewmaster General
  • *******
  • Posts: 2161
    • View Profile
Re: no sparge
« Reply #10 on: January 30, 2016, 11:49:29 AM »
no sparge
I have heard it a few ways:

1.) Expect 50-60% efficiency depending on gravity.

2.) Use 30-40% more grain.



That seems really low from an efficiency standpoint. I was hearing a few points of efficiency loss.

RPIScotty

  • Guest
Re: no sparge
« Reply #11 on: January 30, 2016, 12:00:21 PM »

no sparge
I have heard it a few ways:

1.) Expect 50-60% efficiency depending on gravity.

2.) Use 30-40% more grain.



That seems really low from an efficiency standpoint. I was hearing a few points of efficiency loss.

Hearing from where?

Offline flbrewer

  • Brewmaster General
  • *******
  • Posts: 2161
    • View Profile
Re: no sparge
« Reply #12 on: January 30, 2016, 12:01:36 PM »


no sparge
I have heard it a few ways:

1.) Expect 50-60% efficiency depending on gravity.

2.) Use 30-40% more grain.



That seems really low from an efficiency standpoint. I was hearing a few points of efficiency loss.

Hearing from where?

http://brulosophy.com/methods/processes/no-sparge-method/

RPIScotty

  • Guest
Re: no sparge
« Reply #13 on: January 30, 2016, 12:26:59 PM »



no sparge
I have heard it a few ways:

1.) Expect 50-60% efficiency depending on gravity.

2.) Use 30-40% more grain.



That seems really low from an efficiency standpoint. I was hearing a few points of efficiency loss.

Hearing from where?

http://brulosophy.com/methods/processes/no-sparge-method/

This will vary based on setup and process.

I wouldn't take 3-5% dip as a general rule. That may hold true for some on low gravity beers but you'll experience much more η loss as the gravity increases.

Offline Steve Ruch

  • Senior Brewmaster
  • ******
  • Posts: 1022
    • View Profile
Re: no sparge
« Reply #14 on: January 30, 2016, 05:03:45 PM »
Malt forward beers are great for No-Sparge but most beers should work fine.

The beers that I was thinking about specifically were wee heavy, dopple bock, and maybe mild.
Crescent City, CA

I love to go swimmin'
with hairy old women