doctorthirsty wrote:I've brewed two batches now with cold sparging/rinsing, a pilsner lager and an IPA, giving me efficiencies of 92.2% and 87.7% respectively. I'm not going to bother with a comparison, those are good enough numbers for me
Also, I confirmed with Speidels that cold water* was fine and they not only agreed but said they usually cold sparge/rinse when they brew.
(* I say cold water, but I simply mean water at room temperature, and when this has made it through the hot malt in the pipe it actually doesn't drop the temperature of the wort very much at all. )
So if you are heating the sparge water for a BM, you are just wasting your time.
I've brewed two batches now with cold sparging/rinsing, a pilsner lager and an IPA, giving me efficiencies of 92.2% and 87.7% respectively. I'm not going to bother with a comparison, those are good enough numbers for me
yes you are right i was calculating the pre-boil efficiency since the extraction/sparge is kind of the area of interest here.
doctorthirsty wrote:cpa4ny wrote:As someone previously pointed out - it's actually not "sparging" but more of "rinsing" the grains; sugar gets stuck inside the grist even though BM constantly recirculates through it. Hence my preference to rinse it out to bump up the mash efficiency.
I have largely avoided sparging up until now because its such a pain to have additional water heated and ready at the right temperature. It kind of defeats the whole point of having a BM if you also have to have another temperature controlled liquor tank.
So I was wondering, why can't we sparge with cold water ? With the BM we have already continuously sparged, and as you say we are just trying to rinse residual sugar out of the mash. I stand to be corrected but I don't think the cooler temperatures are going to produce unwanted flavours (like boiling water would with tannins). Yes it will obviously cool down the wort but I'd rather heat it up again in the BM than have another boil kettle on the go. Hotter water will dissolve more sugars but we are not close to reaching the limits of what the water can dissolve.
I have tried this once but I was not brave enough to sparge with more than 2 litres, but it didn't seem to create any problems.
Would be very interested to hear your thoughts.
Hi Irina
I have been wondering about sparging with cold water in the BM as its a pain to have to heat up additional water to a specific temperature. So usually I do not sparge, but this means my yield and volume are not really what i want them to be.
So I was wondering why we cannot just use cold water ? I think this can work for the Braumeister because we already have continuous sparging - our "sparge" is really just a rinse.
It defeats the purpose of having a single machine to perform mashing if we have to have a second hot liquor tank for sparging, so this would improve the whole process for all BM users considerably.
regards
Hi Mark,
you’re absolutely right!
We do make sparging with cold water and don’t see any disadvantages of it.
We continue immediately to heat up to the boiling temperature and don’t lose the time at all.
Best regards
Irina
Freundliche Grüße
Speidel Tank- und Behälterbau GmbH
i.A. Irina Wannenmacher
Vertrieb Braumeister
Krummenstraße 2 - 72131 Ofterdingen
Tel: +49 (0)7473 9462-46 - Fax: -99
i.wannenmacher@speidel-behaelter.de
http://www.speidel-behaelter.de
Amtsgericht Stuttgart HRB 381092
Geschäftsführer Georg Speidel, Stefan Speidel, Fabian Speidel
UST-ID-No DE 811 241 003
Cold water sparging is an advantage of the Braumeister system.
I think it does not really work with any other system.
Best regards
Ralf
Speidel Tank- und Behälterbau GmbH
i.A. Ralf Leukart
Vertriebsgruppenleiter
doctorthirsty wrote:My email to Speidels:Hi Irina
I have been wondering about sparging with cold water in the BM as its a pain to have to heat up additional water to a specific temperature. So usually I do not sparge, but this means my yield and volume are not really what i want them to be.
So I was wondering why we cannot just use cold water ? I think this can work for the Braumeister because we already have continuous sparging - our "sparge" is really just a rinse.
It defeats the purpose of having a single machine to perform mashing if we have to have a second hot liquor tank for sparging, so this would improve the whole process for all BM users considerably.
regards
Their reply:Hi Mark,
you’re absolutely right!
We do make sparging with cold water and don’t see any disadvantages of it.
We continue immediately to heat up to the boiling temperature and don’t lose the time at all.
Best regards
Irina
Freundliche Grüße
Speidel Tank- und Behälterbau GmbH
i.A. Irina Wannenmacher
Vertrieb Braumeister
Krummenstraße 2 - 72131 Ofterdingen
Tel: +49 (0)7473 9462-46 - Fax: -99
i.wannenmacher@speidel-behaelter.de
http://www.speidel-behaelter.de
Amtsgericht Stuttgart HRB 381092
Geschäftsführer Georg Speidel, Stefan Speidel, Fabian Speidel
UST-ID-No DE 811 241 003
alsoCold water sparging is an advantage of the Braumeister system.
I think it does not really work with any other system.
Best regards
Ralf
Speidel Tank- und Behälterbau GmbH
i.A. Ralf Leukart
Vertriebsgruppenleiter
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