5 votes
Accepted

Mash-out and batch sparging

I'm going to assume you're basically doing "batch sparging" (adding the sparge liquor in batches due to capacity), not that you're "step mashing" (using hot water infusions to move the whole mash ...
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3 votes

Batch sparging: let the grain bed run dry or not?

We sparge because we're interested in dissolving more of the sugars from the grain into solution. There are some physical principles when dissolving, like: A more concentrated sugar solution ...
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2 votes
Accepted

Looking for ways to reduce trub

Trub is a post fermentation byproduct. As long as you have clear wort out of your sparge, adjusting the mash or grist won't help the trub. The best ways to limit fermenter trub is to leave the hot/...
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1 vote

Batch sparging: let the grain bed run dry or not?

I have a similar system. I always take the complete lot of wort from the mash initially, and then during both batch sparges. The whole point of batch-sparging is not needing to maintain the liquor (...
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