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Sparging is a step at the end of the lautering process to extract much of the remaining sugars from brewing grains by adding additional hot water to the mash.

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decided to mix my own water with destilled water and the usual salts. Now I am worried about oversparging. Presuming I construct ideal water and calculate my mash and sparge water using the usual … method, do I still need to worry about oversparging? If so how do I go about avoiding this on the grainfather? I've never read a detailed technique anyway. Keep sampling the sparge runoff every 5 mins and test the pH using a meter? …
asked Mar 8 by dashambles