Batch Sparging and fermenting under airlock

[Charlie B]

Hi all,

I have only ever batch sparged and always hit between 70% and 75% efficiency. Now I have no problem with the quality of the resultant beers but is this typical efficiencies to be had with this method. Is there a difference in wort quality from continuous and batch sparging as I think Wheeler mentions that you can extract unwantable substances by using batch sparging. Is it better to do a continuous sparge? I am not bothered about my efficiency as it just means I use a bit more grain but I wanted to check to see whether I am doing things right, what improves efficiency in a batch sparge. I treat my water as per wheelers water treatment calculator and the mash pH is around 5.3. I am fairly confident my temperatures are reasonably uniform throughout the mash tun, which is a cool box that loses about a degree celsius after 90 minutes.

I read in wheelers homebrewing manual, a very old version, that he advocates open fermenting. What is the consesus about fermenting under airlock? I currently use an airlock. Does an airlock sufficiently allow volatiles to escape? Would it be best practise to ferment with the lid on without the airlock in to allow a certain amount of 'breathing' while the yeast head is intact and then put the airlock on for the remaining days in the primary as it dies down?

[Scooby]

Your efficiency sounds fine to me. If you have the optimum Ph, sparge liquor at 80c and collecting the right quantity of wort then all's well.

Some can get around 90% mash efficiency but the resultant overall efficiency is to a large degree system dependent.

You run less risk of unpleasant flavours sparging in batches, these come about when over sparging with the continuous method This is supposed to be more efficient but depends on the equipment used for sparging and the correct technique I used to continuous sparge, changed to batch and wouldn't go back.

Don't know about things escaping, I like to think my fermenting wort is protected from invasion. In theory it needs protecting in the early and late stages, when there is a good yeast crop and fermentation is under way a loose lid is ok. IMO there is nothing wrong with having it under air lock from the start.

[Charlie B]

Thanks for the reply. Why is it that you wouldn't go back after trying batch sparging? Were the beers of better quality? I suppose that is obvious or you would've gone back. What was it that you noticed was better?

What are your opinions on skimming as I am undecided on this, I don't like interfering if I can avoid it. I usually leave in primary for 10 days and then keg. Because of this it will most likely fall back in the beer at some point, maybe to settle at the bottom? On this brew it is only a small patch of maybe the size of a CD. Have you tried both skimming and not skimming?

[Scooby]

My brewing technique is constantly evolving and whilst I think the quality of my beer improved my reason for batch sparging is I just find the whole process so much more simple, no setting up the pipework and arm or constantly adjusting the flow, watching the grain bed and checking the gravity. Once I've worked out the volumes I just fill the tun, stir, settle and drain. I find brew days a bit of a chore really and so try to make it as straight forward as possible.

Yes I have skimmed, due to the restricted access in my fv I don't anymore. I tasted the trub thrown up once and it was foul, I didn't want that in my beer so skimmed. Now, personally I don't think it makes any difference especially if you ferment for 10+ days because as you said it drops out

[boingy]

You efficiency is fine. Don't worry about it.

Batch sparging is one of the modern revelations in homebrewing. It's quick, easy and gives very repeatable results. You can get slightly better efficiency with fly sparging but only at the expense of more time and effort.

I always primary ferment with the lid of the bucket cracked open. If you were going to leave it fermenting for more than a week or 10 days I might be tempted to fit an airlock for the later part.

I mostly do not skim. The only time I do skim is where there is a large head with thick crust. In this case I will carefully remove most of the crust, leaving the foam head in place.

[Charlie B]

Batch sparging is one of the modern revelations in homebrewing

Isn't batch sparging the way it was always done before continuous sparging came about?

Thank you all for your replies. I think I'll just carry on as normal and not bother skimming unless there is an entire crust.

[Scooby]

Commercially yes but in homebrewing continuous sparging has been the norm with batch gaining in popularity now