EASIEST Way to Sparge! INCREASE Efficiency! Testing Out Cold Sparge VS Traditional Sparge

Рет қаралды 7,684

2 жыл бұрын

Testing out a cold sparge method and comparing against a more traditional sparge.
BECOME A MEMBER: / matthewushman
FOLLOW TWITTER: / matt_ushman
MERCH STORE: my-store-c12398.creator-sprin...
SHOP MOREBEER.COM www.morebeer.com/index?a_aid=T...
SHOP CLAWHAMMER GEAR: www.clawhammersupply.com/?aff=15
I do get a small commission if you shop using the above two links!
Videos:
Sour Video - • Brewing a Tart Cherry ...
SMASH IPA - • Brewing a Galaxy SMASH...
Irish Stout - • Brewing a Irish Stout ...
Light Lager - • Brewing a Pseudo Light...
Brulosophy Article - brulosophy.com/2016/04/11/spa...
Email: Matthew.ushman@gmail.com

Пікірлер: 22

@jayarr3075 6 ай бұрын

Your a hero and should be recognized for the beer nobel prize. I was about to literally do this same experiment with 4 batches of the same exact grain bill and see the efficiency results. Saved me a lot of work and now my wife wont divorce me. Subbed

@NoMusiciansInMusicAnymore 5 ай бұрын

I whole heartedly agree, I'd love to see the numbers for 4 simple and identical grain bills, like 4 smashes but the fact that you have done this at all is awesome! I have just today heard of overnight mashing as well... I may not have to chose between remembering my kids faces and making beer any more!

@TheApartmentBrewer 2 жыл бұрын

Thanks for taking the time to conduct this experiment, this is valuable stuff!

@JeffTheHokie 2 ай бұрын

I got my most efficient lauter and sparge by accident. My mash tun is a cooler with a steel braid strainer. I cleaned out my mash tun, dumped in the strike water, stirred in the grains, then realized I left the strainer out. Rather than messing up my temperature at that point, I let the mash sit for two hours. Then I scooped the grain out of the cooler into buckets, cleaned out the spigot so it wouldn't clog, put the strainer back in, put the mash back into the cooler, and rinsed the scoop and the buckets with sparge water. I ended up with a higher gravity than I was shooting for. That extended mash coupled with the extra handling must have squeezed more of the goodies out of the grain.

@HOMEBREW4LIFE 2 жыл бұрын

Cheers Braj!

@TroubleBrewing 2 жыл бұрын

Thanks!

@PartyTimeBrewing 2 жыл бұрын

Great overview, I forget to heat up the sparge water most batches and haven't really noticed a difference as well. Cheers!

@PatrickSandy78 2 жыл бұрын

Thanks for doing the work for us!

@theronjclark 2 жыл бұрын

great info man......thank you

@pestalinc 10 ай бұрын

I have always done a cold sparge with with my Brewzilla and am happy with the results. I pull the grain basket up to drain and have 1 gallon of room temp water set aside to sparge with while i have the elements on to start heating up to the boil. I see it as getting the extra wort and heat out of my grain bed. Saves a lot of time and hassle.

@damionblack4877 3 ай бұрын

I would think that for salts if you put 7 gal worth in up front and then mashed with 6 and sparged with 1 would be the same as if you spread out the salts over mash and sparge

@TroubleBrewing 3 ай бұрын

I would agree with that! I cant recall what was exactly discussed in this video but that is how I do water chemistry and just account for the final volume!

@RockonBeerBlog 2 жыл бұрын

Oh yeah I used to cold sparge back when i was apartment brewing and didn't have room for a separate HLT. Barely ever noticed much of a drop in efficiency from my old style of doing hot sparge water. Now though like you I do almost every batch no sparge as the time saved is way more valuable than a little extra grain. Cheers

@glennlester4466 2 жыл бұрын

Nice one fella . Subbed

@beeroquoisnation 2 жыл бұрын

Great Information Matt. Zum Wohl

@hc8714 Жыл бұрын

Want save time, boil while sparging, the steam helps keep sparge temp too

@TroubleBrewing Жыл бұрын

Very true! I do ramp up to a boil while sparging but since its 120 its pretty slow so I never get there until much after the sparge.

@EtherealPrelude 2 жыл бұрын

In the traditional sparge method, why do you measure the brewing salts separately for the mash and the sparge water? Is there a reason not to put them all in the mash water and sparge with distilled or RO water? It's all going to combine together so the result should be the same, either way right?

@TroubleBrewing 2 жыл бұрын

Yes you can totally do this! measure once and then separate the volume. I actually didn't think about this until after I was done with both brew days... lol...

@bskzoo 2 жыл бұрын

Salts like gypsum and calcium chloride will lower your mash pH as you use more of them. Depending on your water to grist ratio when you mash, if you use all of the salts to hit your target water profile in the mash alone then chances are you're going to way undershoot your mash pH. Too high or too low a mash pH has been tied to quite a few non-ideal situations like lowered mash efficiency, higher tannin extraction, lowered solid precipitation, etc.