just hit me that when sparging you dont just do it till you run out of water you stop when the gravity is about 1.006.is this the reading at the temp it comes out of mash tun or does it have to be cooled to 20 degrees.gw,s book aiso says to stop when it tastes like unsweetend water. have i got it right?
about three weeks away from doing my first ag , as i av a kit left to do and am a bit unsure about the mashy thingy.
sparging gravity
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Scooby
Re: sparging gravity
Yes, gravity is temperature corrected.
The finger test is easy, if it tastes sweet then carry on, if it tastes like hot water stop, when it starts to taste husky or grainy it's definitely time to stop.
The finger test is easy, if it tastes sweet then carry on, if it tastes like hot water stop, when it starts to taste husky or grainy it's definitely time to stop.
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Bignige
Re: sparging gravity
Just another thing to look out for and one that I work on in the commercial brewing is the colour of the last runnings. I will happily cut short my last runnings at the slightest sign of cloudiness even if there is still a sugar content. Tannins etc. are not desirable and a low volume high quality wort which can be liquored back is far better than one of larger volume but second rate.
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Horatio
- Under the Table
- Posts: 1214
- Joined: Mon Nov 30, 2009 3:07 pm
- Location: Stanford le Hope, Essex. UK
Re: sparging gravity
I think, and I could be wrong here, that it means to dilute the wort with brewing liquor to make up the volume after sparging?micromaniac wrote:whats ment by liquored back ?
If I had all the money I'd spent on brewing... I'd spend it on brewing!