The Brew Bag Blog — sparge
Brewing Process Logic - A Comparison of Methodology
BIAB brew in a bag hop spider how to brew mash tun no sparge sparge sparging The Brew Bag wort
Tannins & Squeezing the Bag are Not Synonymous
BIAB brew in a bag brew in a bag sparge how to brew mash tun no sparge sparge sparging The Brew Bag wort
Squeezing the bag of grain and tannins are not synonymous. Excerpted and paraphrased from the books “Water - A Comprehensive Guide for Brewers” and “Malt - A Practical Guide From Field to Brewhouse” - Tannins, a subset of polyphenols, are present in grain husks and cell walls. They are released at mash temps and bind with proteins to form haze. In conjunction with a pH above 6, excess tannins are extracted and impart an astringent flavor - they can not be produced by pressure.
Water to grist ratio - is any one method correct?
BIAB brew in a bag efficiency of beer fly sparging home brewing mash tun sparge water to grain ratio
Why, yes Wilbur, there can be too much water in the mash tun. But can there be too little as well? Let's start by listing the ways wort can get into the boil kettle. In no significant order: 1. Batch sparging - mashing at water too grain ratios of ~1.25 per pound and then adding water in large batches to rinse the wort into the boil kettle - faster than fly sparging - no arm or pump needed. 2. Fly Sparging - a spinning arm held above the wort delivers water in an even composition so as to gently wash...
