BATCH SPARGE TEMPERATURE QUESTION

[trucker5774]

Having completed the mash, at the point when topping up before the first runnings, the mash is around 65C. At this point I usually top up with water around 82C to bring the mash to between 70C and 77C.

What would be the effect if I didn't get up to the min target of 70C or went over 77c........what if the water had cooled and only his 68C for example?

[196osh]

I think that the sugar would not disolve just as well.

[Parva]

That's happened to me in the past on batch #1 but batch #2 always hit the target. The beer didn't suffer any side-effects.

[trucker5774]

It has just happened to me on my first batch top up. The 2nd top up hit 71C due to the residual heat..............I guess the efficiency may just be down a little. (I normally manage 85%) There is room for a lower OG in this brew, as it happens. I'm calling it Hop Along, as it is using up all my bits (lots of them)

[nobby]

according to John Palmer in his book "How to Brew" Your Sparge water should be between 74 and 77 C. Because above 77c the Tannins in the Husks are a lot more soluble leading to astringent taste in the Beer. But by keeping the water above 74c so you get good fluidity. Also dont forget to treat your sparge water the same way as your mash water.

[trucker5774]

Thanks everyone................Chris, I think your saying that my first batch (which ran well,quite clear and no hint of sticking) despite only being 68C in the grain bed, should be OK and I can stop wondering

[Parva]

I'm with Chris on this. Brewing is extremely forgiving and you can make so many silly errors and still make damned good beer. As I said earlier, I've had a cooler than intended batch sparge #1 but I've not had a bad beer yet. It's best to keep things simple to start with, see how your beer comes out and then you can start making changes to your process to correct anything you think isn't quite right.

[trucker5774]

Thanks Chris, that's exactly what I wanted to hear. My method tends to be ......get on with it and see what turns out and what needs to be changed.It's just good to have a view of the "ideal" from more experience brewers, like yourself.

This one has been an eye opener.............a little more grain and truck loads of hops. It makes a big difference to the final volume in the FV

Thanks again for the help, past, present and future

[escapizm]

I think I misssed that requirement despite reading forum intently. So should I mash in at 66 degrees to a preheated mashtun so that actual mash temp is 66. I could strike at 72 if I not preheating I supose. When I do first sparge should water be at 77 deg and same for second? IVe done both 1st and 2nd at 66 deg previously and not had any probs. I tend to stir in at leave 15 mins or so before draining the mash tun, is that ok?